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Recording

how to make PERFECT korean kimchi stew

2021-07-09 · 10 min

internet_archive
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Provenance

Corpus release
release_e1034195a1190633b9003459
Date basis
retained_archive_metadata
Duration
10 min
Revisions
1

Public source listings

Transcript revisions

  1. rev_5a0aad6f9b820bdfe57322b8f27a0ce2Machine-generated and unreviewed; may be wrong; not a verified quotation.
    enraw_asractive63 segments

Transcript

en
  1. 0:04

    Okay, to make perfect kimchi pork belly

    Segment details0:04–0:08 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_0
  2. 0:08

    stew, first of all,

    Segment details0:08–0:10 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_1
  3. 0:13

    get the British pork belly.

    Segment details0:13–0:15 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_2
  4. 0:18

    Wow, look at all that pork. That would

    Segment details0:18–0:20 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_3
  5. 0:21

    give me some protein, wouldn't it?

    Segment details0:21–0:21 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_4
  6. 0:27

    And then get your scissors.

    Segment details0:27–0:28 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_5
  7. 0:33

    Wait, should I cut them first? Yeah, I

    Segment details0:33–0:36 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_6
  8. 1:04

    So we need to cook this first, don't we?

    Segment details1:04–1:06 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_7
  9. 1:08

    Because, um, the mushrooms won't take

    Segment details1:08–1:12 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_8
  10. 1:12

    long to cook.

    Segment details1:12–1:12 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_9
  11. 1:17

    Pork on the furio.

    Segment details1:17–1:19 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_10
  12. 1:29

    Took me

    Segment details1:29–1:37 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_11
  13. 1:38

    ages to figure out how to turn this on

    Segment details1:38–1:39 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_12
  14. 1:40

    yesterday.

    Segment details1:40–1:40 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_13
  15. 1:53

    I thought the

    Segment details1:53–1:57 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_14
  16. 1:58

    fat could melt.

    Segment details1:58–1:58 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_15
  17. 2:07

    Heat's too high.

    Segment details2:07–2:08 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_16
  18. 2:31

    This reminds me when I was in Korea.

    Segment details2:31–2:33 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_17
  19. 2:59

    Now we need some Kimchi.

    Segment details2:59–3:05 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_18
  20. 3:06

    Oh, smells good.

    Segment details3:06–3:07 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_19
  21. 3:21

    Why they put this packet in it?

    Segment details3:21–3:23 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_20
  22. 3:28

    No, I don't want all of it. Oh, fine.

    Segment details3:28–3:31 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_21
  23. 3:59

    Beautiful. Should I turn the heat up?

    Segment details3:59–4:01 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_22
  24. 4:02

    Doesn't seem like it's very hot.

    Segment details4:02–4:04 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_23
  25. 4:18

    It's kimchi stew,

    Segment details4:18–4:20 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_24
  26. 4:21

    famous Korean food.

    Segment details4:21–4:23 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_25
  27. 4:57

    What do you think? Looking good?

    Segment details4:57–4:59 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_26
  28. 6:05

    Oh, I should have used this.

    Segment details6:05–6:06 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_27
  29. 6:13

    They've got this big

    Segment details6:13–6:16 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_28
  30. 6:17

    pot thing.

    Segment details6:17–6:18 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_29
  31. 6:24

    Pork snowball.

    Segment details6:24–6:48 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_30
  32. 7:28

    Is the rice cooking? I don't have any

    Segment details7:28–7:31 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_31
  33. 7:31

    rice. Can't be bothered.

    Segment details7:31–7:35 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_32
  34. 7:41

    Add more water. Are you sure?

    Segment details7:41–7:43 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_33
  35. 7:44

    It's got quite a lot of water already.

    Segment details7:44–7:48 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_34
  36. 7:54

    Wow, it's reminding me when I was in

    Segment details7:54–7:55 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_35
  37. 7:55

    Korea.

    Segment details7:55–7:55 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_36
  38. 7:59

    Okay, I'll put a bit more water.

    Segment details7:59–8:00 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_37
  39. 8:12

    He just seems like he's tagging along.

    Segment details8:12–8:14 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_38
  40. 8:21

    I don't know, it's just I find the group

    Segment details8:21–8:24 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_39
  41. 8:25

    dynamic a bit strange. Like, it's really

    Segment details8:25–8:27 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_40
  42. 8:27

    forced, right? It's obviously just done

    Segment details8:27–8:29 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_41
  43. 8:30

    for the content.

    Segment details8:30–8:31 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_42
  44. 8:34

    When Chris was with that Connor guy, it

    Segment details8:34–8:36 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_43
  45. 8:36

    was a bit better because they were like

    Segment details8:36–8:38 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_44
  46. 8:38

    bouncing off each other. They had similar

    Segment details8:38–8:41 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_45
  47. 8:41

    kind of humor.

    Segment details8:41–8:41 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_46
  48. 8:47

    And then they went inside cave, and then

    Segment details8:47–8:48 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_47
  49. 8:48

    there's that massive centipede. That was

    Segment details8:48–8:50 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_48
  50. 8:50

    disgusting. That was the only interesting

    Segment details8:50–8:52 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_49
  51. 8:52

    part of the video. I have never seen a

    Segment details8:52–8:55 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_50
  52. 8:55

    massive, huge rat-sized centipede like

    Segment details8:55–8:58 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_51
  53. 8:58

    that. Before. Apparently it's called the

    Segment details8:58–9:00 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_52
  54. 9:01

    Japanese house centipede. It was huge,

    Segment details9:01–9:03 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_53
  55. 9:04

    like a huge spider with 50 legs.

    Segment details9:04–9:06 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_54
  56. 9:11

    Some of the shots look like they have a

    Segment details9:11–9:13 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_55
  57. 9:13

    cameraman. Yeah, it's that Norm guy. He

    Segment details9:13–9:15 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_56
  58. 9:16

    has a channel called Tokyo Lens. He's like

    Segment details9:16–9:18 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_57
  59. 9:18

    a big camera geek.

    Segment details9:18–9:19 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_58
  60. 9:28

    Okay, first meal.

    Segment details9:28–9:30 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_59
  61. 9:31

    Voilà, kimchi stew.

    Segment details9:31–9:34 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_60
  62. 9:35

    This plate weighs a ton. I could just use

    Segment details9:35–9:37 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_61
  63. 9:37

    this as a dumbbell.

    Segment details9:37–9:38 · rev_5a0aad6f9b820bdfe57322b8f27a0ce2_62