All language subtitles for Korean.Food.Made.Simple.S01E02.WEBRip.x264-ION10

[Light instrumental music]

[Crowd din]

-It's summer here in Korea,

and those in the know escape
the heat of the capital

and head south to the beaches.

[Judy]: Busan, Korea's
second-largest city,

has all the glamour of Seoul

with fabulous fresh seafood
and endless golden beaches,

for family get-togethers
and summer fun.

As always, there's some kind
of food involved.

Welcome to Korean Food
Made Simple.

[Judy]: My name is Judy Joo.

I'm a Korean-American
chef and food writer,

now living and working
in London.

And I'm passionate for
the Korean flavours I grew
up with in the States.

In this series, I'm travelling
back to South Korea

from the buzzing metropolis
of Seoul

to the clam tents of the south.

Introducing the people and
places who inspire my cooking,

and sharing with you the best
of Korean food.

Back in my kitchen, I'll show
you my simple tasty twist
on classic Korean dishes,

and how a few simple
Korean ingredients
can transform a meal.

There's always more to life
with some spice.

And hopefully inspire you to try
some tasty Korean flavours,

with family and friends.

Wow! I could eat a bucket
of these!

[Judy]: In this show,
inspired by the flavours
and heat of summer,

I'll show you a delicate
magical ginseng soup;

my dad's favourite
ice noodles, naengmyoen;

and the ultimate
sweet summer treat,

creamy red bean popsicles.

It just makes me smile.

[Judy]: Also, I hunt down
the best classic naengmyoen
broth in Seoul,

and see what new flavours
are in town for summer ices.

Tomato on one side,
kiwi on the other?

Mm. That flavour combination
actually really works.

[Judy]: But first, proving
summer in Seoul isn't all
blue skies and sun,

I've braved a seasonal downpour

to meet up with my friend
and fellow chef Lucia Cho.

I'm searching for ingredients
for a classic summer chicken
soup called samgye-tang

at one of the biggest herbal
medicine markets in Seoul.

-So, as you know, Korean
people love to take care
of their health.

And we also use a lot
of herbs for cooking.

The thing is,
you have to be very careful.

It depends what combination,
like, you use.

-Judy: So, it's like
real medicine.

-Lucia: Yeah, maybe--
-Judy: Let's get some [unclear]

My mom always told me that
this one helps reenergize you
in the summer--

-Yeah, yeah.

-Because you sweat so much
and lose so much energy,

and this one helps you retain
and revitalize yourself, right?
-Lucia: Exactly.

[Speaking Korean]

[Judy]: Before I'm tempted
to buy the whole stall,

I need the star ingredient
of my chicken soup:

ginseng.
I love ginseng.

As well as fresh ginseng,

it's available dried
or steamed in packs.

So, the fresh ones, the harder
they are the better quality?

-Lucia: Yeah, and also
straight body and just looks
like a person, you know?

-Judy: That's what "insam"
means, right?

It looks like a man.

Which do you think is
the best to make samgye-tang?

-I mean, this will give more
colour, and this will give
more aroma.

So, if you want something,
like, a little bit more velvety,
then you should use this.

-Judy: Okay, so let's get
the six-year red ginseng
and a bag of...

-Fresh dried--

-Judy: Of the fresh dried one
with the skin for our stock.

-You can sort of mix
half-and-half.

-Okay.
-To make it.

[Judy]: This popular
local restaurant is famous for
ginseng chicken soup

known as samgye-tang.

A whole baby chicken
is stuffed with rice

and served with a
steaming ginseng broth.

And here, they also serve
an unusual version.

So, this black chicken's
kind of crazy looking.

It's got black skin.

And the meat's a little
bit darker, too,
than a regular chicken.

-Mm-hmm, yeah.

-Yours is quite white and--
-White,

but it's actually very
nutritious,

and I think for me,
it tastes silkier, as well.

Have you found your ginseng?

-Ah, I'm digging for it.

-Lucia: I found mine.
-I just found it!

And you eat it too, huh?

-Lucia: Good for your skin.

[Judy]: Koreans believe that
eating warm soups and stews
in the summer months

actually cools the body down and
keeps us healthy and energized.

And do you think it works?

Like, do you actually feel
cooler and refreshed
after you eat this?

-[Sighs] I don't know, but
you do sweat a lot.

-[Laughs]
I'm sweating now.

I'm totally sweating!

[Laughs]
This is making me hot.

-Cheers.

-Cheers.

-[Speaking Korean]

[Slurp]
-Mm.

Oh, wow, you can really taste
that ginseng, also.

[Splashing]
Korean ginseng soup,
or samgye-tang,

really is one of
my go-to comfort foods.

I think it should make you feel
better when you're feeling under
the weather.

And I've developed an easy way
to make this amazing
medicinal soup

using red ginseng tea sachets.

These are pretty
readily available,

and inside are granules that
dissolve directly into water.

Pour a bunch of this to make
the base of your stock,

'cause the ginseng here
is the magic ingredient.

Koreans in the morning will
drink ginseng tea to wake
themselves up,

get their blood circulating,
and get their mental
activity going.

[Sniffs]
Wow, I can smell that already.

I'm also going to use dried
ginseng root.

These look quite gnarly and fun.

[Sniffs]
But it has that same
smell as the tea.

Now, these are a little bit
difficult to find,

but you can make this soup
just as successfully
using just the tea.

Little poussins, baby chickens.

I'm just going to stuff these
with a ginseng root each.

These are all really medicinal
ingredients that I'm using.

Healing properties of garlic.

And this interesting ingredient
is called a jujube.

These are Asian dates.

You can find these
in any Asian supermarkets.

They're used throughout Asia.

And they give a bit of
sweetness, and also colour.

But huge antioxidant properties
in these guys.

And I'm going to add in some
sweet glutinous rice,

which is softer and easier
to digest.

My mom used to make me rice
porridge from glutinous rice

to make my tummy
feel better.

Close these guys up with a
toothpick or bamboo skewers.

Do use whole chickens,

because the bones is where all
those good nutrients come from

that'll make you feel better
when you're feeling a little bit
under the weather.

And because there isn't a lot of
rice in those guys,

I'm going to put a little bit of
extra on the side

in the form of a little rice
package or bundle.

And I put some more sweet rice
that I'm just going to wrap up
in some muslin.

Another little piece of dried
ginseng, and a jujube.

I always have fond memories of
these guys

'cause that was one
of my nicknames
when I was in high school.

Everybody used to say,
"Judy Ju-Jujube!"

So, this is my little fruit,
named after me.

[Laughs]
This rice is going to taste
delicious afterwards.

It's going to have the chicken
flavours, the ginseng flavours,
the hints of garlic.

And we're going to leave
that to simmer for a few hours
until it's really,

really soft and
falling off the bones.

After a few hours...

Oh!

That smells heavenly.

Absolutely gorgeous.

I can smell the ginseng.

It has this great medicinal,
floral fragrance to it.

That's something of beauty right
there.

Golden rice.

Love it.

[Squishing]

In there.

This really is one of the most
gorgeous soups from Korea.

I make this all the time,
eat it year-round,

even though it is traditionally
a summer type of thing.

Do be careful
when you're taking these out,

just because they are
so soft they'll fall apart.

[Soft clunk]

And don't be stingy--

that broth is the real
ambrosial touch.

[Clunk]
Black sesame seeds, chili
threads, pea shoots.

Finishing touch of just a little
bit of sesame oil on top.

And there hasn't been any salt
added to this stock yet,
so I'm going to add it now.

And that is the best chicken
soup ever.

Ah, this is medicine for your
soul, your body, your heart.

See the treasures inside
that I've stuffed.

The rice and the dates,
the ginseng root.

[Squishing]

[Slurp]

Oh, that is so incredibly
gorgeous!

I love it so much

that I eat this soup whenever
I'm feeling like
I need a little bit of a hug.

[Judy]: Summer temperatures can
be really high in the city,

and residents have different
ways to cool down.

[Splashing]

One way is to find a restaurant
serving the famous ice cold
noodle dish naengmyoen.

I'm having lunch with a fellow
noodle fanatic,

Jonathan, one of
the partners in Korean-Mexican
restaurant Batos Tacos,

who scours the capital
for the best and most
traditional naengmyoen.

[Soft restaurant din]

[Speaking Korean]

-Wow, there are little
icebergs in my noodles!

-Jonathan: Wow. Right?

-Ice cold noodles.

-Right. "Naeng" meaning cold,
and "myoen" meaning noodles.

Usually when Westerners think of
noodles,

it's usually in hot broth,

- right?
-Yeah.

-Yeah. You've got to
taste the broth first.
-Judy: Okay.

-Jonathan: This is, I guess,
like how the purists do it,
right?

-Mm.

How do you rate this?

-I go for usually 100% beef
broth,

but the thing that's unique
about this restaurant
is they have a 60%,

40% mix of dongchimi
and beef broth.

Dongchimi is actually what you
see right here.

And it's basically fermented
radish juice.

In this restaurant
they use about 80% radish,

and then they put in onions,
apples, they put pears
to add a little flavouring.

And then they ferment it
for a couple of days.

-Judy: And what
about these noodles?

-So, these noodles--

it's made out of buckwheat and
also sweet potato,

-goguma.
-Judy: Okay.

-It adds a little bit
of, I think, stretchiness.

-Gives it that bite?

-Yeah, and also the other thing
is they only boil these noodles
for less than a minute.

And then they actually
rinse it in cold water--

-Judy: That's right,
you give it a little massage.

-Jonathan: Yeah, you give it a
massage and a rinse.

-Judy: I remember my mom doing
that, yeah.

-Jonathan: And my grandma
always says the secret to making
the noodles

[Speaking Korean],

which is that--
-Stringy-stringy!

-Stringy-stringy,
stretchy-stretchy kind of a bite

is the way you rinse it
after you boil it.

So, that's the secret.

-I know that you said
your grandfather--
-Right.

---was from North Korea.

And you used to eat these
all the time?

-Naengmyoen was his
favourite food.
-Was it?

-But in North Korea,
they actually ate this
in the middle of winter.

And so Koreans have this,

I guess, what Westerners
might think a little bit
quirky tradition,

and they follow
this philosophy of--
[Speaking Korean]

Which means fight heat
with heat.

So, in the middle of summer,

we eat, you know, the hot
chicken broth soup, right?

-Yeah, samgye-tang.
-Samgye-tang, exactly.

I think in North Korea, they
were fighting cold with cold.

But I just choose to eat
naengmyoen when it's hot.

[Judy]: Coming up,
I'll show you my refreshing
recipe for ice cold noodles.

You're going to crave this
summer after summer.

[Judy]: And in Busan,
I revisit my childhood
with patbingsu,

the famous shaved ice dessert.

[Upbeat instrumental music]

[Judy]: I'm Judy Ju,
bringing you my guide to
the best of Korean flavours.

That is fantastic!

[Judy]: And showing
you simple, stunning recipes
inspired by my travels.

Later, I sample the newest craze
in summer ices,

and make my own creamy
red bean version.

It's a perfect combination.

[Judy]: But first,
my recipe for naengmyoen.

Naengmyoen, or cold noodles,
are my dad's absolute
favourite thing to eat.

And that's mainly
because of these.

These are buckwheat and
sweet potato noodles,

and they have a really
unique texture.

And this is what makes this dish

so particularly special.

They don't take long at all,

and then they're going to start
on an ice-cold journey.

And that journey begins
with some beef stock.

Heat that up just slightly
and dissolve a little bit
of sugar inside.

That might sound strange,
but this whole dish
is about balance.

There's savouriness,
there's sweetness.

With that, salt.

A hint of tang
in the form of vinegar.

And it's really important--
this is what gives this soup
such a refreshing feel to it.

And that tang is going
to really lift this dish

into something that's quite
special for the summer.

[Splashing]

[Clunk]

This may seem a little bit
unusual-- cold noodles?

Who eats that?

But in the same vein
as the gazpacho,

it's just a refreshing way
to enjoy noodles.

And Korea does have quite
hot summers.

Place this into the freezer
so it gets nice and cold.

[Clunking]

These noodles take
no time to cook.

And immediately,

I'm going to plunge them
into cold water.

Give them a quick rinse,
stop that cooking process.

And my mom used to give them
a bit of a massage.

I don't know the reason behind
her madness,

but it is a method
that I'm going to copy.

And you can tell just by
squeezing them at this point

they have a really
unusual texture.

They're springy, stretchy.

Mm.

So satisfying to eat.

It's almost like tasting
a crusty baguette.

Once you have one bite,
you can't stop eating until
you eat the whole thing.

You should always cut them
before you serve them,

so that people aren't struggling
to eat them.

I like to make a special topping
on top of these noodles

that really brings out
the refreshing crispness to it.

And I start out
with some red onions.

I've soaked these for a little
while in some ice water,

just to take away
that harsh bite.

[Clunk]

Going to add some
Korean cucumbers.

My special julienne peeler.

[Clunk]
I like the skins.

They add great colour
to the final dish.

Toss those together to get your
cucumber ribbons.

I love this thing, it's so easy!

And then Asian pears.

They look like apples,

but inside they're really crispy
and have a watery texture,

just
like a pear.

[Crunch]
So sweet.

If you can't find
these Asian pears,

you can use other hard
pears like a conference pear.

Season them gently.

A bit of sugar,
vinegar, salt, mustard.

You can use Korean mustard
or just plain English mustard.

Give it a nice warming heat
at the end.

And just give it a good mix
with your hands.

The rest of my topping
is going to come in the form
of leftover beef.

I'm going to throw that on top
of my very cold beef stock.

Ice cold beef broth.

Little bit of our
mustardy-vinegary...

salad topping.

A few slices
of your leftover beef.

Boiled egg, little bit of
seaweed strips.

Some umami going right on top.

Sesame seeds.

And remember with noodles,

the tastier they are,
the louder you are.

[Slurping]

Mm.

Eating ice cold noodles may
seem a little strange,

but I assure you,

after having a bite of all
these textures and flavours

you're going to crave this
summer after summer,
as soon as the heat hits.

[Judy]: One way to escape
the heat is to take refuge

in one of the vast
air-conditioned shopping malls.

This department store in Busan
is officially the world's
largest.

[Light instrumental music]

[Judy]: Here,
one floor is devoted to cakes,
sweets, and desserts.

And there's a traditional treat
from my childhood which is just
as popular now.

[Speaking Korean]

Patbingsu, as it's known,
is simply shaved ice

to which you add condensed milk
and spoon over sweetened red
adzuki beans.

[Clunk]

Wow.

Every kid in Korea grows up
eating patbingsu,

and I have so many memories
eating this.

This is literally the East's
version of ice cream.

But what's different about it is
this sweet bean paste on top.

Mm.

Made from adzuki beans that have
been sweetened with sugar,

and red bean is a really common
ingredient in all of Asia.

They use it in cakes,
all types of sweets and breads.

Even in French twists
on dessert.

It's a taste that I think
most Westerners are not that
familiar with.

But I grew up eating this,
and I really, really love it.

The most popular summer craze
here are handmade ice lollies.

This stall sells out daily,

and they use seasonal fresh
fruit in their handmade pops.

I think they've got really
interesting flavours,

like tomato-kiwi,
even tomato-orange, cereal milk.

I'm going to go for
the tomato-kiwi, though,

just 'cause I think that one
sounds the most interesting.

[Speaking Korean]

I think they look gorgeous.

Tomato on one side,
kiwi on the other?

Mm.

That flavour combination
actually really works.

This is giving me some serious
inspiration to make my own
version of an ice lolly

using red bean, which I know
everybody's going to love.

There aren't that many desserts
in Korea,

but one of the most popular
sweet ingredients that we do use
are red adzuki beans.

I always have a can of these
hanging out in my pantry

just because you never know
when you're going to need

a last-minute dessert
to freak your friends out--

[Laughs]
nce in a while.

Everyone's like, "Why are you
serving beans after a meal?"

But then they try them

and they really do fall in love
with these sweet little pods.

What I'm going to make today
is one of my favourite
childhood desserts:

red bean ice lollies
or popsicles.

Now, I'm just going
to reserve some of these
beans to keep whole.

The rest I'm going to blend up
to make a puree.

These have been sweetened
already.

They're cooked,
been boiled with sugar.

[Tapping]
There you go.

Some double cream.

Little bit of sugar.

When you freeze these,
the sugar's sweetness does
die down a bit,

so you need to top it up.

[Whirring]

Give these a bit of a blend.

[Whirring]

[Whirring stops]

Just want to break all
of those beans down.

[Tapping]

Another essential store cupboard
item is condensed milk.

That's going to add a little bit
of creaminess, sweetness,

and make these red bean
ice lollies really savoury,

sweet, and delicious.

[Tapping]

Red bean ice lollies were one of
my favourite treats as a kid.

They were called B-B-Big,
and my sister used to love
the melon ones.

And it was actually a good
combination so we never fought
over the same popsicles.

[Tapping]

And I like making my own 'cause
I can't find them anymore.

[Tapping]

Taste it to make sure
it's right.

[Clunk]
Mm.

And then just pour up
your moulds.

[Lips smacking]

The beans will sink
to the bottom, but that's okay.

You just get a bit of a varied
texture in your ice lolly,

which is kind of fun.

I like to use these old school
wooden sticks for my popsicles.

And these go straight in.

And you'll see that this mix
is thick enough for them to
stand up on their own inside,

and that's because
they are really creamy.

They've got this really
interesting velvety
texture almost.

Really does have a taste
all of its own.

When you feed these
to your guests, you'll see that
they'll be quite surprised.

And that's going to go into
the freezer for about six hours.

[Clunking]

Make sure your sticks
are standing straight up.

Last thing you want is a
crooked ice lolly.

I'm going to serve these ice
lollies with some other
red bean treats.

One are these red bean jellies,
which were my mom's favourite.

And another one are these rice
cakes that are stuffed
with red bean.

They're chewy, toothsome,

stretchy, kind of fun to eat.

Mm.

Many memories eating
these little guys.

[Clattering]

These ice lollies or popsicles

are really a kickback to
my childhood and to nostalgia,

but I think they're
glamorous enough to serve
at a dinner party.

Taste of summer on a stick.

[Lips smacking]

It's a perfect combination
of sweetness...

creaminess...

It just makes me smile.

[Judy]: Back on
the beach in Busan,

it's nearly time
to order lunch.

And as you know, Korea's
all about technology.

So, I'm sitting here.

I booked this parasol using
my smartphone ahead of time,

and I've even ordered food
this way.

[Judy]: On the Smart Beach,
you can simply buy
a prepaid wristband

which allows you to purchase any
food or drink without cash.

It's all booked ahead of time,
and it comes delivered directly
to where I am.

[Speaking Korean]

Ooh, and a free gift--
thank you!

[Laughs]
I got a beach blanket.

And the best thing to eat on the
beach on Korea is, of course,

fried chicken.

I love Korean fried chicken.

[Waves splashing]