Hi Guys, my name is Diane Kang aka A Korean Girl Eats! Welcome to my channel!

This channel started when I wanted to become a better home cook and learn more about my Korean background.

A Korean Girl Eats

Also known as jeyuk bokkeum 재육복음, you will be amazed at how the flavor of pork butt can be transformed with these few simple ingredients. This is great for meal prepping as you can leave it in the fridge and for up to 5 days! Hope you enjoy.

Side note: I filmed this video TWO YEARS AGO! Oh my gooodness, I can't believe it took me so long to edit it. Hearing my mom's voice in these videos makes her miss her so much! I hope everyone is staying safe and healthy.

Follow me on IG at @akoreangirleats

Spicy Pork Bulgogi 돼지불고기 | DIANE COOKS

Hi Guys! Here is part II of my COVID-19 experience. Please excuse my crazy messy hair! ㅠ

Did you guys have to quarantine? What was your experience like?

Follow me on IG! @akoreangirleats

Quarantine in Korea | DIANE DIARIES

Finally! Sorry it took me forever to upload this video, but here is my vlog of my trip from NYC to Seoul.

Sorry for all the blurry selfie videos - I got a new camera and I didn't realize it was out of focus the whole time! The screen is so tiny (it's the DJI Osmo), so I couldn't tell when it was out of focus on that mini screen. Boo.

Regardless, I hope you guys find it entertaining! A lot of people have been curious about what my experience was like, so here is part one! I will upload the actual quarantine experience soon :)

Enjoy! xx

NYC to Seoul During COVID-19 | DIANE DIARIES

A huge thanks to everyone that joined me for my COVID-19 YouTube Live! :)

In NYC during COVID-19

I made this video so long ago, and finally got around to editing it!

This is a very unique style of pajeon (Korean savory pancake) that is famous in Busan! Originating from a place called 동래할매파전 which roughly translates to Grandma's Neighborhood Pajeon, Yoon Haeundae Galbi in New York now serves something very similar to it, and it is the most interesting and one of the most beautiful pajeons I've had the pleasure of enjoy. Instead of mixing everything together, they layer on ingredients so it's as delicious to consume with your eyes as it is to eat. Another interesting thing about this is that you enjoy it with chojang instead of soy sauce! Busan people love chojang stemming from their love of eating sashimi with chojang (for those that don't know, chojang is a fermented red pepper vinaigrette). 

Here are the places in the video:
Yoon Haeundae Galbi
8 W 36th St
New York, NY 10018!

Grandma's Neighborhood Pajeon 동래할매파전
43-10 Myeongnyun-ro 94beon-gil, Bokcheon-dong, Dongnae-gu
Busan, South Korea

Follow me on Instagram! @akoreangirleats

Busan-Style Pajeon at Yoon Haeundae Galbi

CLICK "CC" FOR SUBTITLES

Real talk, this recipe is SO EASY. If you're wondering what to make for your upcoming dinner party, wonder no more! Literally 20 minutes in the Instant Pot and you have your feast ready to go. Great for group dinners, or even smaller gatherings.

Traditionally, people enjoy this dish with salted napa cabbage, but you can just enjoy it with regular greens!

Recipe
Bossam (serves 3-4) 보쌈 (3-4인) (3-4人)
2-3 lb pork belly ( 2-3 파운드 삼겹살 ) (2-3磅猪肚)
1.5 T dwenjang ( 1.5 T 된장 ) (1.5T 大酱 )
1 onion ( 양파 1개 ) (1个洋葱 )
1⁄2 leek ( 대파 1⁄2 ) (1⁄2韭菜 )
10 black peppercorns ( 10개 통 검은 후추 ) ( 10黑胡椒 )
1 piece of ginger (생강 한조각)
6 garlic cloves (마늘 6쪽) (6瓣大蒜)
1⁄4 cup mirin (1⁄4컵 미림) (1⁄4杯米林)
5 cups water (물 5컵) (5杯水)

Ssamjang 쌈장
2 T doenjang (2T 된장 ) (2T 大酱)
1 T gochujang (1T 고추장) (1T 辣椒酱)
1 T chopped scallions (1T 다진 파) ( 1 T切碎的葱 )
1 t sesame oil (1t 참기름) (1t香油)
2 cloves of minced garlic (다진 마늘 2 쪽) (2瓣蒜末)
1/2 tablespoon honey (꿀 1/2 큰술) (1/2汤匙蜂蜜)

Radish Kimchi 무김치 / 萝卜泡菜
1 small daikon radish, or about 5 cups chopped up
(작은 무 1개, 또는 잘게 썬 무 5 컵) (1个萝卜,或切碎约5杯)
2 T kosher salt (2T 코셔 소금) (2 T犹太盐)
2 T sugar (설탕 2 큰술) (2 T糖)
2 T vinegar (식탕 2 큰술) (2 T醋)
5 T gochugaru (고추장 5 큰술) (5T辣椒酱)
2 T fish sauce (피시소스 2 큰술) (2T鱼露)
2 cloves of minced garlic (다진 마늘 2 쪽) (2瓣蒜末)
2 green onions (파 2개) (2个葱)

Instant Pot Bossam 보쌈만들기 | DIANE COOKS

In this video, I'm going to show you how to make hobakjuk 호박죽 also known as squash porridge. It is SUCH an easy recipe, there is no reason you shouldn't try it at home! It’s such a healthy, simple fall recipe that really requires minimal ingredients and steps, and will warm you right up.

Ingredients:
1 kabocha squash
2/3 cup rice flour
4 T honey powder (or sweetner)

Recipe:
1. After washing the squash well, add the squash to a shallow pool of water
2. Cook on medium to medium low heat until fully cooked (check with knife/chopstick test!)
3. Cut the fully cooked squash in half, scoop the seeds out, and peel the skin
4. After the seeds and peels are removed, add the squash to a blender
5. Add water so it covers approximately three quarters of the squash. If you’re unsure, add less and slowly add more. The consistency be slightly thick and soupy consistency that falls easily off the spoon.
6. Once the consistency is right, add two thirds of a cup of glutinous rice flour to the blender
7. Blend it until the white flour is completely dissolved
8. Add the blended squash and glutinous rice flour mixture to a pot.
9. Turn the heat on and continually stir the soup while cooking it on medium heat
10. Add 4 tablespoons of sweetener, I added honey powder but you could add regular honey, sugar or agave.
11. Optional step: top with pine nuts or add mochi balls
12. Enjoy!

How to Make Squash Porridge 호박죽만들기 | DIANE COOKS

All images in this video were taken by me!

More about the restaurant:
Website: https://www.atomixnyc.com/ (those are all my photos! :) )
Instagram: https://www.instagram.com/atomixnyc/

Follow me on my other platforms!
Instagram: https://www.instagram.com/akoreangirleats/
Facebook: https://www.facebook.com/akoreangirleat/

I took my parents to eat Korean fine dining at Atomix NYC | DIANE SPEAKS

The intestines here are SO GUUUUD! Ate so many different types of gopchang (my favorite is definitely daechang aka large intestines). 

In the video I talk about the different types of gopchang you can enjoy, grilling techniques, what gop is, and other gopchang-related dishes like jeongol and fried rice that you can enjoy!

I really hope you like this video, give me a thumbs up if you did! I had a great time making it.

Huge shout out to Gopchang story for having us! You can visit them at 312 5th Ave 2nd Floor, New York, NY.

Follow my other platforms!
https://www.facebook.com/akoreangirleats
https://www.instagram.com/akoreangirleats/

The other people in this channel are James Park (https://www.instagram.com/jamesyworld/) and Dami Lee (https://www.instagram.com/dami_lee/).

Eating Cow Intestines at Gopchang Story NYC | DIANE EATS

It's crazy how easy it is to make some good banchan. Here are 4 super duper simple banchan recipes that are almost THE SAME with the exception of the main ingredient. I wanted to just show you how easy it is have different Korean side dishes to spice up your meal! Hopefully this will be a good place to start in terms of learning the basics of making some banchan! If you make some, please please please tag me @akoreangirleats on instagram. I would be SO thrilled.

Jump to Recipes! 
4:09 for Small Soy Anchovy Banchan
5:15 for Gochujang Octopus Banchan
6:11 for Gochujang Pollack Banchan
7:27 for Medium Gochujang Anchovy Banchan

Ingredients for small soy anchovies:
1 cup of small dried anchovies
1/2 cup walnut
1 t olive oil
1 T soy sauce
2 T maesil chung
1 T pressed garlic
1  agave
black pepper


Recipe for small soy anchovies:
Roast one cup of anchovies on dry heat until it gets nice and crispy
You'll know it's ready to take off the pan when the color turns a light brown
Set it aside and add a drizzle of olive oil and a tablespoon of soy sauce, 2 tablespoons of maesil chung, and 1 tablespoon of agave and garlic to the same pan.
Add the dried anchovies and half a cup of chopped walnuts to the sauce and cook for one minute, until the sauce is incorporated into the anchovies.
Finally add a quarter cup of green peppers and cook for another minute.
When finished, sprinkle on a tablespoon of sesame seeds

Ingredients for dried gochujang octopus:
1 t olive oil
1 T red pepper paste
1 T garlic
2 T maesil 
1.5 cups dried octopus
1 T sesame oil
1 T sesame seeds

Recipe for dried gochujang octopus:
Drizzle on some olive oil and once the oil is heated, add a tablespoon of red pepper paste.
Add a table spoon of garlic and 2 tablespoons of agave.
Cook it out until mixed together.
Add 1.5 cups to 2 cups of dried octopus and stir it in the sauce until well-incorporated
Add a tablespoon of sesame oil and cook it a bit more.
Finally, add about a tablespoon of rice syrup and sprinkle on a tablespoon of sesame seeds.


Ingredients for dried shredded pollack:
1.5 to 2 cups of dried shredded pollack
1 T of mayonnaise
1 t olive oil
1 T red pepper paste
1 T garlic
2 T maesil chung
1 T soy sauce
1 T sesame oil
 1 T rice syrup

Recipe for dried shredded pollack:
Massage in 1 tablespoon of mayonnaise to a cup of dried shredded pollack for about 1 minute. This is to help tenderize the hard pieces so it's easier to eat.
Heat up the pan and drizzle on some olive oil
Add 1 tablespoon of red pepper paste and cook the paste out until the oil looks slightly pink
Add 1 tablespoon of garlicand 2 tablespoons of agave and cook the sauce out until it bubbles
Add a tablespoon of soy sauce and a tablespoon of sesame oil
Add the mayo-coated dried pollack to the sauce and cook for about a minute, or until incorporated.
Finally, add a tablespoon of rice syrup. This is to help give it a shiny coat.
Sprinkle on some sesame seeds, and you're finished!


Ingredients for medium dried anchovies:
1 cup of medium dried anchovies
1 T gochujang
2 T agave
1 T sesame oil
1 T rice syrup
1 T sesame seeds

Recipe for medium dried anchovies:
Roast the medium dried anchovies on a pan until there are hues of light brown on the fish.
Drizzle on some olive oil to the pan, add a tablespoon of gochujang until oil is lightly pink
Add on a tablespoon of garlic, 2 tablespoons of agave, and 1 tablespoon of sesame oil
Add in the roasted dried anchovies and cook until incorporated
Drizzle on a tablespoon of rice syrup, and sprinkle on a tablespoon of sesame seeds.


FACEBOOK: https://www.facebook.com/akoreangirleats
YOUTUBE:  youtube.com/akoreangirleatsAKGE
INSTAGRAM: @akoreangirleats

4 Super Simple Korean Side Dish (Banchan) Recipes | DIANE COOKS

This is the PERFECT winter soup. Nourishing, rich, and super simple to make (albeit a bit time consuming). I really hope you get an opportunity to try making this dish! Please share your dishes with me if you do end up making it! Tag me on instagram at @akoreangirleats!

Ingredients:
3lbs of Dogani (ox knee)
3 lbs of Sagol (leg bone)
2 lbs of Ohjok (ox feet)
2 heads of garlic 
1 large onion
Somyun noodles (optional)
Scallions
Salt and pepper to taste

Directions:
1. First drain the blood out of the bones by submerging it in water two times for 30 minutes to an hour.
2. Once the blood is drained out, blanch the bones in boiling water to clean out the scum.
3. Wash the blanched bones thoroughly, with a focus on cleaning the bone debris off.
4. Fill up a pot of water so the bones are fully covered, and boil the bones for an hour.
5. Scoop out oil that floats to the top.
6. Continue boiling for about 2 (or more hours)
7. Add 2 heads of garlic and 1 onion
8. Lower the heat to medium low.
9. Test the meat, if it falls apart easily the broth is finished. If not, cook for longer.
10. Another way to take the fat out from the soup is to wait until it cools. You'll notice that the soup has gelatinized. The translucent jello-like texture is the soup and the dense yellow texture is the fat.
11. Enjoy with somyun noodles, scallions, and season with salt and pepper. Eat with kimchi to help balance out the richness of the soup (I'm hungry writing this now haha).
12. For the dogani, dip in 2 parts soy sauce and 1 part vinegar!

Enjoy! 

Follow me on my other platforms!
instagram.com/akoreangirleats
facebook.com/akoreangirleats

How to Make Bone Broth 곰국만들기 | DIANE COOKS

See the golfing video on my Instagram! @akoreangirleats

Just trying this out! Anyone out there? :)

Hello everyone! :) I know it's been a while, but I am so excited to finally be sharing a video with you all. I've been trying my best to improve my content quality which is why it took absolutely forever for me to upload this! I hope you guys enjoy it with the new and improved videography and audio.

Since the Superbowl is approaching, I felt like everyone would be looking for quick and easy crowd-pleasing recipes and felt like this Korean fried chicken recipe would be absolutely perfect. Since I am far from being an expert on fried chicken (I'm sure many of you may be much better than me!) I am always looking for better recipes. 

I know we didn't show it, but before coating the chicken in potato starch/rice flour, coat it in egg whites! The reason for using egg whites is that egg whites are a true protein which theoretically makes it much crispier than using the entire egg with the yolk!

Also, I made a note of this, but using dark meat like thigh and drum meat will make for a much more juicy and tender chicken! Nom nom nom. Like I mentioned, I wanted to use the entire chicken to show you that you can make fried chicken with all parts of the chicken, and also because I just absolutely love breaking down a chicken (hehe).

The reason also I set it out to room temperature before frying it is because when you go to fry it, and the chicken is still cold, it will cause for a sharper temperature drop in the oil which will detract from the quality of the frying. 

Let me know your thoughts! Even feedback on how to improve it is very welcome. I am still a student and have so much to learn!

Happy to be back, and so excited to be sharing with you guys again :)

--
INGREDIENTS

PICKLED RADISH
2 ½ cups radish, cubed into ¾”
½ cup carrots and green peppers
¼ cup white sugar
½ cup white vinegar

CHICKEN
1 T ginger
8 cloves of garlic
2 holland red peppers
1 T sesame oil
1 T soy sauce
1 T soju
3 T rice syrup
1 ½ T red pepper paste
¼ cup rice flour
¼ cup potato starch
Egg whites
Canola oil

Korean Fried Chicken 양념치킨 | DIANE COOKS

What better way to celebrate a beautiful summer day than by creating your own picnic cocktails! Just a fun video with my friend Leanne Wei of Honey and Velvet. Special thanks to Owl's Brew for their delicious tea cocktail mixture as well as The Dreaming Tree for their wine! Thought this was cool to share with you all since we literally just did this without anything planned, and it's a great representation of just how easy it is to make yummy cocktails!

Follow Leanne:
honeyandvelvet.com
instagram.com/honeyandvelvet_
instagram.com/honeyeats
snapchat: honeyandvelvet

Thanks for watching!

Picnic Cocktails with Honey and Velvet

This letter was written in response to the shootings of Black Americans. Christina Xu headed this, and made it a community project. It is currently being translated in so many different languages including Chinese, Korean, and Vietnamese. I will share the Korean version with you all soon.

This kind of project is so inspiring to witness. I love seeing the community come together in a collaborative effort to raise awareness about issues that are bigger than themselves.

See more of the project on Twitter @LettertoBL

Here's the entire letter:
Mom, Dad, Uncle, Auntie, Grandfather, Grandmother: We need to talk.

You may not have grown up around people who are Black, but I have. Black people are a fundamental part of my life: they are my friends, my classmates and teammates, my roommates, my family. Today, I’m scared for them. 

This year, the American police have already killed more than 500 people. Of those, 25% have been Black, even though Black people make up only 13% of the population. Earlier this week in Louisiana, two White police officers killed a Black man named Alton Sterling while he sold CDs on the street. The very next day in Minnesota, a police officer shot and killed a Black man named Philando Castile in his car during a routine traffic stop while his girlfriend and her four-year-old daughter looked on. Overwhelmingly, the police do not face any consequences for ending these lives.

This is a terrifying reality that some of my closest friends live with every day. 

Even as we hear about the dangers Black Americans face, our instinct is sometimes to point at all the ways we are different from them. To shield ourselves from their reality instead of empathizing. When a policeman shoots a Black person, you might think it’s the victim’s fault because you see so many images of them in the media as thugs and criminals. After all, you might say, we managed to come to America with nothing and build good lives for ourselves despite discrimination, so why can’t they?

I want to share with you how I see things.

It’s true that we face discrimination for being Asian in this country. Sometimes people are rude to us about our accents, or withhold promotions because they don’t think of us as “leadership material.” Some of us are told we’re terrorists. But for the most part, nobody thinks “dangerous criminal” when we are walking down the street. The police do not gun down our children and parents for simply existing.

This is not the case for our Black friends. Many Black people were brought to America as slaves against their will. For centuries, their communities, families, and bodies were ripped apart for profit. Even after slavery, they had to build back their lives by themselves, with no institutional support—not allowed to vote or own homes, and constantly under threat of violence that continues to this day.

In fighting for their own rights, Black activists have led the movement for opportunities not just for themselves, but for us as well. Many of our friends and relatives are only able to be in this country because Black activists fought to open up immigration for Asians in the 1960s. Black people have been beaten, jailed, even killed fighting for many of the rights that Asian Americans enjoy today. We owe them so much in return. We are all fighting against the same unfair system that prefers we compete against each other. 

When someone is walking home and gets shot by a sworn protector of the peace—even if that officer’s last name is Liang—that is an assault on all of us, and on all of our hopes for equality and fairness under the law. 

For all of these reasons, I support the Black Lives Matter movement. Part of that support means speaking up when I see people in my community—or even my own family—say or do things that diminish the humanity of Black Americans in this country. I am telling you this out of love, because I don’t want this issue to divide us. I’m asking that you try to empathize with the anger and grief of the fathers, mothers, and children who have lost their loved ones to police violence. To empathize with my anger and grief, and support me if I choose to be vocal, to protest. To share this letter with your friends, and encourage them to be empathetic, too. 

As your child, I am proud and eternally grateful that you made the long, hard journey to this country, that you've lived decades in a place that has not always been kind to you. You've never wished your struggles upon me. Instead, you’ve suffered through a prejudiced America, to bring me closer to the American Dream.

But I hope you can consider this: the American Dream cannot exist for only your children. We are all in this together, and we cannot feel safe until ALL our friends, loved ones, and neighbors are safe. The American Dream that we seek is a place where all Americans can live without fear of police violence. This is the future that I want—and one that I hope you want, too.

With love and hope,
Your children

Black Lives Matter | DIANE SPEAKS

Wanted to share my Korean sauna experience with you guys! In Korean, Korean sauna translates into jjimjilbang (pronounced jeem jeel bang).

This is the one located in Chicago. Before entering the saunas, there is actually a shower/bath area where you can bathe in different temperature water from scorching hot to lukewarm to cold. There is also a "massage" area that basically has ahjummas (middle aged ladies) scrub you down from head to toe removing all of your dead skin. The massage here cost ~$120, but you feel so clean and refreshed after.

I only highlighted the one really hot room, but there are a bunch of different types of hot rooms here including a salt room, charcoal room, gold room, and more. There are also areas where you can play games and relax, read the newspaper, and watch television. 

Overall, a really great thing to do when you need a day to wind down and heal.

Korean Sauna Experience Jjimjilbang 찜질방  | DIANE SPEAKS

Hey guys,

This video is pretty personal, but I wanted to share it with you guys. Was a bit shy to share it at first, especially because it's so much personal information. But, at the end of the day, I figured if it's helpful to anyone at all, I'm more than happy to.

My skin even now is not perfect (you could probably tell if you look carefully), but much better than it ever has been. If you guys have any questions please ask! 

Cheers! Diane

Weight Loss and Acne: My Food Journey | DIANE DIARIES

Learn some popular Korean words with Aran English and I on our little food date! 

You can check out Aran's channel here: http://www.youtube.com/AranEnglish
Watch out other collaboration video here: https://youtu.be/DiBuJ4z83AM

Here are the words and sentences we covered!
gah sung bee 가성비 = great value
gah sung bee가성비가좋다 = It's of great value

gook mool 국물 = soup
ggeut nae joh 끝내줘요 = extremely good
gook mool ee ggeut nae joh yo 국물이끝내줘요 = The soup is extremely good.

mat eet gaet dah 맛있겠다 = It looks delicious!

Hope you enjoyed the video!

Date with Aran from Aran English | DIANE SPEAKS

Got some ddukbokki with Julie, a fellow contestant on Masterchef with me! She took me to a very interesting 70's style Korean ddukbokki place. It was kind of built like a classroom with the menu on a huge chalkboard and menus made out of notebooks that looked like they were from that time as well.

It was a nice little place I thought I would share with you guys, but more than the place the company was awesome :)

Here's more information about the place:
Name: 반장즉석떡볶이 가로수길본점
Phone: 02-3444-5377
Address: 537-7 Sinsa-dong, Gangnam-gu, Seoul basement floor

You can follow my unni on instagram at @chefjulielee

Ddukbokki with Julie from Masterchef 떡볶이 먹방 | DIANE EATS

Did you know that gopchang is a popular Korean food? Gopchang translates into cow intestines, and is popularly eaten like Korean BBQ. It comes with yukhoe (steak tartare) and tripe (cow stomach lining).

In Korea, they tend to utilize all parts of the animal, including a lot of parts that would be thrown away in America. Cow intestine is just one example, but Koreans also consume pig's feet, chicken feet, fish eyeballs, etc. 

If you go to a good gopchang place it will be quite delicious! The idea of makes it more challenging to eat than anything. I know I mention the smell. By smell, I am talking about a gamey taste. If you go to a good gopchang place, the gamey scent will be nonexistent! Instead, you will taste a really rich, fatty, chewy, nutty texture and flavor from the gopchang! It's really quite delicious. 

Definitely check it out!

Eating Cow Intestines: Gopchang Mukbang | DIANE EATS

So maek is a very popular drink Koreans have when they go out at night. It is a mix of beer and soju which a Korean alcohol.

Soju = Korean alcohol
Maekjoo = beer 
So maek = Soju + Maekjoo
Koreans love to shorten their words, so they turned soju into so and maekjoo into maek.

This is a very dangerous drink! You can hardly taste the soju, and it gets you drunk real quick. Plus, the hangover the next day is not fun. Watch out!

How Korean People Get Drunk: So Maek | DIANE EATS

THIS IS NOT A SPONSORED VIDEO! (i just really love it)

A short video where I share my love of Gong Cha! Love love loveeee this bubble tea! 

There are a bunch of different flavors, but I typically stick with the classic Black Milk Tea with Tapioca. 

This is how I usually order my milk tea:
Drink: Black Milk Tea
Size: Large
Topping: Tapioca
Sweetness level: 50%
Amount of Ice: Less

I love the fact that its customizable to each and every single persons preferences. I think more and more milk tea places are beginning to do this! :)

I'm not sure if this is the reason why it's called Gong Cha, but in Korean gong means ball and cha means tea! Soooo I thought:
gong = ball
cha = tea
gong cha = ball tea

I recently moved to NYC and saw that they opened one in Koreatown as well. My understanding is that it originated from Taiwan. If you have a chance, check it out!

GONG CHA! My Favorite Boba Tea | DIANE EATS

CLICK "CC" FOR SUBTITLES!

The people that got dropped on Masterchef a bit early decided to get together and film a fun video at Beom's restaurant! We made the dish he made for Masterchef (without the Hongoe haha!)

SOF also helped out with the prep, and Asian Boss makes a cameo at the end!

Check out the people in this video:
SOF: https://www.youtube.com/user/lime724
Cook The World: https://www.youtube.com/channel/UCkOTAAt10-lluDpKZUQh5fg
Asian Boss: https://www.youtube.com/user/askasianboss

How to Make an Enchilada ft. SOF and Bermuda Samgakji

CLICK "CC" FOR SUBTITLES!

After cooking the enchilada, we all enjoyed some of it! As well as a pasta dish from Bermuda Samgakji.

SOF, one of the contestants on Masterchef with us, taught us how he eats like a pro on his channel. He is one of the largest food creators in Korea, and is different from other mukbang channels because he not only eats food, but he cooks it as well! 

Check out the people in this video:
SOF: https://www.youtube.com/user/lime724
Cook The World: https://www.youtube.com/channel/UCkOTAAt10-lluDpKZUQh5fg
Asian Boss: https://www.youtube.com/user/askasianboss

How to Eat like a Mukbang Star | DIANE EATS

Black day is a holiday where Korean people eat jjajangmyeon (짜장면 or noodles with black bean sauce) because they are single. It is supposed to represent the "blackness" of being single apparently. Really super depressing actually, except for the fact that jjajangmyeon tastes amazing which makes up for the super depressing aspect of the holiday.

It's interesting because in America, there is just one holiday for couples which is Valentine's Day and in most cases, the guy gives flowers or chocolates to the girl. In Korea, there is actually a holiday for couples EVERY SINGLE MONTH. But, the most famous of the holidays include:
-Valentine's Day (2/14) when the girl gives a gift to the guy
-White Day (3/14) when the guy gives a gift to the girl
-Black Day (4/14) when singles eat jjajangmyeon because they have no s/o
Apparently some singles go so far as to drink black coffee after eating black jjajangmyeon to further emphasize the black feeling of being single.

Black Day: How Koreans Celebrate being Single | DIANE SPEAKS

CLICK "CC" FOR CAPTIONS! 

Hongoe (홍어) is a raw fermented skate consumed as a delicacy in Korea. 

We had multiple levels of intensity when eating the hongoe:
Level 1: Ae
Level 2: Liver
Level 3: Cheek flesh
Level 4: Sam hap (hongoe, pork, kimchi)
Level 5: Hongoe with salt
Level 6: Flambe torched hongoe
Level 7: Steamed 
Level 8: Skate mandoo
Level 9: Nose

About the establishment:
Name: 흑산도홍어 
Location: 453-6 Bangbae-dong, Seocho-gu, Seoul

I did this with my friend, Beom Dae Won! He was on Masterchef with me!
YouTube: http://youtu.be/ptM2BO3fYuE
Instagram: @bermudasamgakji

Eating Hongoe 홍어 먹방 | DIANE EATS

CLICK "CC" FOR SUBTITLES!

Hongoe (홍어) is a raw fermented skate consumed as a delicacy in Korea. Skate is very similar to a stringray!

About the establishment:
Name: 흑산도홍어 
Location: 453-6 Bangbae-dong, Seocho-gu, Seoul

I did this with my friend, Beom Dae Won! He was alson on Masterchef Korea with me. 
YouTube: http://youtu.be/ptM2BO3fYuE
Instagram: @bermudasamgakji

Cutting Open a Fermented Skate 홍어 | DIANE SPEAKS

Hi Everyone!

Wanted to share this video with you guys about my experience on Masterchef. I was so happy to have had such an amazing experience, and even happier that I was able to share it with you guys. Considering I'm a total noobie cook that just really started cooking about a year ago, I am shocked I was able to make it this far into the show. I can't believe I got to Top 12 out of 9,000 contestants :) 

Thank you so much everyone for all of your support! I truly appreciate it! I'm going to continue learning how to cook more delicious things so I can share them with you guys! 

Cheers!

DROPPED! 마스터셰프 코리아 탈락 Masterchef Korea | DIANE DIARIES

한국자막 "CC" 눌르면 볼수있어요!

After visiting my favorite hodduk (aka hotteok, hoddeok, ho-ttok) spot in Insadong, I decided to make some! 

I used a pre-packaged mix.....

BUT! If you want to make it from scratch, use the proportions below:
Wet Mix:
1 cup AP flour
1 tablespoons sugar
1 teaspoons of instant dry yeast
1/2 tablespoon vegetable oil
1/2 cup lukewarm water
pinch of salt

Filling: 
1/4 cup brown sugar
1 tablespoons of chopped nuts
pinch of cinnamon powder

Hope you enjoy your Korean style donut~ ^^

How To Make Hoddeok | DIANE COOKS

in my opinion :P

Just a short video on hodduk (aka hotteok, hoddeok, ho-ttok). I absolutely always make a point to visit this place when I'm in Insadong. Hodduk for those that don't know is a sweet Korean donut filled with brown sugar and cinnamon. There's a special regional type of hodduk called a busan hodduk that also inculdes pumpkin seeds and other types of nuts. This one in particular had sugar, cinnamon, black and white sesame seeds, and pumpkin seeds! Yum-ooooo! :) All for just 1,000won (which is less than $1)!! O_O What a steal. :)

I mentioned it in the video, but this spot in particular, I absolutely love because it's deep fried and there's a ton of filling. 

What do you guys think? Have you guys been? Have other spots you wanna share? Let me know!

Here's some information on the place!
Address: Insadong (Main street), Jongro-gu, Seoul
How to get there: Jongro-3ga station, exit 6 (5 minute walk)
Hours: 1pm-10pm

주소: 서울특별시 종로구 인사동 (메인거리)
오시는 길: 종로3가역 6번출구에서 도보로 5분 거리
운영시간: 13:00 - 22:00

Can't wait to share my video next week with you guys on a Korean delicacy, hongeo! Hongeo is a fermented skate (similar to a stingray)! Stay tuneeeeeed :)

The Best Hoddeok in Seoul | DIANE EATS

Hi Guys! This is A Korean Girl Eats aka Diane Sooyeon Kang, and I would like to welcome you to my channel! I am an NYU grad, Masterchef Korea finalist, and enthusiastic foodie.

My channel was created as a project to become a better home cook, share my passion for food, and educate people about Korea and Korean culture!

Many many more videos to come! YAY!

Hi Guys! This is AKGEats!

Visited a poop cafe in Insadong. 

Here's the location! 종로구 관훈동 38 쌈지길 건물 4층

If you walk towards the middle of Insadong there's an area with a bunch of little stores, multiple stories high. It winds around and around.. you know what I'm talking about? Hahah! It's the 4th floor of the Ssamziegil Mall.

Surprisingly affordable too! Pretty similar to every other cafe in Korea! 

My grandma makes a cameo at the end! Hehe :)

Poop Cafe in Seoul?! | DIANE EATS

This is a little look into what my experience was like leading up to my audition with Masterchef Korea. 

If you want to see how it went you can see it on my facebook page:
www.facebook.com/akoreangirleats/videos/607379252745092/

Seriously, it was insanity. My video doesn't even capture a fraction of what it was like hahaha! But wanted to still show you guys what it was like. So worth it in the end! I cried tears of happiness hahaha :) 

I know I don't show me cooking a lot, but I was actually practicing day and night. As soon as I woke up, I would start cooking, and I would still be cooking well after my sister fell asleep. The only times I really left my house was to buy ingredients. 

It was a really difficult week, super stressful, not a lot of sleep, and a ton of hard work. But was it worth it in the end? Watch my video and find out! Hehe :P

마스터셰프코리아 Unexpected obstacles! Pre-Masterchef Audition | DIANE DIARIES

Hi Guys,

Just wanted to share some exciting news with you all. I know it's a bit more personal than my typical recipe videos, but I wanted to keep you guys in the loop! This is just for the first 100 contestants, so I'm really not sure what will happen, but no matter what happens I know I will be better for it and I am very excited for the journey! :)

Cheers!

EXCITING NEWS! | DIANE DIARIES

See the full recipe here: https://akoreangirleats.com/2018/04/15/korean-chive-pancake/

Korean Chive Pancake! Buchu Buchimgae 부추부침개 만들기 | DIANE COOKS

Made a Sushiritto with the Soo Park from the Fab Food Chicago team.

You can check her out on instagram: @fabsoopark
Check out the Fab Food Chicago team: @fabfoodchicago

Check out the blog post! http://www.fabfoodchicago.com/fab-recipe-sushirrito-with-diane-kang/

Sushritto is a sushi + burrito! It was invented by Peter Yen in 2008! We made a sockeye salmon sushiritto with ginger guac so there was a mix of asian and mexican influence in the dish. 

Hope you guys enjoy the video and the recipe! 

For two Sushirritos:
2 nori sheets
1 cup of sushi rice (see below)
6-8 oz seasoned and cooked salmon (see below)
½ cup of cucumber skin
½ cup of iceberg lettuce
½ cup cilantro
2 tablespoons ginger guac (see below)
2 tablespoons of Sriracha mayo (see below)
A pinch of sesame seeds

Cooked Salmon
6-8 oz salmon (varies by size)
Olive oil
Salt and pepper for seasoning

Ginger Guac
1 avocado
1 lime
1 tablespoon minced ginger
½ tablespoon minced pickled ginger
1 jalapeño
1 scallion
½ tablespoon wasabi

Sushi Rice
1 cup of rice
1 tablespoon rice vinegar
½ tablespoon sugar

Sriracha mayo
1 tablespoon Kewpie mayo
1 tablespoon Sriracha sauce

INSTRUCTIONS
For the salmon:
1. Lightly season the salmon with salt and pepper. We used sockeye salmon.
2. Set the salmon aside, in the fridge, for about 30 minutes.
3. In the meantime, prepare the ginger guac, sushi rice, and Sriracha mayo.
4. After 30 minutes, remove the salmon from the fridge and lightly cook with some olive oil. About 6 minutes.

For the ginger guac:
1. Combine avocado, lime, ginger, pickled ginger, jalapeño, scallion, and wasabi. Mix thoroughly. 
FAB TIP: If you don't want it to be too spicy, take out the seeds in the jalapeño.

For the sushi rice:
1. Add one cup of rice into a big bowl.
2. Combine vinegar and sugar.
3. Mix vinegar and sugar into rice. 

FAB TIP: Never put hot sushi rice on nori or it will soften the sheets too much, making it hard to use.

For the veggies:
1. Cut skin from one cucumber. Cut into thin slices.
2. Chop a portion of the iceberg lettuce, and cut into thin pieces.

For the Sriracho mayo:
1. Mix one tablespoon of Sriracha sauce and one tablespoon of mayo for the Sriracha mayo sauce.

Assemble the roll:
2. Take a sheet of nori paper, use rough side to evenly spread the rice.
3. Cover entire nori paper with rice excluding 1 cm on one end.
4. Sprinkled sesame seeds over rice on nori paper.
5. Add ginger guac and Sriracha mayo sauce.
6. Add cucumber skin, lettuce, and cilantro.
7. Slice salmon into linear pieces and add on top.
8 Roll the sushi into circular shape using bamboo mat.
9. Dip fingers in water to wet loose end of nori paper to make it stick. 

FAB TIP: You can also use sesame oil, but note that it will affect the taste.

Wrap it up, and cut it in half.

ENJOY!

Sushiritto with Fab Food | DIANE COOKS

If you guys haven't seen my bulgogi kimbap video, I recommend you watching that first because it shows how to make it in a more detailed way than this video.

See the full recipe here: https://akoreangirleats.com/2018/04/15/tuna-kimbap/

FACEBOOK: https://www.facebook.com/akoreangirleats
YOUTUBE:  youtube.com/akoreangirleatsAKGE
INSTAGRAM: instagram.com/akoreangirleats
TWITTER: twitter.com/akoreangirleats

Tuna Kimbap 참치김밥만들기 | DIANE COOKS

Felt so honored that I was able to cook in the famous Chef Hooni's kitchen at the critically acclaimed Hanjan! To give some background Chef Hooni is the man behind the first ever Korean restaurant (Danji) to be awarded a Michelin star with work experience at 3-Michelin star restaurants, Masa and Daniel.

We made his pork fat ddukbokki. It was literally the best ddukbokki I've ever eaten. Ever. I say this like a mantra at the end of the video when I try it with my friend.

CONNECT WITH US :)
Talented Chef Hooni Kim: instagram.com/hoonikim
Taste Tester Glory Lee: instagram.com/nycglory
Me aka Diane Kang: instagram.com/akoreangirleats

Ddukbokki with Chef Hooni Kim | DIANE EATS

See the full recipe here: https://akoreangirleats.com/2018/04/15/kimchi-jjigae/

FACEBOOK: https://www.facebook.com/akoreangirleats
YOUTUBE:  youtube.com/akoreangirleatsAKGE
INSTAGRAM: instagram.com/akoreangirleats
TWITTER: twitter.com/akoreangirleats

Kimchi Jjigae 김치찌개 | DIANE COOKS

Made my first ever sights and sounds video of Executive Chef Deuki Hong making me some lunch! For those that don't know, Deuki Hong is an upcoming chef in the New York food scene! He's won Zagat's 30 under 30 at the age of 25, worked under Jean-Georges as well as David Chang of Momofuku! 

Felt so honored to have such an accomplished chef cook for me~ it was delicious! You can see my reaction at the end hahah

You can follow him at @deukihong on instagram.

Lunch at Baekjeong | DIANE EATS

Tonkatsu is a deep fried breaded pork cutlet! Served with a side salad :)

INGREDIENTS:
600g pork loin
2 cups panko bread crumbs
*1 cup frying mix flour
2 eggs
salt and pepper

*For those that don’t know what frying mix flour is, I used the Korean brand Beksul. The ingredients are listed below:
Ingredients: Wheat flour, Seasoning, Corn Powder, Garlic, Onion, Black Pepper, Salt, Baking Powder, (Sodium Acid Phosphate, Sodium Bicarbonate, Corn Starch, Calcium Phosphate, Glucono Delta Lactone), Rice Powder, Monosodium Glutamate

Tonkatsu 돈까스 | DIANE COOKS

INGREDIENTS:
6 tablespoons of mayonnaise
2 tablespoons of ketchup
1 tablespoon of relish or minced pickles
1 tablespoon minced onion
1 tablespoon of lemon juice
1 tablespoon sugar
salt and pepper to taste

Homemade Thousand Island | DIANE COOKS

Japchae (chap chae, chapchae, jap chae, jobchae, japche, chapche) is a Korean dish that uses glass noodles made out of sweet potato starch.

NOODLES
250g dangmyun (cellophane noodles)
1/3 cup soy sauce
2/3 cup of rice syrup
2/3 cup sesame oil
5 tablespoons olive oil

MEAT
200g meat
1 tablespoon sesame oil
1/2 tablespoon minced garlic
1 tablespoon vegetable oil
black pepper

BLANCHED SPINACH
100g spinach 
1 tablespoon sesame oil
1 tablespoon soy sauce

PAN-FRIED
60g oyster mushrooms 
1/2 carrot
1/2 onion
1/2 red pepper
100g shiitake mushrooms

After assembling: 
2 tablespoon sesame oil
2 tablespoon sesame seeds
1 tablespoon minced garlic
black pepper

Korean Glass Noodles! Japchae 찹채 | DIANE COOKS

Bibimbap video! Basically, it's super simple! Just cook up some veggies, throw them together, and voila! The ingredients are meant as a guideline, it doesn't have to be followed exactly. The one thing I would recommend following along is the red pepper paste mixture, but besides that, you have free reign! Enjoy your bibimbap! :) 

INGREDIENTS FOR 2
1 cup rice
2 eggs

RED PEPPER PASTE MIX
3 tablespoon red pepper paste
1 teaspoon brown rice syrup
1/4 cup of sprite
1 teaspoon of sesame oil
1 teaspoon garlic

beef 150
1/2 teaspoon garlic
1 teaspoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon sugar

PAN-FRIED (mushrooms, squash, cucumbers, carrots, fernbrake)
1 cup oyster mushrooms
1 cup chopped squash
1 cup of salted cucumbers
add garlic, salt, scallions, sesame seeds

1/2 cup chopped carrots (just add salt)

Shiitake mushroom ingredients:
4 shiitake mushroom
1/2 teaspoon sesame oil
1/2 tablespoon soy sauce
add salt, sesame seeds

Fernbrake ingredients:
1 cup fernbrake
1/2 tablespoon soy sauce
add garlic, salt, scallions, sesame seeds

NOT PAN FRIED (spinach, beansprouts, radish)
Spinach ingredients:
100g spinach
1 teaspoon sesame oil
1 teaspoon soy sauce
add sesame seeds

Beansprout ingredients:
2 cups beansprouts
1 teaspoon sesame oil
add scallions, sesame seeds, salt

Radish ingredients:
1 quarter radish (1 cup)
1/2 teaspoon red pepper flakes
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon vinegar
1 teaspoon garlic
add scallions and sesame seeds

Bibimbap 비빔밥 | DIANE COOKS

Doenjang jjigae (aka doenjang jjigae, doenjangjjigae, dwenjang jjigae, doenjang chigae) is a fermented soybean paste stew! It's made with tons of veggies and tofu, and is a staple Korean dish.

Ingredients:
2 tablespoons of fermented soybean
1 teaspoon red pepper flakes
1 tablespoon of minced garlic
1/2 a block of tofu
1 cup of chopped onions
1 cup of chopped squash
2 scallions
2 red peppers
2 green peppers
2 cups of anchovy kelp broth

Fermented Soybean Soup! Doenjang Jjigae 된장찌개 | DIANE COOKS

The famous New York City chicken over rice on 53rd St and 6th Avenue is now in... CHICAGO! Got a taste for their soft opening, and I was instantly reminded of those long 2am waits in New York. So amazing.

Chicagoans, get yo chicken over rice fix!!! :)

The Halal Guys
49 W. Division ST, Chicago IL 60610
facebook.com/thehalalguyschicago
instagram.com/thehalalguyschicago

HALAL GUYS IN CHICAGO!!! | DIANE SPEAKS

CLICK "CC" FOR KOREAN CAPTIONS! 한국자막필요하신분들 "CC" 클릭하세요!

Thought I would try something different out, so I made a video with Aran from Aran English on the differences in food culture in Korea and America! :)

We also made patbingsu video together where you can learn how to make patbingsu and learn English at the same time : https://www.youtube.com/watch?v=DinQUE43ZPQ

Aran shares a very cute story of her boyfriend's love of Korean food! Make sure you stay tuned :)

There are more than just these, but below are the 7 differences that stuck out to us!
1) Waste Disposal
2) Left Overs
3) Water
4) Alcohol
5) Ahnjoo
6) Service Bells
7) Tips

Stay connected with Aran!
Aran English Youtube: youtube.com/AranEnglish
Aran English Facebook: facebook.com/AranEnglish
Aran English Instagram: instagram.com/aranenglish

Stay connected with me!
AKGE Facebook: facebook.com/akoreangirleats
AKGE Youtube:  youtube.com/akoreangirleatsAKGE
AKGE Instagram: instagram.com/akoreangirleats
AKGE Twitter: twitter.com/akoreangirleats

Thank you so much for watching and for all of your support! It's truly appreciated. :)

7 Differences in Food Culture: Korea vs. America | DIANE SPEAKS

Kkakdugi (ggakduggi, kkak tugi, kkaktugi) is a cubed radish kimchi! A super popular type of Korean kimchi, second in popularity to the napa cabbage kimchi!
 
When I was young, I would love drinking the soup that formed at the bottom after we finished eating the kkakdugi! It was so delicious! You can also take the soup that forms and mix it with rice and sesame oil for a delicious meal!

Ingredients
2 radishes
20 scallions
1/2 cup solar salt
3/4 cup red pepper powder
1/4 cup salted shrimp
1 Korean pear
1/2 onion (optional)
3 tablespoons of fish sauce
3 tablespoons minced garlic
1 tablespoon of ginger

FACEBOOK: https://www.facebook.com/akoreangirleats
YOUTUBE:  youtube.com/akoreangirleatsAKGE
INSTAGRAM: @akoreangirleats
TWITTER: @akoreangirleats

Cubed Radish Kimchi! Kkakdugi 깍두기 | DIANE COOKS

Hwedupbap (hoedupbap, hoedeopbap, hwe dup bap, hoe deop bap, hwe deop bap, hoe dup bap) is a meal I absolutely love to eat when I have no appetite. It immediately ups my senses and makes me feel hungry! I love food that tastes fresh and clean, and this definitely has both. 

Ingredients for 4:
70-100g raw fish
1/4 iceberg lettuce
8 cloves of garlic
16 perilla leaves
2 cucumbers
1/4 red cabbage
1 jalapeno
4 slices of red pepper
4 tablespoons of masago
1 cup of sliced carrots
1 cup of sliced radish
2 pieces of laver
1 pack of radish sprouts
4 pieces of artificial crab meat (or real if you have it!)
4 tablespoons of sesame oil (for the fish)

Red pepper vinegrette aka chojang:
4 tablespoons of red pepper paste
2 tablespoons of sugar
2 tablespoons of vinegar
2 tablespoons of Sprite
1 tablespoon of minced garlic
Sprinkle of sesame seeds

Rice seasoning:
1 bowl of rice
8 tablespoons of vinegar
3 tablespoons of sugar
1 tablespoon of salt

FACEBOOK: https://www.facebook.com/akoreangirleats
YOUTUBE:  youtube.com/akoreangirleatsAKGE
INSTAGRAM: @akoreangirleats
TWITTER: @akoreangirleats

Music: http://www.bensound.com

Korean Style Chirasi Donburi! Raw Fish over Rice Hoedeopbap 회덮밥 | DIANE COOKS

This is a dish that everyone that knows Korean food will definitely know! It is the super famous, popular kimbap (kimbop, kim bap, kim bop, keem bap, keem bop, gim bap, gimbap, gimbop, gim bop)! This is the Korean version of a Japanese maki roll, except there is no raw fish in here!

Our kimbap roll is the most basic of basic kimbap recipes! Very simple and traditional, and also very delicious!^^

It’s a bit difficult to measure the ingredients perfectly since you will be bound to use more of one and less of another in each kimbap roll. So, I decided to give you a general overview of the ingredients you will need and then more specifics for each roll for those that would like a better guideline.

General ingredients you’ll need:
Thinly sliced ribeye
Spinach
Egg
Imitation crab
Pickled radish
Carrot
fish cake
Cucumber
Laver
Rice

For 2 rolls of kimbap:
100g sliced ribeye
4-6 pieces of spinach
2-6 slices of egg
2 slice of pickled radish
1/4 cup of carrots
2-6 slices of fish cake
2 slices of cucumber
2 pieces of laver
1 bowl of rice
*optional: burdock bokkum

Rice Mixture:
1 bowl of rice
1/2 tablespoon of sesame oil
1/4 tablespoon of salt
1 tablespoon of sesame seeds

Ribeye Marinade:
1 tablespoon of soy sauce
1 tablespoon of minced garlic
1 tablespoon of sesame oil
Pinch of black pepper

Salt to taste when frying fish cake and carrots.

FACEBOOK: https://www.facebook.com/akoreangirleats
YOUTUBE:  youtube.com/akoreangirleatsAKGE
INSTAGRAM: @akoreangirleats
TWITTER: @akoreangirleats


1	Spicy Pork Bulgogi 돼지불고기 \| DIANE COOKS	2021.01.05	2,258	68	20
2	Quarantine in Korea \| DIANE DIARIES	2020.12.20	779	27	7
3	NYC to Seoul During COVID-19 \| DIANE DIARIES	2020.08.07	1,728	44	16
4	In NYC during COVID-19	2020.03.25	3,118	55	12
5	Busan-Style Pajeon at Yoon Haeundae Galbi	2020.03.03	1,458	46	8
6	Instant Pot Bossam 보쌈만들기 \| DIANE COOKS	2020.01.23	6,006	134	13
7	How to Make Squash Porridge 호박죽만들기 \| DIANE COOKS	2019.11.07	1,532	44	14
8	I took my parents to eat Korean fine dining at Atomix NYC \| DIANE SPEAKS	2019.09.02	2,926	66	12
9	Eating Cow Intestines at Gopchang Story NYC \| DIANE EATS	2019.07.08	8,753	120	21
10	4 Super Simple Korean Side Dish (Banchan) Recipes \| DIANE COOKS	2019.05.21	2,648	68	27