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(rapid knife chopping)
(cheerful instrumental music)
- Hello everybody!
Look at me.
I'm wearing very special shirt today.
There is only one in the world.
Very, very precious to me.
Last year when I did my book launch party,
I took this white shirt, that is totally white shirt
because my readers are supposed to come.
My readers and viewers and they want my autograph usually
but this time, I wanted their autograph.
After I signed their book, they signed this shirt.
This is many people's autographs.
Precious autographs that I'm wearing.
This shirt is full of good wishes.
I save this shirt for one year because I knew today,
we are going to make Korean bibimbap.
Bibimbap is mixed rice with vegetables
and meat and spicy sauce.
This is delicious, nutritious, perfect one bowl meal.
We are going to prepare several vegetables
to make very colorful and tasty.
Each ingredient is all respected, all nice.
Also cooked a different way and just
all they have their own unique tastes and flavors
cooking time's different also.
Cooking style is different but eventually,
when we eat it, we just mixed it.
The reason I'm wearing this special shirt
is that this is like all different,
my readers, you guys are from all around the world.
You have your own culture.
I have my own culture, Korean culture,
so this is like a bibimbap.
Bibimbap is all different ingredients
and then they just met together,
we make our own community, world,
and all we are happy.
We are supposed to be happy, helping each other.
So this is bibimbap kind of philosophy.
I'm a philosopher?
(laughter)
Did I go too far?
Actually, I studied philosophy at university.
Let's make delicious bibimbap!
Delicious, nutritious, and all the harmony, balanced.
(laughter)
(plastic wrapper crunching)
These are soybean sprouts, kongnamul.
This is one of the most essential ingredients
to make bibimbap.
(water running on faucet)
(water dripping into sink)
Pick out any deadbean here.
Deadbean.
(water running on faucet)
I'm going to use this here.
I will add four cups water.
This is 12 ounce soybean sprouts and add some salt.
And boil.
(silver pot clanking)
Soybean sprouts, very essential
and then second essential is spinach side dish.
You know spinach side dish?
Sigeumchi-namul.
A few weeks ago I uploaded the video.
You guys know how to do it.
If you don't know, check out the video.
This is half a pound spinach
I blanched this and washed in the cold water,
squeezed out, and then I'm going to season this.
Little garlic, sesame oil.
Sigeumchi-namul for bibimbap is a little different
because I don't want to use soy sauce here to make it brown
so instead of that, I will use salt.
These are toasted sesame seeds.
Very crispy.
(water running on faucet)
To keep the flavor, I like to cover this spinach.
We need something like red color,
really pretty red color
We usually use carrot or these days,
red bell pepper is very stunning looking,
pretty when you cook this.
You can use either one or use both.
(knife chopping)
Make it stable then slice thinly.
(knife chopping)
We are going to make thin matchsticks.
(knife chopping)
Sprinkle with a pinch of salt. Sooner or later,
it'll be sweating and then we are going to stir fry.
I'm going to show you also red bell pepper.
(lighthearted jazz music)
So this one, leftover, for the fried rice.
You can use this.
(lighthearted jazz music)
If you are really, really busy,
you know, no time to prepare other ingredients,
just this three color and also later,
egg, sunny side egg and then
you can make a nice, delicious bibimbap.
This is soybean sprouts.
20 minutes I boiled over medium-high heat.
Kongnamul, when you boil this kongnamul,
never just check, in five minutes later,
"oh, it is cooked or not?"
Because once we open this,
we say it's " fishy" ( bee-reen-nae) it smells not good.
That's why 20 minutes over medium-high heat cook.
(silverware tapping against metal)
Just leave a little here.
This smells really good.
Then zucchini.
Zucchinii, when it's cooked, really tasty
and also especially, when you mix with rice
it's juicy and sweet.
(knife chopping)
Wow, one zucchini make really lots of matchsticks!
A lot! also sprinkle with salt.
(vegetables mixing in bowl)
Next, cucumber.
Cucumber is also very crispy.
I'm going to use just a little bit.
Slightly I'm going to cook also.
It's really tasty.
Cucumber flavor and plus crispy texture are really good.
(knife chopping)
salt.
(vegetables swishing around bowl)
I'll just chop up this green onion.
(knife chopping)
(water running on faucet)
Next I'm going to prepare my beef.
Usually, Korean bibimbap,
on top, raw beef is.
just when you serve this,
raw beef is very important.
It will really enhance beauty and also taste,
and also nutrient.
When you serve this in a bibimbap bowl,
hot rice and on top, some all vegetables,
and raw beef, seasoned raw beef.
When you mix this, it's a little bit cooking
and perfect when you eat this,
The texture is very, very good.
I'll just use just a little bit amount.
This is filet mignon part.
You have to ask your butcher.
" oh, I'm going to use beef tartare."
"We are going to eat raw beef."
+Which one is the most fresh?"
Thin matchsticks like this.
(knife chopping)
Lots of garlic and soy sauce.
This is honey.
Lots of sesame oil.
(silverware tapping against dish)
This is going to be sweet and garlicky, lots of garlic.
(silverware tapping against dish)
Sesame seeds.
Cover this.
Let's keep in the refrigerator
until we use this.
Now I'll make rice.
This is large platter.
We are going to cook each ingredient
and make a colorful, beautiful display.
Already I made spinach side dish and soy bean sprouts.
We gotta season this soybean sprouts.
Some salt.
And garlic.
Sesame oil.
And mix.
(food mixing in bowl)
Usually chopped green onion,
I add when I make kongnamul muchim but
for this bibimbap, I don't do this
I like to make it kind of yellow color stand out.
This guy's number two.
Soybean sprouts, spinach is already cooked and seasoned.
These guys are done.
So I'm going to set aside and I'll show you
next important ingredient.
You know that this one is gosari.
Gosari is a korean fernbrake.
And cut.
Next ingredient.
This is doraji.
Doraji is a dried sliced bellflower root.
Have you ever heard about bellflower root?
This is white.
It looks like ginseng kind of root but
this product is already dried. Split and dried.
They look like this.
Smells like herb, ginseng smell.
It look like that and I, overnight,
soaked and changed some water. It looks like this.
It's a huge difference.
Just this one is very easy.
You can soak in water.
You don't have to boil.
This, kind of its taste is a little bitter
so what I'm doing is that I will pour out water
and then, I just rub with salt
and then rinse it cold water.
That's the way that we handle this
dried bellflower root, doraji.
Here, let's add some salt.
Rubbing with salt, bitterness comes out from
bellflower roots and also it makes it little softer.
(water running on faucet)
(water swishing)
I will add this here.
This amount.
If this is too thick, you need to split this.
Like this.
Tear easily.
These colorful vegetables,
we are going to cook from now.
Carrot, water comes out, now it's juicy.
Red bell pepper, zucchini.
Zucchini is also sweating.
Cucumber's also sweating.
We are going to slightly cook.
I will use my burner because easily you guys can see.
(fire igniting)
When you make real traditional bibimbap,
all ingredients are cooked.
We always a little slightly cook.
Squeeze out excess water and add this.
(food sizzling on pan)
Quickly sautee, beautiful!
Make it a little tender.
With wet towel, I just cleaned up quickly.
Add some cooking oil.
Next, cucumber.
Cucumber has lots of water.
I like to squeeze out a little bit.
Then add.
(food sizzling on pan)
You can add some garlic.
(food sizzling on pan)
Little sesame oil.
(food sizzling on pan)
(water running on faucet)
Then red bell pepper.
You can add some salt.
(food sizzling on pan)
Put this in here.
With wet towel, clean.
Each time I sautee ingredients
I like to clean up
because I don't want to see all mixed color.
Individual ingredient, its taste is different.
This is zucchini.
Zucchini, also lots of water was drawn out.
Squeeze out.
(food sizzling on pan)
And garlic.
(food sizzling on pan)
And sesame oil.
(food sizzling on pan)
You can add some green onion,
chopped green onion.
(food sizzling on pan)
Turn off.
I will put it here.
(food sizzling on pan)
(water running on faucet)
The leftover two ingredients are
bellflower root, doraji namul,
and gosari namul, fernbrake.
That's all! Now how many?
One, two, three, four, five, six, seven, eight.
When you learn how to make bibimbap,
you are supposed to learn Korean side dishes, how many.
Eight side dishes you can learn at the same time.
Isn't it cool?
(food sizzling on pan)
This bellflower root is a little bitter.
I told you, taste is a little bitter.
Bitter taste stimulates your appetite.
So sometime like a spring time,
you are a little getting tired of Korean winter kimchi.
Some Korean spring vegetables are just growing.
The taste is a little bitter,
"oh, wow, this is new."
{New season starts!"
I love that when I make bibimbap,
real kind, traditional way bibimbap,
I always include this bellflower root but
as I told you, number one, two, three,
if you are too busy, with just soybean sprout, spinach,
red bell pepper and also carrot.
Nice, colorful, beautiful bibimbap.
Let's add some garlic.
And sesame oil too.
(food sizzling on pan)
I really wish that you guys can smell this.
My house is, can you imagine?
You can imagine easily.
Smells so good.
With wet towel.
(wet towel sizzling on pan)
This is well soaked, very, very tender.
(food sizzling on pan)
Gosari also, I will add garlic
in gosari, I always use soy sauce,
just like bulgogi
(food sizzling on pan)
Sugar or honey.
I will add some sugar here.
(food sizzling on pan)
I'm going to make two different ways.
Just normal bibimbap using this shallow bowl
and dolsot bibimbap.
This is earthenware bowl.
Sometime dolsot is stone bowl or earthenware bowl,
they serve in here.
A few drops of sesame oil here, and rice.
Look at this colorful bibimbap!
We have to add yukhoe, seasoned raw beef.
Yukhoe here and also one egg, that's it.
This one, let's make this one also same.
my yukhoe.
egg yolk.
Put this on your stove and turn on.
A few minutes later, you will see,
like some ticking sound.
(food sizzling in bowl)
Can you hear that?
On the bottom, a little layer of sesame oil,
so rice is cooking.
We need to wait a few more minutes.
Meanwhile, for my regular bibimbap,
I'm going to add some sunny side up.
(egg sizzling on pan)
(food sizzling in bowl)
Serve with gochujang, hot pepper paste.
Sesame oil.
(food sizzling)
I'll bring my soup and chopped green onion.
Let me taste!
Oh my, so colorful!
Look at this, beautiful!
Leftover vegetables and meat,
I can make maybe three, four servings more.
(food sizzling)
Mmm, so this beef is going to be cooked
while you are mixing.
My God!
Bottom part has a little nurungji, it's burnt.
You see, look at that.
wow, tasty looking.
(food mixing in bowl)
Mmm.
Some of you guys are mouthwatering.
I really wish I could share this with you guys
and all ingredients are individually cooked, as you saw
and the taste, when you chew this,
I can feel the texture, different texture,
and different flavor.
This is just melting in my mouth.
I like to have some soup too.
Bellflower root is a little crispy.
Every bites of bibimbap is a little bit different.
Today, we made bibimbap!
Bibimbap and dolsot bibimbap.
Enjoy my recipe, see you next time!
Bye!
(cheerful instrumental music)
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Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)

15 分類 收藏
林宜悉 發佈於 2020 年 3 月 25 日
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