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  • hi everybody today let's make some spicy noodle soup

  • Spicy seafood and meat mixed noodle soup, in Korean, Jjamppong! I made jjamppong

  • video years ago and a lot of people requested to remake this video with HD,

  • so here you go! First, we are going to make really delicious stock. I usually

  • use anchovy stock. Anchovies and dried kelp and then make a kind of a nice

  • stock but if this kelp and dried anchovies are not available, use

  • chicken stock. I'm boiling 12 cups of water

  • now really boiling and then I will add dried anchovies. I already

  • removed the heads and intestines so they're clean. You gotta use really large sized ones.

  • but this one is a kind of medium size. Small tiny anchovies are not tasty

  • because it doesn't have a lot of savoury taste inside but this one

  • 1 ounce, just after all heads and intestines are removed. This is dried kelp.

  • 1 ounce. Add this. Cover. I'm boiling 20 minutes over medium high heat and then later just I will

  • lower the heat and boil another 20 minutes. This is kind of a good tip for

  • you guys. This is Korean large green onion called daepa. I think that

  • only Koreans and Japanese are using. I've never seen this in any other grocery stores.

  • Usually, oh, this is boiling over so I'm going to turn down

  • the heat. I bought one bunch and I planted this. Sometimes I give

  • some water and now, look at this! It's really beautifully growing. Just a couple of

  • days ago I just used this whole one. I cut it off and I used it for my some

  • cooking. Now already it's growing like this! so fun! 1 large green onion, cut off.

  • See? My planter's role is done! This is not featured anymore! (laughing)

  • Take off this. I will wash this. Here you go!

  • All these vegetables, I will show you. One large green onion, this is leak

  • you know everybody knows a leek. This leek was thick. I cut it in half,

  • in lengthwise and washed it in cold running water. You gotta wash this all

  • inside. I'm going to use this amount, about 2 ounces.

  • And green onion. This is bok choy, around four ounce. Bok choy is

  • very delicious. Small size bok choy. I'll just

  • add this to here. It's cabbage, large cabbage leaves, I'm using 3 leaves.

  • Around 3 ounces. Take off off here hard part and cut this into bite-sized

  • pieces. This is onion. I'm using about 4 ounces.

  • This is about 4 ounces. All the green vegetables and carrot all together weigh

  • one pound. Carrot just for color. Vegetables are all prepared.

  • Next, seafood! These are my seafoods. These are mussels,

  • shrimp, squid, and small clams. Mussels and clams I already washed them and soaked in

  • a little salty water a couple of hours and then I washed them all. Now it's very clean,

  • so I can use these directly. But squid and shrimp,

  • I didn't clean, so, (alarm goes off), Oh! 20 minutes has already passed! I'm going to

  • lower the heat. I will just switch this to my other burner. (Ignition sound), over low heat, just between

  • medium and low. I'll cook another 20 minutes, total 40

  • minutes I'm boiling to make a nice anchovy stock. Okay! let's go back to

  • seafood! Squid, first! I'm not going to use the whole. I will use only

  • body part, cut off and around here, you see this kind of

  • plastic. This is squid bone. Take off,

  • Around here, there's some connected part, pull it out like this.

  • All this intestine comes out. See? Now, clean! I like to remove this skin.

  • To remove it easily, this is salt, so that I can grab the skin easily.

  • I'd like to transfer this here. We need to wash this.

  • This shrimp, I didn't clean these. Shell the shrimp like this. W hen I was young,

  • maybe I was in elementary school or junior high school,

  • I practiced how to shell shrimp quickly, because it was fun.

  • This is large sized shrimp, so it's kind of not easy but

  • I still remember what I did. "okay, I can do shrimp!

  • I shell shrimp so easily! 1, 2, 3 ! 1...2--- 3~!" like this! (laughing) I used to do this.

  • This guy has intestine on the back. Cut along here. See? Actually it's so clean!

  • All these guys should pass my test. Sometimes really

  • dirty

  • I'd like to cut this seafood. With the squid, I will make rings. (Cutting sound) How much seafood

  • you use is depends on your taste but this one is actually really good

  • amount for two servings. I chose small mussels. These days mussels

  • are not big. If mussels are big, maybe two is enough for 2 people, but

  • I chose 8 small mussels. 2 large size shrimp per one person,

  • and also this is 4 ounces of squid. I sliced it. This is around

  • one cup small clams. These are noodles I'm using when I make a black

  • bean sauce noodles jjajangmyeon, I use these noodles. For jjamppong, I have to use

  • the same noodles. These noodles are thick and chewy.

  • This is 4 ounces beef but it's really thinly shaved. When I make

  • shabu shabu I use this. (Alarm goes off) Okay! did you hear the alarm? I'm going to turn off.

  • My stock is done. You can use beef or pork just whatever you use, slice thinly.

  • Or you can also use chicken.

  • My stock looks like this! It smells good! We didn't add any salt here. (slurp), umm good! I'll strain this.

  • You see? Nice color! 2 tablespoons hot pepper flakes

  • let's make it really spicy. This is sesame oil around 1 teaspoon. Mix it well. We need

  • to make some spicy stuff so it really smells good, nutty, and sesame oily

  • hot pepper flakes. I'm going to add this later. what is missing? What is

  • inside? You guys know that it's garlic and ginger! It's about

  • 1 tablespoon. Let's see heat it up this pan. I'll cook here all everything. (oil squirting sound)

  • (sizzling sound) Add meat!

  • When the meat is half cooked, there's still lots of oil here. I will add

  • hot pepper flakes 3 tablespoons. 1, 2, 3 tablespoons. Just stir it. Then mix it quickly. Let's add all vegetables, except for bok choy. You gotta cook

  • over high heat.

  • nice! nice! Cooking is fun! (laughing) yeah now my vegetables are

  • really calmed down really smaller than before. Let's add stock. I will use

  • 6 cups.

  • Wow! smells really good! Nice! And then add all the seafood and bok choy. I'm going to

  • cover this so that they cook quickly. Now I'm going to reheat my water to

  • cook my noodles. My house is full of delicious aroma! Okay my water is boiling

  • and then I'll add my noodles, so just stir this a few times so that they are not going

  • to stick to each other. Cover.

  • Around 2 to 3 minutes later, it is really boiling like this. Stir these

  • noodles. And this soup is now really really bubbling. Around 7 minutes,

  • I boiled. Wow! Yeah! it's boiling over. I gotta do multi-task! I didn't add any

  • salt or anything so I will use fish sauce and salt. 1 tablespoon fish sauce and 1 teaspoon

  • salt. Noodles takes time. It takes time. I can see it looks

  • opaque white, that means it's not cooked yet. I will just keep cooking.

  • This mixture of hot pepper flakes, oh my! It looks awesome! I'll lower the heat. My noodles are done.

  • I'm going to strain my noodles.

  • To make them chewy, I rinse in cold water. I will just take some 1 serving

  • of noodles. Now it's really hot soup. I turned up the heat. To make it hotter. you

  • can do this. Cold broth is going into the soup, meanwhile, the soup is boiling

  • really hot. Now we add this delicious stuff.

  • I'm wondering if I can eat all this. It's really a lot amount. But usually in a

  • jjamppong place, they serve it in a really large bowl. Jjamppong bowl should be really big and

  • large! I'm going to prepare danmuji. Korean danmuji for this.

  • Let's eat!

  • hmm~ (pleasant music is going on) I want some bok choy and shrimp.

  • So good! (slurping sound) umm~ umm~

  • Enjoy the spiciness, enjoy the delicious savory taste, and make your body

  • and soul warm! Especially the hot pepper flakes I stirred-fry with oil created a

  • little smoky flavor. Today we made jjamppong: Spicy seafood, meat, mixed

  • noodle soup! It's long in English name. Korean name is better, Jjamppong! Enjoy my

  • recipe see you next time, bye~!

hi everybody today let's make some spicy noodle soup

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ピリ辛海鮮と肉のまぜ麺(ジャジャンポン: 0.9ERO_C9EC 挖色Lo_BF55 挖色Lo_BF55 挖色Lo_BF55 (Spicy seafood and meat mixed noodle soup (Jjamppong: 짬뽕))

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    林宜悉 に公開 2021 年 01 月 14 日
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