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  • Hi everybody! Today I'm going to make patbap, rice with read beans.

  • Patbap is very special. Somebody's birthday? We make patbap.

  • Family members who live far away coming back home? Mom is:

  • "Oh, I made special rice today."

  • Red color is wards off bad spirits.

  • This is red beans.

  • It's also called Azuki beans. You can easily find this

  • at a Korean store, Japanese store, or Chinese store, or even health food store.

  • These red beans are really dried hard. Each bean is like a small rock.

  • When its cooked, it's soft and kind of a little nutty.

  • Good resource of protein and starch and also vitamins. Vitamin B, there's a lot of lot of Vitamin B.

  • So it's good for your eyes, and good for your skin.

  • To make patbap, first thing we have to do is make it tender.

  • Tender enough. Everybody has a different method how to make it tender. But I found out this method is perfect.

  • How to choose good red beans?

  • So buy this kind of bright red, and a little purple beans.

  • Let's boil this. I'm going to use this half cup.

  • Check out any dead beans are here.

  • See? Really really pretty.

  • I don't see any dead beans. Leftover beans you just seal this.

  • Nicely. And you don't need to put this in the refrigerator! Just any place, cool place you can keep it.

  • Any time you need red beans take it out and make this.

  • Or today I'm using a half cup, maybe you can use, "Oh, I like to make a lot!" and then you can freeze this after boiling.

  • And then I'm going to wash.

  • Four cups of water I measured.

  • And then I'm going to boil over medium high heat ten minutes. After that, I will just lower the heat

  • to really low, and fifty minutes.

  • Then perfect. Perfectly cooked.

  • Perfectly cooked doesn't mean that it's mushy. Each bean should be firm.

  • I'm going to eat patbap with doenjang-jjigae today and a few more side dishes.

  • I like to show you how Maangchi is eating patbap. What kind of side dishes she's eating together.

  • One side dish I'm making wanjajeon, pan fried pancake, meat pancake made with beef.

  • And this is flour and this is egg mixture.

  • So I'm going to make a small ball.

  • (pot is rattling from boiling)

  • Like this.

  • (timer goes off)

  • Ten minutes!

  • Let's lower the heat.

  • I turned down the heat to very low. And then I'm going to cook this for fifty minutes.

  • Then let's go back to our wanjajeon.

  • This is not ground beef, I minced this with my own knife.

  • Really delicious looking!

  • And then coat with flour like this.

  • Then I will wash my hands.

  • This recipe is on my website. If you like to make wanjajeon you can make it very very easy.

  • (gas ignites)

  • Now my pan is heated.

  • So I just add vegetable oil.

  • Swirl this, spread like this.

  • And then dip in the egg.

  • And...

  • Like this.

  • Let's add more oil.

  • (sizzling)

  • Korean housewives who have children going to school, especially junior high school, high school

  • They have to make a special lunchbox - dosirak. And dosirak side dishes, all Mom's love is melted.

  • To make this dosirak you need to wake up early morning.

  • I used to do that. I used to wake up 5:30, start by making rice and freshly made all side dishes.

  • I don't make a lot amount, just a small amount.

  • Sometimes five side dishes, seven side dishes, I make this.

  • And then it takes at least one or two hours.

  • Nice.

  • Well done. This guy is first, very cooked.

  • You saw that really really easily you can make it, so gorgeous and pretty.

  • Ok, one side dish done!

  • Next side dish I prepared, mung bean sprouts and this is matchstick cucumbers I mixed with some salt.

  • And squeezed out all the water, this is not much water here. And then I will add some salt.

  • And sesame oil. And I added also garlic.

  • This is also available on my website. You guys can make it.

  • Fun, isn't it? All the recipes are on my website, this is the ordinary Korean table setting.

  • Sesame seeds...

  • Toasted sesame seeds.

  • Very crispy and nutty

  • And, here.

  • Hm, my! Smells so good!

  • Wow looks so good.

  • And also stew, doenjang-jjigae, Korean fermented bean paste stew I'm making.

  • Because patbap is just rice, we need soup or stew. So I chose doenjang-jjigae.

  • This one is very special. My friend, she's living in New York, and she visited Korea where her mom is living

  • And mom made this maesil, you know - plum. Maesil-jangajji. I like to taste today.

  • Sweet and sour and salty.

  • It's a kind of pickle.

  • These two more side dishes, kimchi and kkaktugi. Kkakdugi is cubed radish kimchi.

  • (jazzy music)

  • My timer is going to go off soon. I'm ready!

  • (timer goes off) Ok! Now it's ready!

  • Low heat, good.

  • So red beans, it's like this. Still firm.

  • We are going to use this red bean water when I make rice.

  • Short grain rice, just two cups.

  • And let's wash.

  • I rinsed this a couple of times until the water is clear.

  • Wash nicely.

  • And pour out water as much as you can.

  • Instead of adding water, I will just add the read bean water.

  • I will wait until this red bean water cools down. If I put this hot water just right now, it may cook this rice.

  • One...

  • We need more. I will fill it up with water, cold water.

  • And this is, two cups.

  • Half cup.

  • Add all the cooked red beans.

  • You guys know that when I make white fluffy rice I never use salt.

  • Because rice should be bland so that it goes well with salty side dishes.

  • Most cooked rice is bland, but this patbap is different.

  • I use a little bit salt. Half teaspoon salt.

  • And then cover this.

  • And soak for thirty minutes.

  • (more jazzy music!)

  • (alarm goes off) Thirty minutes passed. Now it's time to cook.

  • I will cook this ten minutes. After that I'm going to open this and stir this.

  • And then turn down the heat to low. I can't wait to eat my food, I'm so hungry. (laughs)

  • Ok my rice is, wow! Nice!

  • Beautiful red color rice.

  • And then turn down the heat to low.

  • And then I'm going to cook another ten minutes over low heat.

  • Then we are going to have fluffy rice.

  • I made doenjang-jjigae here.

  • Tofu, onion, shrimp, potato.

  • Wow. Fluff the rice.

  • Very shiny and well done.

  • A bowl of patbap.

  • Doenjang-jjigae is boiling...

  • So this is a kind of table setting.

  • Rice and spoon and chopsticks and my side dishes.

  • Side dishes like this.

  • Look at that! This is my patbap table setting.

  • Let me taste my patbap.

  • Cheers everybody!

  • Mmmm!

  • Rice is very fluffy, beans are soft and tender and nutty, and also a little salty because we added a little salt.

  • Byt itself I can eat it but we have to eat with delicious side dishes.

  • Broth tastes good and potato makes it a little thickened.

  • My winter kimchi. These days the taste is at the peak! Perfect time.

  • Mmmm!

  • Mm!

  • Spicy, crunchy, and pungent! So this patbap I can keep going on and on

  • Instead of eating only one side dish, you have to eat a little bit of everything.

  • The main dish is rice. Rice is very very important in Korean cuisine.

  • So all these are side dishes, but all the nutrients are different.

  • Today we made patbap, rice with red beans.

  • Enjoy my recipe, see you next time, bye!

Hi everybody! Today I'm going to make patbap, rice with read beans.

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B1 中級

韓国産の小豆ご飯とおかず (사랑Lo_D325糂밥) (Korean red bean rice and side dishes (팥밥))

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    林宜悉 に公開 2021 年 01 月 14 日
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