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  • (upbeat music)

  • - Hi everybody.

  • What are you doing today?

  • It's Saturday here.

  • Usually, I make rice with my rice cooker

  • but Saturday morning, relaxing,

  • and I make some brunch, and I decide to

  • make some rice, a small amount

  • with my pot.

  • And also, I make a soup.

  • Beef radish soup.

  • So I wanna make something fresh, salad-like.

  • Why don't we make Sangchu-geotjeori?

  • Sangchu is lettuce.

  • We make it geotjeori style.

  • Geotjeori is something like a Korean salad

  • mixed with Korean seasoning, hot pepper flakes,

  • soy sauce, garlic.

  • This is a ½ pound lettuce.

  • Actually it's around 10 oz, but after removing

  • this core, probably it'll be ½ pound.

  • So this is cold water, and

  • split this lettuce like this.

  • (water running)

  • And then wash it this way.

  • This lettuce is very clean, but sometimes

  • I see the dirt between the leaves.

  • We have to really clean nicely.

  • And then do one more time like this.

  • This bowl I'm going to use to mix.

  • And then let's just drain the water like that.

  • I'm going to just shaking.

  • Shaking like this, to remove excess water.

  • Shake, shake!

  • There you go.

  • This bowl we are going to mix all seasoning.

  • Super easy, you'll be surprised how fast it is.

  • Be sure to make this just before serving.

  • All families are just ready to eat.

  • All soup is done, rice is done,

  • or more side dishes done.

  • And then this is just before serving,

  • you should mix this.

  • Otherwise, the water come out.

  • Let's start with garlic, two garlic cloves.

  • Probably you guys are smashing garlic

  • just like me.

  • Are you? (laughs)

  • Garlic.

  • And green onion, chopped green onion.

  • And then this onion.

  • Onion, around ¼ cup amount, sliced thinly.

  • Just split this.

  • And then let's season.

  • Soy sauce, two tablespoons.

  • It's a dark soy sauce.

  • One, two tablespoons.

  • Little bit fish make it taste like

  • a little kimchi.

  • So one teaspoon fish sauce.

  • If you like to make a vegetarian version,

  • don't use the fish sauce.

  • Use just a little more soy sauce.

  • And then, we need some little sweet,

  • so one teaspoon sugar.

  • And then I'm going to use vinegar.

  • It's one tablespoon.

  • And then hot pepper flakes.

  • How much hot pepper flakes?

  • It depends on your choice.

  • I'm going to use two tablespoons,

  • but you can use one tablespoon,

  • or you don't have to use.

  • One, two.

  • So all delicious stuff is in here,

  • and then I'm going to add sesame oil, one tablespoon.

  • Mix.

  • We used some sugar here, so until sugar is well melted

  • you can mix this.

  • Okay, done.

  • Next, lettuce.

  • So I'm using green lettuce today.

  • You can use red leaf lettuce or Romaine,

  • any type of lettuce, you can use.

  • Or even the arugula you can use.

  • Or bok choy, you know, fresh bok choy you can eat it.

  • Any green vegetables you can use this.

  • But today, we make only sangchu-geotjeori.

  • It's a lettuce, lettuce geotjeori.

  • Some of lettuce like you got this,

  • and bite size pieces, so let's tear like this.

  • And here, one, two, three, four leaves

  • and just cut in half like that.

  • (lettuce ripping)

  • You could use a knife, cut into bite-size pieces

  • but I like this geotjeori style,

  • sangchu-geotjeori, especially, I like

  • the irregular kind of size.

  • Make it look really more tasty.

  • And then mix.

  • You can use your bare hand, or you can use

  • this disposable plastic glove.

  • It's for cooking, Korean grocery store you can

  • buy this one easily.

  • So usually, I just use my bare hand,

  • but today I feel like using this.

  • Why not?

  • Okay, like this, and mix.

  • Smells really good.

  • Sesame oil smell, and this mixture of sweet, sour

  • and garlicky sesame oil, this is a very familiar,

  • whenever I just smell this, my mouth waters.

  • Beautiful.

  • Okay, and then, this is sesame seeds.

  • Toasted sesame seeds, very crispy crunchy.

  • Let's use all the leftover.

  • See, huge platter.

  • This is sangchu-geotjeori, this is already look generous

  • and festive mood.

  • And then, see? (laughs)

  • And then I'm going to sprinkle more sesame seeds.

  • Oh my.

  • So this is the spinach.

  • I want more green stuff, so spinach side dish.

  • Sigeumchi-namul, I made this.

  • My rice is done, made with rice and barley

  • and black beans.

  • So this is my brunch.

  • Rice, soup, and sangchu-geotjeori.

  • I don't need kimchi today, because it

  • tastes like kimchi, and fresh kimchi.

  • And, spinach side dish.

  • So let me taste.

  • First I want some soup.

  • Ah, delicious, savory.

  • I used the brisket and radish, Korean radish.

  • And then first, I like to have some hot, warm rice.

  • Mmm.

  • (crunching)

  • Mmm.

  • So tasty, and crunchy, crispy,

  • and also sweet, sour, spicy and a little bit

  • like a fish sauce flavor.

  • It makes me not miss my kimchi,

  • because it tastes like kimchi.

  • Today we made really simple and delicious side dish.

  • And cheap!

  • Ingredients are so cheap.

  • Why not making this?

  • Make this sangchu-geotjeori, and enjoy my recipe.

  • See you next time!

  • Bye!

(upbeat music)

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B2 中高級

韓式生菜沙拉(相州道地裡: 상추겉절이) (Korean Lettuce Salad (Sangchu-geotjeori: 상추겉절이))

  • 5 0
    林宜悉 發佈於 2021 年 01 月 14 日
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