All language subtitles for Korean.Food.Made.Simple.S01E04.WEBRip.x264-ION10

[Upbeat instrumental music]

-This is Gwangjang,

one of Seoul's largest
and most popular markets.

[Judy]: Nearly 70,000
people shop here every day
at over 5,000 stalls,

selling everything
from the finest Korean silk,

to some of the very best
street food in Asia.

These tiny little stalls
serve up some of the biggest
traditional flavours of Seoul.

This really is 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 swarming beaches
of Busan.

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!

This show is all about
Korean street food.

Later, I'll be making
my perfect prawn and
sweet potato noodles.

That...

is a show-stopping
noodle dish.

[Judy]: Some sizzling soy and
sesame chicken skewers to share,

and my sister's favourite,
sweet, salted caramel pancakes:

hotteok.

Also, I'm in Busan to sample
savoury street snacks.

And in Seoul,
I'm hunting down some
of the more unusual

sweet street food on offer.

This is poop bread.

[Judy]: But first,
I'm in Gwangjang Market,

the place to visit
for authentic street food,

and sharing my passion
for local delicacies

is blogger and journalist
Daniel Gray.

-Daniel: You wander down here,
a lot of side dishes and stuff
like that, and kimchi--

[Judy]: Daniel also
runs tours around the market,

and he's brought me here
to try a particularly famous
street snack,

a crispy mung bean
pancake called bindaetteok.

-Love this.
-Oh, you've had this before?

-Judy: It's one of my
dad's most favourite things.

-Daniel: Aw, okay.
-Judy: And he's from
North Korea.

-Okay, well, you know that
all the food here

is kind of based on
North Korean-style food.

-Yeah, so that's why
he loves this.

-So, see this thing
over here, the grinder?
-Judy: Yeah.

-Daniel: You got all the mung
beans that have been
soaked overnight,

they grind it into that paste,
it's all dripping over there.

-And that's just soaked
mung beans, nothing else
is added?

-Yeah, soaked mung
beans, yeah.
-Judy: Okay.

-Daniel: And then they mix
it with some more bean sprouts,

and a little bit of kimchi
that's been washed off,

and then they just
fry it up in the oil.

You have to eat it like
straight out of the oil,
it just soaks everything up.

It's very, very crispy.

[Speaking Korean]

-And this one is the one
that's got some pork on it.

-Mmm!

-Really, really good.

Alright, well, you know what?

I have more to show you.

So this is one of my
favourite street stalls.

-Judy: Wow.

This looks like a feast.

-Daniel: Yeah, you can get
anything you want here.
I hope you're hungry.

[Speaking Korean]

So wow, she's going to
give us some stuff.

So you've got some, uh,
rice rolls, and then this
is the tteokbokki.

-Judy: I remember eating
tteokbokki after clubbing--

-Yeah.
-Judy: --late at night.

-So, like, to make
the rice cake, it's very,
very labour-intensive,

you've got to take the rice,
you've got to soak it,

grind it into a powder,
then mix it with hot water,
and then steam it.

But Koreans love it, because
it's got that chewy, chewy
kind of, like, texture to it.

Yeah.

[Speaking Korean]

We forgot about
the jap-chae.

She says it's very
delicious, ah, there we are.

-Judy: I love jap-chae.

-Daniel: Oh, who doesn't?

The sweet potato noodles
with, like, a sesame
soy sauce.

-Judy: The texture of
them is so different from
vermicelli or anything.

-At home, you would have,
like, cut up egg,
you might have some beef,

some more onions, all sorts
of different stuff in it.

-So good.
-Yeah, it's delicious.

You got to show people
how to make it, though.

[Crinkling]

- I love sweet potatoes
in all forms,

particularly when, in Korea,
we make noodles out of them.

And every Asian country has
their national noodle dish,

and in Korea, it's jap-chae,

made from these gnarly,
crazy, tangled noodles.

Ugh!

Need a bit of muscle
to get them out.

Just plunge them
into some boiling water,

make sure they're all covered,
and leave it until they're done.

Usually this dish is made
with beef,

but I'm going to jazz things up
and make it with prawns.

Just going to sauté them first,
and just use vegetable oil.

A little bit of garlic,
it's always a good base for
making any Korean cuisine.

And I'm cooking these prawns
first, just because they
have a tendency to overcook,

so I'm going to take them
out right when they're done,

and add them again
at the end, just to warm
them through.

A little bit of mirin.

[Sizzling]

Roasted, toasted sesame seeds.

And just a good sprinkle
of salt.

Always season your proteins
ahead of time,

and then all that good flavour
will stay in them.

And now for the vegetables.

[Judy]: In the same pan,
I sauté a finely sliced onion...

and add the juice
from the cooked prawns
for some serious flavour.

And then your carrots.

Perfect, thin strips.

This is the way that my mom
used to make jap-chae
when I was growing up,

but everybody has their own
special way of making jap-chae,

whether it's with chicken or

different types of seafood,
mussels and...

it's usually a street food,

but when you make it at home,
you can put all different kinds
of vegetables in it,

and really bulk it up.

Chestnut mushrooms,

I just pop the stems out,

sometimes they fall out
on their own.

Just like that.
[Snap]

Kind of a fun thing to do,
pop, pop.
[Chuckle]

And usually, you would
make this dish

and cook all of
the vegetables separately,

and that's really to
preserve the colours.

Spinach.

A bit of green.

But because we're doing
everything quick and easy,

we're going to make it all
in one pan.

These have been going for
about six to seven minutes.

Ooh.

You'll see, yeah, they're done.

Take them out.

[Sizzling, splashing]

Little bit of a rinse in
cold water, just to get rid
of that excess starch,

but not too much, 'cause
this is a hot dish,

and you can see
that it's really springy.

This has a great texture.

Mmm. And it's these
unique noodles

which makes this dish
so special,

and why you can't substitute
anything else.

To make sure that these don't
stick, and just to give them
a little bit of pre-seasoning,

I just pour a bit of soy sauce,

and while they're still hot,
just tip them in with the veg.

You have to move quickly
here, to make sure that
nothing overcooks.

You sweeten these noodles up
with some sugar.

Sweet potato and sugar
go well together.

A bit of sesame oil,

that's going to gloss these
noodles and add flavour.

[Sizzling]

Some more roasted sesame seeds.

Korean solar salt, sea salt,
lots of minerals.

Spring onions, I like them
to stay crispy and to keep
their vibrant colour.

And that can just wilt in
the residual heat.

I've made a very thin omelette
over very low flame,

you don't want any
brown or colour on that.

You want the yellow
to stay yellow.

These do have a tendency
to break apart,

which is why
I add them at the very end.

Tip your prawns back in.

[Soft sizzling]

And give it a little
taste here.

Once you start eating it,
you can't stop.

[Chewing]
Mmm.

I love that springy texture
of the noodles.

Now, this is usually served
as an appetizer,

but you really could eat
an entire plate
of this yourself.

I bet money on it.

As I would serve this to
friends to share,

I have to make it
look beautiful.

I've just shredded
some spring onion

really thinly and put it
in ice water,

and that makes it curl up
into cute little ribbons.

They make a great garnish.

Sesame seeds always add
a bit of colour.

And that...

is a show-stopping
noodle dish.

[Judy]: Here in Busan,
there are plenty of street food
options after dark,

and rather than eating
at just one stall,

Koreans prefer to gather
a variety of snacks
and flavours.

Like most big cities and
street food,

everything
comes on sticks,

'cause it's super convenient, so
they've got a lot of different
stuff going on in here.

I've got a fish cake
and a rice cake.

And we got our sauces
on the side.

A little bit of soy sauce.

Little bit of sweet,
spicy bulgogi sauce?

Eh?
[Laughs]

[Speaking Korean]

-This is fish cake,
she's obviously a fan
of her own stuff.

[Crowd din]

It's always a good sign when
you see the owner and the
cook eating their own food.

[Laughs]

[Judy]: These crispy
deep-fried tornado potatoes
were invented in Korea,

and I also like
the marinated meats.

But what I'm really here for,
the chicken skewers.

[Speaking Korean]

I'm going to get mine spicy.

[Speaking Korean]

- Thank you.

Mmm.

I love eating on sticks.

There's something really fun
about it.

Mmm!

It's really spicy.

That's got some serious
kick to it.

Really good.

[Speaking Korean,
laughing]

[Judy]:
Coming up,

I'll show you how to make
stunning soy and sesame chicken
skewers.

That is a morsel
made in heaven.

[Judy]: And I sample
Seoul's most traditional
and sweetest street snack:

hotteok.

That is awesome.

[Upbeat instrumental music]

[Judy]: I'm Judy Joo,
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 discover how to
make my sister's favourite
sweet pancake, hotteok.

And serve up a rich, salted
caramel version of my own.

I love eating street food
all over the world,

it's just one of those
fun things to do
when you go travelling,

and you really
get a sense of the people
and the culture.

And in Korea, the street
food is really dynamic and
interesting, and it's fun.

But you don't have to eat
street food just on the street,
you can make it indoors.

Here, I'm going to make
chicken skewers using
chicken thighs,

and I've cut them into long
strips like this,

which can easily be skewered,

and I use chicken thighs just
because this is the juiciest
part of the chicken,

and it has a lot of flavour.

I'm going to marinate this
chicken for about an hour,

with some really great
Korean flavours.

Starting out with soy sauce.

Depth, complexity,
a bit of salt.

[Quiet splashing]

Mirin. A little bit
of alcohol in mirin,

so that always
makes things a bit more fun.

Drizzle of sesame oil.

And of course, garlic.

[Scraping]

Can't get away from garlic
in Korean cooking.

[Tapping]

Get those flavours
partying together.

Coat that chicken
in that sauce,

it's going to give it
really great flavour.

[Tapping]

And leave that in the fridge
for about an hour
to marinate,

or up to overnight.

[Clattering]

Now we're going to deal
with my vegetables.

You can really use any
type of vegetables

that aren't going to fall apart
when they hit the heat.

Square them off a bit, just so
that they fit on the skewers.

I'm going to throw some
spring onions on as well.

I'm going to cut them in
the same length as my carrots.

And now, some shiitake
mushrooms.

In Korean cooking,
it does take a bit of time
to organize things,

but cooking it is really quick,
because everything
is sliced so thinly.

So if you just
get yourself prepared,

you'll see that you'll have your
dinner on the table in no time.

[Clattering]

I'm going to put the vegetables
and the chicken

on two skewers just like this.

Now, there is an order,
because of the colours,

that you want to put
your skewers in.

I always start out with
spring onion first.

[Tap]

Piece of chicken.

Be careful not to skewer
your fingers when doing this.

Carrot's a bit hard, so it
needs some more coaxing
to get through.

[Quiet scraping]

You need a little bit of air
around them so that
they can cook.

Shiitake mushrooms,
one for each side.

And then you're going to do
that whole sequence over again.

And this is a very
traditional way of skewering
in Korea.

You don't get this on
the street, 'cause this is
a bit fancier, but...

It's like a rainbow ladder.

Korean street food
is so interesting,

the fact that
everything, practically,
is served on sticks.

And they're ready to griddle.

[Splashing]

[Sizzling]

And I've oiled that griddle
a little bit ahead of time.

[Sizzling]

After a couple of minutes...

you can flip them.

[Sizzling]

I'm looking for a bit of
a charred look,

I like that
nice caramelization.

And I'm going to step away
to make a nice mayonnaise.

[Sizzling]

I'm using Korean mayo.

It's like most Asian
mayonnaise, it's made mostly
with just yolks,

and there's a bit more vinegar,
so it has a good tang to it.

Korean chili paste,
gochujang.

I always feel like having
spicy things.

Korean fermented
soybean paste, doenjang.

[Clattering]

Some mirin, just a touch.

[Clattering]

So, this mayonnaise is based
on ssamjang,

which is one of the great
Korean sauces,

and I've just done a really
simple version.

[Skewers sizzling]
Mmm.

Wow,

that really kicks
up your normal mayonnaise.

[Sizzling]

These are now perfect.

You can see the caramelization
on the chicken
and the vegetables.

That's going to look
gorgeous when it's plated up.

[Clink]

You put some chives down,

just to put some colour on
the board, first.

These are just some tiny,
little micro-chives,
just to throw on top.

And there's one left
for me to try.

Mmm, ooh.

That is a morsel
made in heaven.

[Judy]: Insa-dong
is a traditional shopping area
in Seoul.

It's especially popular
during the weekends,
when it's closed to traffic.

[Upbeat instrumental music]

It's the place in Seoul
to find local ceramics,

traditional crafts,
and small family restaurants.

I have come here to try some
famous sweet street food,

including some of the more
unusual ones on offer,

like a fun red bean pancake
in a rather unexpected shape.

[Speaking Korean]

-So, this is poop bread,

and it's named after
a children's character

who's hanging out right here.

And it's basically
a pancake dough

with a sweet
red bean filling.

[Market din]

And it's not that bad.

Trends in Korean street food
may come and go,

but there's one
traditional sweet treat

that has outlived
them all.

This street food snack called
hotteok is definitely

my sister's absolute
favourite,

and it's a taste that Koreans
get homesick for.

I'm here with Mrs. Kim,
who's making her special dough,

which is a unique
combination of cornmeal,

wheat flour, and sticky rice
flour, and also they add yeast.

And this combination,
when mixed all together,

makes the perfect dough
for hotteok.

Inside, they also make
their own special blend,

which is peanuts ground up
with light brown sugar.

I'm going to taste one.

[Speaking Korean]

Mmm.

That is awesome.

The crispness of the outside,
I guess that comes
from the deep-frying,

and the nuttiness,
and the caramelized sugar
oozing out from the inside.

And it is so hard to re-create
this recipe at home.

But mine is as good as it gets.

I've got a special
combination of three
different types of flours

that I came up with to make
the perfect hotteok batter.

Bread flour, strong flour,

that's going to provide
our structure.

Sticky rice flour,
and that's going to provide
a nice crispiness

once we're frying it up.

Corn flour, or cornstarch,

and that is going to make
for a very tender batter.

Whisk those three flours
all together so they're
evenly incorporated.

[Tapping]

Fine salt,
just a couple of pinches,

and this yeast mixture
with some lukewarm milk,

dry active yeast,
and sugar, has now bubbled up.

It's alive.

This is going
to be a wet dough,

so don't be alarmed

if it looks more wet
than you're used to.

Mix it slowly,
you don't want to...

create too much
gluten development.

Just get it so it's one
smooth batter.

Cover it with a damp towel.

And put that in a warm place
and leave it to rise.

[Clunk]

[Clunk]

And once that's doubled in size,

you're going to knock it down...

and leave it to rise again,
until it doubles in size.

While that's rising,
we're going to make the filling.

Now usually, hotteok
traditionally only has sugar,

cinnamon,
and peanuts in it.

I'm doing a little twist in
my version of hotteok,

and I'm going to add salt,
because salted caramel
with peanuts

is going to taste really,
really good inside
these little doughnuts.

And you need to crush these.

Trusty rolling pin,
just beat them...

[Smacking]

like they owe you money.

[Laughs]

You want to get them
relatively small.

[Smacking]

But don't make peanut butter.

[Rustling]

I like using muscovado sugar
instead of just normal
brown sugar.

This melts the most evenly.

Some cinnamon.

And my special twist,
a good amount of sea salt.

There's so many different
varieties of fillings
for hotteok.

I've seen people put cheese
in them, honey, maple syrup.

The flour's going to start
flying around, so I got
to put an apron on.

Once risen, the dough
is ready to be shaped.

Form it into a long log,

and cut it into even pieces.

[Tapping]

One, two, three, four, five,
six, seven, eight.

Make a little round...

patty.

Two good spoonfuls
of that mixture,

and just pinch it closed.

If you have any holes,
the sugar syrup will bust out.

[Patting]

There's something really
therapeutic, I think,

about making things from scratch
with dough.

It's almost like meditation.

[Spoon clinking on bowl]

And it helps me relax,
you can kind of just zone out,

not think about anything,

and you have a really nice
sweet at the end.

I'm getting too
philosophical about this,
but I like baking.

[Scraping]

[Clattering]

So I'm not going to
deep-fry mine.

I'm going to use a good
amount of oil,

but not as much as they do
on the streets.

And then using our special
hotteok smasher...

[Sizzling]

just to make them into
a flat pancake.

You want to cook this over
relatively low heat,

because you want to give it time
to caramelize on the inside.

And I give it a flip.

[Sizzling]

As you can see, it's formed
a nice, hard, crispy crust,

that's because of the perfect
combination of the different
three flours that I used.

[Clattering]

And those are done.

And you do want to eat them
while they're still
relatively hot.

[Crunching]
Mmm.

That filling goes
from edge to edge,

and you want every
single bite to have that sweet,
salty caramel inside.

[Judy]:
Back in Gwangjang Market,

I'm joining Daniel in another
Korean street tradition:

a sociable after
work drink with colleagues.

- So, I'm going to
make a special drink.
It's called cojinganmek.

So I'm going to do a shot
glass in the bottom.

- Oh, I've had something
like this.
- Oh, yeah?

- This is a variation
of the bomb.

- A variation of the bomb.

But we're going to add
a sweet element to it,

so a chaser on the bottom,
alright?
- Ah.

I was privy to the bomb

when I was studying here
for a summer.

[Laughing]
- Well, then, you didn't
study much.

- I didn't study much at
all, you're so right.

- Alright, so then, so cola
on the bottom, soju on top,

and then...

-some beer to kind of mix
it all up.
-Judy: Wow.

- Daniel: So essentially
what's happening is,

like, you have the chaser
already built in.

But you got to drink it
all in one shot.

- I notice that nobody else
is drinking this stuff.

- Well, I mean, this is
a very traditional market,

so people are going to come
here to have things like
makgeolli, maybe soju.

[Speaking Korean]

-Mmm!

[Market din]

Okay, I'm impressed.

[Laughing]

[Orchestral musical swell]