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-In Korea, a child's first
birthday
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is considered one of the most
important family events.
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[Speaking Korean]
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[Judy]: Families traditionally
celebrate every milestone
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00:00:13,709 --> 00:00:15,669
of their child's first 12 months
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00:00:15,711 --> 00:00:18,151
and offer traditional
blessings and gifts,
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00:00:18,192 --> 00:00:23,112
often in the form of food,
to symbolize good wishes
for the child's future.
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00:00:23,153 --> 00:00:26,813
Sharing food is central
to family life in Korea.
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00:00:26,852 --> 00:00:29,682
Welcome to Korean Food
Made Simple.
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[Upbeat folk music]
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[Judy]:
My name is Judy Joo.
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00:00:37,124 --> 00:00:39,604
I'm a Korean-American chef
and food writer,
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00:00:39,648 --> 00:00:41,818
now living and working
in London.
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And I'm passionate for
the Korean flavours I grew
up with in the States.
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00:00:45,262 --> 00:00:48,442
In this series, I'm travelling
back to South Korea
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from the buzzing metropolis
of Seoul
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to the swarming beaches
of Busan.
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Introducing the people and
places who inspire my cooking,
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00:00:55,577 --> 00:00:58,927
and sharing with you the best
of Korean food.
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Back in my kitchen, I'll show
you my simple tasty twist on
classic Korean dishes,
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and how a few simple
Korean ingredients
can transform a meal.
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There's is always more to life
with some spice.
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00:01:11,114 --> 00:01:15,084
And hopefully inspire you to try
some tasty Korean flavours,
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with family and friends.
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Wow! I could eat a bucket
of these!
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[Judy]:
In this show I serve up classic
family favourites.
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I make a beef dish,
Bulgogi with rice cakes,
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for a tasty one-pot supper.
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Light and crispy
crab stick fritters,
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perfect to serve with
drinks or as a lunch box snack.
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[Laughs]
I'm going to eat these all
before my guests arrive.
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[Judy]: And I show
you how versatile kimchi is,
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bringing spice and Umami
to fried rice.
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Also, I find out how a bespoke
lunchbox,or dosirak,
is prepared
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for K-Pop's
biggest stars.
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This is Psy, right?
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[Judy]: And I join
my auntie and her friends
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deep in the countryside
for a kimchi-making party.
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Gloves on, ladies.
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-Yeah.
-Yeah?
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-Mm-hmm.
-Alright.
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[Judy]: But first
I'm headed south to Busan
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to meet my cousin Ryan
and his family to celebrate
his birthday.
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[All greeting]
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Ryan's wife, Cheryl,
is making a traditional seaweed
soup called Miyeokjuk,
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which Korean moms make for their
children on their birthdays,
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a tradition that they pass
on to their son's wives.
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So I know that this
is birthday soup.
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-Yes.
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-So why do you eat this
on your birthday?
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-It contains many nutrition
and vitamins.
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-Yeah, seaweed is really
good for you.
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-Yeah, really good for us.
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-My mom always makes
[Unclear] For me.
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-Judy: Yeah.
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-Now your turn, so you've got
to learn this.
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[Laughter]
Learn about it.
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-And then are these all of
your favourite foods that we
have here,
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that Cheryl's...
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-I have to say, I love this.
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[Laughter]
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-Judy: So Bulgogi is your
favourite,
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-this is Korean beef.
-Ryan: Yes.
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-Judy: I think it's kind of
a luxurious thing to always
eat beef on your birthday.
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-Right.
-Right.
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We are a modern family
but I've also noticed
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that there's many
traditions in Korea.
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One of the things that
I've experienced a lot
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is this pouring of the drinks.
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Who pours, what order?
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- Oldest person on the table
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-pour the wine to everyone.
-Judy: Okay.
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-And when younger person pour
the wine to older person
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they pour with two hands, yeah.
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-Judy: So the hands are this?
-Like this.
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-Yeah, both.
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[Talking over each other]
-Judy: Either way.
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-Okay, and then who pours for
the oldest person then,
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if he's pouring
for everybody else?
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-Just sitting, the next person.
-Okay.
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[All cheering]
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[Glasses clank]
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-It's very wonderful.
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-When you drink after
the cheers you always
to like look away.
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-Cheryl: Yeah, it's rude
to drink in front
of the older persons.
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-Ryan: Yeah, that shows
respect.
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- You're going to
teach your children all of
these, uh, traditions?
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-I don't want to like say you
have to do this, or that,
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but I just want to say,
we have these tradition things.
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- Yeah.
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[Applause and cheering]
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-Cheers.
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-Cheers.
-Happy birthday.
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-Thank you. Thank you.
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[Speaking Korean]
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-In Korea, on your birthday,
it's customary for somebody
to make you your favourite dish
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and my favourite dish that
I would like somebody to make
me is Bulgogi,
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or stir fried beef,
with rice cakes.
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Now rice cakes are these
funny little things.
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They're literally
compacted rice,
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and what they do is
they make little cakes
and then they slice them.
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They're a little bit dry when
you get them so you have
to rehydrate them in some water.
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I'm going to use sirloin today,
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and I've partially frozen
it just for about 45 minutes
so I can cut it really thinly.
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[Rustling, door thuds]
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I'm going to slice it as
thinly as I can.
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And as you can see
it's pretty much paper thin,
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and that's so we can eat
it with chopsticks.
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You don't have knives on
the Korean table.
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And my mom's sweet tip was to
mix sugar in the meat
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just to tenderize it a bit
and get that sweet flavour.
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And leave that to sit for about
half an hour.
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[Splashing]
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And now for my main marinade,
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soy sauce,
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sesame oil,
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roasted sesame seeds,
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ginger, garlic,
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and because I already have sugar
in the meat already now,
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I'm not going to put any mirin,
or sugar, in this marinade here.
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But all of these ingredients
mixed together,
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it's pretty much what you have
for a lot of different meats
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when you're grilling
or barbecuing in the Korean way.
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[Clank]
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A tip from my mom.
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She used to always add
the vegetable oil
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directly into her
marinade so she didn't have
to add it in the pan later.
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And then I'm going to add
my sweetened beef.
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Shake off and squeeze
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any of that excess
sugar water that comes out.
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I like using my hands
in the kitchen a lot.
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They really are the best tool
that you have.
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And you've got to show your food
that you love it.
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[Splashing]
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Coat that beef with that
marinade and let that marinate
for at least a half an hour,
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or up to overnight in the fridge
if you've got time.
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[Thud, clank]
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Thinly slice some onions.
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[Thudding]
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I've got to get these away
from me and into the pan now
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as quickly as possible
because they're...
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they're hurting me.
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They're making me cry.
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Again, you don't want to brown,
it's going to soften.
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Next for my little
button mushrooms.
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I'm just going to
halve these.
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I do like a number of
different shapes and textures
in my cooking.
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I've got slivers for my onions,
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half moons for my mushrooms,
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I'm going to have long, thin,
skinny strips for my carrots.
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And that's the base of my sauté.
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Just keep the flame on low
so you don't get any browning.
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[Sizzling]
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Just once everything
is slightly softened,
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I'm going to add in
my marinated beef.
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[Sizzling]
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I can really smell that ginger
and garlic and the onions,
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and all those flavours are going
to marry together and make
for a delicious dish.
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Now for my rice cakes.
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I just pick them out, give them
a shake, throw some in.
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I don't put too many just
'cause the main star of this
dish is the beef.
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[Sizzling]
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And these are ready-cooked
essentially so you really just
have to warm them through
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to soften them.
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I do want to at a little
bit of liquid
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so I'm just going to add some of
the water from the rice cakes,
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and the rice cakes you'll
find will soak up all of that
great gravy on the bottom
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and taste delicious
once you serve them up.
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Don't walk away from this
'cause it really is done
in just minutes.
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You don't want to overcook
those rice cakes.
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So, really, a simple meal.
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[Thudding]
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Korean chives...
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just for some colour.
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00:08:09,227 --> 00:08:12,317
Sesame seeds,
these are whole roasted ones,
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black ones
and some white ones.
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Whether it's your birthday or
not it's a perfect dish to
share with friends and family.
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I love that combination
of salty and sweet
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but this is the real prize.
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These rice cakes.
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Maybe I should put more in
next time.
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Mm.
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[Judy]:
In Korea, fans of celebrities
and K-Pop stars
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send their idols bespoke
designer lunch boxes
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packed with their favourite
traditional hand-made
picnic food.
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00:08:53,271 --> 00:08:57,151
Inspired by Korean tradition
of moms making "doshirak,"
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00:08:57,188 --> 00:08:58,968
or lunch boxes,
for their kids,
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each hand-decorated box is
individually designed
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with its own menu
and delivered by hand.
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I'm taking my cousin Yu-Ri
and her two kids
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to make their own custom
lunch boxes with Suji Kim,
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00:09:11,768 --> 00:09:14,378
Korea's most
famous dosirak designer.
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00:09:15,903 --> 00:09:19,993
Suji, I know you are super
famous for making
these doshirak, or lunch boxes,
194
00:09:20,037 --> 00:09:22,557
and I know this one
is particularly special
195
00:09:22,605 --> 00:09:25,605
because you make a little
celebrity-type lunch set.
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00:09:25,652 --> 00:09:27,962
This is Psy.
-Suji: [Speaking Korean]
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00:09:28,002 --> 00:09:32,182
-So Psy is one of Korea's most
famous superstars,
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00:09:32,223 --> 00:09:34,403
and inside I see you've got...
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00:09:34,443 --> 00:09:37,663
some abalone, some squid and
some [Unclear],
200
00:09:37,707 --> 00:09:39,187
-some blood sausage.
-Suji: Yeah, yeah.
201
00:09:39,230 --> 00:09:41,490
-And some vegetables
and some duck [Unclear]
202
00:09:41,537 --> 00:09:43,627
and some beef
and eel.
203
00:09:43,670 --> 00:09:46,410
So this is, this is a lot of
good protein for--
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00:09:46,455 --> 00:09:48,585
[Speaking Korean]
205
00:09:48,631 --> 00:09:51,551
-Yeah, for health and to keep
him strong so he can do all of
his Gangnam-style moves,
206
00:09:51,591 --> 00:09:53,031
those dances.
[Laughter]
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00:09:53,070 --> 00:09:54,720
How much would this cost?
208
00:09:54,768 --> 00:09:56,678
-Special lunch boxes...
209
00:09:56,726 --> 00:09:58,026
[Speaking Korean]
210
00:09:58,075 --> 00:09:59,285
-Wow, okay.
211
00:09:59,337 --> 00:10:02,597
So that's about $300,
or just under £200.
212
00:10:02,645 --> 00:10:05,125
And then this type
of lunch set...
213
00:10:05,169 --> 00:10:07,259
-On the [Unclear] birthday.
214
00:10:07,302 --> 00:10:08,702
-Side dishes too.
215
00:10:08,738 --> 00:10:11,048
A way to a man's heart
is through his stomach, right?
216
00:10:11,088 --> 00:10:15,348
Okay, so this is a very
strategic lunchbox
for somebody to get.
217
00:10:15,397 --> 00:10:17,137
And what is the last one?
218
00:10:17,181 --> 00:10:19,441
-Suji: [Unclear] for teacher.
219
00:10:19,488 --> 00:10:22,878
-Ah, so you give those to your
teacher if you're trying to
bribe her to get a straight A.
220
00:10:22,926 --> 00:10:24,706
[Laughter]
221
00:10:24,754 --> 00:10:27,374
So you give her this and
then she has to give you
a perfect grade?
222
00:10:27,409 --> 00:10:28,979
[Laughter]
223
00:10:29,019 --> 00:10:32,329
So you've got little cute
fried chicken and different rice
224
00:10:32,370 --> 00:10:35,290
wrapped in leaves and pumpkin
leaves and pickles.
225
00:10:35,330 --> 00:10:36,550
I love this.
226
00:10:36,592 --> 00:10:38,462
Can we make some for the kids?
-Suji: Yes.
227
00:10:40,814 --> 00:10:43,954
[Judy]: Suji Kim and her team
make the contents of our dosirak
228
00:10:43,991 --> 00:10:45,861
from fresh local ingredients,
229
00:10:45,906 --> 00:10:49,646
while we join the very talented
lunchbox designers.
230
00:10:49,692 --> 00:10:52,262
And so you must make
them the best dosirak?
231
00:10:52,303 --> 00:10:53,483
-I hope so.
232
00:10:53,522 --> 00:10:55,392
[Laughter]
-Yeah. If you have time.
233
00:10:55,437 --> 00:10:59,087
And Yu-Ri, do you make dosirak
for your husband?
234
00:10:59,136 --> 00:11:01,136
-Yeah, actually, yes.
235
00:11:01,182 --> 00:11:03,452
Every Sunday he has to work.
236
00:11:03,488 --> 00:11:05,448
-Judy: And what do you put
inside his dosirak?
237
00:11:05,490 --> 00:11:09,100
-Usual daily food like rice
and Korean soup
238
00:11:09,146 --> 00:11:12,626
and Korean traditional
side dishes like kimchi.
239
00:11:12,672 --> 00:11:13,982
-Oh, okay.
240
00:11:14,021 --> 00:11:15,201
[Speaking Korean]
241
00:11:15,239 --> 00:11:18,069
It looks like we are all done
with ours.
242
00:11:18,112 --> 00:11:19,552
Yeah, you guys are done too?
243
00:11:19,591 --> 00:11:21,551
-Yu-Ri: Yeah.
-Judy: These look great.
244
00:11:25,946 --> 00:11:30,646
Coming up, my simple lunchbox
recipe for bite-size
crab fritters.
245
00:11:31,125 --> 00:11:35,215
And I get tips from the experts
in the art of making
homemade kimchi.
246
00:11:35,259 --> 00:11:37,089
-You have to learn
how to kimchi.
247
00:11:37,131 --> 00:11:38,481
-I know!
248
00:11:45,182 --> 00:11:48,842
[Judy]: I'm executive
chef and food writer Judy Joo
249
00:11:48,882 --> 00:11:51,102
and this is my guide
to the very best of Korean food.
250
00:11:51,145 --> 00:11:53,705
That is awesome.
251
00:11:53,756 --> 00:11:57,276
[Judy]: Back in my kitchen
I'm putting my twist on
classic Korean dishes
252
00:11:57,325 --> 00:11:59,455
for you to cook at home.
253
00:11:59,501 --> 00:12:03,291
Later I immerse myself in
the traditional art
of kimchi making.
254
00:12:04,288 --> 00:12:08,818
And I show you how a little
kimchi adds huge flavour
to fried rice.
255
00:12:08,858 --> 00:12:13,078
But first, my super-simple
recipe for crab stick fritters.
256
00:12:17,258 --> 00:12:21,478
I remember my mom feeding
me a lot of different snacks
when I was a little kid,
257
00:12:21,523 --> 00:12:24,793
and one of them was made
with crab sticks.
258
00:12:24,831 --> 00:12:27,921
And I've got a great
recipe using these guys,
259
00:12:27,964 --> 00:12:30,404
crab stick fritters.
260
00:12:30,445 --> 00:12:34,835
My mom would make me
these little pancakes,
261
00:12:34,884 --> 00:12:37,064
put them in my lunch box
262
00:12:37,104 --> 00:12:41,204
and my sister and I, when
we lived together in New York,
263
00:12:41,238 --> 00:12:43,278
would often make this
264
00:12:43,327 --> 00:12:46,677
as a snack
or little lunchtime treat.
265
00:12:46,722 --> 00:12:48,722
I'm going to put in some prawns.
266
00:12:48,768 --> 00:12:51,858
Cut everything up
relatively small
267
00:12:51,901 --> 00:12:53,601
because I'm going to make
small little fritters
268
00:12:53,642 --> 00:12:56,432
because these have to fit into
a small, little lunchbox.
269
00:12:57,298 --> 00:13:00,558
Ubiquitous Korean spring onions,
270
00:13:00,605 --> 00:13:02,085
trusty scissors.
271
00:13:02,738 --> 00:13:04,828
And this is a variation
272
00:13:04,871 --> 00:13:07,921
of another really popular
Korean dish called jun,
273
00:13:07,961 --> 00:13:12,011
which is literally just pan
frying any kind of items,
274
00:13:12,052 --> 00:13:14,712
whether it's seafood,
fish, vegetables,
275
00:13:14,750 --> 00:13:17,800
and you make little pieces
of it and they're served
as appetizers.
276
00:13:17,840 --> 00:13:21,800
People are always really
surprised when I tell them
what's in it.
277
00:13:23,106 --> 00:13:23,886
[Crack]
278
00:13:23,933 --> 00:13:26,413
Throw some eggs on top,
279
00:13:26,457 --> 00:13:29,067
put them right into the bowl
that I'm going to use.
280
00:13:29,112 --> 00:13:30,852
Break the yolks up;
281
00:13:30,897 --> 00:13:32,287
give it a good stir.
282
00:13:33,334 --> 00:13:36,694
There's some benefits
of having some good agile
chopstick skills.
283
00:13:36,728 --> 00:13:39,858
Korean Sea salt,
solar salt
284
00:13:39,906 --> 00:13:42,256
and a bit of black pepper.
285
00:13:43,387 --> 00:13:46,127
Nice heat in there.
286
00:13:46,173 --> 00:13:49,223
And essentially this is
an omelette at this point,
287
00:13:49,263 --> 00:13:53,403
but what makes it into a pancake
is the addition of rice flour.
288
00:13:53,441 --> 00:13:57,101
In Korea we use rice flour
a lot in our batters,
289
00:13:57,140 --> 00:13:58,880
in our mixes, to coat things,
290
00:13:58,925 --> 00:14:01,355
but it also makes
for a crispier pancake.
291
00:14:02,885 --> 00:14:05,925
You want to get your pan warm
but not too hot.
292
00:14:05,975 --> 00:14:07,625
[Sizzling]
293
00:14:07,672 --> 00:14:10,762
It's important to keep
the colour of the egg
quite yellow,
294
00:14:10,806 --> 00:14:13,236
and you don't want too much
browning on the sides.
295
00:14:13,287 --> 00:14:15,377
These are so quick to make.
296
00:14:15,419 --> 00:14:17,729
Moms will make this
in the morning,
297
00:14:17,769 --> 00:14:19,599
pack these up for kids to take
the school
298
00:14:19,641 --> 00:14:22,471
or literally make little snacks
for after school,
299
00:14:22,513 --> 00:14:25,343
and they are really pretty with
all the different colours
300
00:14:25,386 --> 00:14:28,076
with the pink and the red
and the green.
301
00:14:28,128 --> 00:14:30,478
It's all about colours with
Korean cooking.
302
00:14:30,521 --> 00:14:31,571
[Sizzling]
303
00:14:32,436 --> 00:14:34,916
For doing delicate things
like this
304
00:14:34,961 --> 00:14:37,751
I find using
chopsticks easier.
305
00:14:37,789 --> 00:14:39,789
These are done
in no time.
306
00:14:39,835 --> 00:14:42,095
Really only take about
a minute on each side.
307
00:14:42,142 --> 00:14:43,402
[Oil sizzling]
308
00:14:49,584 --> 00:14:54,114
[Beep]
And the finishing touch is
a quick, quick dipping sauce.
309
00:14:54,154 --> 00:14:55,944
It's really almost
like a vinaigrette.
310
00:14:56,983 --> 00:14:59,513
Three spoonfuls of soy sauce,
311
00:14:59,550 --> 00:15:03,380
a couple of tablespoons
of Korean apple vinegar
312
00:15:03,424 --> 00:15:05,734
or use any other kind
of crisp,
313
00:15:05,774 --> 00:15:07,084
clear vinegar that you have.
314
00:15:07,123 --> 00:15:09,263
White wine vinegar is fine.
315
00:15:09,299 --> 00:15:13,299
One spoonful of very finely
chopped spring onions,
316
00:15:13,347 --> 00:15:16,607
that's going to give the sauce
a little bit of body,
317
00:15:16,654 --> 00:15:19,144
just a drizzle of sesame oil.
318
00:15:19,179 --> 00:15:21,179
Just a bit of a kiss on top.
319
00:15:22,443 --> 00:15:27,403
And lastly, a good spoonful
of roasted sesame seeds.
320
00:15:27,883 --> 00:15:29,413
[Clinking]
321
00:15:33,497 --> 00:15:37,717
Serve some on the side
and now you're ready to eat.
322
00:15:43,899 --> 00:15:46,339
I love the combination
of the seafood,
323
00:15:46,380 --> 00:15:49,950
spring onions,
the eggy batter.
324
00:15:52,952 --> 00:15:55,782
[Laughter]
I'm going to eat these all
before my guests arrive.
325
00:16:00,263 --> 00:16:03,273
[Judy]: In Korea the family
kimchi recipe is passed on
326
00:16:03,310 --> 00:16:06,400
from generation to generation
much like an heirloom.
327
00:16:06,835 --> 00:16:09,225
I've come with my auntie
to meet her friend
328
00:16:09,272 --> 00:16:11,842
who is locally famous
for her kimchi recipe
329
00:16:11,883 --> 00:16:14,193
so I can learn from the best.
330
00:16:14,234 --> 00:16:16,244
[Speaking Korean]
331
00:16:16,279 --> 00:16:18,059
-It's really big.
332
00:16:18,107 --> 00:16:20,537
The first thing that you need
when you make Korea's
national dish,
333
00:16:20,588 --> 00:16:24,588
-kimchi, is a Korean Napa
cabbage, don't you?
-Yeah.
334
00:16:24,635 --> 00:16:26,935
-In the first step of it
is to brine it
335
00:16:26,986 --> 00:16:29,676
with Korean sea salt and water
336
00:16:29,727 --> 00:16:33,037
and then afterwards you rinse
it and you get this,
337
00:16:33,079 --> 00:16:36,429
and this is the starting point
of kimchi.
338
00:16:36,473 --> 00:16:39,043
But what makes everybody's
kimchi different
339
00:16:39,085 --> 00:16:41,825
is the kimchi
sauce and [unclear]
340
00:16:41,870 --> 00:16:45,050
here has her own special recipe
which starts out with guksu.
341
00:16:45,091 --> 00:16:48,831
But what makes it particular is
her use of dried pollack here.
342
00:16:48,877 --> 00:16:51,357
And then you add chili powder
and [unclear]
343
00:16:51,401 --> 00:16:54,401
here grows her own
chilies and she dries
them out in the sun.
344
00:16:54,448 --> 00:16:55,748
-Auntie: Yeah,
beautiful colour.
345
00:16:55,797 --> 00:16:57,407
-Judy: Which is amazing.
346
00:16:57,451 --> 00:16:59,761
And this comes altogether and
makes a bit of a paste
347
00:16:59,801 --> 00:17:03,541
and this paste is what
we're going to rub throughout
the cabbage later.
348
00:17:03,587 --> 00:17:06,937
And into this goes
salted shrimp,
349
00:17:06,982 --> 00:17:09,382
plum liqueur,
gives it a good sweetness,
350
00:17:09,419 --> 00:17:13,769
some sesame seeds,
ginger,
351
00:17:14,859 --> 00:17:16,909
fish sauce
352
00:17:16,948 --> 00:17:20,468
and then
a whole slew of garlic.
353
00:17:21,779 --> 00:17:24,169
Now we have to cut some
vegetables up, right?
354
00:17:24,217 --> 00:17:26,697
-So let's start chopping.
-Auntie: Yeah.
355
00:17:26,741 --> 00:17:28,531
-And we chop everything--
-[Unclear].
356
00:17:28,569 --> 00:17:30,479
-Okay.
-Auntie: And this is mine.
357
00:17:30,527 --> 00:17:33,357
-Every Korean woman has to
learn to make kimchi.
358
00:17:33,400 --> 00:17:35,140
-Yes.
-Right?
359
00:17:35,184 --> 00:17:37,014
-Auntie: Yeah, they have to.
360
00:17:37,056 --> 00:17:38,666
-Judy: It's part
of being Korean.
-Auntie: Yeah.
361
00:17:38,709 --> 00:17:41,629
-Right? I know you still
make kimchi--
-Yeah.
362
00:17:41,669 --> 00:17:43,279
-...for the entire family.
363
00:17:43,323 --> 00:17:45,503
-But it is one time in a year.
-Once a year.
364
00:17:45,542 --> 00:17:47,632
-Yeah. Once a year.
365
00:17:50,069 --> 00:17:51,939
-That's great.
366
00:17:51,983 --> 00:17:53,553
Gloves on, ladies.
367
00:17:53,594 --> 00:17:54,644
[Laughter]
368
00:17:54,682 --> 00:17:56,902
Kimchi party time.
369
00:17:56,945 --> 00:17:58,075
-Okay.
370
00:17:58,120 --> 00:17:59,560
[Laughter]
-You guys getting ready?
371
00:17:59,600 --> 00:18:01,210
-Wow, long glove.
372
00:18:01,254 --> 00:18:02,824
-Everybody gets their own.
373
00:18:02,864 --> 00:18:04,784
That's you.
I'll give you some more.
374
00:18:04,822 --> 00:18:05,822
Here.
375
00:18:05,867 --> 00:18:07,127
-Okay.
376
00:18:07,173 --> 00:18:11,833
-And you spread
the kimchi sauce...
377
00:18:12,352 --> 00:18:15,142
on each layer.
378
00:18:15,181 --> 00:18:18,231
So kimchi is one of the world's
super foods
379
00:18:18,271 --> 00:18:20,931
and that's because
it's a fermented product
380
00:18:20,969 --> 00:18:24,489
and when something's fermented
it means it has all of this good
bacteria in it,
381
00:18:24,538 --> 00:18:26,628
much like yogurt or sauerkraut,
382
00:18:26,670 --> 00:18:31,150
and that bacteria is a real
antioxidant and it kicks
your immune system into gear.
383
00:18:32,415 --> 00:18:34,195
And it's always on the table.
384
00:18:34,243 --> 00:18:37,683
Doesn't matter what time
of day or what meal it is,
even at breakfast.
385
00:18:37,725 --> 00:18:39,115
And I think
we're all done.
386
00:18:39,161 --> 00:18:40,901
-Thank you, ladies.
-Thank you.
387
00:18:40,945 --> 00:18:42,335
[Overlapping chatter]
388
00:18:42,382 --> 00:18:45,912
Judy, you have to learn
how to kimchi.
389
00:18:45,950 --> 00:18:47,170
-I know.
390
00:18:47,213 --> 00:18:48,393
-Please.
-I know.
391
00:18:48,431 --> 00:18:49,781
And we'll meet every year.
392
00:18:49,824 --> 00:18:51,264
We'll make kimchi
together, okay?
393
00:18:51,304 --> 00:18:52,874
-Thank you.
394
00:18:52,914 --> 00:18:55,094
-Thank you, thank you.
395
00:19:01,227 --> 00:19:05,097
-Every country in Asia has
some kind of form of fried rice.
396
00:19:05,144 --> 00:19:08,584
But what makes Korean fried rice
so incredibly tasty
397
00:19:08,625 --> 00:19:10,185
is the addition of kimchi.
398
00:19:10,236 --> 00:19:14,456
I like to buy it in bags just
like this, ah, ooh,
399
00:19:14,501 --> 00:19:16,941
you can smell that the second
crack it open.
400
00:19:16,981 --> 00:19:19,331
Because it's really potent stuff
401
00:19:19,375 --> 00:19:23,245
and the smell will permeate
and affect the rest
of your refrigerator,
402
00:19:23,292 --> 00:19:28,122
I tend to triple bag it in
disposable bags or buy it in
a little jar
403
00:19:28,167 --> 00:19:32,427
and this seals quite
tightly so it will keep
the smells inside.
404
00:19:32,475 --> 00:19:34,255
This is cabbage kimchi.
405
00:19:34,303 --> 00:19:36,613
I just like using scissors
to cut it up
406
00:19:36,653 --> 00:19:39,743
because it will make
my cutting board smell
407
00:19:39,787 --> 00:19:41,787
and stain my cutting board,
408
00:19:41,832 --> 00:19:44,662
so I have all these pre-kimchi
rituals that I follow
409
00:19:44,705 --> 00:19:48,575
to keep the stain and
the smells somewhat controlled.
410
00:19:48,622 --> 00:19:50,542
And it is Korea's
national dish.
411
00:19:50,580 --> 00:19:55,370
It's become such a staple
of the Korean diet
412
00:19:55,411 --> 00:19:59,501
and people don't ever really
feel that they've eaten for the
day if they don't have kimchi.
413
00:19:59,546 --> 00:20:03,846
Just cut this up into small
bite size
414
00:20:03,898 --> 00:20:05,938
pleasing pieces.
415
00:20:07,728 --> 00:20:09,768
Just like that.
416
00:20:09,817 --> 00:20:12,247
Sauté this kimchi with
a little bit of bacon.
417
00:20:12,298 --> 00:20:15,388
You can use any kind of pork
that you have lying around.
418
00:20:15,431 --> 00:20:16,651
[Sizzling]
419
00:20:18,042 --> 00:20:22,612
The smell of sautéing kimchi
is a great love
420
00:20:22,656 --> 00:20:25,176
and also
a great horror of mine.
421
00:20:25,224 --> 00:20:27,144
My mom used to fry this
422
00:20:27,182 --> 00:20:30,972
in the garage also
just because it does smell,
423
00:20:31,012 --> 00:20:32,452
but it's a good smell.
424
00:20:32,492 --> 00:20:34,802
You can air out your kitchen
afterwards.
425
00:20:34,842 --> 00:20:39,762
Going to put a little bit more
garlic even though the kimchi
has an enough garlic in it.
426
00:20:39,803 --> 00:20:43,763
Now fried rice really is
a vehicle to use up your
leftovers.
427
00:20:43,807 --> 00:20:45,287
But do you pay attention
to colour?
428
00:20:45,331 --> 00:20:48,121
I like to throw in green
things, orange things.
429
00:20:48,159 --> 00:20:52,209
Julienne some courgettes or
zucchinis, as I call them.
430
00:20:52,251 --> 00:20:54,731
Rough chop all the way through.
431
00:20:54,775 --> 00:20:56,035
[Sizzling]
432
00:20:56,864 --> 00:20:58,914
You can put in any type
of ingredients,
433
00:20:58,953 --> 00:21:00,783
any vegetables that you have.
434
00:21:00,824 --> 00:21:04,184
Go through my carrots,
small little dice.
435
00:21:06,395 --> 00:21:10,785
I like to use shiitake mushrooms
just because they
give a great flavour,
436
00:21:10,834 --> 00:21:12,584
nice colour.
437
00:21:12,619 --> 00:21:15,059
You can use anything that you
want to though.
438
00:21:15,099 --> 00:21:17,619
Any kind of wild mushrooms,
mixed mushrooms.
439
00:21:17,667 --> 00:21:21,237
Just clean out your vegetable
drawer with this dish,
it's fine.
440
00:21:27,895 --> 00:21:31,855
This dish really works well for
day-old rice just as long as you
keep it chilled.
441
00:21:31,899 --> 00:21:36,299
I like it because it's a little
bit drier and it makes for
a better fried rice.
442
00:21:36,338 --> 00:21:37,768
[Sizzling]
443
00:21:39,472 --> 00:21:42,002
Now it's starting to smell
really good.
444
00:21:42,039 --> 00:21:45,349
The kimchi in this dish gives it
a really great crunch
445
00:21:45,391 --> 00:21:48,351
so there's a textural element
that it adds,
446
00:21:48,394 --> 00:21:51,274
but also it gives it this deep
complex flavour.
447
00:21:51,310 --> 00:21:55,970
I really have to say it is all
about umami in this dish.
448
00:21:56,010 --> 00:21:59,580
You try it once you're like,
ooh, that's different,
that's interesting.
449
00:21:59,622 --> 00:22:01,842
You try it again and it's like,
I kind of like that
450
00:22:01,885 --> 00:22:03,795
and you
just can't stop eating it.
451
00:22:05,889 --> 00:22:09,979
I love eggs in my cooking
and Korea loves eggs too.
452
00:22:10,024 --> 00:22:13,164
And what I found most surprising
is watching people get
on the trains
453
00:22:13,201 --> 00:22:15,901
and they sell eggs in the
station, hard-boiled eggs.
454
00:22:15,943 --> 00:22:18,513
People just eat them as snacks
like you would an apple.
455
00:22:18,554 --> 00:22:22,694
It's definitely
such a satisfying lunch
456
00:22:22,732 --> 00:22:25,392
or after-school snack.
457
00:22:25,431 --> 00:22:28,091
I could eat this entire
pan probably.
458
00:22:28,129 --> 00:22:31,219
And fried egg on top.
459
00:22:35,266 --> 00:22:37,226
Korean chives on top
460
00:22:37,268 --> 00:22:42,058
and a little bit of gochugaru
or Korean chili flakes,
461
00:22:42,491 --> 00:22:43,931
pepper --
462
00:22:43,971 --> 00:22:46,761
can't get away from that.
463
00:22:46,800 --> 00:22:50,590
And this is one of the greatest
fried rice dishes
464
00:22:50,630 --> 00:22:52,810
because of the addition
of kimchi.
465
00:22:59,203 --> 00:23:02,423
I love to break that yoke
466
00:23:02,468 --> 00:23:06,248
and mix it throughout to give it
a little creaminess,
467
00:23:06,297 --> 00:23:10,907
and I really
hope that you take time and
effort to seek out some kimchi.
468
00:23:10,954 --> 00:23:15,524
Just buy one bag, play with it,
throw it into some fried rice.
469
00:23:23,402 --> 00:23:26,362
[Judy]: Usually each
family's annual kimchi making
470
00:23:26,405 --> 00:23:28,885
is followed by a traditional
meal of bossam,
471
00:23:28,929 --> 00:23:33,629
steamed pork bellies served
with a mature kimchi
and this year's brand-new batch.
472
00:23:33,673 --> 00:23:35,723
[Speaking Korean]
473
00:23:35,762 --> 00:23:37,072
[Laughter]
474
00:23:43,683 --> 00:23:44,603
It's nice.
475
00:23:44,640 --> 00:23:45,860
-Auntie: Yeah.
-Very fresh.
476
00:23:45,902 --> 00:23:48,082
Not yet, you'll teach him?
477
00:23:48,122 --> 00:23:49,652
Do you want to learn how
to make kimchi?
478
00:23:49,689 --> 00:23:52,469
-Yeah, someday.
-Someday. You should learn too.
479
00:23:52,518 --> 00:23:55,648
[Laughter]
-I don't think so.
36424
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