How to Make Beef Bulgogi (Korean Marinated Beef)
Test Cook Dan Souza and host Bridget Lancaster unlock the secrets to Beef Bulgogi (Korean Marinated Beef).
Get the recipe for Beef Bulgogi:
Buy our winning chefs knife:
Buy our winning food processor:
Buy our winning non-stick skillet:
Buy our winning tongs:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Quick and Simple, Sha Cha Sauce Beef Stir Fry with Ong Choy (Water Spinach)!
Sha cha sauce is described as Chinese BBQ sauce, but it's not a BBQ sauce at all. It is more like a Chinese satay sauce, really umami and a savoury taste. It is made from dried shrimp, brill fish, oil, chillies, garlic and shallots. You can add it to any meat, so good in stir fry, as a dipping sauce and even in fried rice. Here is a simple and fast recipe with sliced beef and ong choy. You can use another vegetable if ong choy is not available. Dinner can be ready in minutes with a bowl of rice.
Please subscribe and click the notification to our channel here:
1 bundle of ong choy ( 1/2 to 1 tbsp sugar & 1 tbsp oil to blanch)
200g sliced beef
1 tbsp cornstarch
1 tsp sugar
1 tbsp soy sauce
1 tbsp sha cha sauce
1 tbsp oil
1 egg
1/2 tsp black pepper
1 tbsp oil
1 tbsp minced garlic
4 dried red peppers
1 tbsp sha cha sauce
1 tbsp soy sauce
#MingleRecipes #ShaChaSauce #BeefStirFry #OngChoy
Stars by Vlad Gluschenko |
Music promoted by
Creative Commons Attribution 3.0 Unported License
NINJA WOODFIRE GRILL SPICY BEEF JERKY RECIPE!
We're making a peppery, spicy and smokey beef jerky on our Ninja Woodfire Grill. The dehydrate function on the Ninja Woodfire Grill is perfect to make amazing jerky. Naturally better than what you can get at the store and for a fraction of the cost. Give this one a try!
Order my Ninja Woodfire Grill E-Cookbook:
Order my Ninja Woodfire Grill E-Cookbook Vol ll:
Order my Ninja Woodfire Grill E-Cookbook Vol III:
Order my Ninja Woodfire Grill E-Cookbook bundle all three books (only $12!):
To learn more about or purchase the Ninja Woodfire Grill:
Uncle Steve's SPG:
Dark Side of the Grill Hot Sauce:
Song: RocknStock - Power
Music provided by Tunetank.
Free Download:
*************************************************************
To purchase you own Hailey Home custom cutting board click this link.
*************************************************************
Join this channel to get access to perks:
*************************************************************
To purchase any of my Dalstrong Knives click this link.
**************************************************************
Make sure you check out my new channel for all things BBQ, CJ’s Que!
**************************************************************
Check out my Ninja Foodi Grill Facebook group to share all your pics, ideas, questions and recipes!
**************************************************************
Click this link to subscribe and hit that notification bell:
**************************************************************
Become a Producer of my videos, click on this link to join my Patreon!
**************************************************************
Visit my Amazon store to purchase all the items I use in my videos, or scroll below for individual links to products:
**************************************************************
If you would like to help to support the channel and help me continue to make great content, click this link to donate to the channel:
***************************************************************
Join my FaceBook Group - Foodie Life with CJ:
***************************************************************
I use TubeBuddy for optimizing my channel. I suggest that all creators use this add on! Click on this link to take you there:
(affiliate link)
***************************************************
Connect with me via email: cookingwithcj58@gmail.com
***************************************************
Links to purchase all of my Video Production Equipment:
A Camera - Sony ZV-1:
B Camera - Sony RX100VI:
C Camera - iPhone 11 Pro:
Mic - Rode Go 1:
Lapel Mic - Rode Lavalier:
Tri Pod:
Lighting:
Backpack:
Disclaimer: This description contains Affiliate links, if you click on one of the product links, I potentially can receive a small commission. This is done to help the channel grow and provide more content and at no extra cost to you.
Should meat jelly make a comeback? | Ancient Recipes With Sohla
Sohla tackles the wildest recipe yet - an aspic jelly with fish tongues and lips from the earliest known Arabic cookbook, in this episode of Ancient Recipes.
THE RECIPE
Ingredients:
- 2 tablespoons coriander seeds, coarsely ground
- 1 tablespoon dried spikenard
- 5 whole cloves
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole long pepper
- 6 to 8 large carp heads
- ½ cup white wine vinegar
- 1 small bunch parsley, tied with twine
- 1 3-inch piece galangal, scrubbed & split in half lengthwise
- 1 3-inch piece ginger, scrubbed & split in half lengthwise
- 1 3-inch piece cassia
- 3 small onions, root trimmed & peeled
- 2 teaspoons saffron threads
Process:
1. In a double-layered piece of cheesecloth, combine coriander, spikenard, cloves, black pepper, and long pepper, and wrap in a bundle securing with twine. Wrap parsley together in a bundle and secure with twine.
2. Add carp heads to a large stockpot and cover with water. Add vinegar, parsley, galangal, ginger, cassia, onions, and the bundle of spices.
3. Cover and bring to a simmer over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered, until the heads are totally tender - about 1 hour.
4. Use tongs to remove the heads and set aside until cool enough to handle. Strain the stock and discard the solids. Return the stock to the pot.
5. With your fingers, crush the saffron threads into a small bowl. Add ¼ cup of the fish stock and set aside to bloom.
6. Pull the lips and tongues from the fish heads and add to the pot of fish stock.
7. Add the steeped saffron to the pot and gently simmer uncovered until reduced by half.
8. Portion the mixture into a serving bowl and chill until set.
#AncientRecipes
Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows:
Learn more about The HISTORY Channel and watch full episodes on our site:
Check out exclusive HISTORY content:
History Newsletter -
Website -
Facebook -
Twitter -
Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Guest
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Beef Short Ribs | Dried chilies |Bok Choy My Bhutanese ????????favorite recipe
@beefshortribs @bokchoy@driedchillies@bhutaneserecipe
Camera Used for Video:
GoPro 10 Bundle:
GoPro 10 Accesseries:
Battery Charger:
Water Proof Case:
Gimbal Stabilizer:
Media Mod:
My All Time favourite Kitchen Items I Use Daily:
Hand Blender:
Cooking Pot:
Pressure Cooker:
Korean Stone Pot:
Korean Clay Pot:
Plates/Bowls :
Deep Fryer:
Brass Rosett mold:
Kitchen Aid Stand Mixer:
Kitchen Aid Stand Mixer Accessories :
Pasta Maker:
Grinder / Sausage Attachment:
Slicer/Shedder:
Beef Tripe with Ginger and Chive Dim Sum 薑葱牛柏葉 made easy by Chef mol on golden hill
Ingredients: Beef Tripe – 3 cups (before cooking)
Seasoning: Ginger Bits / Ginger Powder / Chopped Ginger, Salt, Pepper / Red Chili Powder / Chili Oil (optional), Sesame Oil – a few shakes of each.
Chef mol on golden hill said, Joy from food as well as health in life can be achieved with easy ingredient, simple equipment and small portion.
1. Rinse beef tripe under tap. Then if tender enough, cut to bite size bundles. Mind the cutting angle to be sure the resulting bundles all dangle like X’mas decoration. If cutting from the wrong angle, there will not be any dangling effect. If tripe is too tough to cut, wait until after boiling to do so.
2. Boil beef tripe in boiling water for about 2 min. Immense in icy cold water immediately afterwards to halt the cooking process and let dry a bit. Then cut to bite size bundles, if not yet done so.
3. Add seasoning and set aside for a few hr or even overnight sitting in fridge.
4. Steam for about 6 min. Pro-longed steaming makes the beef tripe tough. Add sesame oil right before serving for enhanced taste.