What was the name of the dish? 😀

We used to call it mountain garlic in Korea. :)

The German word for it is nearly the same: Bärlauch Ramp in English

Oh is that right, interesting... What's the name of the dish? Curious to google it!

@@FutureNeighbor It's just the name of the herb. We use it like any other herb in dishes where we want that subtle garlic aroma, f.ex potato salad, dips, in soups or salads etc. And then it's very popular to make pesto of it. Use the recipe for pesto genovese, omit the garlic and replace the basil with ramp. Use like any other pesto on pasta, in soups , in stews or wherever you want.. You can also preserve it by pasteurisation. PS. I would also like to know more about the Korean marinade

Hey Hey! Green onions should work as well - no salt needed, it get's seasoned from the soy sauce ;-)

You can look some stuff up online. Some examples are: ginger and plum jam, soy and peanut butter, bbq and molasses, garlic and prunes etc.

It’s not something that’s been around for long, I think. But I’m seeing it more in recipes so I want to get some to see if it really makes a difference.

Hey Jeff! Hmm, I think you could either use a can of plum (prune) juice - or pineapple juice. Both are tart and slightly sweet.

오오오~~ 헬로!! 요기서 만나게 되네요 ;-) Hopefully we can catch up in the future

A good trick I like is to freeze the meat before cutting! Happy cooking :)

@@Sh00r thx Michael. Will def try that!!

never had pomegranate molasses, but maybe apple juice with some vinegar would do the trick?

I found an article about "7 best alternatives to plum extract" It sounds like a really interesting flavor profile but seems like it's probably got more umami than pomegranate molasses. Most of the substitutes include ingredients like soy sauce, black bean sauce, sesame oil, and garlic.

@@lexica510 As far as I was able to find out, maesil only contains green plums and sugar. The taste is described as sweet and tart. This and the field of usage is the same as for pomegranate molasses. But maybe maesil has a distinct flavor which pomegranate lacks, or the other way round.

@@natviolen4021 I've never tasted it, which is why it was so interesting to me how different the suggested alternatives were from what I would have imagined. I'm definitely planning to get some the next time we go to our local Korean market.

I'd recommend finding different grocery stores near you that sell the ingredients to make their dishes. Korean food is very delicious and very healthy, but honestly, I don't think its a good idea just to move there for the food. First, the predominant language is korean, and you'll definitely need some of it to get around. Also housing kind of sucks if youre an American used to having your own space. Finding a job is gonna be rough, but you could teach English if you have a degree. Or maybe tutor without a degree, if that's a thing in korea. Honestly, if I were to move to Korea it'd be for the food. But sadly i feel like it would be isolating and difficult living there, so I just try to make healthy (delicious) korean food at home.

Probably should add I live about an hour away from the nearest Asian market.

Can you get pork neck or jowl? You can slice that thinly, yet shorter yourself. Otherwise just use chicken thighs.

Do your area have chinatown? If yes, they will have it in stock.

Costco sells whole and sliced pork belly

I haven’t tried asking for neck or jowl it for sure isn’t on the shelves, I’m going to ask the butcher next time. Also, no Chinatown, I live about 2 hours from the closest and also no costco either. Upstate NY for you!

It tastes good with pork loin too. I prefer loin because it has less fat.

The latest video on the Sauce Stache channel is a quick and easy seitan that might work well with this sauce.

Replace with thinly sliced fried tofu or reconstituted dried tofu skin. I think that would work

@@dimasakbar7668 or maybe a variety of mushrooms

Or maybe both

Everything cut on the board went into the pan and was cooked. No problem. Definitely was if cutting ingredients that are going to be eaten raw.

@@grandpamikee true, but dishes holding chopped ingredients were placed on the cutting board, and presumably then placed elsewhere in the kitchen, this spreading germs around. Treat raw meat with vigilance, use dedicated surfaces for raw meat, and clean surfaces as soon as you're done with the raw meat.