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  • Hi everybody!

  • Today let's make some soup.

  • Here you go! (laughs)

  • This is my special guest.

  • This guy is going to make my soup so delicious.

  • This is dried pollock.

  • Pollock is not very fishy.

  • It's not very fatty.

  • But it has a lot of good protein.

  • So we Koreans believe that pollock, or dried pollock is very good for our body.

  • Especially hwang-tae.

  • "Hwang" is yellow, so yellow dried pollock.

  • In Korea, in the really cold winter, December, January, February

  • This guy got caught and hung to dry.

  • It has to be in the cold wintertime with a cold wind.

  • And then during the night time, the flesh inside is going to be frozen.

  • In the daytime with a little sunlight it's going to be melted.

  • Thawed out.

  • Then in the night time again, so thaw and frozen, thaw and frozen.

  • All the time repeated so that this fish tastes totally different.

  • Especially texture, it's flaky and a little bit spongy, and airy, and really really good.

  • And also a lot of benefits for our health.

  • That's why every Korean knows bugeoguk.

  • Even though I posted this recipe a long time ago, not many people view this recipe.

  • So that's why, these days I really want to make some healthy food.

  • So I thought that this is the right time for you guys to know about Korean bugeoguk.

  • So let's make bugeoguk.

  • When you go to a Korean grocery store you can find it so easily.

  • So, show me your face! (laughs) Let's open!

  • Just let's see... there.

  • This is around 3 and a half ounces, even though that's dried.

  • 3 and a half ounces, after I take off all this flesh, after that around 2 ounces.

  • We are going to use around 2 ounces, 60 grams.

  • So once I open this, smells a really familiar smell.

  • You know, I love this smell, kind of a really pungent smell.

  • Let's separate flesh from the bones and all this stuff, ok..

  • Cut off...

  • Just fold this here..

  • And then tear this thinly.

  • And let do..

  • In this one there are no bones.

  • Already cleaned. So you can just easily take it out.

  • But originally there was a long spine bone.

  • We still have a lot of skin and head.

  • Like this amount.

  • So what I'm going to do is add this when I make anchovy kelp stock.

  • Dried anchovies with water and radish, and boil, boil, boil with dried kelp

  • And then I just add this, and make the broth really tasty.

  • This is around 2 ounces, 60 grams.

  • Tear it all into thin pieces.

  • If you use the already pre-torn dried pollock, you can measure 60 grams.

  • And then now I'm going to set aside here.

  • And this, this guy, I will wrap it up.

  • I'll put this in another plastic bag and freeze.

  • Later when I make anchovy kelp stock I'll use this.

  • Now this is nicely done. So easy! And also, Korean radish.

  • And cut off...

  • And this is - leave the skin on and then keep in the refrigerator.

  • This is almost exactly 8 ounces.

  • Slice thinly.

  • Turn around like this.

  • Radish is around 2 cups, 8 ounces.

  • And then I will use also tofu this time.

  • Very soft tofu goes well with this soup.

  • This is one package, one pound, I will use just one third.

  • And 4 garlic cloves. Let's mince!

  • Ok, let's cook!

  • (stove ignites)

  • Put this pollock into this pot.

  • Add 2 teaspoons sesame oil.

  • One.. two.

  • When this fish is stir fried with a little bit of sesame oil, later when I add water

  • the color changes into a milky color.

  • Really awesome, so this is the way that we make pollock soup.

  • I stir this around 2 minutes until this pollock fish is a little bit light brown.

  • And looks a little darker and really nice and beautiful.

  • And then I'm going to add 6 cups of water.

  • (sizzling)

  • And then let's add radish.

  • And garlic.

  • And cover.

  • I'm going to cook around 15 minutes.

  • Until really really bubbling.

  • Cut this tofu.

  • And green onion.

  • And 2 eggs.

  • Beat these eggs.

  • So 15 minutes passed!

  • Over medium high heat, let's check out!

  • Smells really good!

  • My house smells so good.

  • See? This radish looks a little translucent.

  • These fish strips look very flaky.

  • I will add 1 tablespoon fish sauce.

  • Let's add tofu!

  • And green onion...

  • And this is egg, egg mixture.

  • Just pour like this.

  • And cover.

  • I didn't stir. I want some pieces of egg, chunks of egg in the soup.

  • Oh my! So good looking!

  • Ok now we can gently mix.

  • So pretty!

  • Multigrain rice, japgokbap.

  • And this is my bowl for soup.

  • Huge, isn't it? I have to eat a lot! (laughs)

  • Wow, smells really really good!

  • Today's recipe is 2 or 3 servings.

  • Wow, good!

  • So let's eat together!

  • So bugeoguk and japgokbap, and kimchi!

  • Only these 3 guys.

  • Mmm! Oh my, it goes down so nicely!

  • So, rice.

  • Mmm!

  • Flesh is really spongy and flaky, I love this texture

  • It's a kind of comfort food, when you have this you feel comfortable.

  • We Koreans say "siwonhada."

  • Siwonhada means cool. But it has nothing to do with cold temperature cool.

  • When we eat these things, soup is going down nicely

  • and make me feel refreshing.

  • So that's why we call this siwonhada.

  • Everybody say: "siwonhada!" (laughs)

  • Koreans always make this as a hangover cure soup.

  • I want some kimchi.

  • My kimchi is well fermented. This is at its peak.

  • I'm going to keep eating after filming this.

  • So today we made bugeoguk.

  • Serve with rice and kimchi.

  • So enjoy my recipe, see you next time!

  • Bye!

Hi everybody!

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ブゲグック(スケトウダラの干物スープ:북어국 (Bugeoguk (Dried pollock soup: 북어국))

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    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語