(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

I like to clean up

就可以做出顏色鮮豔的韓式拌飯

because I don't want to see all mixed color.

現在我們加進一些大蒜

Individual ingredient, its taste is different.

和麻油

This is zucchini.

我多希望你們可以聞到這味道

Zucchini, also lots of water was drawn out.

我家裡的味道 你可以想像嗎？

Squeeze out.

應該可以

(food sizzling on pan)

好香

And garlic.

紙巾

(food sizzling on pan)

泡了很久 很軟

And sesame oil.

蕨菜裡我也會加蒜末

(food sizzling on pan)

絕菜的話我每次都會用醬油來調味

You can add some green onion,

就像烤肉

chopped green onion.

砂糖或蜂蜜

(food sizzling on pan)

我這裡會加點沙糖

Turn off.

我會做兩味

I will put it here.