@mrsriver10 — 42x breakout

Loading video…

Getting everything ready the day before our guests come over! 🔥🔥

@mrsriver10

333.8K followers · usually 36.5K views a post

Views

1.5M

Likes

78.9K

Comments

454

1.5K

Why it worked

This video likely performed well due to its satisfying ASMR-like preparation sounds and the visually appealing process of food preparation. The clear, step-by-step demonstration of making kimchi and marinating meat appeals to viewers interested in cooking and ASMR content.

Summary

The creator prepares ingredients for a meal by marinating thinly sliced beef and chopping radishes and carrots. The video shows the process of seasoning the beef and preparing the vegetables for kimchi.

Structure

1Marinating beef
2Chopping radishes
3Chopping carrots
4Seasoning radishes
5Marinating beef with sauce and spices
6Storing marinated beef

On-screen text

Bossam Radish Kimchi Recipe This recipe is based on 1 Korean radish. I used 2, so I doubled everything! Slice 1 radish and mix with 2 Tbsp coarse salt + 4 Tbsp oligosyrup (corn syrup). Let it sit for at least 4 hours. Don’t rinse it—just squeeze out as much liquid as you can, then mix with the seasoning! Seasoning: • 4

Original caption

Getting everything ready the day before our guests come over! 🔥🔥 Made a big batch of bulgogi, made bossam radish kimchi, and prepped all the veggies I’ll need for the next day. Bossam Radish Kimchi Recipe This recipe is based on 1 Korean radish. I used 2, so I doubled everything! Slice 1 radish and mix with 2 Tbsp coarse salt + 4 Tbsp oligosyrup (corn syrup). Let it sit for at least 4 hours. Don’t rinse it—just squeeze out as much liquid as you can, then mix with the seasoning! Seasoning: • 4 Tbsp Korean red pepper flakes • 3 Tbsp anchovy fish sauce • 2 Tbsp sugar • 2 Tbsp plum syrup • 1 Tbsp minced garlic For the bulgogi, I don’t love using regular bulgogi-cut beef because it can be a little too thick and turn out chewy. I prefer super thin, tender bulgogi, so I used Costco Beef Roll Sliced, which is usually used for shabu-shabu. It’s sooo thin and tender—perfect for bulgogi! 😋 Since I made a large batch, I didn’t measure everything exactly, but I used soy sauce, cooking wine, sugar, pear juice, minced garlic, sesame oil, plum syrup, black pepper, and water and adjusted everything to taste!