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hello! Hi everyone, Wesley here. Today we're kicking off a brand new series dedicated to the wonderfully diverse array of small plates, side dishes, condiments, and accompaniments that are essential to pan-asian cuisine. This includes a WHOLE gamut of sauces and oils like sambal oelek, chili crisp oil, gochujang, and more that have left many viewers of this channel wondering "how do make that stuff myself though...?" So! More specifically today, we're taking a look at probably the MOST requested side dish in the history of Woo Can Cook, which is of course, kimchi.
For those not familiar, kimchi is a Korean small plate "banchan" dish that most prominently features a salted Napa cabbage that has been fermented and seasoned in a combination of fish sauce, and korean chili powder "gochugaru," to give it its signature bright red color. Those following this channel will certainly be no stranger to kimchi of course, since we've used the jarred stuff in pretty much... every korean recipe that we've done now, so, it is absolutely long over due that we dive into making this stuff ourselves. For our version today, we're taking a few tips from the Maanchi recipe book (also known as the definitive resource for all things Korean) and making our kimchi paste with a rice porridge made from sweet mochiko rice flour, base to give it a thicker and more mixable texture. Hope you try it.
Homebase (Recipes, Livestream Schedule, Music, and More):
WooCanCook.com
Music: Woo Cooks Beats (lofi beats to cook to):
• Woo Cooks Beats | Sara...
Instagram (pop-up schedule and beats):
/ woocancook
TikTok (short recipes):
/ woocancook
Woo Can Cook Fried Rice Pop Up (Sundays @ West Oakland Farmers Market): WooCanCook.com/eats
RECIPE (written version):
www.woocancook.com/butter-chi...
0:00 Hello Hi Everyone!
2:31 Mise En Place (cabbage)
3:46 Mise En Place (veggies)
4:19 On The Stove (rice porridge)
4:42 Mise En Place (kimchi paste)
6:20 Let's Eat!
7:35 Thanks For Watching!