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  • (intro music)

  • Hi everybody!

  • Today, I'm going to show you how to make fried gochujang

  • it's called Yak-gochujang.

  • Gochujang is a basic Korean cooking ingredient,

  • it's a paste, it tastes spicy, salty, and a little sweet

  • with a deep flavor that comes from fermentation.

  • When gochujang is fried with beef, nuts, honey, garlic

  • it turns into very delicious side dish.

  • You can refrigerate it

  • and eat it for a long time, up to one month!

  • The reason it's called 'yak-gochujang'

  • is that 'yak' means medicine in Korean.

  • Koreans consider honey to be a kind of medicine.

  • Today, I'm going to show you a version that uses beef,

  • but you can also use mushrooms to make a vegetarian version,

  • so check out my website later.

  • We are going to use one cup (236.588 ml) hot pepper paste, gochujang

  • so I'm going to use three large garlic cloves.

  • I'll use half pound (0.226796 kg) steak, shell steak

  • I washed to remove all the blood.

  • Trim this fat.

  • Nice, beautiful.

  • Let's see, around half pound I need.

  • Okay, this is half pound.

  • Just I'll cut this, really small cubes.

  • Look at this size.

  • So my rice is done now,

  • later I'm going to show you how I eat this, mixed with this.

  • First, I'll just add sesame oil

  • two teaspoons (9.85784 ml) first.

  • And then,

  • garlic.

  • Smells so good.

  • And then, add beef.

  • And then I'll add black pepper, ground black pepper.

  • Quarter teaspoon (1.23223 ml).

  • Now, we need to add gochujang

  • and let's use, look at that like huge, hot pepper paste, gochujang.

  • So let's lower the heat

  • because I don't want to burn gochujang.

  • Just exactly one cup (236.588 ml).

  • And then, we need honey.

  • [ ¼ cup (59.14706 ml) ]

  • And keep stirring over low heat.

  • What makes this very special is that I'm using expensive pine nuts,

  • but you can use even peanuts or walnuts

  • or you can skip it.

  • But,

  • this one, when you chew this, it's really tasty

  • I use half cup (118.294 ml) pine nuts.

  • So pine nuts and beef all well mixed together

  • and beautiful looking.

  • I'm going to turn off the heat.

  • and two teaspoons (9.85784 ml) sesame oil I'm using.

  • It's done.

  • Mm~ mmm~

  • (tongue pops)

  • (sniffs)

  • (tongue pops)

  • Ahh!

  • Spicy. (laughs)

  • Delicious.

  • Mm

  • [ Gift idea? : ) ]

  • This is roasted gim, seaweed paper.

  • Just a little rice here.

  • And.

  • This beef.

  • And.

  • Not too much, it's going to be salty otherwise.

  • Like this.

  • At least one beef piece is inside each gimbap.

  • It's a gimbap.

  • 'Kim' and 'bap', rice.

  • And this is sesame seeds, with sesame seeds.

  • Time to eat~

  • This is my simple meal today.

  • Baek kimchi, white kimchi,

  • because this is a little spicy, so it goes with baek kimchi.

  • This is my lunch, lemme taste!

  • Mmm

  • Really delicious.

  • Sweet, soft, creamy, this yakgochujang.

  • All together, this is melting in my mouth.

  • Today, we made yakgochujang.

  • Enjoy my recipe.

  • See you next time!

  • Bye~

(intro music)

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B1 中級

炒五常(Yakgochujang:약고추장)。 (Fried Gochujang (Yakgochujang: 약고추장))

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    林宜悉 發佈於 2021 年 01 月 14 日
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