Making Rice Bowl With Authentic KOREAN BBQ (No Grill Required) MAEKJEOK

Byamazingfoodstv


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▶ TOOLS USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
RICE COOKER:
AIR FRYER:
INSTANT POT:

▶ PANTRY ESSENTIALS (AFFILIATE):
SESAME PASTE:
KOREAN CHILI PEPPER FLAKES:
SOY SAUCE:
DARK SOY SAUCE:
CHINESE BLACK VINEGAR:
SESAME OIL:
KNIFE SLICED NOODLES:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
SHAOXING COOKING WINE:
SICHUAN PEPPERCORN FLAVORED OIL:
KOREAN CHILI PASTE:
SSAMJANG:
HONDASHI:
MIRIN:
KOREAN SOYBEAN PASTE:
FISH SAUCE:
KOREAN KNIFE CUT NOODLES:
SSAMJANG:
KOREAN BEEF STOCK POWDER:
MSG:
BLACK BEAN PASTE:
YEONDU:
SHIN RAMYUN:
GOLD RAMYUN POT:
KIMCHI:
KOREAN PANCAKE MIX:
KOREAN FRIED CHICKEN POWDER MIX:

#aaronandclaire #koreanbbq #ricebowl #recipes #cookwithus

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48 Comments

  5. I made this today, kinda. I didn’t have doenjang so I used Thai chili paste and gochujang in its place and an extra splash of mirin….and a dash of MSG. Probably tastes different but it was still “fantastic”.

  7. Hello guys 🙂 I love your videos – they change my LIFE!

    I have a question about meat preparation – in this video you use a wooden chopping board to chop raw pork. I have always been paranoid about raw meat contaminating food and it seems like the wooden chopping board would actually absorb lots of that raw pork juice. Also the big chopping board is too big to fit in the sink to wash and you want to cut the vegetables soon after the meat for a quick dinner.

    So my question is: how do wash the chopping board properly between chopping meat and chopping vegetables to prevent cross contamination?

  13. I tried this recipe yesterday and omg it was the best bbq meat we have ever eaten. Just my husband and I finished the whole 500gr of meat because it was simply that freaking good. Today he wanted to eat it again. He's German and used to not like Korean food 😄

  15. Oh I need that chive salad now. I’ve been making your ground beef Bulgogi rice bowl weekly. (Mostly yours; I’ve added 2 things.) I make a 4x batch of the marinade and just keep it. I see now I’m going to have to hunt down at least a garlic chive so I can make this accompaniment. Thanks to your channel (and Maangchi) I’ve gotten into banchan. Kimchi, among others, is always in my fridge. Thanks for so many easy, accessible recipes!

  19. This was fabulous! I made a delicious vegetarian bbq meal using your recipe. Instead of pork, I marinated thick slices of king oyster mushrooms and used vegetarian oyster sauce and fish sauce. I used the garlic chives and cayenne chilies growing in my container garden on my deck and all was delicious. Thank you for such a versatile recipe; the marinade and the salad dressing will be in heavy rotation at my house.

  22. I'm glad I subscribed to this channel, I have a big plan to surprise my girlfriend with korean foods on July 8 (We're both filipinos and haven't tried korean food). I have been binge watching this channel for the past week and I have decided to make 5 dishes, Bibimbap, Gimbap, Sundubu Jjigae, Miyeok-Guk, and KFC.

    Some ingredients aren't accessible in my area (like spinach, gochugaru, and anchovy stock) but i'll do my best to improvise and hope it tastes good.

  23. I'd love to see you do a healthy low calorie low sodium series. I used to make your recipes almost every night but ever since I had to start counting calories with my exercises I can only make some of these dishes 1 or 2 times per week 🥺🥺🥺🥺

  27. hi! when you are listing the ingredients throughout the video, is it possible to also add the Hangul? this might be helpful to those of us learning Korean (me) and those living in Korea (also me) 🤣🤣

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