I know that some of you have been begging me for Korean recipe videos for a while now…so here you go! The timing of this episode is pretty fitting because I’ll be cooking for a fundraiser event called, “Eat for North Korea,” where I’ll be making Korean-inspired dishes for 200 people. So things have been a little hectic around here this week and we apologize if we’re not getting back to your emails and comments.
This episode all began with a lonely leftover jar of kimchi sitting in my fridge. I looked around at what else I already had on hand, and my Korean Spicy Kimchi Noodles episode was born!
The truth is that I do cook with Korean ingredients often. But I haven’t had the proper time to measure out ingredients correctly and develop fool proof recipes for those who are less familiar with Korean cuisine. It’s common in Korean culture to learn how to cook from your mom or grandma without ANY measurements. It’s all about “eh… just add a splash of that, taste it and adjust the seasoning.” But the challenge is that if you’ve never tasted something before, how are you supposed to know what to adjust?
So for this season, I wanted to introduce at least one Korean dish because these cold noodles fit within our theme of “Simply Summer Fresh.” Who knows… maybe you’ll see more in a future season (hint hint) when I have time to develop some more recipes. Our Korean Spicy Kimchi Noodles episode is out now and you can watch it HERE, but you can also see what it was like for us to shoot this episode in our Behind the Scenes Video below:
WATCH OUR BEHIND THE SCENES VIDEO HERE:
I was a little nervous about this shoot because I knew I’d have to take more time to thoroughly explain the “new” ingredients to those who are less familiar with them. It was a challenge to think about the flavors I’m so used to and break it down into words that everyone can understand. Like how do you properly explain the taste and SMELL of kimchi to people without making them scared of it? I don’t think I did a very good job in the end, but I’m hoping people still give it a chance.
I will say that I’m glad Korean ingredients are starting to become more mainstream now. It’s common to see kimchi or even gochujang on menus now and I think that’s pretty awesome.
Our shoot was pretty smooth except for the fact that I kept stumbling on my words and had to do a bunch of retakes.
The only down side was when Joe and I got into a legit fight over eggs! He thought I was deliberately blocking his shot with my hand and I was adamant that I couldn’t crack an egg in the pan without blocking his lens with my hand. In hindsight, I don’t know why we sweat the small stuff in the moment. Afterwards, we always get over it quickly and realize it’s dumb. But I guess that just comes as an occupational hazard when you’re working with your spouse. You take things more personally and everyting is a bigger deal than it should be. We’re still learning and growing! Thanks for coming with us behind the scenes!
*EDIT: Our Korean Spicy Kimchi Noodles recipe video is out now and you can watch it HERE: Korean Spicy Kimchi Noodles
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