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  • (chopping)

  • (cheerful music)

  • - Do you love noodles?

  • Do you love chewy stuff?

  • Do you love spicy stuff?

  • That's it, this is jjolmyeon.

  • (laughs) Korean jjolmyeon.

  • Jjolmyeon is noodles, very chewy noodles

  • mixed with sweet, sour, spicy seasonings.

  • Chewiest noodles among all the noodles.

  • You guys know that I love chewy stuff.

  • I have shared many, many recipes,

  • and all the noodles,

  • noodles with spicy sauce.

  • I made kimchi-bibimguksu.

  • Chopped kimchi, mixed with seasoning sauce,

  • and also, cold noodles, naengmyeon.

  • Bibim-naengmyeon.

  • But today is jjolmyeon.

  • I made a really delicious recipe.

  • I went to Korean grocery store,

  • and I found

  • what kind of jjolmyeon noodles I can make.

  • And I bought

  • as many as I can,

  • because I want to show you.

  • I want to show you what brands you can see

  • in your area,

  • so this is...

  • All this is jjolmyeon.

  • A common thing is

  • each package has two servings.

  • Jjolmyeon noodles, and plus inside,

  • a spicy seasoning sauce.

  • "Maangchi, I find only chewy noodles."

  • "No seasoning sauce."

  • (laughs) So this is noodles, just jjolmyeon noodles.

  • Brand names are also different.

  • So today, I'm going to make jjolmyeon

  • with these noodles.

  • Only noodles,

  • and make my own seasoning sauce.

  • So you guys can make this easily at home.

  • This is jjolmyeon.

  • I'll just open this.

  • Inside...

  • it's like this.

  • This is one serving.

  • One serving.

  • And this is seasoning paste.

  • Seasoning paste.

  • So, for each one, you can just add this.

  • This is very convenient.

  • Convenient, but I just followed the directions

  • but actually the taste is not good enough for me.

  • Spicy, mixed noodles.

  • All the noodles look similar,

  • but each noodle has its own unique taste.

  • So, this jjolmyeon, I never skip this one.

  • Kongnamul.

  • I skip the kongnamul?

  • This is not jjolmyeon.

  • So, funny thing is, today, before filming this,

  • I just thought today I had kongnamul

  • in the refrigerator, but...

  • No.

  • No kongnamul!

  • I took a subway,

  • and then I went to Korean grocery store,

  • and then came back.

  • (laughs) For this!

  • Any dead beans or rotten ones. See?

  • These kind of things,

  • you should pick out.

  • Gently, gently.

  • Ok, let's wash.

  • All clean.

  • Kongnamul, very clean and fresh.

  • Put it here.

  • Add two cups of water.

  • Clean kongnamul and two cups of water,

  • and then I will add half a teaspoon, salt.

  • And turn on.

  • And medium heat.

  • I like to make this garnish,

  • so we just prepare all these things,

  • and then, last thing is my noodles.

  • First, gim.

  • What is gim?

  • Seaweed paper.

  • We only need one paper.

  • One gim.

  • So this one for two servings.

  • This, I always keep in the freezer.

  • I like to toast this.

  • And, flipping over.

  • I toast both sides.

  • I wanna enjoy really crispiness.

  • Okay.

  • Shred with your scissors.

  • Mmm.

  • Smells really good.

  • So this way, and...

  • so no air goes inside and it's always crunchy.

  • Just before we serve,

  • I like to use this as a garnish.

  • They look pretty and tasty.

  • This is vegetables we are going to use.

  • Cabbage, around like two servings.

  • This is a small size, maybe two or three leaves.

  • I will use three.

  • I'm going to really shred this also.

  • So here, some stem.

  • Just get rid of this part,

  • but you can eat it later.

  • Mmm, sweet.

  • Turn off.

  • Let it cool down.

  • This is also.

  • Cut in half.

  • Remove the thick part.

  • Make it nice-looking.

  • So now, we are going to shred this.

  • Cucumber, also.

  • Shred.

  • I like add a lot.

  • Ok...

  • This.

  • Cucumber, oh my.

  • Smells so refreshing.

  • Carrot is just for color.

  • Little bit.

  • I keep all my spice, seasonings here.

  • This is sesame oil.

  • Everything is here.

  • And then I close, nobody knows. (laughs)

  • This is plastic wrap,

  • and I'm going to cover this,

  • so that it's not going to dry.

  • Before making my seasoning paste,

  • I like to boil this water.

  • I already boiled.

  • It's hot.

  • The noodles.

  • To make this paste for two servings,

  • I wanna use two garlic cloves.

  • Just green onion.

  • I will use for later.

  • Soup, soybean sprout soup.

  • Just a little bit.

  • I think that's enough.

  • Garlic.

  • Garlic.

  • I wanna wash my hands.

  • Let's make really delicious sweet and spicy

  • sour seasoning paste.

  • Hot pepper paste...

  • one-third cup.

  • We need some sweet stuff.

  • I will use this jochung, rice syrup.

  • Around two tablespoons.

  • Wow...

  • boiling.

  • So two tablespoons.

  • One.

  • Two.

  • If you don't have rice syrup,

  • you can add sugar.

  • Sugar, one tablespoon or one and half tablespoon.

  • And then, we need some sour stuff.

  • This is vinegar.

  • So, vinegar.

  • I use just apple vinegar,

  • but you guys can use any white vinegar.

  • Two tablespoons.

  • And one tablespoon, soy sauce.

  • Jin-ganjang.

  • Soy sauce.

  • This taste is sweet, sour, spicy,

  • and I like to add more spicy, red color,

  • so I will add hot pepper flakes.

  • Korean gochugaru, one tablespoon.

  • This is going to be perfect ratio.

  • What do you think I will do after mixing this?

  • I always taste it.

  • Oh, spicy!

  • Sweet, sour! Awesome!

  • And then, let's take care of our noodles.

  • I'm going to use one pound.

  • It was frozen, so I thawed out.

  • Around half.

  • This is made with starch and flour,

  • wheat flour,

  • and very very chewy.

  • All different kinds of jjolmyeon noodles

  • are sold at the Korean grocery store.

  • I have found some noodles are five minutes after,

  • really nicely chewy and soft,

  • but some noodles, seven minutes

  • I have to cook.

  • Actually, that's why it depends on the noodles,

  • and also, your heat.

  • So I'm going to start at, maybe five minutes.

  • Just like spaghetti noodles,

  • it has to be a little chewy, and plus, soft.

  • So sometimes: "Wow this is chewy, good!"

  • And then, you rinse in cold water,

  • oh, it's going to be really hard.

  • And you can't enjoy the noodles.

  • So five minutes after,

  • I will take some sample and taste.

  • Except for cucumber, add these vegetables,

  • cabbage and carrot.

  • It's boiling over.

  • This kongnamul.

  • It has to be cold, right?

  • So, around six ounces.

  • This is 12 ounces of kongnamul.

  • I used just six ounces.

  • About this much...

  • Like this.

  • So this one, I just add a little salt.

  • It's going to be a good soup,

  • because this is going to be spicy.

  • Spicy, and you need some soup,

  • so you can serve this as a soup.

  • (jazzy music)

  • So, noodles.

  • Five minutes already passed.

  • Let's taste.

  • Mmm.

  • Chewy and soft.

  • So five minutes is enough,

  • but you guys always have to taste a sample.

  • Maybe six minutes or seven minutes.

  • And then cold water.

  • Very slippery.

  • So, always Korean noodles are...

  • Always, you need to...

  • You need to really rub them to each other like this.

  • I like to serve this very cold,

  • so I brought this ice.

  • By rubbing this,

  • you can remove all this slippery starch.

  • So now, really nice.

  • Make it cold.

  • Now, noodles are ready!

  • (laughing)

  • And then, this is vegetables.

  • Ready.

  • Until the last minute, make it cold.

  • You can add some, little bit.

  • Not too much.

  • Usually bare hands I'm using,

  • but today I feel like using this.

  • I like to show off my glove.

  • There you go.

  • I'm ready!

  • Sesame oil...

  • about one tablespoon.

  • Wow, smells good, and red.

  • Sesame seeds, also, about one tablespoon.

  • A few cubes of ice make it cold.

  • My hands are cold.

  • You know, when you go to the Korean restaurant,

  • you order jjolmyeon, but usually,

  • they put the noodles,

  • on top, with sauce and some vegetables.

  • But in that case, not easy to mix

  • with chopsticks.

  • This is much much better.

  • Quickly, you can enjoy,

  • and all mixed evenly.

  • So noodles are done.

  • Two servings.

  • Ok!

  • (laughing)

  • Cucumber.

  • Beautiful.

  • Nice, isn't it?

  • And then we need gimgaru.

  • Gim.

  • This time, I like to...

  • Like this.

  • Upside-down, why not?

  • This guy's here, like this.

  • And then, sesame seeds.

  • More sesame seeds.

  • That's it.

  • So this kongnamul-guk exactly

  • for two servings.

  • Add some chopped green onion.

  • Mmm.

  • (slurping)

  • Mmm!

  • It tastes really refreshing.

  • I added some ice cubes.

  • It is really good,

  • because make all these things cold.

  • And noodles are chewy and soft.

  • Don't forget to make this kongnamul-guk.

  • After one bite of noodles,

  • and then clear with this soup.

  • And then, you can enjoy the noodles more.

  • You can't find jjolmyeon noodles in your area?

  • You still can make it.

  • Use any type of noodles.

  • Just thin noodles,

  • or naengmyeon noodles,

  • or even just ramyeon noodles,

  • and also, spaghetti noodles!

  • What else can you do?

  • You have to eat this.

  • You will love it,

  • but jjolmyeon is jjolmyeon.

  • If you can find jjolmyeon noodles

  • in a Korean grocery store, it's best.

  • Enjoy my recipe.

  • See you next time!

  • Bye!

  • (cheerful music)

(chopping)

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(Spicy Chewy Noodles (Jjolmyeon: 쫄면))

  • 21 0
    林宜悉 に公開 2021 年 01 月 14 日
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