Transcription
I have a slight desire to cook. It would be good to know at least a few basic things. Usually, at home, we mostly order food. We either order food or eat food and side dishes that Mom makes at home.
What is the food you most want to try? Rather than food I want to try, it's more about simple foods that can be made at home anytime. It's good to learn how to make soups and stews because you can make them and eat them. I think knowing a few of those would be very helpful when I'm at home. I often cut fruit at home. Yes. I'm good at it. Does that make sense? Uh, I think my sense of taste isn't bad. We bought something cute this morning. What is it? It bloomed, right? That's right. This isn't it. I feel self-conscious. The basic of cooking is cleanliness. Ugh. I don't know why, but I...
I am Kang Sa-rang Moon-na, your instructor for today. Nice to meet you. Today's menu will be Jeyuk-bokkeum (spicy stir-fried pork), Ggongchi-kimchi-jjigae (spicy cutlassfish kimchi stew), and potato and king oyster mushroom stir-fry. We will be making these three dishes. We will cut the onions a bit thickly. The green onions will also be cut not too thickly. Please add them with the kimchi broth. [Music] Please go in and find your seats. My memory is about to shine. Let's measure everything. This is done with strength, right? Isn't this how you do it? Uh. Now, you will prepare half a green onion, one Cheongyang pepper, and half an onion. Just prepare these. The rest is for the Jeyuk-bokkeum. You can use them all now. If you leave it empty. Be careful. How did you use it earlier? That's right. How should I cut this? One Cheongyang pepper. Right. The thickness is too much. Now, you will prepare half an onion. Just prepare this. The rest is for the Jeyuk-bokkeum. You shouldn't use them all now. It's finished. Is it all used? Uh. Is it all used? Uh. You said to use only half. Those who haven't measured the chili powder, please measure the chili powder. We need to make the sauce. It's Mirin. We need to add the potatoes. They are over there. There's a potato peeler over there. Potatoes. Shall I give you a peeler? Are you okay? I'm a man, I'm fine. Uh. [Laughter] I cut a lot of fruit at home. Really? It's not bad. You're good at it. But the potatoes are a bit ugly. Usually. One. It seems like I need to cut it. Uh. Ugly potatoes. Too many potatoes. Cut. Cut and add. Today, I will just make them into bite-sized pieces. It's more important that the cut potato pieces are similar in size. You need to cut them. Because they are memory people. Uh, it's hot. Why is this used? Can I just use this? Can I keep using this? It's not easy. When the mushrooms are cooked, we will put them in the soy sauce. Please do one more thing. Does that make sense? Uh. I'll eat it twice. I like the nutty flavor, so I'll add it twice. Open the lid. Finish it. Once. Wow, no worries about dinner tonight. We will proceed to the next demonstration. Please gather at the front again. Finally, we will make Jeyuk-bokkeum. I will cut it for you. Cut it into small pieces. It should be stir-fried until it's completely dry, with no moisture. If you want to wipe it once, the meat is the best. How should I cut it? Carrots are not like this. This isn't it. It's wrong. I don't know. I will cut it into strips. I will julienne the thin outer part. I was going to julienne the onion, but I already cut it. What do I do with this? I used up all the onions earlier. Onions? Shall I give you more onions? Can I just ask for rice? This is how you julienne. This is how you do it. Done. Done. How did you do it? Did you do it like this? Rolling it up. You're doing well. Much better than separately. Where are the green onions? Ah, I cut the green onions here. I cut the green onions like this. I shouldn't cut them like this. Why did I cut them like this? Oh my gosh. I don't usually add green onions. I only like perilla leaves. Now, one by one, please come out to measure the seasoning. Big seasoning bowl. Mirin. Cooking wine. Plum extract. I will add three large spoons of this. Oil. Pepper. Gloves. Gloves. Done. In the front. Go with your own touch. Uh uh. I'm going with my own touch. Yes. [Laughter] You've loosened the clumps. When this heats up, the temperature drops. Put it down. When do we add the onions? [Music] It's burnt. It's a bit burnt. Too big. Thank you. Didn't you put all the vegetables in? Yes. Ah, I... I failed to control it. Why did I cut it like this? It's not easy. It's not easy, is it? Cooking is not easy. Really. Are you okay? Originally, after cooking, the most important thing is cleaning up. Did you see? It's clean. This is your first time doing proper cooking, right? It's my first time doing it from start to finish. No. It's completely done. No, well, for stews, you can just follow the instructions. I saw earlier that I couldn't add the green onions. I don't know how to julienne, so I just cut it. There's none. Yes, yes. Thank you. Yes. Thank you. Yes. Yes. Thank you. Please also look at what we upload today. Please look at what we filmed today. Yes. Thank you. Yes. Thank you. Only love. Yes. Yes. [Laughter] Yes. Oh. You're good at cooking. But I don't think I'm good at cooking. But you did well for someone who is completely new. Oh, really? It's too difficult. Cooking is difficult. But you made it and ate it. There are grapes, but... It's not too much for now. It will take time. You worked hard. Please do one for us next time. I did it. Don't lie. Will this be enough for the thumbnail, as if I made it? I'll do this. Is there? Wow. Thank you.