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Just made this! Added green beans too for a little extra green. Seriously amazing!!
우와 역대급 맛있어 보이네요 ! 전 호주 시드니에서 사는데 중국식당에 파는 비쥬얼 그대로네요 꼭 해보겠습니다 ❤
책은 호주에서도 구매나 배송이 되는건가요? 가능하면 구매하고 싶습니다
Great Video Aaron!😏
After seeing your recipe, I also feel like cooking. 😊Upload on khal please!
I really need a Facebook GIF of you saying more green onion, more delicious. We have some haters that need an education. 🤣
Aaron & Claire❣️❣️❣️
❤✌️🇿🇦
this is fire
Aaron, can you please make pineapple 🍍 chicken stir fry next?🥰
Wow nice recipe
💕💕Wow💜💜💗💗💗💜💗💗
Thank you for this recipe! I’m very beginner and didn’t know these methods of tenderizing beef. Felt very proud of myself making this dish and I’m excited to have it in my skill set now! Love how simple all the ingredients are too.
I want to learn how to make those Big Soup dumplimgs
Aaron, between yourself and Maangchi, my Korean cooking journey doesn't need to look anywhere else. Fantastic!
Hi Aaron and Claire! I was looking at your list of tools in the video description for the wok and the chopsticks you used to cook with, but I didn't see them. Would you (or a kind viewer) link them please? Thank you!
Can’t wait to make this for dinner this week 😋
I have to say that you two totally cheer me up! I love the recipes and I love that Claire enjoys the cooking so much! Thank you so much for sharing and making this woman feel so happy. I haven't cooked it yet but will do soon. xx
Aaron! Many thanks for sharing this. I made this for my fiance last night, and it was one of the best or the best dish I've made her. Gave it a little kick with some chillis, let the beef marinate for 5 hrs in the fridge, next time ill add mushrooms to it though. So delicious! Thank you again!
Omg! that looks so delicious and the noodles looks so chewy😋😋may i know the brand of the udon noodles that u used? is it the frozen one? coz i tried few brand but its not chewy anymore.
Why'd he say legendary like its Genghis khan's recipe😂.
It looks fantastic, the perfect mix of flavours must be amazing.
After finishing the whole video : The explanation and presentation is so good deaerves a lot more views.
Making this tonight, my first attempt at one of your recipes…hope it works out (yours looks delicious).
Aww his accent sounds so charming. I'll give it a try, it looks delicious.
You are using non stick. Not good. You need to use the cast iron to get the sticking bits on the bottom then deglaze. Non stick is bad if you want flavour.
Looks DELICIOUS! I've made Mongolian Beef but never thought to make it with noodles. Thanks for bringing it to the next level! 😊
Hi Aaron, will you be doing a second book. Would love that.
Oh man. Making this this week.
I have made a bunch of Korean recipes from this channel and everything has been a hit! This one, not so much. Don’t not taste anything like Mongolian beef.
It’s not Mongolian. It’s Xinjiang Uighur lagman
If you're dealing with a really tough cut of beef, you want to tenderize it with baking soda, and you're willing to put in a little bit of extra effort, soak your beef in a mix of baking soda and water (about 1 part baking soda to 6 parts water…eg. 1 teaspoon of baking soda to 2 tablespoons of water), mix it up and let it sit for 30-60 minutes. Wash it afterwards, as you would rice, squeeze out as much water as you can…AND THEN proceed to the marinade step, without baking soda, continuing on from there. I tried this recently, and it came out exactly the same (tender and delicious), but without that metallic taste you often get when you put a little too much baking soda directly in the marinade. Now I use this trick all the time!
I really can't wait to try this recipe. The sauce is very similar to the Mongolian ground beef Aaron posted last year, and I've been making that regularly since he first showed it off. Delicious every time!
Waving to Claire!!!!!👋
Aaron — your taste tester is so funny & enthusiastic. Claire — your chef is corny & talented.
I bought your book a year ago, and it is my go-to cookbook now. Your recipes are easy to prepare and delicious! I will try this one soon.
How long should you leave the baking soda and beef get to know each other for it to get nice and soft
Had some thin sliced steak in the fridge so I just made this. Awesome.
Love udon noodles! Yes! I don’t have Shaoxing wine…is there something else I can substitute it with? Mirin maybe?
Just got my cookbook. Yum!
Your knife is cutting that beef like butter😮