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  • (chopping)

  • (upbeat music)

  • - Hi everybody.

  • Today I'm going to make

  • really, really simple and delicious recipe.

  • Super simple.

  • Super easy.

  • This is apple ssamjang.

  • Ssamjang is dipping sauce.

  • When you go to the Korean barbecue restaurant

  • they just bring lettuce

  • and then they bring

  • some kind of soybean paste based dipping sauce.

  • And then wrap and eat it.

  • This is ssamjang.

  • Ssamjang is a dipping sauce.

  • But today I'm making this ssamjang

  • with apple instead of using sugar.

  • This is one of my cookbook recipes.

  • You know, you guys love my recipes.

  • And also, I love my own recipes.

  • I love my own food.

  • But while I was making my cookbook,

  • this is my favorite, most favorite recipe.

  • I used this one apple,

  • small size apple instead of sugar.

  • And then it turned out so good.

  • Almost I cry.

  • I'll show you how to eat it.

  • I made rice

  • and I'm going to make sauce.

  • And how I make the wrap and eat.

  • So I already pre-washed.

  • Look at this.

  • This is green leaf lettuce.

  • Green lettuce and red leaf lettuce.

  • And actually this is kale, kale flowers.

  • Really pretty, eh?

  • These are edible.

  • And this is basil.

  • Boston lettuce.

  • Red chicory and endive.

  • I like endive.

  • A little bitter taste, I love that.

  • And this is perilla leaves.

  • These days very peak.

  • Korean store you can find very easily.

  • That's my favorite leaf.

  • So how do you like that?

  • Three, four, five, six, seven, eight.

  • Eight different kinds of lettuce.

  • Let's start with one tablespoon

  • hot pepper paste, Korean gochujang.

  • I didn't bring my huge tub of gochujang

  • because it is very sticky.

  • So I only use one tablespoon.

  • So I already pre-measured this,

  • one tablespoon hot pepper paste.

  • And we need doenjang, Korean fermented soybean paste.

  • We got to use quarter cup.

  • So gochujang, doenjang.

  • We prepared this.

  • This apple is Honeycrisp.

  • Or you can use Royal Gala or Fuji apple,

  • kind of a crunchy,

  • crunchy apple is better

  • because after we make this it should be crispy.

  • So I chose Honeycrisp.

  • (slicing)

  • Yeah, sounds like a crispy texture.

  • Let's cut into small pieces.

  • (chopping)

  • Look at that, it's a lot around here.

  • And then, let's chop this up.

  • (rapid chopping)

  • Okay, a lot.

  • There you go.

  • So dilute saltiness.

  • This is a great way of making ssamjang.

  • So far anybody has a problem with following my recipe?

  • No, nobody.

  • So easy isn't it?

  • And then we're gonna add two garlic cloves.

  • (smashing)

  • (rapid chopping)

  • And then two green onions.

  • (crunching)

  • (rhythmic chopping)

  • And then here,

  • we have to mix this well

  • with sesame oil.

  • Sesame oil generously, I will add one tablespoon.

  • Sesame seeds, around one teaspoon and mix.

  • (glopping and clinking)

  • So first, looks like this.

  • But you are going to keep mixing.

  • So more and more you'll see more juicy.

  • Nice.

  • I'm going to transfer this here.

  • Mmm.

  • Smells doenjang smell,

  • really earthy smells.

  • And then this vegetable basket.

  • I will just add this in the center.

  • This is like a flower arrangement.

  • Amazing isn't it?

  • Really pretty.

  • Rice.

  • You can quickly make this meal.

  • Just rice, make rice and wash,

  • wash and drain this lettuce and ssamjang.

  • So easy.

  • So let's eat.

  • I will choose Boston lettuce.

  • And then, I like to add this, the basil.

  • And endive.

  • And just a little flower.

  • Oh my, isn't it pretty? (chuckles)

  • I will just put the some rice here.

  • Rice.

  • And ssamjang.

  • You don't have to be stingy

  • because it's not very salty.

  • And then wrap.

  • Mmm.

  • This pouch is so tasty and very flavorful.

  • All different herb, and basil leaf.

  • And also the very crunchy, crispy.

  • And also sauce is like sweet and crispy.

  • Everything is crispy.

  • Really, really tasty.

  • Also I feel good.

  • These are all good stuff.

  • When you eat with your family members,

  • you can build your own wrap.

  • I'm gonna make one more.

  • This time, I will add some lettuce.

  • Perilla leaf.

  • I will just add also flower

  • because flower pretty.

  • And rice.

  • And ssamjang, apple ssamjang.

  • And wrap.

  • Put into your mouth or my mouth?

  • How can I give you? (laughs)

  • I have to eat.

  • Mm.

  • I can keep eating and eating

  • because it's so delicious

  • and then make me feel really happy and comfortable

  • because all these are vegetables.

  • Koreans love ssam.

  • When I was in Korea,

  • like really long time ago,

  • I was surprised.

  • I was living in kind of a second floor rented house,

  • you know second floor.

  • And first floor is landlord living.

  • And then one day I came home,

  • first floor I could see what they doing.

  • The whole family, like four or five family sit around.

  • Koreans, we have a table.

  • Table is like a small table like this.

  • You got to sit down on the floor.

  • I was so shocked.

  • Lettuce like mountain, like this.

  • Whole mountain and then ssamjang,

  • it's a huge ssamjang in the bowl.

  • And then, whole family just eating barley rice

  • and eating, making (crunches), eating.

  • And actually, it looks really delicious.

  • It always left strong impression on me.

  • Make this kind of wrap

  • and make apple ssamjang.

  • But apple ssamjang,

  • the apple, water is drawn out.

  • So you should make this small amount

  • and finish eating, just in one meal

  • because two hours, three hours later watery.

  • It's not going to look really appetizing.

  • Today we made apple ssamjang,

  • apple dipping sauce.

  • Enjoy my recipe.

  • See you next time, bye.

(chopping)

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B1 中級

韓国のつけダレであるアップルサムジャン(サグァ・サムジャン:사과쌈장 (Apple ssamjang, a Korean dipping sauce (Sagwa-ssamjang: 사과쌈장))

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    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語