Oh, or you could look in the curry/mix section of an Asian grocery for powdered, cubed, or jars of jjajang mixture and just add some to regular ramen noodles!

Eh, hanwoo is literally just domestic beef from domestically raised cows in South Korea. It is more expensive and considered higher quality than imported beef (mostly Australian and US), but it can range in quality and price considerably. Sirloin still isn’t everyday dining fare, and I think pretty quickly conveys the…

They don’t just have American audiences to think about, though - this is the main English translation, so they’re not going to go through and do a British, New Zealand, Australian, etc. translation.  

You can’t Google in a theater, though (ok, you can, but you shouldn’t!)
I know the translator, and this particular point was one they spent a LOT of time thinking about. Parquet is very, very meticulous and ultimately it was decided that jjapaguri required too much screen real estate to convey effectively to an…

THANK YOU! 

I’m not at all convinced pasteurization will have any major impact on the final product. Although it is traditionally made with unpasteurized cream, it is not a fermented product. You’re really just slowly cooking the cream, not fermenting it like a yogurt.

I’m not sure I’d actually want the tang in clotted cream - I don’t know that it would actually be creme fraiche, but it would probably have a similar (but even fattier) flavor profile?

I should have been more specific - but it’s extremely hard to write in ways that are going to be clear to most of the readers of this blog in the US. But while in their own domestic contexts wagyu and hanwoo are essentially analogous (domestic cattle breeds, raised domestically), wagyu has both more control and more…

Clotted cream is many things. It is delicious. It is fattening.
It is not, however, fermented.
It’s basically just cream, cooked slowly.  But there’s no fermenting agent, and you’re not (hopefully) cultivating a bunch of live bacteria in your cream to change the nature of it.

Two quick things . . .
While instant noodles do have some of an association with poverty here in SK, it’s far less than the association that things like cup noodles have in the US. Instead, noodles are more “everyman” foods - yes, they’re cheap, but their biggest attraction is the ease and speed with which they cook.…

There are several similar brands - Jjapagetti and Neoguri are both Nongshim brand, but all the other main brands (Paldo, Ottugi, etc.) have their own variations of jjajangmyeon that you could use.  Even Nongshim actually has more than one version - there’s Jjawang, Jinjjajang, etc.  You’re really just looking for a…

More people are likely to pick up on that (which gets briefly explained) than the significance of individual brands of instant ramyeon and jjajangmyeon.

The issue of translation has already been pointed out, but the translator worked really, REALLY hard on this particular choice. Parquet is really meticulous (and translated many of the major Korean films to hit US markets), and has spoken a lot about how hard it was to come up with a compromise subtitle here.  The…

It’s not, though, really - I’m seeing lots of folks say that hanwoo is some kind of really super high end meat like wagyu, but it’s really, literally, just meat from domestic Korean cows.  That’s it.

If you grew up in the US, then it was too late for your parents to enjoy its brief craze, which peaked just a few years ago (until this film came out, bringing it back to everyone’s attention)

Both his decision to replace the myeon in each with ramen and udon noodles, and his HIDEOUS pronunciation of Korean words annoyed me.  I usually like his videos, but the whole “let’s take it a step further and replace everything with Japanese stuff!” drove me nuts.

Your guess is right, and my autocorrect is wrong - I did mean Pocky

Poke, similarly, has a million mutations in various levels of deliciousness

Probably because it’s not really edible - I think you and your python have the right idea.

Was it nice bread, though?  The nicest thing they really had to say about it was that it was warm.