Cooking Korean BBQ by the Waterfall: Countryside Thai village

Countryside life: Cooking Korean BBQ in non-stop rain by the waterfall

Hey, folks! 🌟 Back with another vlog, this time cooking outdoors. Right now, I’m chilling at a waterfall near Saraburi – seriously good vibes here. 🏞️ And guess what? We’re diving into some tasty food! 🍽️ Today, I’m whipping up a quick and easy Korean grilled pork belly. Got this killer sauce, and I’ll spill the beans on making mouthwatering pickled white radish. Ready? Let’s roll! 🚀

The ingredients I use.
Pork belly 🥓
Pork Tenderloin
Mushroom 🍄
Lettuce
Garlic 🧄
Onion
Kimchi🌶 (King Chef Brands)
Sesame oil
Ssamjang sauce🫕(Chung Jung One Brands)
Salt/Pepper 🧂
Pickled Radish

Pickled radish ingredients
1 radish
1 cup vinegar/distilled vinegar
1 cup granulated sugar
2 cups water
1/2 tablespoon of salt

1. Bring water, sugar, vinegar and salt to a boil until the ingredients dissolve together. Then turn off the stove and take it out to cool down.

2. Peel the radishes and wash them thoroughly. Then use tissue paper for cooking and blot the water dry.

3. Cut the radishes into thin slices. Or into cubes, the size you like, but we recommend that you don't cut the pieces too thick.

4. Place the radishes in a glass jar. Then add the marinade that we mixed in. (Should not be put in a plastic bottle because vinegar is acidic.

5. Place the mixture in the refrigerator. Leave for at least 2 days and ready to eat.

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