(upbeat music)

- Hi everybody!

I haven't made spicy food for a while.

Some of you guys are waiting for spicy dish?

That's it!

Today I'm going to show you how to make

spicy platter noodles

Jaengban-guksu

cold spicy noodles served on a platter.

Some dishes are trend.

Decades ago, I used to make jaengban-guksu

all the time, especially in the summer time,

I used to make it because my friends were making it,

and all the time Korean media

was talking about jaengban-guksu

so I used to make it.

But after that

I forgot about this jaengban-guksu

but jaengban-guksu

is so delicious and very cold and refreshing.

Also, I add a lot of vegetables and a spicy sauce

and mix it together.

That's very good.

So I thought "Okay this time, I'm going to show you

how to make jaengban-guksu."

So it's going to very easy and quickly you can make it.

And also without using any sugar.

My original recipe when I lived in Korea,

and I made this jaengban-guksu

for my family, I added sugar all the time

to make it a little sweet.

I developed this recipe without using

any sugar, using pear.

This is an Asian pear, or Korean pear.

I got this from the normal grocery store,

near my house.

These days Asian pears are sold in America everywhere.

They seem to know that an Asian pears are delicious.

Also this is kind of a pear and also pear.

Anjou pear, Bosc pear, any type of pear

but it should be sweet and ripe.

I'm going to make two servings.

What we need is,

I like to make a really nice, spicy and sweet

and a little salty sauce.

So for this seasoning sauce base.

We need a pear.

I need a one cup of juice, this pear juice.

Let's peel.

(chopping)

And then put it in my food processor.

This is ginger I already peeled.

Just one or two teaspoons ginger.

I'll just slice this.

Let's add this here.

This is kind of a large size onion.

I will use only a quarter.

This amount.

(blender grinding)

This is my cotton cloth, and then this an empty bowl.

So I will put this in here.

I pour this through the cutting cloth

and squeeze it out so that I can make some juice.

I washed my hands.

Now be ready to squeeze!

(laughs)

And this is a large cutting cloth,

and just grab this together.

And like this and squeeze.

Squeeze like this.

Until this pulp gives up all the juice.

You see, I'll show you.

Look at that.

Here, like this.

Look at that.

Just only one tablespoon left over.

This is one cup.

Now this juice is very clear.

Color is a little greenish, yellow.

Really clear juice we made.

Mmm.

Sweet and also garlicky, a little gingery.

So this is our base.

I'm going to add hot pepper flakes

and other seasonings.

This is hot pepper flakes, gochut-garu.

Quarter cup, soaked in this cold juice.

And two garlic cloves, minced.

Garlic.

I showed you so many different seasoning sauces.

But this sauce should be a little thinner

so that you can drizzle and mix easily.

Soy sauce, one tablespoon.

Salt one teaspoon.

Gochujang, Korean hot pepper paste,

about two or three tablespoons.

A little sweet and salty, and spicy.

We need some sour stuff.

Two tablespoons vinegar.

I'll use white vinegar.

You can use apple cider apple vinegar.

So this is spicy, sweet and sour,

a little salty.

Mm smells good, nice.

Isn't it cool because we didn't add any sugar and

the reason I made that at the beginning is that

Korean hot pepper flakes need time to soak

in this delicious sauce, so I'm going to set aside here.

And then meanwhile, I'm just boiling my water.

I need to cook my noodles.

This noodles Korean name is maemil-makguksu

it's buckwheat, buckwheat noodles.

Buckwheat noodles, color is a kind of brownish color.

And this is somyeon.

white thin noodles.

I used to use either one.

So today, I feel like using this noodles.

These are hard boiled eggs, two eggs.

For two people, I need eight ounces.

This is eight ounces.

Use your tongs or wooden spoon.

Stir this so that the noodles are not going to

stick to each other, and I'm going to cover this, half.

Just it takes around three minutes,

when they're boiling, and then easily it's boiling over.

So you keep an eye on this, on the corner of your eye.

Like this (laughs).

Tear this lettuce,

like this.

And just a little amount, like this.

(chopping)

Cut into matchsticks.

And tomato.

(chopping)

And egg,

cut into quarter,

eight pieces.

I just cooked the noodles, three minutes.

So you can sample this, and I'm just so busy

so that's why I'm using this noodle with my bare hand.

But you guys can use cold water,

put it in this, use cold water.

Taste a sample.

Very good!

It's a little chewy, but well cooked, okay?

And then, let's rinse in cold water.

So rinse the noodles, in cold water like this.

And rub between your palms like this.

Until not slippery.

Very cold, cold and not slippery.

The noodles.

I'll bring my platter.

Just a couple of minutes in the freezer

to make it really cold and, some noodles,

spread this.

This sauce is thicker than before

but still, look at that,

it's flowing.

And I will add eight ice cubes.

And mix well to make it cold.

And then fresh lettuce.

I will add all this sauce like this.

And then I will add cucumber,

and tomato,

sesame oil, sesame oil, one tablespoon,

and sesame seeds, about one teaspoon.

Egg.

Jaengban-guksu!

We made together!

(laughs)

So now, let's mix all together

and when you serve this, with individual plates,

you need this, and napkin and chopsticks,

of course you need chopsticks.

And also, I use these tongs.

Mix.

Oh my, look at this.

So that's why this noodle sauce should be thin,

so easily you can mix like this.

Let's eat.