I Only Made Korean Food For 24 Hours

From making delicious fried chicken to slurping on a super satisfying bowl of black bean noodles, Inga spends a whole day making only Korean recipes, written by the amazing Maangchi.

Thank you to Maangchi!

About To Eat: A new YouTube channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
-Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more)

Follow us on Instagram:

Check out some of our friends at BuzzFeed:

MUSIC
Bossa Di Ventura_fullmix
Licensed via Warner Chappell Production Music Inc.
Todo Aquele Jazz Bossa_Full Mix
Licensed via Warner Chappell Production Music Inc.
Carmine_FullMix
Licensed via Warner Chappell Production Music Inc.
Hopscotch_FullMix
Licensed via Warner Chappell Production Music Inc.
Elation_FullMix
Licensed via Warner Chappell Production Music Inc.
Tan Fantasy_FullMix
Licensed via Warner Chappell Production Music Inc.
Banana_FullMix
Licensed via Warner Chappell Production Music Inc.

[AboutToEat]

Only just noticing the sugar around my mouth at the end there after devouring that fluffy kkwabaegi... But thank you once again to Maangchi, who I've learnt so much from throughout my life. What type of cuisine should I make next? - Inga

[shreya]

Everytime Inga does the 24 hour challenge, the dishes last her a week 😂

[babystar]

i dont even understand how people in korea are skinny. lol i’d gain 10 pounds from just 1 day of eating korean food. these are so good!

[haydenmedley]

Maangchi is like everyone's Korean mother... I love her so much

[victorhua]

i'd love to see Inga try out different vietnamese food for 24 hours. or any southeast asian culture tbh, i think it'd be fun!

[eugenesa]

This might be super late but when picking Tofu, especially Korean Tofu from grocery stores, even though it says firm, in Korean it says "부침용", which means its for pan frying. You should look out for ones that say "찌개용", which means "for stew". It is labeled soft but still firmer than normal soft tofu outside of Korea. Also, the main difference between Jajangmyeon and Jaengban Jajangmyeon is that normal Jajangmyeon the noodles are not stir fried with the sauce and the sauce is poured on top. The sauce is also slightly different and is usually not thickened with a corn starch slurry for the Jaengban Jajangmyeon.

[swangaming]

Inga is like that student who is the most beloved by the teacher •-•

[Shay-cwdr]

Maangchi's fried chicken is the favorite around my house. Literally everyone gets so excited when they find out that's what they're having for dinner. I think we'll be having it this week.

[shamzy]

Could you do Kenyan food it's a whole different culture with amazing cuisine and in my opinion one of the best in Africa

[xbarret]

I like how Boy With Luv was playing while she was doing the grocery (for a second)

[TheShane]

Maybe only eat food that Alvin made for 24 hours, followed by andrew and rae.

[janicelei]

1:06 when u vibe on the k pop background music rather than actually watching wht Inga is buying

[Cyra]

BWL playing in the background while she was grocery shopping and the SHOOKY shirt I STAN

[aaryakini]

Did I just hear boy with love playing in the grocery store 😱😱♾️💜

[federico]

I really like this format. I'm a chef and you never get into hospitality for money, almost always for passion. So being able to learn about so many new recipes in just one video is both fascinating and refreshing. Keep up the good work. 👍🏻
Also, it would be nice to get more specific. Like just pastries (both sweet and savoury) from a certain nation or just recipes with beer as an ingredient. Things like that. Just my two cents. 🤷🏻‍♂️

[JKeliseKim]

As a Korean, I truly enjoyed this. Even I couldn’t have made all these dishes by myself at home..props to you Inga! well played👏🏻👏🏻

[andthentheinfiresnationatt]

This video was like a 23.50 minute ad for Maangchi's book and it succeeded because I NEED it.

Edit: They are out of print, but she offers all her recipes for free 🥺

[yehyunsong]

For your scallion oil, make sure you are chopping them much more thinner/smaller so that you can really draw out the oil (greater surface oil for the scallions to draw out that oil, also bigger chunks of scallion will only crisp them before the oil is drawn out)

[kayheartsu]

Love the Bts music playing in the back at the market and the shooky hoody

[nabiha_]

Inga: *grocery shopping*
My army ears: *LiSteN mY mY bAbY nAnEun*