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Introduction: This is a tiktok video published by gleetz 애영. The video has now received more than 43.2K likes, 165 comments and 236 shares. It is deeply loved by fans. The following is the specific data and similar videos. Address, you can complete the operation on this page by clicking play or bookmarking the video.
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✋🏻raise ur hand if u were personally victimized by anti msg fearmongering #ad #ajinimotocopartner @KnowMSG —- 𝐒𝐩𝐢𝐜𝐲 𝗪𝐢𝐝𝐞 𝐍𝐨𝐨𝐝𝐥𝐞 𝐉𝐚𝐩𝐜𝐡𝐞 | 메운 납작당면 잡채 —- 🥲I too was a victim of the MSG scare. I remember when my 3rd grade teacher falsely claimed that it makes you sick and I panicked & threw out the bottle in my mom’s cabinet. 📚Fast forward to a more educated, culturally open era and now I see so many of us seeing the misinformation for what it is (xenophobia) and embracing this ingredient as a tool for us baddies in the home kitchen 😇 💚Excited as always to be changing the narrative — 𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 ½ lbs of sweet potato noodles (wide, but you can use regular) 1.5 tbs gochugaru 2.5 tbs soy sauce + 2tbs for noodle water 1 tbs oyster sauce ¼ tsp of Ajinomoto MSG 1 tbs sugar ½ tbs vinegar 1 tbs minced garlic 1 carrot 1 bunch of chives or scallion 1 bell pepper 𝘙𝘦𝘤𝘪𝘱𝘦 Soak sweet potato noodles in room temperature water for 10 minutes. Make the sauce: mix gochugaru, 2.5 tbs of soy sauce, oyster sauce, msg, and sugar. Julienne carrot, bell pepper and cut chives or scallions into thin pieces. Boil soaked noodles: Bring water to a boil, add the 2 tbs of soy sauce in the water. Add the noodles and boil acc to package directions. Rinse the noodles in cold water when done. Add the sauce and the garlic and mix thoroughly. #ad #ajinimotocopartner #koreanfood #koreancooking #koreanrecipe #msg #japchae #spicyjapchae
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gleetz 애영
1 months ago
decolonize ur gut (figuratively) — 베추 김치ㅣ𝐂𝐚𝐛𝐛𝐚𝐠𝐞 𝐊𝐢𝐦𝐜𝐡𝐢 —- I don’t care what 2016 bon appetit said, your food is not too complicated or hard to understand. It’s just what we need to be connected and healthy in this world. here’s to unlearning, and reclaiming the diversity in our cuisines & bellies. on a side note: realizing more I make kimchi at home the more I realize that there is no one strict recipe- I think the salt content is what you have to pay attention to the most but the yangyumjang I experiment by adding different kinds of fruit (sometimes I add apple!) or add more/less red pepper flakes. Stufy: 2108 “US Immigration Westernizes the Human Gut Microbiome” -NIH
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gleetz 애영
2 months ago
reclaim the narrative #ad #AjinomotoCoPartner @KnowMSG —- 𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐁𝐚𝐧𝐜𝐡𝐚𝐧 | 시금치 반찬 —- I love that we’re collectively realizing that the MSG scare is baseless & xenophobic and moving towards a more educated & intuitive kitchen mindset. Love this recipe- I think it’s a good one for beginner MSG users! Remember to use MSG sparingly and in layers just like salt. Excited to see the narrative changing re: MSG — 𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 -2 bunches of spinach (~1 lbs) -1/8 tsp of MSG -1/2 tbs soy sauce -1 tbs sesame seed oil -2 cloves of garlic, minced -1/2 tbs sesame seeds -optional: 1/2 tsp sugar -optional: 1/4 tsp of salt or more to taste 𝘙𝘦𝘤𝘪𝘱𝘦 1. Wash and trim spinach 2. Bring water to a boil and blanch for 30 seconds and immediately rinse in cold water to retain bright green color 3. Squeeze out as much water as you can from the spinach 4. Add in Ajinomoto MSG, soy sauce, sesame seed oil, garlic, sesame seeds, and sugar/salt if adding 5. Mix until spinach is evenly coated Serve with rice, a protein, and other korean banchans #spinachbanchan #knowmsg #koreanfood #koreancooking #koreanrecipes
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gleetz 애영
2 months ago
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