Sweet Spiced Pork Kebabs Recipe

Written by Kenneth LeeSeptember 24, 2020

Table of Contents:

HOW TO COOK YUMMY SWEET SPICY STICKY PORK RIBS RECIPE | SO GOOD YOU’LL HAVE TO LICK YOUR FINGERS!!!

This is my version of sweet spicy sticky pork ribs..
Please contact me at [email protected].
INGREDIENTS.
-1 and 1/2Kilo pork ribs.
-1tsp salt and ground black pepper.
-diced ginger as the size of your thumb.
-chopped 6cloves garlic.
-3Tbsp light brown sugar.
-2Tbsp soy sauce.
-6Tbsp honey.
-2Tbsp chili flakes.
-1/2cup water.
-2Tbsp cornstarch dissolved in 2Tbsp water.
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Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/).
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#SweetStickyPorkRibs #KuyaFernsCooking #PorkRibs

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Grilled Korean Spicy Pork

Show Description

Hi guys!
Today I’m going to show to how to make Korean spicy pork(AKA Spicy pork bulgogi), on a grill!! I’m really excited about this recipe because it’s totally Korean flavor done in American cooking style!
I used country style ribs on this video, but you can use any type of cut of pork, such as pork chops, pork ribs and loin. But I highly recommend to use at least 1 to 1 1/2 inch thick (thicker is better!) and bone-in if it’s possible. That would keep the pork really nice and moist..
This is perfect cook out and BBQ party and show off to your family and friends that you are a killer cook!! ;-).
The sauce will work for chicken or tofu also if you want to try it..
I love this grilled Korean spicy pork with a bowl of warm rice, but we can’t talk about BBQ with out potato salad in US. ;-).
So, I shared my version of KILLER potato salad recipe to go with it..
Potato Salad Link: http://youtu.be/JbSSD53UBYY.
Hope all of you enjoy and please share a pic if you ever try my recipe!!! I would love to see all the recreations that you’ve done with my recipes!!:-D.
Thank you so much!!!
Love you all!!
XoXo.
Ingredients.
3 Tbs. Gochcujang (Korean red pepper paste).
3 Tbs. Soy sauce.
2 Tbs. Mirin.
3 Tbs. Honey.
1 Tbs. Rice vinegar.
1 Tbs. Gochugaru (Korean red pepper flakes), optional.
1 Tbs. Sesame oil.
1 Tbs. Thai chili paste, optional.
5 cloves garlic.
1/4 of yellow onion, roughly chopped.
1/4 tsp. Black pepper.
2 Tbs. Apple jelly.
2 lb. Country style pork (You can substitute to pork ribs, pork loin or pork chops).
Salt and pepper for taste.
Sesame seeds for garnish.
Green onion for garnish.
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THE BEST SWEET AND SPICY CRISPY FRIED PORK RECIPE | BETTER THAN TAKE OUT | SUPER YUMMY!!!

Show Description

This is my easy, simple but very crispy and very delicious sweet and spicy crispy fried pork..
INGREDIENTS.
-2-2.5Kilos pork chopped into small cubes.
-4Tbsp fish sauce.
-ground black pepper.
-6Tbsp Cornstarch.
-1cup all purpose flour.
-1/2cup cornstarch.
-about 3/4cup water.
-oil for frying.
-100g butter.
-1cup ketchup.
-1cup hot sauce.
-1/2cup washed sugar.
-1/2cup honey.
-2Tbsp soy sauce.
-2Tbsp chili flakes.
-1Cup water.
-2Tbsp cornstarch.
-1Tbsp vinegar.
-sesame seeds (optional).
Subscribe here http://www.youtube.com/channel/UC08AFOLZoUQr1UMjT4O98WQ?sub_confirmation=1.
Like my facebook page here https://www.facebook.com/KuyaFernsCooking/.
I used this to film this video http://zipansion.com/21Fto.
I used this to hold my camera in place http://zipansion.com/2DEJB.
I used this for my lighting while recording http://zipansion.com/16086015/13w-white-led-bulb.
I used this for my lighting when creating thumbnail http://zipansion.com/16086015/12w-warm-white-led-bulb.
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/).
Artist: http://www.twinmusicom.org/.
#SweetandSpicyPork #KuyaFernsCooking #SweetandSpicy.
Please contact me at [email protected]

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Video taken from the channel: Kuya Fern’s Cooking

Filipino Style Pork Skewers Grilled On The Weber Kettle

Show Description

Using a simple marinade and some cubed up pork shoulder, I grill up some Filipino Style Pork Skewers on the Weber Kettle, basting with some marinade as they cook to build an amazing glaze on the meat..
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#cooking #grilling #Pork #bbq #skewers

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Korean Spicy Pork Recipe

Show Description

♥ Please Subscribe my channel for more delicious recipes!
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♥ Visit my website for written recipes and everyday meal! http://www.SeonkyoungLongest.com.
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♥ Any Questions!:D [email protected].
Hi guys! Lately I’m filming “Asian at Home” in Hotel room, because we are waiting our new house to be finished its contraction!
I posted this easy and simple Korean spicy pork (AKA Pork Bulgogi) picture on my Instagram(www.instagram.com/Seonkyoung) and Facebook (Facebook.com/SeonkyoungLongest)..
So many of you asked me this recipe!
I made Korean spicy pork recipe a long time ago, you can still find right herehttp://youtu.be/akkIpTxmWZE.
This new Korean Spicy Pork Recipe is much more simple, easy and quick than my old recipe so I hope you guys try one day!
Korean Spicy Pork (Pork Bulgogi).
Ingredients.
8 cloves garlic, chopped.
1 red chili, chopped (optional).
2 green onion, white/light green part chopped, green part sliced.
1 large yellow or sweet onion, very thinly sliced.
2 Tbs. Sempio’s soy sauce (GanJang) http://amzn.to/1KbmPaz.
5 Tbs. Sempio’s Korean red pepper paste (Gochujang) http://amzn.to/1KbmF2G.
3 Tbs. Mirin (Seasoned rice wine, apple juice can be substituted for mirin).
1 Tbs. Korean red pepper flakes (optional).
1 tsp. Sesame seeds, crushed with fingers.
1 Tbs. Sesame oil.
pinch of salt and pepper.
1 1/2 lb. Thinly sliced pork butt (Pork shoulder or belly can be substituted for pork butt).
1 King oyster mushrooms, cut into bite size (optional).
You can serve with just a bowl of warm rice, it is super delicious!
My favorite way to eat is though, wrap it with rice in lettuce! I always use mixture of greens and herbs whatever fresh in market..
In this video I used green and red lettuce, raw cabbage, Korean wild sesame leaves(perilla/깻잎) and crown daisy (Tong ho/쑥갓)..
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Spicy pork BBQ (Dwaejibulgogi: 돼지불고기)

Show Description

Read: Low-Calorie Recipe Substitutions for Baking

http://www.maangchi.com/recipe/dwaejibulgogi.
ssamjang (dipping sauce): http://www.maangchi.com/recipe/ssamjang.
Ingredients: (3-4 servings).
1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick.
tip: You can replace pork belly with pork shoulder or pork loin.
For the marinade:
½ cup of crushed pear.
¼ cup onion purée.
4 cloves of minced garlic.
½ ts minced ginger.
1 chopped green onion.
1 tbs soy sauce.
1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar).
a pinch of ground black pepper.
2 ts of toasted sesame oil.
3 tbs hot pepper paste.
Directions:
Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well..
You can grill, pan-fry, or BBQ right after marinating, but it’s best to let it marinate in the fridge for at least 30 minutes..
Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper..
Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!
enjoy the recipe!: )

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Video taken from the channel: Maangchi

Penang Pork Satay Grilled Pork Skewers Food Wishes

Show Description

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Learn how to make Penang Pork Satay! Inspired by the flavors of Malaysia, these incredibly delicious grilled pork skewers will be a huge hit at your next cook out. Visit https://foodwishes.blogspot.com/2019/08/penang-pork-satay-maybe-just-like-one.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy, unusual, and very delicious Penang Pork Satay recipe!
You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

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Soak twelve 10-inch wooden skewers in water for at least 20 minutes, to prevent the wood from burning on the grill. In a small bowl, combine cumin, fenugreek, allspic.Type your search. Menu. Tuesday, 21 July, 2020.

Directions. Step 1. Heat broiler with rack about 8 inches from heat source. Advertisement. Step 2. Thread 2 pieces of pork, 1 pineapple cube and 1 red pepper piece onto each skewer.

Wrap exposed end of each skewer with foil to discourage Step 3. Mix honey, vinegar and jerk seasoning together.Recipe: Spicy Pork Kebabs With Fennel, Cumin and Red Onion And to Drink A lot of wines will match this grilled pork dish, and by now, I bet you know some of them well.Combine soy sauce, sesame oil, brown sugar, honey, ground ginger, red pepper flakes, chili paste, and ketchup in a medium bowl. Add cubed pork and toss to coat. Cover and chill at.

In a large mixing bowl combine all ingredients except the pork and bell peppers. Mix well and add the pork. Toss to coat the pork in the mixture. Cover and refrigerate for 30 minutes or up to overnight.Grill skewers over direct heat until pork is well seared on all sides, about 3 minutes per side.

Move skewers to cool side of grill and brush with glaze all over. Cover grill and continue to cook until center of pork registers 140-145°F on an instant-read thermometer, about 5 minutes onger.Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well.

Refrigerate for 1 hour, turning occasionally. While the pork is marinating, soak skewers in water for about 20.Prepare medium-hot fire with charcoal or preheat gas to medium high.

Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers.Freeze pork on a rimmed baking sheet until very firm around the edges, 45–60 minutes.

Remove pork from freezer and slice as thinly as possible. Slice pieces lengthwise into 1″–2″-wide strips.In a small bowl, combine the vinegar, oil, soy sauce, sugar, garlic and reserved pineapple juice. Pour over cubed pork; let stand for 30 minutes. On four metal or soaked wooden skewers, alternate the pork, carrots, peppers and reserved pineapple.

Grill over medium-hot heat for 5-6 minutes or until meat is tender, basting with reserved marinade.For the Brined Pork Chops: In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Place pork chops in brine and refrigerate for 30-60 minutes.

2. For the Rub: In a small bowl, mix together paprika, salt, black pepper, sugar, cayenne pepper, garlic powder, onion powder, and cumin. Set aside.Sweet and Spicy Pork Mini Kabobs. Allrecipes.com. “Skewers of peppercorn and garlic-seasoned pork with pineapple and bell pepper are broiled and brush 15 Min.

16 Yield.Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.

Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.The recipe for Spicy Pork Skewers is an easy recipe that makes 8 servings with prep time of 30 minutes, a cook time of 5 to 10 minutes, and a total freeze or marinade time of 6-8 hours. If anyone is interested in checking out the instructions, please click on the image up above.

List of related literature:

Add pork, sweet pepper, ginger, and garlic; cook for 3 to 4 minutes or until pork is no longer pink, stirring occasionally.
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day by Better Homes and Gardens HMH Books, 2012
Add the stock, wine, sausages, cooked bacon or pork, and 3 tablespoons chopped mint and simmer to blend the flavors, about 10 minutes.
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool University of California Press, 2006
Add the garlic, scallions, olive oil, Worcestershire sauce, Tabasco, salt, and pork, mix well, and cook, uncovered, over high heat, stirring, for 5 minutes.
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin HMH Books, 2011
Add the wine, currants, cinnamon sticks and Aleppo pepper or pepper flakes, reduce the heat to low and simmer for 15 minutes, or until the pork is no longer pink.
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi Houghton Mifflin Harcourt, 2000
Approach 2: Cook in oven with thin gravy: Marinate pork with ginger and garlic in soy sauce, brown sugar, white vinegar, and pineapple juice for at least one hour, turning occasionally.
from Eating Asian America: A Food Studies Reader by Robert Ji-Song Ku, Martin F. Manalansan, Anita Mannur NYU Press, 2013
Add habanero(s), seeds and ribs (if using), scallions, garlic, oil, soy sauce, lime zest, mustard, thyme, ginger, brown sugar, salt, basil, rosemary, and nutmeg and process until smooth paste forms, 1 to 3 minutes, scraping down sides of blenderjar as necessary.
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook’s Illustrated America’s Test Kitchen, 2014
To serve pulled pork, I put the pieces in a bowl or on a plate, mix 1 cup of barbecue sauce with 1/4 to 1/2 cup of distilled white or cider vinegar and maybe a little bit of my favorite rub, and pour this mixture over the pork.
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue by Paul Kirk, Bob Lyon Harvard Common Press, 2004
ONCE THE PORK IS IN THE BRINE, MAKE THE OREGANO MOJO: In a small bowl, combine the oregano, olive oil, lime juice, garlic, salt, and pepper and mix thoroughly.
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories by Joanne Chang, Michael Harlan Turkell Chronicle Books LLC, 2013
Add the garlic and pork; stir-fry until the pork is lightly browned, 1 to 2 minutes.
from The Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau Anusasananan University of California Press, 2012
Add a splash of the cooking liquid to the pork and more BBQ sauce and mix well.
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good by Bobby & Dessi Parrish Mango Media, 2019

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Sweet Shrimp With Citrus Black Bean Salad

253 comments

AnarinSeptember 24, 2020 - 18:52

I have gochujang but in Costa Rica I can’t find ganjang sauce, so what can I do?

NikonrisSeptember 25, 2020 - 01:58

I am from Penang. Good try Chef John….your satay will be a hit in USA. A piece of fat in between two pieces of meat is spot on. Satay = 3 slivers (of meat/fat) on a stick. Adding galangal and lemon grass will make it more authentic, no fish sauce. I always enjoyed your recipes and how you present them. ��

DoujasSeptember 25, 2020 - 04:46

Cooked this last night with your potatoe salad. They were both amazing. Can’t wait to make them again.

AgamannSeptember 25, 2020 - 16:43

I’d bathe in the peanut sauce while holding a pork skewer in each hand. Forget the grapes.

BandihelmSeptember 26, 2020 - 01:13

Doesn’t want to stain hands, proceeds to immerse both of them completely in the marinade

RainwormSeptember 26, 2020 - 05:10

The secret to a dazzling satay dish, is the peanut satay sauce….

DrelaSeptember 26, 2020 - 18:22

Some of the reasons, I think, your channel grows fast are that most of your recipes don’t require ingredients that are uncommon in a kitchen and that the recipes are not intimidating to attempt. ��

Keep up the good work, sir! ��

NaniusSeptember 27, 2020 - 03:14

Ok sya gayahin. Yung ingredients hindi mahirap hanapin alam mo yon basic lang at nasa kusina talaga yung kailangan mo. I lke it hindi magastos sa ingredients. Ganito mga hinahanap ko na recipe. Simple, afford at masarap. Thanks alot gagawin ko to.

BluebrandSeptember 27, 2020 - 14:12

Check out pork kebab recipes from the Caucasus area (Georgia, Armenia). It’s to die for

NuadamathSeptember 27, 2020 - 23:50

Palm sugar is available on Amazon, and it is different than brown sugar. And tamarind paste…I can find that is Asian markets. Takes for the recipe.

FearlesscrusherSeptember 28, 2020 - 09:02

Budu is a Malay fermented fish sauce originating from the east coast of Peninsular Malaysia. It is commonly added to rice and other food in Kelantan and Terengganu. Malay Nasi Kerabu which uses Budu, also originated from that area.

MikagrelSeptember 28, 2020 - 14:08

plu m (YouTube) submitted Thai caption for my Thai speaking viewers! Thanks a lot! https://www.youtube.com/timedtext_video?bl=watch&v=h942eNDfxmM

BurihuginnSeptember 28, 2020 - 18:10

Little extra protein at the 8 o’clock position of the blender jar. 2:12

BallagelvSeptember 29, 2020 - 05:13

A plug for Penang!… What a great place! It was my food awakening! Lived there for several years in the mid Nineties! Wonderful people and wonderful food!! OMG!

SamubeiSeptember 29, 2020 - 05:46

hi seonkyung..im using beef its so awesome..great recipe..i love to eat spicy food..thanks seonkyung unnie.. saranghae..kkk

MumeenaSeptember 30, 2020 - 04:08

Wow, another great dish. Thank you so much, I truly enjoy your channel. I would like to ask a favor of you. I have trouble hearing you at the end of sentences because you lower your voice. Could you please make an effort to not lower your voice at the end of a sentence? I’m having to stop, rewind, raise the volume to hear what I missed. I would greatly appreciate it. Thank you again for the recipes!

NuadazarSeptember 30, 2020 - 10:28

nice attempt. Do you know this young up and coming YouTuber? She is my “go to” for Thai cooking. https://www.youtube.com/channel/UCuycDjpTg0Rnu3M1HdopjqA

IronshaperSeptember 30, 2020 - 21:22

actually replace the water with the 7Up, if you can find it use bananna catsup.

NalmegelvSeptember 30, 2020 - 23:53

Gawin ko po ito. Alternative po for honey Kuya Ferns? Thank you!

AnayaghmaOctober 1, 2020 - 06:38

Next time don’t forget to make a dip Filipino BBQ are dip in vinegar with crushed garlic and chillies… your welcome!

KajinosOctober 1, 2020 - 13:32

I’m supposed to start a fast tomorrow… why am I watching this rn

GarinOctober 1, 2020 - 18:16

Hey chef, I didn’t have tamarind paste so I subbed seedless raspberry jam and lime juice. Easily one of the best pork recipes I’ve ever made. Thanks for the idea!

IanzelOctober 2, 2020 - 05:33

So excited for you! I’ve watched you for a long time and was surfing for a famous chef’s pork skewers and BAM! First on the search was your video! Congrats on your growth, I’m making your recipe tomorrow!

AufynOctober 2, 2020 - 20:47

Sri lankan steamed kurakkan & coconut sweets recipe ( Helapa )
��
https://youtu.be/PA5NM8-AQzg

BeazelladorOctober 3, 2020 - 02:35

Ah!. I have missed this so much! My Imo’s cooked this for me when I stayed with them… It’s so good! Thank you!

BalladonaraOctober 3, 2020 - 10:39

Pork is NOT HALAL. THis recipe is NOT from Penang!!!! Maybe filipino style but muslims dont eat pork!!!!!!!

MaullOctober 3, 2020 - 20:50

OMG that looks delicious!: D I want to eat some right now haha great work!!

I’m wondering if someone like me who can’t really tolerate spicy food will still be able to enjoy this dish without feeling like my mouth is on fire? That’s the only thing holding me back from eating it:-(

VudozilkreeOctober 4, 2020 - 09:55

Looks so great John! I will try it by substituting brown sugar and tamarind with Coke (since it is sugary and tamarind-based….plus it’s featured in my bbq sauces)….even though it’ll lend a vanilla note, it will still be the best John Travolta of my pork Coca-Cola

LandalhalaOctober 4, 2020 - 14:10

I am having a BBQ Party tomorrow… actually in 20 hrs. It sure is no Problem I have already marinated my pork!? Also made the Ssamjang just now.

DazelOctober 4, 2020 - 21:49

OMG ， i just made it tonight ， so delusions!! It works on steak too

UmgamandOctober 5, 2020 - 07:36

Fabulous! I’d much rather have pork done this way than beef or chicken. Pork just cooks beautifully and it is hard to make it tough. I can’t wait to make this! I’ll add the coconut milk to the marinade Thanks! What a dish to fix for guests!

SaithininOctober 5, 2020 - 18:58

“and then..and then….and then..” Perhaps vary your language a bit so it doesn’t sound so repetitive? Nice reciepe!

KazibarOctober 6, 2020 - 05:52

John you have members only on your live chat. Maybe that is why

DoushicageOctober 6, 2020 - 12:12

Thank you for the video!I cannot wait to try this with my favorite side dish of steamed rice with soy and siracha!

JulkreeOctober 6, 2020 - 16:27

Boy! These spices dont exist around me! How do I make this now?!?

GradarOctober 7, 2020 - 01:43

1:31 �� “Palm sugar if you have it. But you don’t.” I don’t know why I found this so goddamn funny!

KaziktilarOctober 7, 2020 - 03:03

Thank you so much!!! I made this for my husband and he usually doesn’t like spicy food at all, but this he loved! So easy too. It’s hard thinking of new dishes to feed the husband every day. lol

ConjurdinOctober 8, 2020 - 00:38

Check out the recipe: https://www.allrecipes.com/Recipe/275397/Penang-Pork-Satay/

AuriwieldOctober 8, 2020 - 09:31

WHO are you to tell me that I do not possess palm sugar, for I most certainly do! ;D

GoldenconjurorOctober 8, 2020 - 17:32

Love your sharing! I’ve tried your recipe and it is so tasty!!

Thanks for sharing!

DouramarOctober 9, 2020 - 02:18

Hey Ry, really good looking skewers. I have some chicken breasts in the freezer I might have to try your marinade on. Obscure question: Couldn’t help but notice the hat. Having grown up in your neck of the woods, and having a father that was an aerospace engineer, were you in the industry too?

AdofymOctober 9, 2020 - 12:03

Great videos but I honestly have to turn volume off and turn caption on. Your voice, inflection, and cadence haunts my very existence.

MananradOctober 9, 2020 - 15:13

He talks so strangely. The pitch gets higher after every sentence

ZulkibeiOctober 9, 2020 - 19:49

I love eating this at the restaurant. Can’t wait to make it at home.. Thank u:D

GamathOctober 10, 2020 - 09:50

Dear Chef John,
No one will ask you where the stain comes from. They will only silently judge you.
Love, Lawn

ModalOctober 10, 2020 - 18:20

Matry nga to mukhang msarap tlga. Gusto ko tlga ang channel mo kuya fern xe mdali lng sundan ndi complicated at straight to the point. More power and continue to cook superb foods! ��

ThordilbineOctober 11, 2020 - 00:56

2:12 what type of ant is that? I want to follow the recipe exactly

KulaziusOctober 11, 2020 - 10:20

Looks like you have good recipes but how do you go through life interacting with people and talk like an alien from some other planet? Is this real?

MariOctober 11, 2020 - 23:44

hmm. Think it would be even more flavourful if marinated over night in the sauce mixture;)

AgamagarOctober 12, 2020 - 06:39

I made it today n it was delish!!! I actually threw everything (but the pork��) including the sauce into my food processor instead of sugar I added agave. Turned out yummy! Thank you very much!!! ❤❤❤

ShaktigoreOctober 12, 2020 - 14:45

my wife is Filapina, try some 7 Up also next time in the Marinade

MunilanimOctober 12, 2020 - 21:36

Does the pork has skin on it? I noticed that most pork used for bbq does not comes with skin because it can be tough to chew after cooked.

NawieldOctober 13, 2020 - 05:40

Kuya Fern dati ka bang cook ng Chowking or Hap Chan? Hehehe Thanks sa bagong recipe!

FaurgOctober 13, 2020 - 15:59

I made this on thanksgiving and damn it was really really good…my son who is very picky wants me to make this again on Christmas…thanks maangchi ❤️

ShakamuroOctober 14, 2020 - 01:22

Just finished dinner using your marinade. I will never use any other recipe again!! That was amazing!! Thank you!

WhisperdragonOctober 14, 2020 - 09:38

That clove of garlic raw. Way to hot. But you have the honey so it might not be.

NakusOctober 14, 2020 - 18:01

I didn’t have pear once but had some chamoe; that worked well!

BurihuginnOctober 15, 2020 - 04:43

Looks amazing! Thank you so much for sharing. And I just LOVE the crown. ��. Can’t wait to try your recipe this week end. ��

WhiteseekerOctober 15, 2020 - 10:10

How does Maangchi not have her own cooking show on Food Network? You’re the best!

TosarOctober 15, 2020 - 15:01

สวัสดีคะมาดามอาหารจองมาดาม
ฉันทำตามใด้และกินใด้อร่อยด้วยคะ
ขอบคุณนะคะสำหรับเมนูอาการ
เกาหรีที่อร่อยๆ

VoleOctober 16, 2020 - 05:14

It looks delicious. I watched the video well. Come see my channel. I’ll subscribe.

DalenOctober 16, 2020 - 10:19

Once again look really yummy.A must try.Thanks for sharing this with us on here.

NasidaOctober 16, 2020 - 18:42

Lol you’re too cute! Looks so yummy!!! Gonna try this tonight. =)

RexcasterOctober 17, 2020 - 06:54

you are my favorite of them all do you have a cook book for me to buy??

AkiranOctober 17, 2020 - 12:28

What are alternative cuts of pork that can be used for someone who wants to be careful of fat intake in a family member with cardiovascular disease?

VudorisarOctober 17, 2020 - 21:02

Those have very nice color. The marinade had to really infuse some great flavor. I’d like to give this a try along with some veggies on another stick. Enjoyed it Ry, and congrats on 10k. WOW!

FaegorOctober 18, 2020 - 06:33

Hi Maangchi,
Thank you for sharing your awesome video,
It’s been a over 30 years since I have taste one soup you made on other video, it taste very delicious,
And I should be getting your cookbook in few days,can’t wait till than,
My daughter’s are going to love all the food I am planning on cooking for them,
Thanks,

MellOctober 18, 2020 - 17:46

Thankyou so much!! The taste is amazing, fyi I changed the pear to the apple. but woooow it’s still delicious��

CordawieldOctober 18, 2020 - 22:45

Just Love… Love… Love you. ❤️
Your a Great teacher!! I’m glad I came across your channel ��

LadredOctober 19, 2020 - 04:34

Looks delicious! Lots of ingredients needed so not beginner friendly. Lol

MuOctober 19, 2020 - 09:21

Tried this today for dinner. Oh man! My husband loved it! First time to see him eat 3 bowls of rice.hahahha im gonna try more of your recipe soon. Definitely one od our favorites so far! He even said i should open a restaurant.�� the best! Kamsahamneda Maangchi❤��

SinredeemerOctober 19, 2020 - 22:37

Day 2 I’m still enjoying your videos they make me so happy Grandma

RunehunterOctober 20, 2020 - 05:21

I’m half Filipino I make mine just like that but I add chili flakes too

BloodmaneOctober 20, 2020 - 10:00

I made this with veggies rice and rangoons. My husband and i LOVE it. Will be making again!

GranilmeenaOctober 21, 2020 - 04:06

오늘 이 불고기 레시피대로 요리했어요! 소스가 얼마나 맛있던지, 동생은 나중에 밥 볶아 먹을거라고 따로 보관해놓더라고요. 기분 좋았어요. 망치님 덕분에 요리하는 재미를 배웁니다��

MekasaOctober 21, 2020 - 12:07

Maangchi, 너무 사랑해! My husband and I look forward to making your recipes every night.:) 감사합니다! ^^

AnamandOctober 21, 2020 - 17:52

Won’t be able to find the paste unfortunately and won’t be adding any cilantro. Don’t care for cilantro at all. This turned out beautifully.

AnaraniusOctober 21, 2020 - 21:35

I’m too lazy to do anything but watch this when I’m hungry.. I just wish I wake up to eat this today��

CerusOctober 22, 2020 - 06:32

야채를 갈지 않고 고기가 갈색빛을 낼때 양파랑 마늘 버섯 파등을 넣고 살짝 볶다가 먹으면 아삭한 야채와 함께 먹을 수가 있어요

DagdalanimOctober 22, 2020 - 22:07

I tried this the other day and it was awesome!!!! perfectly spicy and sweet. thank you Maangchi♥

GardatilarOctober 23, 2020 - 00:56

돼지불고기 오늘 점심에 해먹었어요. ㅋㅋ 배가 없어서 사과로 대체해서 나머지 양념은 똑같이 요리 했는데 대성공이였어요. 고기 600그램으로 했는데 솔직히 좀 남을거라 생각했는데 양념까지 다 먹었어요. 고소하고 고추장때문에 느끼하지도 않고 불맛도 나는게 진짜 너무 맛있었어요. 망치님 감사합니다. ♡♡

ThunderhammerOctober 23, 2020 - 09:57

definitely going to make this for the boys up at cottage on a few fishing trips this summer.. looks delicious.. cheers

TagoreOctober 23, 2020 - 20:12

Hi maangchi i work at a korean store in Chicago called HMart. Love your cooking. First time cooking korean actually right now in the process but i used red pepper paste and soybean paste also soy sauce,yellow onion green onion,mirin,minced ginger and minced garlic and some black pepper. Left it marinating tomorrow morning ill cook it. Forgot the sesame seeds tho. Love the lettuce part ill try it next time

JoJobeiOctober 24, 2020 - 09:22

Chinese caption is up now thanks to Yishi Li! Thank you so much!

MnetusOctober 24, 2020 - 18:59

I don’t know about coconut milk but raw pineapple juice makes a good tenderizing marinade.

ManarinOctober 24, 2020 - 22:15

That looks so yummy. Just had a pork shoulder cut in cubes and don’t know what to do with them. I might end up trying ur recipe. Thanks man…

SternforgeOctober 25, 2020 - 10:13

Chinese (Taiwan) caption was submitted by one of my viewer translators! Thanks a lot!

AkinrisOctober 25, 2020 - 15:20

Maangchi is so cute! It’s been 3-4 years watching your video and follow your cooking step. You make me survive in the USA!

AritiusOctober 25, 2020 - 23:06

Hi Maangchi, do you have a recipe for this with lesser and simpler ingredients so it can be made easily and quickly for dinner after work?

MonisOctober 26, 2020 - 11:31

damn this looks good going to try it some time
going to try it with bean sprouts

KelegraOctober 26, 2020 - 18:24

in person…. hahaha… wisk ko lng:) thank u gurl love it..

DaishakarOctober 27, 2020 - 02:28

Thanks for the post looks great, brings back memories of Olongapo (monkey meat?) I’ll have another San Miguel please lol

HugirimOctober 27, 2020 - 06:45

Hawaiian style is to eat spicy pork with rice and Mac salad plus other side dishes like cabbage, bean sprouts, raw tofu in shoyu sauce, squash jun, watercress or spinach, etc.

Trust… the mayonnaise in the Mac salad helps to cool down the spicy. So delicious.

Moved away from home stuck in the mainland and they just don’t know how to cook good Asian food out here. Was craving this like a mofo. Wish you could visit Hawaii and try their Korean food then post a video on how to make it lol cuz I can’t find any Hawaiian Style Korean recipes 😉 Slightly different due to all the different fusions but amazing good. Thanks for posting ��

TauzuruOctober 27, 2020 - 19:01

yes, thinner sliced pieces. with a good amount of fat. high heat.

SharpweaverOctober 28, 2020 - 04:34

Thanks for sharing kuya fern, next po kare kare naman pls hahaha ��

GhodarOctober 28, 2020 - 16:55

Sooooooo delicious!!! This was my favorite dish when I was in Korea.. now that I made it.. it took me back to those amazing awesome days…!!! Absolutely delicious!!! Thank you sooooooo much!!!
So easy to make!!! In love with this recipe!!!!!

FaugorOctober 28, 2020 - 19:47

That Korean Spicy Pork looks so delicious Seonkyoung��!!! Thank You��.

NemuroOctober 29, 2020 - 08:08

Filipinos know their meat. I do visit the Philippines once or twice a year and meat, especially pork, is serious business.
Pork is meat candy, it is that simple.
I did enjoy this video.

OghmadiOctober 29, 2020 - 14:01

Mm se ve rica esa comida lo preparare muy pronto gracias por la receta

MnetusOctober 29, 2020 - 18:37

Pra syang teriyaki��
Salamat sa coocking tutorial mo kua fernz nglaway nnman aq sa Karne hahaha ��

MolkreeOctober 30, 2020 - 04:55

Somebody can comment what is the name of that leaf…I think it’s really yummy but don’t know what’s the name of that…

MardredOctober 30, 2020 - 13:55

Thank you so much for this recipe. Was easy to follow with your explanation. <3

ThetagamandOctober 30, 2020 - 20:08

Wow maangchi u look lyk korean princes wit tat crown…..cool 1

AgamamandOctober 31, 2020 - 12:08

Hi Ry. Been enjoying your vids for a few months now. I especially appreciate your affinity for the Weber Kettle, as it is my only current option for grilling and smoking.

I have a friendly suggestion/request regarding videos like this one. I often watch on my phone, when I don’t have pen and paper handy to transcribe the recipe while you’re describing it. If you could add a text graphic to the video, or a written recipe in the description, I could simply take a screen shot of that key information to access later.

Anyway, thanks for the excellent and entertaining content! I’m planning to start doing cooking videos, also. Some of which will no doubt draw inspiration from some of yours. Would love your feedback! Keep ‘em coming!

IshnlakOctober 31, 2020 - 19:58

Thanks so much for this, it’s sooo delicious! Since I couldn’t find everything, I had to made a few substitutions:

-GanJang for regular chinese dark soy sauce
-Pork butt for unsmoked back bacon
-Mirin for apple juice (+ sake)

It still turned out great! Anyway, thanks again, I’m totally going to be hooked on this now… XO

KalisNovember 1, 2020 - 03:17

good directions. especially to place pork on cold pan to not burn the red paste. i’ll make this recipe today!

CoNovember 1, 2020 - 11:33

I tried it for the second time and my family reallly likes it

TozshuraNovember 1, 2020 - 16:12

No wonder your husband fell in love with you. So beautiful, wonderful personality and you cook so good. Having said that, your ring should be bigger. Keep cooking, the recipe’s bring me back to my martial art days when our sabanim, master, would cook for us. Best Tang Soo Do instructors. Their senior was Chuck Norris, small world.

ThetathisNovember 2, 2020 - 00:43

Thank you thank you!!! I was looking at your bulgogi beef and I wanted to try pork instead (because I didn’t have beef) but I found this recipe instead! Thank you! Gonna try it this weekend!

MashakarNovember 2, 2020 - 10:57

thank you so much!!! i love your recipe and i love the way u cook your so funny and sweet…i wish i can meet you someday!!!

KelediNovember 2, 2020 - 17:12

Hi, is it possible to replace the gan jang with light soy sauce? Plus, can I replace mirin with normal vinegar?:)

BlackfontNovember 3, 2020 - 07:34

In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or “high on the hog”, like loin and ham) were packed into casks or barrels (also known as “butts”) for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as “Boston butt”.

SazanNovember 3, 2020 - 10:25

To anyone reading:
Boston Butt is the same thing as Pork Shoulder. More often it’s called Butt or Boston Butt. You can find it bone-in or boneless. Save yourself the hassle and go boneless, unless you are slow roasting(crockpot, etc)…go bone-in.

BloodhammerNovember 4, 2020 - 01:02

i tried it, its spicy https://www.youtube.com/watch?v=UvzhZ4xtnPo

WindredeemerNovember 4, 2020 - 09:04

is it possible to use this recipe and put the pork in a slow cooker?

BurielNovember 4, 2020 - 18:05

2:18 Gnats trying to sneak an early taste. Hopefully didn’t become an ingredient.

AlsasidaNovember 5, 2020 - 03:03

That had to be delicious RY! Pinapple juice is a good one also. Another great video thanks RY! Cheers

ModiNovember 5, 2020 - 09:34

Kuya Fern! Paano po kung dalawang kilo or tatlong kilo na, dodoblehin ko ba mga ingredients o same pa rin?

MaborNovember 5, 2020 - 19:35

deh-jee ( pig ) bul(fire) go-gee(meat). Only thing better than this is galbi. You can eat a pound of this and want more.

GhomathNovember 5, 2020 - 22:29

If I didn’t know better I’d say this video was an advertisement for a BBQ grill manufacturer. Chef John wouldn’t pimp us out like that.

BrightwardenNovember 6, 2020 - 06:04

Have you ever cut the tips of your fingers off chopping so fast

DouzahnNovember 6, 2020 - 17:03

hi do u know where can I find ingredient for the hot pepper sauce which is halal?.currently I am learning to make but I can’t find halal ingredient

MolkreeNovember 7, 2020 - 03:27

my husband was in Korea for a year (ARMY) he loved all the food. when he got back we found a restaurant that made all the traditional dishes. so delicious. We moved, and have yet to find a new place. going to make some and try to surprise him.:) Stephanie

DukoraNovember 7, 2020 - 13:49

Is there any way you could do a video showing the spices you use and how to get them.

KileNovember 7, 2020 - 19:43

I can’t exit out from your list of cookings:o……oh my… So thanks that your making these all of liste of riches dishes! I dreaming these cookings for my foreigner friends on this Paris!! ah! you are our one of proud:) Thanks you so much!

MomathNovember 8, 2020 - 05:38

A great chef can work anywhere! Quite a comparison your dream kitchen now!!

KazikreeNovember 8, 2020 - 14:36

Deja-vu… I thought I had seen this when it started, then I remembered it was a live version.
Hey got a pork butt going on old weber, snake method with mesquite and white oak.
Smokin’ in Champaign, Hoss.

RainbladeNovember 8, 2020 - 21:51

um wat was the one after the 5 to 6 goo chu jang i didnt quite catch it it went to fast Kahsaminda

RagebringerNovember 9, 2020 - 02:15

+Seonkyoung Longest can the paste and soy sauce be found in store? I have a lot of Asian supermarkets near me like lions and Ocean. Or can I use any soy sauce and paste for this

MalonnNovember 9, 2020 - 16:42

Been so long since I’ve made Ssam. I just didn’t know the recipe for the dwae ji gogi (I think that’s the word). It looks so delicious and has been a long time since I’ve had pork cooked up that way. Do you have a video for cucumber kimchi?

SazshuraNovember 10, 2020 - 00:06

U come to visit Penang before? Please come again and lets me know. I will bring u around for some good food.

TruecliffNovember 10, 2020 - 04:43

what is the bottle before the red pepper flakes. Did you call it miri? What is it?

MalolsaNovember 10, 2020 - 20:24

is there a non-spicy version of this?

edit: (04.16.16)
I tried your recipe and it tasted good! spicy but good:) thanks!

ZologamiNovember 10, 2020 - 21:18

you got a new subscriber here! it looks yummy! im gonna try to do this! thank you!

CergasNovember 11, 2020 - 03:22

Thank you for such clear recipe video.
I was able to make this spicy pork 2x.
It was quite an enjoyable meal.��

SternforgeNovember 11, 2020 - 19:10

John,you need to understand that when people play your videos, a correction gene steps in to play every time. Absolute perfection MUST BE QUESTIONED by those who have never achieved it themselves.

ThorgathrisNovember 12, 2020 - 03:21

Wow that looked absolutely amazing. I’ll have to give this a try. Thanks for sharing and keep up the great work

ThomandNovember 12, 2020 - 10:33

Asslam Alaikum, plz remove all pork dishes, its haram, Muslim dislike haram food, haram food is harmful human body, plz don’t share haram food. pork is haram, I dislike this dish.

IanbandisNovember 12, 2020 - 15:30

Hello! Tinry ko yung recipe�� napakasarap! Sinave mo ko sa ulam namin today�� hirap mag isip ng uulamin. Thank u!

MorlurdredNovember 12, 2020 - 21:07

I love all your recipes! I’m filipino and I can’t go without korean cuisine and korean drama:p

GoltigoreNovember 13, 2020 - 11:04

Hhhhmmm looks so yummy….but maybe I will just less the hot spicy little bit…

StonewalkerNovember 13, 2020 - 18:10

Hi Maangchi, I just made your recipe and it’s phenomenal, so delicious. This was what I was exactly looking for. Thank you.

FelhathNovember 14, 2020 - 07:51

I love this recipe. I’m so glad you included healthier cuts of pork.

MakazahnNovember 14, 2020 - 15:28

hahaha finally i made it thanks for this tutorial love it!

KulalsaNovember 14, 2020 - 19:08

Finally they have pork belly at the supermarket! I thought pork is low and slow but this was mind blowing! thankyou Maaggchi

BracageNovember 15, 2020 - 01:08

Why does every sentence you speak end on a high note? Its maddening

DrelagraNovember 15, 2020 - 08:57

Have to try this, although I ate this way too often when I was in the Philippines (which has some great Korean restaurants)!

MariusNovember 15, 2020 - 18:15

Subscribed!! Great videos and I learned a lot of new techniques other channels don’t show. Thanx!!

SincliffNovember 16, 2020 - 10:02

Your bbq looks divine!!!! Now, I am hungry. It is good with ice cold beer:)

AriugasNovember 16, 2020 - 15:55

It looks amazing but i always took a pork belly for my filipino bbq

StarseekerNovember 16, 2020 - 18:13

I ate a lot of these when I was a kid growing up on Clark AFB. They are sooooo good. Ty for showing how to make these… going to be making these for my wife and son soon.

TalkisNovember 17, 2020 - 08:15

I just had this very dish on my mind, and went to you tube. You always have everything I’m looking for! Thank you for the videos!

HugidarNovember 17, 2020 - 17:53

So did he use the Filipino bananaketchup? Or regular ketchup?

DiremoonNovember 17, 2020 - 23:35

Looking good and really delicious. But a quick question……Did you end up leaving some for the party????��‍♀️��

AgalaceNovember 18, 2020 - 16:14

Suggestion for the pork: If you get your pork in a large round portion like in the video, you can slice them into one and a half inch thick steaks, and then freeze them separated from one another for about 45 mins to an hour, depending on how strong your freezer is, and provided you have the space to do so. That way, the pork will be tempered when you cut them into cubes and they will come out with straighter sides so when you grill them, they’ll be easier to turn a quarter way. Just make sure the cubes are each facing the same flat side per skewer.

GalarNovember 19, 2020 - 00:41

You do not trim the fat..
You needed that to make it taste better

FaekNovember 19, 2020 - 08:09

They look amazing!! I can’t wait to try this recipe:) thank you for sharing ��

BabandisNovember 19, 2020 - 11:19

Ndi tlga aqu nagkamali ng pagsubscribe sa channel mu kuya ferns..Madame aqu ntu2nan na luto..ilan recipe mu na ang ngwa qu.. thank u kuya ferns..

MeztisidaNovember 19, 2020 - 19:05

Please oh please let me know how many skewers the pork shoulder made?

WindflameNovember 20, 2020 - 08:51

Ironic choice of meat, considering that over 88% of the Indonesian population is Muslim.

WhiteconjurorNovember 20, 2020 - 18:35

I’m not gonna say ‘oh looks good’ or ‘wow looks tasty!’. No. I actually tried doing it confirmed, good stuff. At the same time i did regular pork skewers (for comparison) which turned out more tender, wonder if it is the soya&salt that keep the meat so firm? No matter fully recommended. Thx!

DrelaronNovember 21, 2020 - 01:22

Trying this for dinner. Pwde po ba brown sugar instead of honey?

YoshuraNovember 21, 2020 - 09:50

In the Philippines actually,the meats are cut into half an inch ��
But that’s okay thou

ConjulisNovember 21, 2020 - 18:18

For banana ketchup, I’d suggest sriracha for a bit of a kick. Banana ketchup is only used for coloring because it’s cheap. Tomato ketchup is a little too sweet. Reduce a little of the brown sugar and use Pineapple juice as a substitute for kalamansi. It’s a bit sweeter but it pretty good. We also use the same marinade for a grilled pork belly and serve it with a spicy vinegar dipping sauce or a soy sauce mixed with lime juice with red onions, cut fresh tomatoes and bird’s eye chillies. You can serve them with a sauerkraut like side dish using papaya.

MorazanNovember 22, 2020 - 04:14

Great video I subscribed to your channel as a retired Army Chef you did a great job with this video did you ever try making a dip for this kabob????
Thanks
Mike G

MalameenaNovember 22, 2020 - 10:04

It’s looks delicious��. Can I soak the pork in this mixture and cook it next day.

KajikasaNovember 22, 2020 - 13:06

That tip about starting with a cold pan when cooking with gochujang was really awesome. Thank you!

NagamandNovember 23, 2020 - 01:42

If this is too spicy for you (it was for me), try adding four tablespoons of honey; it adds a nice sweetness to it and brings down the spice level

ThorgantriusNovember 23, 2020 - 15:12

That sounds so good Headed to grocery store for ingredients now. Great videos!

FaezilkreeNovember 23, 2020 - 17:43

Don’t throw the fat please. That should be the first piece on a skewer for the fat to render and for maximum authenticity. ��

RockwormNovember 24, 2020 - 02:56

Oh yaaaasss!! We’re definitely having this for Labor Day!! ��

FlamescarNovember 24, 2020 - 11:26

If I want to cook it on a frying pan at home, what heat and how long should I cook for?

TaraNovember 24, 2020 - 20:59

can’t wait to make this I have a tub of the paste and I didn’t know what to do with it till now:)

BuririlNovember 25, 2020 - 08:58

great video. did something like this before. but i took some of the sauce and boiled it down like a glaze for brushing on and dipping. love the vids man.

BroadbeardNovember 25, 2020 - 16:05

I think I’m gonna try this over the Labor Day weekend. Maybe make some rice and put some fresh green beans in a basket on the grill. Maybe even add some of that glaze to the green beans. Oh, yeah!

DarkcliffNovember 25, 2020 - 23:44

I made this for my family and they liked it so much they let me live here another month. Thanks, Chef John!

FordremandNovember 26, 2020 - 04:45

Hello Maangchi!
I would like to know if the pear can be replaced and in that case with what. In my country it is not time for pears:(
Thank you very much!

MaraNovember 26, 2020 - 14:37

#الثالوث_كذبة_مختلقة ١
Trinity an invented lie

1 (same) X 1 (same) X 1 (same) = 1 (same) “True language of mathematics”

1(same)*1(same)*1(same)=1: it is possible

Now lets see above true mathematics in term of christanity

but bible and Christianity says:

1 (Santa Claus-Different person-Father ) + 1 (Young Boy-Different person-Jesus) + (Holy Ghost-Spirit without flesh) # 1 they are not one so it is not possible in mathematically + biblically

1 (different person:old man like santa clause+1 (different person:young man:jesus)+1(different person:Holy Ghost-dove)#1 so Trinity which is theoretically possible but logically, scientifically and in reality: impossible: 3 different persons can never equal to 1. it will be three, not 1,

reality

It will be 1 (God-a Guider who guides through sent messenger-God of jesus and all: (Eli or Elohim or Allah: example:
Bible says ‘Your God, my God, Your Father, My Father’ John 20:17)

1(jesus pbuh: prophet: a man approved of God: bible Act 2:22-God did miracles by him)

1(holy spirit-a creation of God: bible: word: pneuma: compare word in Mathew 1:18 & Luke 1:26)

=
three & this proves to a logical person that 3# 1.

That is why trinity has been removed by 32 Christian scholars from bible in RSV version. Why removed???

The closest verse that you can find in the Bible, which can be taken for ‘trinity’ is the first Epistle of John, Chapter, No. 5, Verse No. 7 which says…‘For there are three which bears record in heaven – the father, the word, and the holy Ghost – and these three are one’. This verse of the Bible, 1st Epistle of John, Chapter 5, Verse No. 7, is the closest resemblance to ‘trinity’ in the full Bible. But if you read the ‘Revised Standard Version’, which has been revised by 32 scholars of the highest eminence, backed by 50 different Christian co-operating denominations – they have removed this verse from the Bible as an interpolation, as a concoction, as a fabrication. It was not removed by Muslims or non-Christian scholars – but it was removed by 32 Christian scholars of the highest eminence backed by 50 different co-operative denominations as an interpolation, as a concoction, as a fabrication, because it was not there in the original manuscript. We Muslims – we should thank the galaxies of DDs, ‘the doctors of Divinity’, for getting the Bible one step closer to the Qu’ran – Closer to Islam. As the Qu’ran says…(Arabic)…‘Don’t say trinity’. In fact if you analyze, as I said in my talk, Jesus Christ, (peace be upon him), never spoke about ‘trinity’that father, son and Holy Ghost – they were one. In fact he said in the Gospel of John, Chapter 14, Verse No. 28, ‘My father is greater than I’, Gospel of John, Chapter No. 10, Verse No. 29, ‘My father is greater than I’, Gospel of Mathew, Chapter No. 12, Verse No. 28, ‘I cast out devils with the spirit of God’. Gospel of Luke, Chapter No. 11, Verse No. 20 ‘With the finger of God, I cast out devil’, Gospel of John Chapter No. 5, Verse No. 30, ‘I can of my own self do nothing – As I hear I judge and my judgement is just – Because I seek not my will but the will of the Father who has sent me’He never spoke about ‘trinity’. In fact when he was asked that, ‘which is the first of the commandments’ – he said – its mentioned in the Gospel of Mark, Chapter No. 12, Verse. No. 29…(Hebrew)… Which means, ‘Hear O Israel, the Lord our God is one Lord

Christian Church – in the Catechism, they tell you that the Father is a person, the Son is a person, and the Holy Ghost is a person – but they aren’t three persons, – they are one person’. Person, person, person, but not three persons – one person – What language is this? 1+1+1 is equal to 3, Its not equal to 1. 1 into 3 is 3…Not 1. So when we ask them that suppose, there are three triplets, identical triplets – If one of them commits murder, can you hang the other – they say… ‘No’. Then you ask them why? – Because each one has a different personality – If one of the triplets commit murder you cannot hang the other, because each one has a different personality.

ThodredNovember 27, 2020 - 03:56

I always find hair in korean food. Now i see why. They dont keep their hair away while cooking. Disgusting

OghmarilNovember 27, 2020 - 07:47

I swear I smelt those cooking and definitely saw a wisp of smoke rising from the back of my laptop! Another good un fella.

WhitebinderNovember 27, 2020 - 11:09

Bday po ng papa ko ngayon june 8. gagawin ko po ito �� thanks for sharing po ��

AuriswynNovember 27, 2020 - 21:42

You’re using lime soda… Somebody has taught you the Filipino way. Heheheh…

OghmaniusNovember 28, 2020 - 01:36

My wife use to make a recipe for hot pork. Basically we used sliced pork butt, Green onions, garlic, soy sauce, sesame, hot bean paste. Then we mixed it together in a plastic heavy zip lock bag and stored it overnight or a few hours in the fridge. You can massage all the ingredients together in the bag and turn it around to mix it well. Then just cook it however. If pan cooked cook it in large pan and it will even simmer a bit. Then serve it with rice the meat and the sauce and the rice help to give the rice extra flavor. You can even put the rice in the empty pan and suck up all that flavor. Eat with lettuce or kim if you want.

SilverpickNovember 28, 2020 - 23:14

This got my tastebuds going! Fewer transitions between the ingredients when you’re talking will help the flow. Just a thought. Cheers

IanzelNovember 29, 2020 - 01:01

Beautiful color on those pork skewers with the perfect amount of char. I’m going to have to remember to come back to this video and try that marinade Ry! Sounds delicious!

BuriginnNovember 29, 2020 - 09:32

You know I love the channel, but please buy a cutting board.

BluewalkerNovember 29, 2020 - 23:42

they need to make phones to where you can eat the food too because I want this but no one in my house likes Korean food ��

NalmegelvNovember 30, 2020 - 04:00

Sounds great. But I’m going to try pork loin. Should be more tender. Then beef. Can’t forget the jumbo prawns. Just don’t marinade them as long, maybe 2 hrs. should do. This recipe sounds excellent but might have to add 1 Tbl. spoon minced ginger.

BealanimNovember 30, 2020 - 14:07

Nice job. You really have a great feed. I’m going to try this.

ZutilarNovember 30, 2020 - 22:00

Do you have the original recipe that uses banana sauce and calamansi?

GoshakarDecember 1, 2020 - 03:33

These looking amazing Ry. I love that marinade. I think it wold be great on chicken as well. Congratulations on 10K subs. You deserve it my friend.

AdrielenDecember 1, 2020 - 17:32

Your recipes just keep getting better and better Ry. Congrats on 10K subs Ry and keep up the great vids. Cheers to you my friend.

BandighmaDecember 1, 2020 - 21:24

Your killing me Ry! I can’t stay up with your awesome recipes. Thanks again for sharing!

ShakatilarDecember 2, 2020 - 09:34

Ry, I love how diverse your videos are. Next you’ll be doing grilled bundt cake.

GozragoreDecember 2, 2020 - 16:48

Yep. Going to definitely try this recipe. The color was on point and the marinade sounds delicious.

SalsaDecember 2, 2020 - 18:37

Kuya fernnn lagi ako nanunuod ng luto mo, wala ka bang delivery? Padeliver naman ako ��

DiremoonDecember 3, 2020 - 00:40

congrats on 10K! looks amazing!! i love the glaze ingredients!!

NaramarDecember 3, 2020 - 10:38

That looks really good and simple.I’m gonna try it this weekend. Going to buy a two pack port butt from Costco and smoke one and skewer the other.

TauramarDecember 4, 2020 - 07:58

Oh my gosh I NEED to make this. I was wondering I don’t really like white onions do you think it would still taste great if I omit the white onions and still add the garlic and green onions?

SternbringerDecember 4, 2020 - 09:20

Hi kuya Fern. Parang kelan lang nagsstart ka palang ngayon 100k subs na. ��

FordrezarDecember 4, 2020 - 14:16

Those ribs look so delicious!
I’m going to have to try this!

IshnronDecember 5, 2020 - 09:02

Hi, Kuys! Pede po bang instead of chili flakes e chili powder na lang? Kung pede po chili powder, anong sukat po? Thank you! Excited na ako subukan to! ❤️❤️❤️

ZazarDecember 5, 2020 - 10:55

This is kinda close to my great aun’t pork skewer recipe(subbed thai chillis for your chillis). We always keep a hunk of palm sugar and tamarind paste at home! ❤��

GrameenaDecember 5, 2020 - 14:51

Me encanta!!! pero me ha gustado más como lo has disfrutado preparando!

FelorgasDecember 6, 2020 - 05:07

My children loved this. They enjoyed eating it with rice. We doubled the recipe and marinated the pork overnight. We braised it for one hour. After an hour we increase the heat and cooked in its own oil until dry/shiny. Delicious.

KazrakinosDecember 6, 2020 - 19:05

I wish you could write the spices you use to we can translate them
Some of us can’t know all the names of spices and vegetables in English

DrelarnDecember 7, 2020 - 00:13

Solid subsribe pa guys 2k to go e 100k na silver na si kuya ferns

MightforgeDecember 7, 2020 - 02:36

kuya fern
Reply ka sa comment q about sa fishball tnx po sobra.

GravelbringerDecember 7, 2020 - 10:23

Spicy pork is 되지 불고기 (dwe ji bulgogi ) Thank you! spicy pork chops in korean is 고추장 뼈되지고기 (gochujang ppyeo dwe ji gogi) or 고추장 되지고기 촾스 (gochujang dwe ji gogi chops)��
Great job! ��

GazuruDecember 7, 2020 - 17:34

I wonder if it would be possible to sub the pork out for beef? The people I’d be cooking this for aren’t big on pork so an alternative would be nice:)

DawnstaffDecember 8, 2020 - 08:57

Can you show me where to buy Ssamjang? Or how to make that sauce?

TojinDecember 8, 2020 - 19:57

Thank u for sharing sir..knina pq nag hahanap ng video na puwede q lutuin na meron aq sa bahay na no need na lumabas..mukang masarap to bukod sa meron aq lahat ng sangkap hindi pa maprosesong gawin..try q po magluto ngaun thank you sir & God bless��❤️

AriuthDecember 9, 2020 - 04:23

Looks great, cant wait to try it, i love Korean food of all types, of course im from NYC queens, NY, many of the best Korean restaurants in NYC.
! thank you for your recipe!!

MoonfistDecember 9, 2020 - 09:53

Thank the algorithm that put this video in my feed. I made the skewers this weekend, and they were a huge hit! Great video and fantastic recipe.

MezragoreDecember 9, 2020 - 13:23

Hello this is chef johnnnnnnnnnnnn w/ food wishes dot commmmmm.

MoonravenDecember 10, 2020 - 08:20

U r so funny n lovely n humorous n so entertaining! Never a boring day with u!

NahnDecember 10, 2020 - 12:25

New subbie! Looks so delish!Do you have a recipe for Jjol Myeon? If not, can you add it to your menu list if possible? Thank you!

BlackshadeDecember 10, 2020 - 19:46

“Palm sugar if you have, which you don’t” LOL cause YES I DO; living in Singapore it’s easy to find:-); love your recipes, your jokes and your voice.

MalaathDecember 10, 2020 - 22:45

Now u r making me very very hungry mangchi… U r the best I love korean food… Lots of lots of love from Pakistan… M ur biggest fan..

AgalakDecember 11, 2020 - 12:12

This looks very delicious, and I love seeing the Hanguel. I’ve been trying to learn Korean for a while. I also like when you talk in Korean and I read English subtitles,. I’m used to it. I’m currently watching Angel Eyes,. Have you watched any Korean programs lately?

FekazahnDecember 12, 2020 - 00:52

Can I put in a little bit of smoked paprika in the sauce and grill it on a grill pan? I sadly don’t have the opportunity to grill outside.��

VoodoogorDecember 12, 2020 - 12:03

Pwede po b sugar instead of honey? If yes, how many tbsp of sugar? Thanks

BlackforgeDecember 12, 2020 - 13:10

Thank you Kuya Fern, I made it today, it’s very easy and Delicious, God bless you

FowynDecember 13, 2020 - 05:07

Sa keeo scrolling po sa mga recipes mo kuya eto lulutuin ko ngayon dinner sa amo ko….marami n po ako nluto galing sa post mo po sir marami Salamat po sa mga recipes.dmi ko ntutunan hirap dn kya mg isip sa araw araw n lutuin.

KirnDecember 13, 2020 - 09:41

#الثالوث_كذبة_مختلقة ٢

And when the Christian, when they think of the Father in heaven, they think like an old man like ‘Santa Clause’, sitting in the Heaven on one of the Planet with the earth as His foot stool. When they think about the son, that Jesus Christ, (peace be upon him), they think if a tall man who is fair, who has got blonde eyes like Jeffrey Hunter. You see in the movie ‘King of Kings’. He did the acting of Jesus Christ (peace be upon him) – Jeffery Hunter – they have a certain mental picture. When they talk about Holy Ghost, they think of a ‘dove’ as the Bible says… ‘which came upon Jesus Christ, peace be upon him when he was baptized’ – Or they think it like a ‘spirit’ that came at the feast of Pentecost which is mentioned in the Bible. But when you ask the Christian that when you speak about trinity, how many pictures do you have in your mind – the Christian will tell you… ‘One’. Believe me he is lying to you, because 1+1+1 is three, it is not one.

3 is not 1: if God, jesus and holy ghost 3=1 so they all 3 should know each and every thing and should have knowledge equally as they one: but bible says: when you read in the Bible, in the Gospel of Mark, Ch. No. 13, Verse No. 32, it says ‘Of that day, of that hour, knoweth no man, – no, not even the angels in the heaven, nor the son of man, but the father’. ‘The knowledge of the hour of that day – no one knows. Jesus Christ (peace be upon him) said ‘Except the Father’ – not even the angels, not even himself. If Father -, the God Almighty, and Jesus Christ (peace be upon him), were one and the same – then if knowledge of hour is known to God Almighty, even Jesus should know about it (peace be upon him). So this proves that they were not one. Further… further, if the brother dies, even the man and the businessman will die… If the brother dies, even man and businessman will die. So when Jesus Christ (peace be upon him), according to the Bible… according to the Christians, he died on the Cross – do you mean to say even God Almighty and the Holy ghost died?

3 is not 1: father, son, that is Jesus Christ (peace be upon him) and holy ghost, the same? We know very well that human beings have got flesh and bones – A spirit and God Almighty have got no flesh and bones. Human beings require to eat -God Almighty does not require to eat. And the same message Jesus Christ (peace be upon him) gave – Its mentioned in the Gospel of Luke Ch. No.24, V.No.39 to 43. That, ‘Behold my hands and feet – Its I myself. Handle me and see – that a spirit has got no flesh and bones as you see me have. And he gave his hands and feet – And they were overjoyed. To prove what? that he was not a spirit – he was not God Almighty. And the verse continues ‘Do you have meat to eat’ and the next verse says that he ate broiled fish and honey comb. To prove what? – that he was God? To prove that he was not God! Jesus Christ (peace be upon him) said, ‘A spirit has no flesh and bones, as you see me have: I have proving that he was not a spirit – he was not Almighty God.

KajiktilarDecember 13, 2020 - 13:22

That was an absolutely delicious recipe. Incredibly easy to make and exactly what I wanted. Love your personality and your recipes.

NalarDecember 13, 2020 - 17:00

i want to try this for my employer.thank you for the recipe

LaiathDecember 14, 2020 - 14:24

Made this last year and I can’t wait to make it again loved it. I might try it on the chicken as well. Hmmmmm

DorikelvDecember 14, 2020 - 23:07

Made this for dinner. Now my husband wants us to have it again!! The best ka Kuya!!!

TygrarilDecember 15, 2020 - 02:19

I respect that you have a normal fridge and not the camouflage fridge doors that prevent magnet memories and fast food delivery numbers

CoilarDecember 15, 2020 - 05:41

Sinubukan kung lutuin ngayon ito.at nasarap yung anak ko:)thank you..may natutunan ako

YggDecember 15, 2020 - 23:07

Pag wala pong honey ano po pwedeng pang alternatives? And also kung wala po chili flakes pwede po ba siling labuyo na hiniwa hiwa? Thank you po.

GholbirusDecember 16, 2020 - 09:15

Hello Seonkyong! ☺️ Question? For the marinade I bought masil plum extract. Can I use that in place of mirim? You’re amazing!!! Thank you for all you do!!! ��❤️❤️❤️❤️☺️

StarstoneDecember 16, 2020 - 11:22

I love your videos! They remind me of my childhood… Esp yung kawali and mga utensils na gamit nyo. Plus, you use traditional ingredients. Unlike the other YouTubers who focus on esthetics, talk too much, and unnecessarily modifying the recipes with trendy ingredients, you’re straightforward, you get it done efficiently and you keep it simple and real. You deserve more subscribers!!!

And I love the music. I do a little headbanging while binge watching. ��

MananayaDecember 16, 2020 - 23:21

Super yummy chef�� we called this in filipino version is barbeque ��

DarkeyeDecember 17, 2020 - 10:58

Kuya fern, pwede po ba mag request ng version mo ng papaitan sensya na po at salamat po

KagazshuraDecember 17, 2020 - 18:52

New subscriber here. Ang sarap nang mga luto nyo po at direct to the point always. Thanks po. ❤

HulsaDecember 18, 2020 - 00:58

Pwede po maple syrup instead of honey? Yun lang meron ako e:D

BagalDecember 18, 2020 - 01:35

The metal skewers had just come off of the grill btw lads, and he’s grabbing em bare hand. Asbestos hands

KamuroDecember 18, 2020 - 09:20

Hello wala po kaming honey at lulutuin po namin yan today, ano po magandang alternative for honey? hehe thank you po!

KulalladorDecember 19, 2020 - 02:18

Avid follower ako ng video-cooking-channel nyo ho…….Puede ho bang malaman kung may Published recipe book kayo ng mga niluluto ninyo
at paano makakabili?

SamukoraDecember 19, 2020 - 11:16

Just watching the food that you cook is making me put on weight. Craving all these dishes and hoping to get to the meat market to get some ribs and try my luck. Thank you again.

KazuruDecember 19, 2020 - 12:45

When these recipes say soy sauce they never say dark or light

MarisidaDecember 19, 2020 - 21:42

nagutom na naman ako!!! hahaahahhahaa…i will try the recipe tomorrow. yipeee!!!! Ask ko lang po pwede po ba yung asukal yung dark? i mean kung tawagin ay “negro”?

KeleborDecember 20, 2020 - 03:01

Wow…ang sarap po!!!! 4 lang po kami almost 2 kilos simot po…salamat kuya..favorite na nman po ito

IshnkusDecember 21, 2020 - 01:17

Hahahaha Ry showing up at the party with A (single) Skewer!!! Saved gotta try this and note to self, slice thinner and ribbon! Awesome video and thank you!

SterncasterDecember 21, 2020 - 06:45

I love your videos and i want to know how long to marimate it for so that the meat just melts��

GardabarDecember 21, 2020 - 18:12

Tapa recipe naman kuya ferns.. yung katulad sa mga tapsihan.. ��

GajarDecember 22, 2020 - 02:08

Thankyou po. Mrami na ako ntutunan sanyo. Pede po ba request nmn ng balbacua next. Goodbless po.

NuadasiusDecember 22, 2020 - 08:10

Stir fry the rest of the marinade then add veggies then add coconut milk.
You’ll thank me later

StarbringerDecember 22, 2020 - 20:27

New subscriber po. Is there any substitute for honey? Thanks

MugoreDecember 23, 2020 - 04:24

Kuya Fern, Kipps Fried Chicken recipe naman. Thank you sa mga cooking videos. ��

OghmantriusDecember 23, 2020 - 09:24

MMmmm Looks so tender and juicy!! That pepper flake honey glaze sounds so delicious!!

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