Thank you!! 👍❤

김밥은 밥의 양을 줄이고 김밥 속을 많이 넣는게 포인트인것 같아요. 요즘은 오이 하나, 또는 댤걀 만으로도 너무나 맛있는 김밥을 많이 만들쟎아요. 꼭 시도해 보시고 맛있게 드세요! 😍

Thank you so much!!! I really appreciate it. Have a wonderful week!! 🥰

ㅎㅎㅎㅎ 제가 좋아하는 재료들만 넣었어요! ㅎㅎㅎ 처음이라 미숙하지만 편집으로 살려 보았습니다. 😅 감사해요~~

Haha! I'm so glad you like it. Kimbap is not only beautiful, almost too pretty to eat, but once you start, you can't stop because it's so delicious! 😍

김밥은 늘 옳지요. ㅎㅎㅎㅎ 약간 귀챦지만 건강에도 좋고 맛도 좋고! 🥰🥰

감사합니다. 😍

Thanks!!!😍

Haha, thank you! By the way, congratulations! Your friends are gradually returning to society one by one! 😉😘

@@dinnerprep yes, I'm so happy, the second one will come back soon lol

You can absolutely substitute pork with vegetarian meat alternatives, and it still tastes great! Also, from my previous video on japchae (kzfaq.info/get/bejne/guB2oNaFmN3RhWg.html), you can boil the glass noodles for about 8 minutes, rinse them in cold water, and drain well. Then, chop them into small pieces, similar in size to chives, and add them to the dish. It's really delicious! Thank you!

독일 두부는 뭐랄까...두부를 꽉 짜서 단단하게 뭉쳐 놓은것 같은 퍽퍽함이 있어요 ㅎㅎㅎ 보통은 맛이 없어서 잘 안사먹는데 밀계빵 해서 구워먹거나 이렇게 만두속에 넣는 용도론 괜챦답니다 ㅎㅎㅎ 이 만두는 정말 간단해요. 만두 좋아하시면 꼭 한번 해 보세요. 항상 건강하시고 화이트글러브님도 행복하세요. ❤

간단한 재료가 최고인것 같네요. 그 어떤 만두보다 제 입맛에는 최고입니다. 감사해요 🥰😘

Thanks!! I appreciate your warm comments. Have a great yummy day 😘

입에 쏙 넣어 드리고 싶네요 😍 감사해용

Your Korean is perfect! 😍

Thanks!!!🥰

감사합니다. 직접 요리하셨다는 댓글 정말 사랑해요. 🥰 저도 닭을 튀기면 보통 양념 반, 후라이드 반 으로 해서 먹어요. 😁

First, season the chicken with salt and pepper, soak it in milk, and refrigerate it for about 30 minutes. While waiting, you can make spicy seasoning and make frying powder by combining flour and starch powder. Take chicken that has been soaked in milk and add frying powder to it to make a thick batter. 😊 I tried to make the video as easy to understand as possible, but since these dishes are unfamiliar to your country, the overall process may not be well understood. Now, if you watch the video again, you will understand better. 😁 If you have any further questions, please leave a comment at any time. thank you!!

@@dinnerprep Aw thank you so much for your response! I understand now! 🙏🙏😇

Thank you for your warm comment. I hope you are always happy and healthy. 😍

영상 봐 주셔서 제가 더 감사합니다. ^^ 저희도 해외생활을 유학생으로 시작했어서 해외에서 한식을 먹고 싶어하는 사람들의 관점에서 레시피를 제작하고 있어요. 그리고 제 딸이 나중에 해외생활을 할 때 혼자서 해 먹을수 있도록 나름 미리 레시피를 정리해 두는 채널이라 레시피와 맛은 확실합니다. ^^ 처음부터 요리 잘하는 사람이 어디 있나요...제 레시피 대로 하시면 다른 요리들도 정말 맛있다는 말 많이 들으실 거예요. 다음에 하실때는 물엿이 없으시면 요리당이나 꿀을 대신 넣으셔도 됩니다. 정말 감사해요. 😍😍😍

사실 김치전은 맛있는 김치만 있어도 맛있쟎아요. 오징어, 베이컨이 없다면 새우나 조개 같은 해산물도 맛있고 삼겹살도 얇게 썰어서 넣으면 맛있습니다. 맛있게 드세요!!! ❤❤❤

전 부치는 소리가 마치 빗소리 같아서 비오는날엔 전이 생각나나 봅니다. ^^ ❤

하하하 감사합니다. 김치전은 사랑이죠!!! 😍😘

역시 아시는군요...독일에선 정말 너무나 귀한 음식이죠 ㅋㅋㅋ 그래서 사실 양파나 호박도 더 많이 넣어서 김치양을 줄이곤 하는데 이번엔 플렉스 좀 해봤습니다. 🤣🤣🤣 간만에 김치 플렉스 한번 해보시죠? 😘

Я так хочу попробовать макколи на вкус, и эти чоны

@@legkaya28 Пожалуйста, сделайте это один раз. Макколли и блины с кимчи - лучшие.

@@dinnerprep К сожалению в моем городе не продают Макколи 😢 Но, я нашла на просторах интернета рецепт, когда нибудь желание попробовать этот напиток пересилит мою лень, а может раньше в Корею приеду

It's a food that's familiar to Koreans, but it's really unfamiliar in your country, so I'm so glad that you like it. If you have any questions, please let me know. It is very delicious. I hope you have a happy week. thank you. 😘😍

너무너무 감사합니다!!!!! 제 레시피 정말 여러번 검증해서 만들었어요. 제 채널의 다른 레시피들도 정말 맛있으니 믿고 꼭 만들어 보세요. 정말 맛있습니다. 행복한 하루 되세요!!! 😍😍😍

정성스런 댓글과 후기 너무 감사합니다. 너무 기쁘네요. 정말 여러번 테스트 해보고 쉽게 만들려고 노력을 하고 있어요. 그런걸 모두 보상 받는 기분이 드네요. 제 레시피는 정확하게 계량을 하셔서 만드시면 절대 실패하지 않으실 거예요. 한식당 이상의 맛을 보장합니다. 😃 저도 제 레시피 보고 요리해요. 😅😅 감사합니다. 행복한 주말 보내세요!!! 😍

일단 당면을 8분간 삶아서 찬물에 헹군 후 식용류 살짝 버물 버물 해서 냉장보관 (일주일도 가능) 해 두면 언제든지 잡채 10분만에 가능해요. 소스도 완전 간단하니 미리 만들어 두시구요, 집에 있는 채소와 고기 같이 넣고 빠르게 볶은 후 냉장고에 보관중인 당면, 소스 넣고 휘리릭 빠르게 볶으면 잡채 완성 입니다. 라면 보다 빠르게 할수 있어요 ㅎㅎㅎㅎ 화이팅!! 😍😍

@@dinnerprep Danke für den Tipp!🤩

정말 감사합니다. 😍

Thank you. I also like glass noodle meal!! Have a great weekend!! 🥰

꼭 시도해 보세요!! 정말 쉽고 맛있습니다. 😍😍😍

참 아름다운 음식이죠. 맛도 좋구요. 😍

보기좋은 잡채 맛도 좋겠내요 색깔이 아주 죽입니다 식혔다가 다시한번 볶아 먹으면 더욱더 맛있는 잡채 요즘은 외국인들도 엄청 좋아한대요 주말에 꼭 해 보겠음. 수고하셨습니다

아…그래도 몇주만 지나면 한국에서 1년중 가장 날씨 좋은 시기가 오쟎아요! 작년 그즈음 한국갔을때 정말 좋았는데… 그립네요.😊 맛있는거 많이 드시고 건강하시길 바래요. 늘 감사드립니다 😍

Thank you for your interest in my video. While living in Germany and eating Korean food, I have a lot of trouble deciding between the advantages of Western cuisine and the advantages of Korean cuisine. In the case of Western-style pork belly BBQ, you can achieve soft and deep flavor results no matter what part of the meat you use, but it has the disadvantage of having to cook for a long time, more than an hour. Korean-style grilled pork belly has the advantage of being grilled directly on a pan and eaten, but it has the disadvantage of requiring a good cut of pork belly, strong heat, and having to grill it on the table, causing a lot of oil to splatter. Also, because the meat is thin, it is delicious to eat right away when grilled over charcoal or high heat, but it has the disadvantage of eating hard and dry meat as the fat solidifies after just 5 minutes. Therefore, Korean-style pork belly has developed into a form that is grilled and eaten right on the table in restaurants. As I invited many guests to my home, I did a lot of research and found the best way to overcome these shortcomings. I don't think there is any information about Korean-style grilled pork belly that is grilled twice like this. Before guests arrive or before a meal, grill at least 90% over charcoal to give it a charcoal aroma, and then rest (the resting time doesn't matter how long). After that bring it to the table and cook it once more on a small pan before eating. You can enjoy soft and delicious Korean-style pork belly without too much oil splattering on top. My video contains everything. There is not a single scene that is not needed, so you can learn it perfectly by just watching the video. And Koreans also use various rubs when having a Western-style BBQ, but they usually do not use any seasoning when grilling pork belly on the table. I think it's because they like to enjoy the savory taste of grilled meat itself and enjoy it with ssamjang, vegetables, stew, etc. In my case, I seasoned it with salt and sprinkled a little black pepper. I think salt and black pepper are essential when cooking meat. thank you Have a nice day. 😍

@dinnerprep I whole appreciate your in depth reply and I truly hope I didn't offend in any way. I've only personally done pork belly once and it didn't come out how I'd hoped. At on point in my life I was lucky enough to work at a very high quality restaurant, and i discovered that a lot can be done with few quality ingredients. For example. I had always thought pulled pork was bad. While at this restaurant, the owner asked me to try the pulled pork they had made. I couldn't say no, so had a taste. And I was blown away. I told them it was amazing, and I had never enjoyed pulled pork before, and the response I got was about like this "That's because people smother it in sugar and BBQ sauce " - I asked what they used for theirs for flavor and the owner and executive chefs response was "salt, pepper and garlic" I was blown away. I have enjoyed your vodeo, and the information you've given me, I look forward to taking it into consideration when experimenting with my own personal cooking. My main question though, is what sort of things would you add for seasoning aside frome salt?. Porkbelly is magical in its ability to taste pretty good even when prepared the worst, and I'd know because I've done it poorly myself. Are there any marinade styles or rub styles that you personally like for pork belly? Also, saving pork belly fat to use one baked potatoes wedges helps them come out very tasty, and also not burn as easily :3

@@Mickwithanumber I didn't understand the question properly, so I said something else. 😅 I just love this kind of serious cooking talk. There are many different ways to cook pork belly in each country, and even in Korea, it is cooked in many different ways. In most cases, marinades are done with simple seasonings, just like your restaurant chef. Just salt and pepper. When I want a stronger and more exotic flavor, I mix in Indian curry, masala powder, rosemary, thyme, onion powder. However, rather than seasoning the meat directly, the Korean style fills in the missing taste with a side sauce called Ssamjang. I wrote about the Ssamjang separately in the description section, but I will write down the detailed recipe here as well. I don’t know if I gave you a proper answer this time. I hope you have happy cooking experiments.
 😉 [How to make ssamjang] 1 Tbsp soybean paste 1 Tbsp red pepper powder 1 Tbsp minced garlic 1 Tbsp cooking wine 1.5 Tbsp sugar 1 tsp red pepper paste 1 bunch finely chopped green onions

@@dinnerprep thanks so much!

밥하기 귀챦을때 휘리릭 해서 먹기 좋은 레시피죠 ^^ 항상 따뜻하고 정성스런 댓글 너무 감사 드립니다. 행복한 하루 되세요!!!

Thank you. 😉

Thank you for your warm comment. be happy!!! 😍

thank you Have a good day!!! 😘

날씨 으슬으슬 춥고 몸보신 하고 싶을 때... 한그릇 하면 참 좋죠. 😍😍😍

이거 존맛... 꼭 해 먹어요!!! 😋😋😋

Thank you for the nice comment. This dish is really delicious. Give it a try. have a good day!! 😍

Beef bulgogi is the most basic!! I really like it too. Bulgogi made from pork uses similar seasonings, but has a completely different taste. Thank you for the nice comment. 🥰🥰🥰

Really? Thank you so much!!! The taste of the food is important, but the plating is also important, so I had a hard time taking pictures of the thumbnail. 🤣 thank you 😍😍😍

토치로 불맛을 입혀서 실제로 불맛이 나긴합니다. 😉 물론 식당에서 숯불로 불맛을 입히는것 보단 못하겠지만요. 😅 정말 맛있어요.