Placeholder Image

字幕列表 影片播放

  • (rapid knife chopping)

    哈囉 大家好

  • (cheerful instrumental music)

    看看我

  • - Hello everybody!

    今天身上穿著非常特別的t恤

  • Look at me.

    獨一無二的

  • I'm wearing very special shirt today.

    對我來說非常非常珍貴

  • There is only one in the world.

    在去年我有舉辦了一場新書發表會的小派對

  • Very, very precious to me.

    我拿了這件衣服 全白的

  • Last year when I did my book launch party,

    因為我的讀者會來到現場

  • I took this white shirt, that is totally white shirt

    平時,都是我的讀者和觀看者會要我的親筆簽名

  • because my readers are supposed to come.

    但這次,我要他們的簽名

  • My readers and viewers and they want my autograph usually

    在我簽了他們的書後,他們就簽這件衣服

  • but this time, I wanted their autograph.

    好多好多簽名

  • After I signed their book, they signed this shirt.

    身上穿的是有意義的簽名

  • This is many people's autographs.

    都是祝福語

  • Precious autographs that I'm wearing.

    我把這件衣服一年後才拿出來穿

  • This shirt is full of good wishes.

    是因為我們今天要做韓國的石鍋拌飯

  • I save this shirt for one year because I knew today,

    石鍋拌飯是白飯伴多種蔬菜

  • we are going to make Korean bibimbap.

    當然還有肉和辣醬

  • Bibimbap is mixed rice with vegetables

    美味,營養豐富的一鍋料理

  • and meat and spicy sauce.

    今天我們會準備好幾種蔬菜

  • This is delicious, nutritious, perfect one bowl meal.

    要做出色彩鮮豔和美味的拌飯

  • We are going to prepare several vegetables

    每一樣食材都是新鮮的

  • to make very colorful and tasty.

    而且準備調配的方式都不一樣

  • Each ingredient is all respected, all nice.

    為了就是帶出每一樣小拌菜的獨特口味和口感

  • Also cooked a different way and just

    當然烹調時間也不一樣

  • all they have their own unique tastes and flavors

    烹調方式也是有點不同

  • cooking time's different also.

    要吃的時候,就把所有食材拌一拌

  • Cooking style is different but eventually,

    就像我身上這件衣服一樣

  • when we eat it, we just mixed it.

    各有特色

  • The reason I'm wearing this special shirt

    我的讀者來自世界各個角落

  • is that this is like all different,

    你們都有屬於自己的文化傳統

  • my readers, you guys are from all around the world.

    我也有自己的文化傳統, 韓國傳統

  • You have your own culture.

    就像這石鍋拌飯

  • I have my own culture, Korean culture,

    各種不同的食材

  • so this is like a bibimbap.

    然後拌在一起

  • Bibimbap is all different ingredients

    形成一個社會,一個世界

  • and then they just met together,

    和睦相處

  • we make our own community, world,

    大家應該開開心心,同心協力,互相幫助

  • and all we are happy.

    這就是石鍋拌飯的小小哲學

  • We are supposed to be happy, helping each other.

    我怎麼聽起來好像哲學家了?

  • So this is bibimbap kind of philosophy.

    哈哈哈哈⋯⋯

  • I'm a philosopher?

    好了 好像有點離題了啦

  • (laughter)

    其實,我大學主修哲學喔

  • Did I go too far?

    好 現在我們開始做拌飯咯

  • Actually, I studied philosophy at university.

    美味,營養均衡

  • Let's make delicious bibimbap!

    哈哈哈哈

  • Delicious, nutritious, and all the harmony, balanced.

    這些是韓式豆芽

  • (laughter)

    很重要的食材

  • (plastic wrapper crunching)

    做石鍋拌飯

  • These are soybean sprouts, kongnamul.

    把老,壞的豆頭拔掉

  • This is one of the most essential ingredients

    像這種

  • to make bibimbap.

    洗手台這裡用

  • (water running on faucet)

    我會加入4杯水

  • (water dripping into sink)

    12盎司的豆芽和一撮鹽

  • Pick out any deadbean here.

    把它煮滾

  • Deadbean.

    記得喔 豆芽很重要

  • (water running on faucet)

    接下來第二重要的食材,那就是菠菜

  • I'm going to use this here.

    大家應該知道韓式菠菜冷盤吧

  • I will add four cups water.

    我幾個禮拜前上傳了影片

  • This is 12 ounce soybean sprouts and add some salt.

    大家都會做了

  • And boil.

    如果還不會的話,可以參考哪個影片喔

  • (silver pot clanking)

    這是半磅的菠菜

  • Soybean sprouts, very essential

    過水,然後用冷水沖

  • and then second essential is spinach side dish.

    把水輕輕擠出 接著我要開始調味啦

  • You know spinach side dish?

    一點蒜末 麻油

  • Sigeumchi-namul.

    做石鍋拌飯的菠菜和平常我們吃的冷盤的菠菜有點不同

  • A few weeks ago I uploaded the video.

    為了不要讓菠菜變深色,我這裡不會用醬油

  • You guys know how to do it.

    我會用鹽巴

  • If you don't know, check out the video.

    烤過的芝麻

  • This is half a pound spinach

    脆脆的

  • I blanched this and washed in the cold water,

    為了保留味道,我會把菠菜蓋起來

  • squeezed out, and then I'm going to season this.

    我們需要一點紅色的

  • Little garlic, sesame oil.

    鮮豔的紅色

  • Sigeumchi-namul for bibimbap is a little different

    我們平常會用蘿蔔

  • because I don't want to use soy sauce here to make it brown

    但紅椒的顏色也很奪目

  • so instead of that, I will use salt.

    煮好的時候很漂亮

  • These are toasted sesame seeds.

    二選一

  • Very crispy.

    把它固定然後切絲

  • (water running on faucet)

    像火柴一樣

  • To keep the flavor, I like to cover this spinach.

    灑上一點鹽巴

  • We need something like red color,

    過一下子就會出水

  • really pretty red color

    紅椒

  • We usually use carrot or these days,

    剩下的可以用來炒飯

  • red bell pepper is very stunning looking,

    可以用這些

  • pretty when you cook this.

    如果你真的很忙

  • You can use either one or use both.

    沒時間準備其它食材

  • (knife chopping)

    就這三種顏色的食材

  • Make it stable then slice thinly.

    和半生熟蛋

  • (knife chopping)

    也可以做出美味的石鍋拌飯

  • We are going to make thin matchsticks.

    這是我們的豆芽

  • (knife chopping)

    中大火煮20分鐘

  • Sprinkle with a pinch of salt. Sooner or later,

    當你在煮豆芽的時候

  • it'll be sweating and then we are going to stir fry.

    千萬不要每隔5分鐘就開蓋檢查看熟了沒

  • I'm going to show you also red bell pepper.

    “喔 熟了嗎?”

  • (lighthearted jazz music)

    因為我們相信你一旦打開鍋蓋

  • So this one, leftover, for the fried rice.

    豆芽就會變很 “腥” 味道會變不好

  • You can use this.

    所以直接給它中大火煮個20分鐘就可以了

  • (lighthearted jazz music)

    留一點在這裡

  • If you are really, really busy,

    真的很香

  • you know, no time to prepare other ingredients,

    接著夏南瓜 (櫛瓜)

  • just this three color and also later,

    煮熟的夏南瓜(櫛瓜)超好吃

  • egg, sunny side egg and then

    特別的和飯拌在一起的時候

  • you can make a nice, delicious bibimbap.

    又多汁又鮮甜

  • This is soybean sprouts.

    哇!一條夏南瓜(櫛瓜)可以切出很多火柴呢!

  • 20 minutes I boiled over medium-high heat.

    好多! 一樣的,灑上鹽巴

  • Kongnamul, when you boil this kongnamul,

    接著,黃瓜

  • never just check, in five minutes later,

    脆脆的黃瓜

  • "oh, it is cooked or not?"

    用一點就可以了

  • Because once we open this,

    稍微煮一下

  • we say it's " fishy" ( bee-reen-nae) it smells not good.

    真的很好吃

  • That's why 20 minutes over medium-high heat cook.

    黃瓜本身的味道和脆脆的口感搭配起來真的美味

  • (silverware tapping against metal)

    鹽巴

  • Just leave a little here.

    把蔥切一切

  • This smells really good.

    接著,我要烹調我的牛肉

  • Then zucchini.

    通常韓式拌飯用的牛肉

  • Zucchinii, when it's cooked, really tasty

    鋪在上面的牛肉,是生牛肉

  • and also especially, when you mix with rice

    當你端上去的時候

  • it's juicy and sweet.

    生牛肉是非常重要的

  • (knife chopping)

    不只讓外觀開起來漂亮 還有味道

  • Wow, one zucchini make really lots of matchsticks!

    以及營養

  • A lot! also sprinkle with salt.

    當你把這個伴飯端出去的時候

  • (vegetables mixing in bowl)

    熱飯 蔬菜

  • Next, cucumber.

    生牛肉 調味過的生牛肉

  • Cucumber is also very crispy.

    伴這些食材的時候就好像小小的烹飪

  • I'm going to use just a little bit.

    吃起來味道各方面的都很好

  • Slightly I'm going to cook also.

    特別是口感 很讚

  • It's really tasty.

    用一點

  • Cucumber flavor and plus crispy texture are really good.

    這是裡脊肉的部分

  • (knife chopping)

    你購買的時候要告訴你的肉販

  • salt.

    說要拿來做生牛肉的

  • (vegetables swishing around bowl)

    “ 我們要吃生牛肉!”

  • I'll just chop up this green onion.

    哪一個部分最新鮮

  • (knife chopping)

    把牛肉切細切絲

  • (water running on faucet)

    大量的大蒜末和醬油

  • Next I'm going to prepare my beef.

    這是蜂蜜

  • Usually, Korean bibimbap,

    麻油稍微多點

  • on top, raw beef is.

    大蒜味 然後帶點甜

  • just when you serve this,

    芝麻

  • raw beef is very important.

    蓋起來

  • It will really enhance beauty and also taste,

    冷藏

  • and also nutrient.

    直到我們要用到為止

  • When you serve this in a bibimbap bowl,

    現在我來做飯

  • hot rice and on top, some all vegetables,

    因為這是大拼盤

  • and raw beef, seasoned raw beef.

    我們要把每一樣食材都好好準備料理

  • When you mix this, it's a little bit cooking

    然後做出最好看的擺盤

  • and perfect when you eat this,

    我已經做好了菠菜和豆芽

  • The texture is very, very good.

    豆芽要調味

  • I'll just use just a little bit amount.

    一些鹽巴

  • This is filet mignon part.

    蒜末

  • You have to ask your butcher.

    芝麻

  • " oh, I'm going to use beef tartare."

    拌勻

  • "We are going to eat raw beef."

    平時的我會把切末的蔥

  • +Which one is the most fresh?"

    加進豆芽裡但

  • Thin matchsticks like this.

    這次的拌飯,我不這麼做

  • (knife chopping)

    我要保留它的黃色

  • Lots of garlic and soy sauce.

    第二樣

  • This is honey.

    豆芽和菠菜都已經煮好調味好了

  • Lots of sesame oil.

    就這樣

  • (silverware tapping against dish)

    把它們放一旁 現在秀出

  • This is going to be sweet and garlicky, lots of garlic.

    另一樣重要的食材

  • (silverware tapping against dish)

    你知道這是蕨菜

  • Sesame seeds.

    韓式蕨菜

  • Cover this.

    切一切

  • Let's keep in the refrigerator

    接下來

  • until we use this.

    這是桔梗根

  • Now I'll make rice.

    韓式乾桔梗根

  • This is large platter.

    你聽過桔梗根嗎?

  • We are going to cook each ingredient

    白色的

  • and make a colorful, beautiful display.

    好像人參鬚

  • Already I made spinach side dish and soy bean sprouts.

    這已經是乾的

  • We gotta season this soybean sprouts.

    樣子這樣

  • Some salt.

    聞起來像草藥 人參的味道

  • And garlic.

    長這樣

  • Sesame oil.

    我把它們泡在水一個晚上

  • And mix.

    差別很大吧

  • (food mixing in bowl)

    很簡單

  • Usually chopped green onion,

    只需要泡水

  • I add when I make kongnamul muchim but

    不需要煮

  • for this bibimbap, I don't do this

    帶點苦味

  • I like to make it kind of yellow color stand out.

    所以我會把水倒掉

  • This guy's number two.

    然後抹點鹽巴

  • Soybean sprouts, spinach is already cooked and seasoned.

    在用冷水沖一沖

  • These guys are done.

    我們是這樣處理這個食材的

  • So I'm going to set aside and I'll show you

    乾桔梗根

  • next important ingredient.

    這樣,加點鹽巴

  • You know that this one is gosari.

    用鹽巴搓一搓,苦澀的味道就會沒有

  • Gosari is a korean fernbrake.

    還會把它軟化

  • And cut.

    把這個加在這裡

  • Next ingredient.

    這份量

  • This is doraji.

    如果太厚,你就必須剝開

  • Doraji is a dried sliced bellflower root.

    像這樣

  • Have you ever heard about bellflower root?

    撕開

  • This is white.

    這些色彩鮮豔的蔬菜

  • It looks like ginseng kind of root but

    要煮一煮

  • this product is already dried. Split and dried.

    蘿蔔已經出水了

  • They look like this.

    紅椒,夏南瓜

  • Smells like herb, ginseng smell.

    夏南瓜也流汗了

  • It look like that and I, overnight,

    黃瓜也流汗

  • soaked and changed some water. It looks like this.

    小小的煮一下

  • It's a huge difference.

    我用我的小爐 這樣你們才可以看到

  • Just this one is very easy.

    傳統的石鍋拌飯

  • You can soak in water.

    每樣食材都是煮過的

  • You don't have to boil.

    我們都會稍微煮一下下

  • This, kind of its taste is a little bitter

    把多餘的水分擠出來然後加進來

  • so what I'm doing is that I will pour out water

    快炒 漂亮!

  • and then, I just rub with salt

    讓它軟化一點

  • and then rinse it cold water.

    吸油紙,快速抹一下

  • That's the way that we handle this

    加一點食油

  • dried bellflower root, doraji.

    接著,黃瓜

  • Here, let's add some salt.

    黃瓜水分很多

  • Rubbing with salt, bitterness comes out from

    我喜歡擠一下

  • bellflower roots and also it makes it little softer.

    加進黃瓜

  • (water running on faucet)

    你可以加一點蒜末

  • (water swishing)

    一點麻油

  • I will add this here.

    紅椒

  • This amount.

    加點鹽

  • If this is too thick, you need to split this.

    放在這裡

  • Like this.

    用紙巾再清理一次

  • Tear easily.

    我每次快炒食材

  • These colorful vegetables,

    都喜歡把鍋用乾淨

  • we are going to cook from now.

    因為我不想顏色都混在一起

  • Carrot, water comes out, now it's juicy.

    每樣食材味道都不一樣

  • Red bell pepper, zucchini.

    這是夏南瓜

  • Zucchini is also sweating.

    夏南瓜有很多多餘的水費

  • Cucumber's also sweating.

    擠出來

  • We are going to slightly cook.

    算某

  • I will use my burner because easily you guys can see.

    麻油

  • (fire igniting)

    可以加進一點蔥

  • When you make real traditional bibimbap,

    切好的蔥

  • all ingredients are cooked.

    熄火

  • We always a little slightly cook.

    放在這裡

  • Squeeze out excess water and add this.

    剩下的兩樣食材

  • (food sizzling on pan)

    桔梗根

  • Quickly sautee, beautiful!

    和蕨菜

  • Make it a little tender.

    就這樣 我們有多少樣食材了?

  • With wet towel, I just cleaned up quickly.

    一二三四五六七八

  • Add some cooking oil.

    當你在學做韓式拌飯的時候

  • Next, cucumber.

    你可以學到韓式料理的小菜

  • Cucumber has lots of water.

    很酷對吧?

  • I like to squeeze out a little bit.

    桔梗根有點苦澀

  • Then add.

    告訴各位了,有點苦澀

  • (food sizzling on pan)

    這點苦澀會讓你胃口大開

  • You can add some garlic.

    所以,有時候,特別是春天的時候

  • (food sizzling on pan)

    當你厭倦了冬天的韓式泡菜

  • Little sesame oil.

    一些菜正在生長

  • (food sizzling on pan)

    這苦味

  • (water running on faucet)

    “哇 這沒看過耶“

  • Then red bell pepper.

    我很喜歡在做石鍋拌飯的時候

  • You can add some salt.

    我說的是那種真的很道地傳統的

  • (food sizzling on pan)

    我每次都會加入桔梗根 但是

  • Put this in here.

    我告訴你了, 第一,二和第三樣就可以了

  • With wet towel, clean.

    如果你太忙的話 豆芽,菠菜

  • Each time I sautee ingredients

    紅椒和蘿蔔