All language subtitles for Korean.Food.Made.Simple.S01E01.WEBRip.x264-ION10

[Upbeat instrumental music]

-Here I am at Noryangjin Fish
Market in Seoul,

where they have over
700 different stalls

selling more than 800
varieties of fish.

They're open 24 hours a day,

365 days a year,

and it is the place
in the capital to find
the freshest seafood

and the toughest women.

Welcome to Korean Food
Made Simple.

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.

People don't ever really feel
that they've eaten if
they don't have kimchi.

And hopefully inspire you to trysome tasty Korean flavours,
with family and friends.

Wow! I could eat a bucket
of these!

In this show,
I share simple, stunning fish
and seafood recipes.

Gorgeous seabass infused
with the aroma of ginger.

An easy scallop and spring onionpancake, perfect for sharing.

And mussels, given a Korean kickwith a spicy broth.

Really gorgeous.

Also, I meet a family who's
been making seafood pancakes
for four generations.

And I'm off to the coast

to eat the freshest and biggest
shellfish I've ever seen.

This is just ginormous!

[Laughs]

But first,
I'm exploring new flavours
in Noryangjin Fish Market.

Even as a chef, there's seafood
here I've never seen.

So, helping me choose whatto eat in one of the many marketrestaurants

is food writer Daniel Gray,

who runs popular
tours of Noryangjin.

Wow, we have baby octopus here?

-Yeah, yeah, we got to get
a couple of that, huh?

Yeah, you can eat these right
out of the tank.

-Judy: Oh, they're live!
-Daniel: Yeah!

-Judy: Wow, that's incredible.

-So fun, huh?
-Daniel: Yeah.

You got to make sure you
got them long.

-Otherwise, what?

-The longer-- longer legs,
it's better luck.

-Judy: Oh, really?

-Daniel: Yeah.
-Judy: Okay.

-Oh, these are really
interesting.

This is-- [Word in Korean]
It means fire dog,

because the inside is very red.

-Judy: Fire dog.
-And you squeeze it--

[Laughter]
-Judy: It's kind of fun.

I like to play with my food.
I'm a chef, we're all about
playing with our food.

-Right on.

[Speaking Korean]

So, this is Mr. Lee and

this is his little
fish shop here.

So, should we get some rock cod?

-Judy: I don't know rock cod
too much.

What is-- what is--

-Daniel: Well, it's got, like,
a white sort of flesh to it,

and that one is really
good for soup.

Whoa, that one doesn't
want to go!

-Judy: Oh!
-Daniel: Wait, wait.

So, now what he's going to do ishe's going to go back there,

-he's going to cut it up for us.-Judy: Okay.

-Daniel: And put it on
a platter and he'll bring it
to the restaurant.

-Ah, fantastic.
We should go eat.

-Wow.

-Ah!

Thank you.
[Speaking Korean]

What is the difference
between the hoe,

raw fish in the Korean
style, versus sashimi.

-Well, the Japanese style
of doing it,

they kind of sneak up
on the fish and they kill it
by cutting its head.

-Okay.
-But they do it, like --

they don't actually scare
the fish first.

-You know, you saw how they--
-Beat him!

[Laughs]
-The muscles all tense up, and

Koreans like that chewier
sort of texture.

Just grab a piece.

Dip it in a little bit of
the soy sauce.

[Soft ambient din]
-Mm!

-Very fresh.
-I do love that.

Really great texture.

I see what you mean by
the chewiness.

But it's almost-- it's almost
just like a slight bite.

Judy: And you always have
this Korean seafood soup at
the end of eating hoe.

-This is teeming full of
vegetables--
-Yeah.

---and spring onions
and scallions.

So, this is like a Korean-style
bouillabaisse almost.

Daniel: Yeah, pretty much.

-Mm.

This is the famous Maeuntang.

-It is.

-This is really, really good.

-Yeah, and you know what?

As it boils more, the flavour's
just going to concentrate
more and more.

Where else can you just
pick out your fish

and then take it
to a restaurant and have them
cook it up for you?

Judy: It's true.

Korean food is very healthy,

and they love eating fish,
and I do too.

And when you have
a great piece of fresh fish

you really don't
have to do too much to it

to bring out the flavours.

And I'm going to make steamed
ginger seabass.

And I've just scored them.

And the trick to scoring them isjust pucker up the fish a bit,

and then you can score it
really easily.

And you won't damage the other
parts of the fish.

And we're going to keep the skinon just because it's gorgeous.

Drizzle a little bit
of mirin on.

Brings out the subtle
sweetness in seabass.

And don't forget
to add your salt.

And in order for it
not to stick,

I'm going to make a
little snowflake--

child's play--
out of parchment paper.

I'm just going to lay that
on the bottom.

And now for the aromatics.

I'm just going to use ginger--
don't even bother peeling it.

It doesn't really matter
for this recipe.

[Tapping]

Just rough chop it and just
scatter it on the bottom.

Garlic...

another one of those great
Korean flavours.

And when this steams,

all of those flavours and oils
are going to go in
right through the fish

and this is going to taste
absolutely delicious
when it's done.

So, I'm just going to
place it on my steamer.

And steaming is one of the
healthiest ways to cook fish.

And now I'm going
to make the dressing.

I've got a little bit
of soy sauce and mirin.

And I warm it up just
because I want to dissolve
some sugar into it.

Always a little bit of sugar
in Korean cooking

'cause we're sweet people.
[Chuckles]

I'm just going
to whisk this up just until
the sugar's dissolved.

There's always garlic.

Ginger, julienne strips.

This recipe's all about
the ginger.

And a little bit of Korean
chili flakes, Gochugaru.

'Cause we like things
a little bit spicy.

And leave it out if you want to.

You don't have to add it in.

And we'll let that just hang outand sit to mingle.

And now it's time to make
my courgette base of the dish,

which the seabass it going
to sit on.

I'm using a vegetable peeler.

I make long ribbons, like this.

And they still catch
the side green,

so they look gorgeous whenthey're all rolled up like that.

It adds a little bit
of a gourmet touch
to all of your dishes.

The secret ingredient...

anchovies.

There's so much flavour packed
into these little pieces
of fish.

I'm going to use about three,

and if I were in Korea I'd
probably use salted shrimp,

something called saeu-jeot,
which also is packed
full of flavour.

But since they're kind of hard
to get outside of Korea,I'm just going to use anchovies.

And we're going to mix thosein with my ginger and my garlic.

I'm going to add the garlic and
the ginger and the anchovies.

[Sizzling]
And then in go...

the courgettes, or the zucchinisin my Yankee tongue.

You don't want to cook them too
much 'cause you don't want them
to turn mushy.

[Tapping]

And I'm going to deglaze
the pan with some mirin.

Now, there is alcohol in mirin,

so this will cook the zucchinis
or courgettes right through.

[Rustling]

I love this dish.

You know, we took it off
the menu for a while and people
basically had a riot

and we had
to put it back on.

Now we've got
the steamed seabass.

Wow. I just got hit by--

[Sniffs]

--the gorgeous smell of--
[Sniffs]

--ginger and garlic
and the mirin, the sweetness.

And you always want to serve it
skin-side up to show off that
gorgeous silverback.

Chopped chives on top,

little bit
of black sesame seeds.

And I've got my own
finishing sauce.

Lay the ginger pieces on,
and my Korean chili flakes.

Little bit of fire on top.

And that is
my drop-dead gorgeous

guilt-free
steamed ginger seabass.

Anyone that I serve
this dish to

is absolutely wowed just by
the sheer presentation of it.

But then when they have
the first mouthful...

Mm.

I love those flavours.

My auntie is taking me to one ofthe oldest restaurants in Busan

to sample Korea's famous
seafood pancake.

Here it's been made
traditionally for over 70 years

using local ingredients by four
generations of the same family.

Peeled spring onions and chives
are thrown onto a skillet.

Adding seafood and a little
beef for richness.

A batter made of rice flours andwheat flour is gradually added.

[Sizzling]

And a beaten egg
finishes the dish.

[Speaking Korean]

It doesn't look like any pajeon
I've ever had before.

-The square shape--
-Auntie: Yeah.

-What kind of oil
does she use to cook it in?

-[Speaking Korean]

-Rapeseed oil.
-Oh, rapeseed oil.

-Auntie: Yeah.
-Okay.

How does she get the spring
onions so soft and nice?

- They're really tasty.
-Yeah, very nice.

She uses--
just inside--

-I'm tasting the sweet heart
of the spring onion.
-Yes, yes.

-Oh, that's really great!

-Yes, and then her mother--

-Judy: Special recipe.
-Yeah, recipe.

She says it's like a pizza.

[Laughs]
-Yeah!

It is like a pizza!
That's great.

Pizza with everything in it.

[Laughs]
-Auntie: Yeah, yeah.
-Everything on it.

-This is Korean saying--

[Speaking Korean]

-Ah!
-Yeah.

-May you live a long life
until your hair turns white...

-Yeah.

-...like the colour of
the root of a spring onion.

-Auntie: Yeah, yeah!

-I think that's great.

[Laughter]

Coming up, I'll show you
my version of pajeon,

a crispy pancake with scallops
and spring onions.

And I'm off to the coast for
the freshest local shellfish,

straight from the sea and
served on the beach.

This is a true seafood feast.

[Upbeat instrumental music]

-I'm Judy Joo, bringing you
my guide to the best
of Korean flavours.

That is fantastic.

And showing you simple, stunningrecipes inspired by my travels.

Later, I'm at the beach
eating the freshest of seafood
at the clam tents.

And I serve up a super simple
mussels dish

with a spicy Korean twist.

But first, my recipe for pajeon,

a golden seafood pancake.

These seafood pancakes,
or pajeon,

are probably one of Korea's
most loved recipes.

My mom used to make this all thetime when entertaining guests.

And pajeon is probably
one of my most favourite things
to make for friends.

Now, I've got rice flour and
self-raising flour.

I like to use the rice flour
because it adds a good amount
of crispiness to it,

and I like my pajeon to be
really golden brown and crispy.

And I've got about twice the
amount of rice flour in there
as I do to self-raising flour.

And I mix it with
the self-raising flour

just because I like to have
some baking soda in there
to help lift things up a bit.

I'm going to add water
to this mixture.

You want it to be thick,
but not too thick.

So, adjust the water
as necessary.

A little bit of seasoning,
black pepper,

my Korean dwenjang--

miso paste on steroids,
if you will.

I'm going to add a good amount
of that in there.

[Tapping]

Almost ready.
Ooh, I forgot-- my garlic.

Grate that in, two cloves.

[Tapping]
All of that in there.

Set that aside.

Chilies.

Because they're not too hot,
I like to leave the seeds in.

And I'm going to use
my trusty scissors,

just cutting these through.

Adjust according to your tastes.

And I like to use red
and green chilies.

[Chopping]

Now, spring onions.

Usually I would peel them
down to the hearts and just use
the sweet centres,

but I kind of feel like
that's a waste and I don't have
time to do that.

So, I've got a cool shredding
tool that I picked up in Korea.

And they rip through it.

[Laughs]
This is-- this is awesome!

And then you get really great...

julienne shredded strips
of spring onion.

About five spring onions,

or scallions, as we say
in America.

And these will cook nicely,
they'll add sweetness
as well as flavour.

They're going to wilt down,
nice texture.

And we're going to coat all
the ingredients in this batter.

So, I've got
the fresh prawns here,

which have just been butterfliedand cut all the way through.

Dump those in.

Some really great
fresh scallops.

And just cut them thinly

so they cook about
at the same time as all
the other ingredients.

[Clang]

Chuck them in.

[Tapping]

I'm just testing the oil.

And when you see the oil
bubbling around the batter,

then you know it's hot enough.

[Sizzling]
A medium-low heat.

I like to make mine
in a rectangle, just 'cause
I think it's prettier.

[Sizzling]

Not too thick,
but not too thin.

[Sizzling]

My mom used to make
small little round pancakes,

so we all had our own little
individual one to eat,
which is quite nice, too.

I think that's ready to flip.

[Sizzling]

That looks beautiful
golden brown.

It's cooked perfectly.

And while the other side
is cooking,

I'm going to start
on my dipping sauce.

Soy sauce, rice wine vinegar,

little drizzle of sesame oil.

And again, our main ingredient
of the day--
[Chuckles]

[Lips smack]
--spring onions.

And put a good amount in.

This is quite a chunky
and thick dipping sauce.

And that's because I do want it
to stick to the pancake.

[Tapping]
Gochugaru, just for some fire.

[Clattering and scraping]

I'm going to cut this up.

[Taps]

Korean food never has knives
on the table,

so everything has to be cut
into bite-sized pieces

before it hits the plate.

And that's my quick and easy

simple seafood pancakes.

These are best served
when they're piping hot
and nice and crispy still.

Get a good, good swig
of dipping sauce on there.

Mm.

[Crunch, lips smacking]

That hits the spot.

Judy: I've heard about a remote
row of clam tents on the coast,

south of Taejongdae
National Park.

Serving fabulous,
freshly caught seafood.

There are no menus down thereat the Taejongdae seafood tents.

These women are supplied daily
with fresh, local seafood
by women divers.

I just have to choose which one
I'm going to sneak into.

[Speaking Korean]

Wow.

The catch of the day here
looks amazing.

Gosh, this tent is the oldest
one on this strip.

And Ms. Kang here...
[Speaking Korean]

has been running this tent
with her mother,
Ms. Hong, for 45 years.

And her mother, actually,
used to be one of
the local women divers

and was diving until
she was 75 years old.

And now she's nearly 90,
and she's still helping out.

And I'm going to choose whatI'm going to have for my dinner.

And everything looks
swimmingly fresh.

I'm going to start out
with one of these
because this is just ginormous.

[Speaking Korean]

And then I'm going to take
another giant guy.

Ooh.
Giant clam.

[Speaking Korean]

And one of these clams.

[Speaking Korean]

And let's do scallop.

A couple of these.

Those guys look good.

[Speaking Korean]

Good selection.
I like that.

The best thing here
is that they then go away
and do all the prep,

and I just find a seat on the
beach and wait to grill it up.

Mrs. Kang opens hundreds
of shells a day,

seasoning them for diners
to cook for themselves
at the table.

Wow.

[Speaking Korean]

This is a true seafood feast.

It should be really,
really delicious.

They've almost put a mirepoix
on top of all of this seafood.

So you've got chopped onion,
you've got some mushrooms,
you've got some chilies,

carrots and even
a little bit of butter,

so it's almost like using
the shell as a pot.

And all those vegetables are
going to cook in the juices of
the seafood.

Throw that on there,and help myself to some mussels.

so these are mussels
as I know them.

And this is the Korean pan shellor giant mussel as I call them.

You can see the difference here.

I'm going to be using these
in my recipe because I think

this one's a bit hard to source
outside of Korea.

My recipe has a serious
spicy kick.

I love these tiny,
if you will, British mussels.

There are a bit sweeter
than the ones in Korea.

The ones in Korea are really
meaty, delicious, too,
but I like these little guys.

And I'm deburring them
right now

and I've developed
a little trick.

I'm just using a dead little
mussel as a tweezer.

There's always one casualty
in your bag,

to grab that beard
that you don't want to eat.

I love Belgian-style mussels,

moules mariniere
but I've added a really great
Korean twist on it.

I'm going to start out
with a very European type
of preparation.

I'm going to use lardons...
[sizzling]

and sweat that down just
to render that fat out.

I love the smell of frying
bacon.

It's one of the best things
I think, in the world.

[Sizzling]

Slicing some shallots or
shallots as I would say.

[Sizzling]

Give it a quick stir.

[Sizzling]

Another bit of garlic.

I can't get away from garlic
in any recipes.

It's a good thing it's good
for you.

[Scraping]

Just two cloves.

[Tapping]

Then I'm going to deglaze
the pan a bit just
with some white wine.

You can use any dry white wine
and just bring that to a boil.

Oh, and that smells amazing.

Some fresh good-quality
chicken stock.

I have to make it Korean
in some ways
and add some mirin.

This is going
to open the gateway...

to my Korean flavours,

adding some sweetness
to my mussels

that will really bring out
the natural sweetness
of British mussels.

And then my two best friends,
these little guys.

And I've got my Gochujang,

which is Korean chili paste.

There is always more to life
with some spice.

Doenjang, which is
the fermented soybean paste.

Soy sauce, of course,
is also another fermented
soybean product.

And that's going to
serve as my stock or broth

from which the mussels are
going to simmer and infuse

and pick up
all of that great flavour.

Chilies. I add this at the end
because I do want to keep
the vibrant colour.

If you want a little bit less
fire or heat in your food,

feel free to de-seed
it or leave this out or don't
put in as much Gochujang.

I like things hot though.

[Clattering]

Dump those in,
give them a quick stir.

[Clattering]

[Clank]

And just give them a quick shakeevery now and then.

And when they pop open,
you know that they're done.

And while they're cooking,

I'm going to just chop
some chives to throw on top
at the end.

These will just be
served as garnish.

I'm going to
chop them quite long.

And I like to serve my mussels
with sticky rice
instead of a baguette.

I think it works better
and especially since
we're doing Korean food.

And the mussels are going
to be done now.

That smells amazing.

I'm just going to try one.

Rip that out.

Mmm.

Oh, so good. Mmm.

These taste such deep
flavours in them.

My chives.

Oh, and it reminds me it's basedon a lot of different Korean
stews that I've had growing up

but this with the mussels
and the mussel juice
that have come out

will taste really gorgeous.

And that is Korean-style
mussels

served with a side of rice.

[Crowd din]

Back at Mrs. Hong's
busy clam tent on the beach

my mussels and clams are nearly
grilled to perfection.

Anyone that knows me
knows that I love seafood.

And my love of seafood reallygrew from my many trips to Koreato this coast when I was a kid.

And with this kind of fresh
produce on their doorstep...

It's easy to see why they do it
so simply and so well.