20 Comments

  1. ImmaLiving Again
    May 12, 2019 @ 6:12 am

    😍😉 AWWK …!!)P. Awl these folks bragging about all your Recipes they copied .. YEAHHH. WELL MEEE TOO. HAHAHAHA… i Just made Scallion Kimchi Yeaterday … BOOYAHH … i know it will be too early to get the full fermented effect i will have in a couple weeks from now. But you better believe i will be making some fresh rice and taste testing tooodayyy. Withhh. This Miso Soup and FRIED SQUASH. I BATTERED & FROZE SOME LAST FROM LAST YEAR 😍. Whattah Meal right ?!?!) Thanks for sharing Future Neighbors 🦋🌸🦋

    Reply

  2. Fernanda
    May 12, 2019 @ 6:12 am

    eating 4 plates and not gaining tons of weight? me, a fat ass, is READY

    Reply

  3. Caroline Hamilton
    May 12, 2019 @ 6:12 am

    How did I miss this video!?!?! So glad I found it….🤗

    Reply

  4. WES
    May 12, 2019 @ 6:12 am

    his Japanese is so good xD

    Reply

  5. Toni Sanoe Dela Cruz
    May 12, 2019 @ 6:12 am

    I cook a lot for my bento/dosirak every day and appreciate your posts! I learn and try many jew things because of you. Thank you!

    Reply

  6. Lucia Maria
    May 12, 2019 @ 6:12 am

    Love it… 👍

    Reply

  7. Anabela Figueiredo
    May 12, 2019 @ 6:12 am

    Yuuuuuuuuum

    Reply

  8. Amii .M.
    May 12, 2019 @ 6:12 am

    what is gambe xD

    Reply

  9. Nishimiya chan
    May 12, 2019 @ 6:12 am

    What is banchan means?

    Reply

  10. trixia_b
    May 12, 2019 @ 6:12 am

    This might be my new favorite yt channel 😂😂 you explain so well, using your arm and fingers to show the length of the veggies etc, and we even get commentaries that make the videos more fun heh good job!

    Reply

  11. Sandy Prater
    May 12, 2019 @ 6:12 am

    These pickles are relatively easy to make, but if people don’t want to do that, I stumbled across a substitute for those who don’t live in areas with an Asian market. In the refrigerated pickle section of grocery store (mine was Publix) is a brand call ba-tampte that sell half sour pickles. They taste almost exactly the same as these and work well as iced or spicy banchan.

    Reply

  12. Jess Lim
    May 12, 2019 @ 6:12 am

    Omgahhhh i am so happy I found you!
    Seriously I like your recipes more than the famous maangchi. IMO this is real home cooking. I love her recipes but realistically my mom didn’t cook the elaborate dishes. These recipes are so easy and real mom cooking 😛

    Reply

  13. Julie Ouellet
    May 12, 2019 @ 6:12 am

    Can i use 된짱 instead of miso ? Or its the same?

    Reply

  14. Keki B
    May 12, 2019 @ 6:12 am

    I'm new to your channel and I'm loving everything you're doing. I have watched several and you're just amazing. And your parents are hella cute. Your grandma is adorbs and your wife (right?) is dope too!!! 👏🏾👏🏾👏🏾👏🏾

    Reply

  15. Kim Chi
    May 12, 2019 @ 6:12 am

    Can I make miso soup without bonito flakes? It’s really expensive here where I live

    Reply

  16. J N
    May 12, 2019 @ 6:12 am

    I like the round non-tapered shape of the bowls. Very modern looking

    Reply

  17. Jhutan Debbarma
    May 12, 2019 @ 6:12 am

    Looks Yummy!!
    Oishi!!

    Reply

  18. Missy Lee
    May 12, 2019 @ 6:12 am

    Just LOVE your videos!!…❤❤❤

    Reply

  19. Jamaili Tyler
    May 12, 2019 @ 6:12 am

    How long does the oiji muchim last and how do you store the unused pickles?

    Reply

  20. Elizabeth Shaw
    May 12, 2019 @ 6:12 am

    I use Korean pancake mix for the wet because it has no eggs in it and it doesn't require eggs to make it just water.

    Reply

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