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  • Hello everybody!

  • This is the last episode of my special series

  • showing you how to shop in a Korean grocery store

  • It's about frozen ingredients, dried fish, fermented seafood, and Korean kitchenware.

  • Check out the other three episodes, too.

  • Yeah this is the frozen section.

  • I cannot explain to you all these things

  • just some ingredients that you will have to use in Korean recipes

  • especially recipes I posted already.

  • And this is...

  • crab meat.

  • Crab meat, it's made with fish and starch.

  • So it has nothing to do with real crab

  • it's artificial crab.

  • but sometimes a very easy way you can make gimbap

  • because these are strips

  • each one is wrapped in plastic and then you can just

  • heat it up in a pan or using a microwave oven

  • and then use as a filling.

  • We call this gemassal.

  • - Here's fish cake.

  • This fish cake sometimes looks like a finger.

  • [laughs] And sometimes looks like a paper.

  • Like this. fish cake.

  • You can stir fry with soy sauce, sugar, and garlic

  • and then really quickly you can make a side dish with this.

  • Or sometimes you can make soup with this.

  • Now this is anchovies!

  • All the Mr. Anchovies are here.

  • Dried seafood.

  • Many different kinds of dried anchovies, by size.

  • This is large anchovies.

  • Large dried anchovies.

  • [laughs]

  • I gotta hurry up!

  • Because I already told this grocery store a certain time I have to finish, right?

  • So, see...

  • This is large dried anchovies.

  • You guys know, everybody knows, eh?

  • So when I make stock I need this.

  • Small dried anchovies, it's not going to be tasty.

  • When I make stock I need these large dried anchovies.

  • And then I have to get rid of the heads and intestines.

  • And then use this.

  • Remove head and intestines.

  • And then dip in the gochujang.

  • Where is my hot pepper paste?

  • Gochujang and eat.

  • With rice.

  • So that can be a good side dish.

  • And this size is my favorite.

  • When I stir fry this

  • even my Western friends, when they come over to my house, they say:

  • "What is it?"

  • "Oh this is dried anchovies, tiny anchovies."

  • At least they don't see their eyes here!

  • [Readers laugh] So nobody is complaining.

  • [laughs]

  • I will buy this.

  • And next, bugeochae.

  • Dried pollock.

  • With this you can make soup.

  • It's Korean hangover cure soup.

  • Bugeoguk. It's very number one.

  • "Last night I drank too much, oh my God, my headache!"

  • And then you make this soup with this

  • and then really your hangover is gone after this.

  • See? It looks like this.

  • Original fish looks like this.

  • This is a pollock.

  • Dried pollock.

  • Separate the flesh from bones and then

  • you will get these strips.

  • So only dried flesh.

  • You can eat it.

  • I feel like eating now but I'm going to wait. [laughs]

  • You can make soup or you can stir fry or you can mix with a seasoning sauce.

  • Korean side dish you can make.

  • It's bugeochae.

  • Bugeochae, name is shredded dried pollock.

  • Oh my God, I found this fermented anchovies!

  • I just used to make it at home when I lived in Korea

  • around springtime, in May, is anchovy season

  • So really fresh anchovies are sold everywhere

  • and I used to by a huge, huge box

  • and then I made it mixed with a lot of salt.

  • That's it!

  • Put it in an earthenware crock.

  • And then several months later, it looks like this.

  • And then I made all kinds of things: green onion kimchi, and kimchi

  • I add everywhere!

  • I couldn't find this kind of real fermented fish

  • But today, the first time I came to this grocery store

  • I found this.

  • Wow, amazing. I'm going to buy this one. Imported from Korea.

  • And this is saeujeot, salty fermented shrimp.

  • When I make kimchi I use this.

  • Fermented fish. Shrimp and anchovies.

  • And these are rice cakes

  • For tteokbokki, spicy rice cake. Famous spicy rice cake!

  • You can make it at home, you buy this ingredient

  • with some hot pepper paste and add some anchovy stock

  • and then stir fry - oh delicious, delicious tteokbokki you can make it.

  • So this is cylinder shaped. Cylinder shaped for tteokbokki.

  • And sometimes it's sold as small, tiny balls like this.

  • Same. So you can use this one or this one.

  • This is oval shaped sliced rice cake.

  • When can you use? You can make rice cake soup with this.

  • So rice cake soup is called tteokguk.

  • So you can pick it up and then use half amount

  • for maybe two people or three people.

  • And then leftovers keep in the freezer.

  • In the freezer up to one month. No problem.

  • Danmuji. Danmuji, yellow pickled radish.

  • When can I use?

  • You can make seaweed rice rolls, gimbap.

  • When you make gimbap, I always use this

  • And sometimes they sell this way, as a whole radish - this is a daikon radish

  • And also pre-cut for making gimbap easily.

  • These are tofu, medium firm, and soft tofu.

  • And also firm tofu.

  • So I usually use medium firm when I make pan fried tofu.

  • But you can use firm.

  • When you make soup or stew, you like to enjoy a kind of softness

  • and then you can use soft tofu.

  • I'm looking for sundubu...

  • Where is sundubu?

  • Oh yeah!

  • Here you go! [laughs]

  • It says "Soon Tofu."

  • Soon I will be back!

  • It says! [readers laugh] S-O-O-N.

  • Soon tofu! Very soft tofu for when you make spicy soft tofu stew

  • Sundubu-jjiage.

  • You can make really nice sundubu-jjigae at home!

  • So how you use? You just cut it with a knife, in half.

  • And just squeeze out.

  • And then go into your delicious boiling stock

  • and then make sundubu-jjigae, easy.

  • How much is it? $1.29, so cheap.

  • I just walked through all this grocery store, but there are tons of more things that I like to introduce you to

  • But I like to focus on cooking ingredients

  • Essential cooking ingredients this time.

  • But I'm going to introduce you to just a little bit of kitchenware

  • You guys are interested in earthenware crocks or something like that

  • This store has, I like to show you.

  • Earthenware pot. It's ttukbaegi, it's called ttukbaegi

  • You see? Here.

  • I make all kinds of doenjang-jjigae, and all the time I make this.

  • And this price is only $8.99, this thing.

  • You can put it on any stove. Gas stove or electric stove.

  • And just boil and sizzling.

  • If you need a lid, just use any lid from any of your pots.

  • So this is ttukbaegi saucer, like this.

  • Yeah. [laughs]

  • And also this is for soup. All made with earth.

  • You can put this on fire directly. Really hot soup I put this here.

  • And then serve.

  • Earthenware crocks.

  • I have a bunch of these guys at home.

  • I make all kinds of things, fermented fish sauce, doenjang, gochujang, I use this.

  • Let's see how much is it? Wow, thirty-three dollars.

  • Kind of expensive but if you have one it will be good at home.

  • Also people think: "Oh cool, what is it?"

  • "Korean earthenware crock!"

  • So Koreans love to enjoy grilled pork belly at home.

  • So you can use this when you have a samgyeopsal, pork belly or Korean barbecue party.

  • You can buy this butane gas here.

  • Come here! What are you doing? She's busy shopping!

  • I'm going to pay, and then I'm going to share this with my readers.

  • And I hope you guys enjoyed this tour,

  • but while I'm walking through I just saw a lot of things I have to explain to you.

  • Korean cookies, candy, and also premade food, something like that

  • If I have another chance I like to make a nice, cool video again.

  • So anyway, I hope it's helpful.

  • Enjoy your shopping! See you next time!

  • One more time, one more time! Ready, go!

  • Enjoy your shopping! See you next time! Bye!

  • [laughing] - That was awesome! - That was great

  • - Oh, thank you!

  • - Yeah [laughing]

  • - Let's pay.

  • [bouncy music]

  • - Mmm!

  • Everybody! See you!

  • Cheers!

  • - You get this.

  • Thank you.

  • - I'll take the spicy one. - Spicy?

  • This one? - No.

  • This is a spicy one.

  • All the way from - Yeah all the way!

  • Ok, ok.

Hello everybody!

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韓国の食料品通販。冷凍部門、乾燥・発酵魚介類、キッチン用品 (Korean Grocery Shopping: The frozen section, dried & fermented seafood, & kitchenware)

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    林宜悉 に公開 2021 年 01 月 14 日
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