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(chopping) (polka accordion music)
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- Hi, everybody!
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Today, we are going to make japchae.
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Japchae is stir-fried vegetables, mushrooms,
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and meat with chewy glass noodles.
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Does it sound delicious and nutritious?
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Yes.
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If you have a big party coming up,
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you must make this dish.
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You will get a lot of attention.
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You'll be very popular.
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Years ago, I uploaded my japchae video,
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but today, I'm going to make a small portion.
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First, let's marinate the beef.
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This is filet mignon.
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But, if you are vegetarian, skip this,
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use more mushrooms.
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So, I'm using this beef, but you can also use pork.
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Dried shiitake mushrooms, soak this for two hours.
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Like this.
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Mushrooms are really thick,
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so I'm going to slice this...
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like this.
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So, if you are vegetarian,
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just use more shiitake mushrooms.
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And then, put this in the beef.
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Slice this.
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And here, one clove of garlic.
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Just add here.
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Sugar, you can use white or brown sugar.
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Ground black pepper.
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Soy sauce, two teaspoons.
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Sesame oil, one teaspoon.
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And mix.
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Smells like bulgogi.
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I'm going to keep this in the refrigerator
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while I'm preparing other ingredients.
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Egg yolk.
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And egg white.
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Just a little pinch of salt.
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You can make this method using this egg white also,
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make it really white paper like this.
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You can use this,
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but egg yolk is yellow color.
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It really stands out, so pretty.
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I always make that yellow paper.
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Wipe off this oil,
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so that really thin layer is coated only.
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And let's turn off.
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So, there is no heat.
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This pan is hot.
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With this remaining heat, we're just cooking.
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Flip over like this.
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So pretty color.
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So, both sides is yellow.
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It's cooked.
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So let it cool down.
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This is spinach.
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My final product is going to go in this,
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very important bowl today.
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So, whenever I finished my cooking,
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I'm going to put it here.
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So, first, let's start with spinach.
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So, spinach is already cleaned.
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Around 30 seconds to one minute, cook.
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Okay, I will just keep boiling this.
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And then, squeeze out.
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And then, here, we need to add some soy sauce.
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And sesame oil.
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This is noodles.
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Look at this size. (giggles)
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Made with sweet potato starch.
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So, you can buy this
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in Korean grocery stores very easily.
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Or, you can use cellophane noodles.
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So, when you cook this, it looks really clear.
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Looks like glass and chewy.
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So, that's why, makes this dish very special.
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So, I'm going to use four ounces.
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Okay, one minute later, just stir this.
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Here you go! (laughs)
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I'm going to cut all kinds of vegetables.
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Around two inch pieces.
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If this white part is too thick,
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you can cut it in half.
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But, today, mine is good, thin enough.
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Two or three green onions.
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And then, onion.
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Onion is really delicious,
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so I'm going to use around one cup.
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White mushrooms, cut the tip off
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and thinly slice.
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I'm going to cut this red stuff
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so carrot and red bell pepper,
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but you can use just only red bell pepper
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or you can use all carrot.
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Around 3/4 cup.
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Remove this inside thing.
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Cut this one really nice, beautiful, eh?
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Red color.
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So, this is just a small amount I'm going to use.
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Don't throw them away.
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Chop it up and then make stir-fried rice.
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And then, the jidan, gyeran jidan, let's cut it.
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My cutting job is done now.
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So, exactly seven minutes later, I'm checking.
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This one.
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(slurps)
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Noodles are chewy.
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Well cooked.
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Really hot.
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These noodles are very long,
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so I'm going to cut a few times.
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Like this.
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Okay, then, this is our bowl, right.
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So, everything is done, we gotta add this here.
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Sesame oil, I'm going to use.
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Soy sauce.
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One teaspoon.
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And sugar, one teaspoon.
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And just mix.
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If you make a big batch, you can do this in another bowl,
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but today, we make a small portion,
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so I'm using one bowl, everything, like this.
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Add some oil.
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Onions.
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And green onion.
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And then, pinch of salt.
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So, we keep stir frying until this green onion,
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white part is withered.
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And then, onions look really translucent.
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So, you don't have to wash this.
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Let's turn on the heat again.
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Little bit oil.
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And this time, mushrooms.
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Also, pinch of salt.
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So, when mushrooms are cooked,
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a little juicy and shiny, this one.
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Transfer this to the bowl.
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Next, red stuff.
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Carrot first.
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20 seconds, I stir-fry.
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And then, this red bell pepper.
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Okay, done.
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And then, don't forget this, our beef and mushrooms.
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So, shiitake mushrooms are marinated
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with bulgogi marinade sauce.
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And then, when you cook this, it tastes really like...
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The texture is like bulgogi.
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We have to stir fry this until the beef is no longer pink
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and also mushrooms are well cooked
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and softened and shiny.
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I will just use one large garlic clove.
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There you go.
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Soy sauce and sugar.
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One tablespoon, soy sauce.
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One tablespoon, sugar.
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Ground black pepper.
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This is the black pepper.
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I want to add a lot
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because black pepper makes it really tasty.
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And more sesame oil.
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(slurps) Mmm.
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Awesome.
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Delicious.
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And then, sesame seeds.
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Crispy sesame seeds.
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This is egg.
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I will just add this here.
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Oh my, isn't it pretty!
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And more sesame seeds.
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Great!
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For you guys!
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I really wish I could share with you guys.
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Serves four.
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If you are hungry, two people. (laughs)
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So, let me taste it, japchae.
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Today, we made japchae together.
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Okay.
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Cheers, everybody!
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(slurps)
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Delicious!
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Sweet.
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Noodles are really slippery inside of my mouth.
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It's more delicious than usual.
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(slurps)
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Mmm.
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(slurps)
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People ask me sometimes,
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"Ooh, Maangchi, when you make japchae,
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"how come you instead of just you stir fry all,
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"everything together,
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"why just one by one, individually you cook?"
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Each ingredient needs different cooking times,
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so we have to prepare these ones all separately.
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One bite of japchae has so many tastes and textures.
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Whenever people make this one for the big party,
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always is going quickly.
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Especially when you go to a pot-luck party,
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you brought your dish, nobody touched this,
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you'll feel embarrassed,
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but japchae is very, very popular, I guarantee,
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so make this and share with your family,
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friends, and co-workers and everybody (laughs), okay.
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Enjoy my recipe.
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See you next time!
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Bye!
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(upbeat polka music)