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How to Make Bulgogi with Jet Tila | Ready Jet Cook | Food Network
Jet is sharing ALL his secrets to making Bulgogi 😍 (Like how to get those perfect paper-thin slices of beef!) #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Bulgogi (Korean BBQ Beef)
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 3 hr 20 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
1 1/2 pounds (675 grams) rib-eye beef, frozen until semi-firm
1/4 cup (60 milliliters) soy sauce
1 tablespoon (15 milliliters) sesame oil
1 tablespoon (15 milliliters) sesame seeds, toasted, plus more for garnish
3 garlic cloves, finely minced
3 tablespoons (45 grams) brown sugar
2 tablespoons gochujang
2 green onions, sliced (stems and all)
1/4 cup (45 milliliters) water
2 tablespoons vegetable or canola oil
Directions
Slice the semi-frozen beef into 1/8-inch-thick slices.
Put the soy sauce, sesame oil, sesame seeds, garlic, brown sugar, gochujang and green onions in a large bowl and mix together until the sugar is dissolved.
Add 1/4 cup water to the mixture, stir well and add the beef. Let it marinate for at least 3 hours or overnight. (Cover and refrigerate if marinating for longer than 2 hours.)
Heat a large skillet or grill until hot. Add the oil to the skillet (or brush your grill grates) and cook the beef until just cooked through, turning once.
Garnish with sesame seeds.
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How to Make Bulgogi (Korean BBQ Beef) | Ready Jet Cook | Food Network
How to Make The Korean Flip Card from Squid Game || Paper Ddakji || Instructions in English
In this video I teach how to make a paper Ddakji. This is an origami from the game Seung Gi-hun plays in the first episode of Netflix’s Squid Game.
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This template is pretty easy and only needs two paper rectangles per piece. The recommended size is 10×30 cm (approximately 4×12 inches).
To make it easier, you can simply cut an A4 sheet in half.
Letter size works too.
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*** Versão em português aqui
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How to Make The Korean Flip Card from Squid Game || Paper Ddakji
Easy Origami
00:00 Introduction
00:07 Material required
00:58 Tutorial
03:34 Conclusion
#origami #art #paper #paperart #paperfolding #design #papercraft #usa #origamiart #europe #papercraft #craft #squidgame #netflix
How-To: Make Kimchi at Home with Deuki Hong
In this episode of How-To, chef Deuki Hong teaches us how to make the traditional fermented Korean staple, kimchi.
Check out the recipe here:
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Wig Making for Dolls – How To Do 2 Tone Ombre Effect
Hello my Youtube friends 😀 In this episode I am showing you how to achieve a two tone ombre effect for your wig projects. I hope you will enjoy this and it will inspire you to experiment with colour to create something really special 🙂
In less than 24 hours I will have the next video up available for my Patreon supporters, so if you want to have early access to my videos plus a bunch of exclusive content and behind the scenes, have a look at my Patreon With your support I will be able to bring you better content more often 🙂
Also half of Term3 profits from my Patreon will be donated to my friend’s GoFundMe campaign, to help her pay overdue medical bills for her cancer treatment. Check if you can help her out or share the word.
Thank you so much!!!!
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If you have any general doll related questions please have a look at these resources that I made specifically for you 🙂 I get a ton of questions every day but I do not have nearly enough free time to answer all of them. Plus I am sure you’d prefer me to use my limited free time to make more content right? So yeah have a read through the following links to learn more about the hobby, materials I use and other basic questions.
– Questions & Answers 01 video
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Music :
Piano Reverie by Sky-productions
How to make Kimchi
Spice things up a bit!! Try making this awesome Korean side dish at home. Kimchi! It’s spicy and bold and will put your taste buds on sensory overload; in a good way though. It is really easy to make and very good for you as it is loaded with pro-biotics.
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Kimchi
Ingredients: The slaw
6# Napa cabbage
1 Large Daikon radish about 1 1/2 #
2 Bunches of scallions chopped
1 Green apple sliced
8 Oz. Carrots
1 Cup Kosher salt
Non chlorinated water
Procedure:
1. First sterilize the mason jar you are working with by placing it in a pre heated
oven at 200 degrees for 10 minutes. Make sure that the temperature does not exceed
this as the jar can’t withstand higher temperatures.
2. Chop the cabbage and place it in a large bowl.
3. Add all the salt and massage int the cabbage. Add a touch of water as well
about a cup. Make sure all the cabbage is covered.
4. Allow the cabbage to sit for an hour. Intermittently toss the cabbage around.
5. After an hour, strain the cabbage and rinse 3 times to get the salt out.
Spicy Kim chi paste ingredients:
1 1/2 Cups hot Korean red pepper flakes
1 Head garlic peeled
4 Oz. Peeled sliced ginger
1 Tbsp sugar
2 Tbsp. Milled crushed red pepper
Non chlorinated water
Procedure:
1. Food process the garlic and ginger till minced.
2. In a bowl, combine the mince, pepper flakes and milled pepper.
3. Add water to form a paste
The finale!!
1. Combine the slaw( including the apple, radish and scallions) and paste. Really get that cabbage good and coated.
2. Place the mixture in the mason jar(s) you are using.
3.Allow the product to ferment in a dark area.The process varies according to temperature. Ideally you want it to be between 65-72 degrees. The process can take between 2-4 days.
4.Use an air lock if you have one. This way you do not have to burp the jar.If you do not have one, it is important to release the gas from the jar about every 12 hours as the gas build up could cause the jar to explode and kim chi will be everywhere not good!
5. If using an air lock make sure to have a plate of some sort under the jar as liquid
will come through the lock and stain your pretty floors.
6. Taste test once it is a little fizzy your pretty much done.
7. At this point place the jars in the refrigerator and enjoy.
8. The Kim chi will still ferment in the refrigerator but at a much slower time frame. The longer you leave it in there the stronger and more intense it will become.