[{"data":1,"prerenderedAt":100},["ShallowReactive",2],{"video-ouir0s":3},{"video":4,"relatedVideos":63},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":26,"categories":41,"channel":60},1017575,"ouir0s","jj6nbVC8IGA","Crispy Battered Cauliflower Tossed in a Sticky Gochujang Glaze — Better Than Wings","Marion Grasby makes vegan Korean fried cauliflower bites coated in a light, cold-water batter and drizzled with a sweet-spicy gochujang sauce made with honey, soy, and mirin. The video walks through mess-free cauliflower prep, proper deep-frying technique, and sauce consistency tips. Perfect as a party snack or served over steamed rice.","PT6M35S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25],"cauliflower","deep-fried","gochujang","plant-based","Korean","crispy batter","vegan","spicy","gluten-free adaptable","Asian","party food","weeknight meal",[14,27,28,29,30,31,32,33,34,35,36,37,38,39,40],"gochujang chili paste","tomato paste","brown sugar","honey","soy sauce","mirin","plain flour (all-purpose flour)","cornflour (cornstarch)","baking powder","salt","cold water","sesame seeds","spring onions","oil (for deep frying)",[42,48,54],{"id":43,"name":44,"slug":45,"emoji":46,"color":47},315,"Asian Cooking","asian-cooking","🍜","#E8553E",{"id":49,"name":50,"slug":51,"emoji":52,"color":53},204,"Snacks & Appetizers","snacks-appetizers","🧀","#E8C84A",{"id":55,"name":56,"slug":57,"emoji":58,"color":59},213,"Vegan & Plant-Based","vegan-plant-based","🌱","#5BAD6F",{"name":61,"slug":62},"Marion's Kitchen","marions-kitchen",[64,75,84,92],{"id":65,"code":66,"youtubeVideoId":67,"title":68,"description":69,"youtubeDuration":70,"youtubeIsShort":11,"contentType":12,"channel":71},1013815,"6abksr","xvIiCTnL-b0","Why Thai Restaurants Blend Two Rices — And the Secret Seasoning Sauce You're Missing","A deep-dive into making authentic Thai takeout-style fried rice at home, covering the surprising case against using pure Jasmine rice, the role of Golden Mountain seasoning sauce, and pro techniques like baking soda-tenderized chicken and caramelizing soy sauce directly on the wok. Perfect for anyone who's wondered why their homemade version never tastes like the restaurant.","PT12M55S",{"name":72,"slug":73,"avatar":74},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":76,"code":77,"youtubeVideoId":78,"title":79,"description":80,"youtubeDuration":81,"youtubeIsShort":11,"contentType":12,"channel":82},1017563,"m6mmn2","Z8qccO_aUoo","One-Pan Japanese Caramel Pork Cutlets with Tonkatsu Sauce and Miso Slaw","Marion Grasby shares a quick weeknight Japanese-inspired pork cutlet recipe built around a sticky caramel pan sauce made with tonkatsu sauce, brown sugar, mirin, and chicken stock. The pork is seared, oven-finished with nashi pear, then topped with a reduced glossy sauce and served alongside a crunchy miso sesame coleslaw. Perfect for anyone who wants bold Asian flavors with minimal cleanup.","PT4M52S",{"name":61,"slug":62,"avatar":83},"https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":85,"code":86,"youtubeVideoId":87,"title":88,"description":89,"youtubeDuration":90,"youtubeIsShort":11,"contentType":12,"channel":91},1013814,"vnmetc","wGCZqnyxQrY","Why PF Chang's Honey Chicken Has No Honey: The Alkaline Brine & Double-Fry Method Explained","Jason Farmer breaks down the actual techniques and ingredients behind PF Chang's Crispy Honey Chicken, including a surprising reveal that the honey sauce contains no honey. He covers the alkaline soy brine for ultra-tender chicken, a flour-cornstarch-egg batter, and a double-fry method not used at the restaurant but recommended for home cooks to maximize crunch.","PT10M17S",{"name":72,"slug":73,"avatar":74},{"id":93,"code":94,"youtubeVideoId":95,"title":96,"description":97,"youtubeDuration":98,"youtubeIsShort":11,"contentType":12,"channel":99},1017740,"gl0iek","1YfkvZpWF7I","Why Chicken Pho Beats Beef: Marion's Charred-Aromatics Broth Method","Marion Grasby walks through her Vietnamese Chicken Pho from scratch, showing how charring onion and ginger with star anise and cinnamon creates a deeply fragrant broth. She reveals the key technique — a gentle one-hour simmer that keeps the chicken moist and the stock crystal clear. The video covers seasoning, noodle cooking, and how to build a finished bowl with fresh herbs, lime, and chili.","PT6M7S",{"name":61,"slug":62,"avatar":83},1778181064800]