Invidious

SEE YOU IN 2 YEARS! 🫡💯

I made my own soy sauce and soy bean paste, a Korean fermented condiment under a master here in South Korea 🇰🇷 You season blocks of boiled soy beans and seasonings in traditional jars and ferment it for two years in total. The liquid part becomes soy sauce and the solid part is made into a paste. So this is how you make the condiments and sauces for samgyeopsal and many Korean soups!

9 months ago | [YT] | 992

@Ae-ne5iy

Deongjang is so goood. Korean also often package their soy sauces with some alcohol it’s an interesting thing it helps them be more shelf stable and the flavor is very interesting without need to mix with rice wine for a sauce. This much more common in Korean soy sauce than Japanese, Chinese, Hawaiian, etc

9 months ago | 0

@CstAlx29

That adobo is going to be epic!

9 months ago | 5

@darcy1991

i can still remember seeing those big jars from the koreanovela " Jewel in the Palace". ang ganda ng story and ang ganda alamin at matututnan ang korean cusine.

9 months ago | 1