Happy Jack Burton

Happy Jack Burton's comments

"The cookbook is super helpful! I usually have the youtube video and the book open to the same dish! ;)"
in Korean beef BBQ (Bulgogi) — Oct/18

"I didnt use the rice porridge this time because the chives give off a little little bit of "slime" when sitting in the fish sauce that grab the spices really well! This has such a nice flavor! my partner said it reminds her of her favorite vietnamese digging sauce."
in Asian chive kimchi (Buchu-kimchi: 부추김치) — Sep/18

"Here is the picture!"
in Traditional napa cabbage kimchi — Sep/18

"Ooo what a great recipe! I always make a little extra paste so i can add other veggies down the road! Extra peppers or cucumbers or carrots? Into the onggi they go so they can dancing around for a bit!"
in Traditional napa cabbage kimchi — Sep/18

"Hello! I am on day 4 of drying my meju on my heat pad, and there is white, grey, and black fungus growing. I scraped as much of the black and grey fungus off as i could, and am now putting a fan on them to dry them a little more so i can hang them tonight. Do these meju look right? After they hang and dry all the way, will the ferment make sure that there is no harmful little guys left in the doenjang to make me sick? I don't want to start over, but I'd rather do it now than in 6 months! Thank you for your amazing recipes, i now have my own tiny jangdokdae now with my jangs and homemade korean gardening fertilizers fermenting away, all thanks to you!"
in Fermented soybean paste (Doenjang) — Sep/18