Hi everybody!

大家好！

How are you doing?

你好嗎？

Today I'm going to show you how to make Aehobak-saeu-bokkeum.

今天我要告訴你如何做Aehobak-saeu-bokkeum。

Aehobak is zucchini

Aehobak是意大利翠玉瓜

Zucchini, saeu is shrimp.

西葫蘆，saeu是蝦。

In English: Sautéed Zucchini and Shrimp.

炒意大利翠玉瓜和蝦。

Probably you saw in my previous video

可能你在我以前的視頻中看到過

I just ate with some sidedishes.

我只吃了一些伴菜。

and shrimp and zucchini.

蝦和意大利翠玉瓜。

Some of you guys already asked me:

有一些人已經問過我了：

"Oh, I know all of your recipes!"

“哦，我知道你所有的食譜！”

"But this is the first time I see this!" (laughs)

“但這是我第一次看到這個！” （笑）

And then you guys contacted me: "Please, , I want to learn how to make it."

然後你們聯繫我：“請，我想學習如何製作它。”

So probably you will be so surprised at how easy it is.

所以可能你會對它的容易程度感到驚訝。

These days zucchini is really really everywhere.

現在翠玉瓜真的到處都是。

You can find this in any grocery store, even at a farmers' market.

你可以在任何雜貨店，甚至在農貿市場找到這個。

So I got this, one pound exactly I measured.

所以我買了一磅的瓜。

I will make delicious sautéed zucchini and shrimp.

我會做美味的翠玉瓜炒蝦。

Shrimp is in the refridgerator.

蝦在冰箱裡。

Mr. Shrimp, these guys are coming next.

蝦先生，這些傢伙是下一個出場。

Just before cooking, I'm going to bring them.

在烹飪之前

Now let's take care of zucchini first.

現在先來處理瓜。

I just already prewashed and dried. And cut off the stems.

我已經預洗並抹乾了。切斷莖。

And then I like to cut this into half.

然後我喜歡把它切成一半。

Lengthwise.

縱向。

You can cut it any way.

你可以用任何方式切它。

You can slice disc style, too, but I usually use this way.

你也可以切片　的風格，但我通常使用這種方式。

And diagonally.

對角線。

It doesn't have to be really thin, so a little thick, a quarter inch thick.

它不一定要薄，有點厚，厚達四分之一英寸。

So this looks like a lot.

所以這看起來很多。

But actually, after stir frying it's really shrunk.

但實際上，炒菜後它真的縮水了。

Gorgeous color, isn't it?

艷麗的顏色，不是嗎？

I'm going to add half teaspoon salt.

我要加半茶匙鹽。

And just mix.

拌勻。

Like this.

喜歡這個。

Sooner or later it's going to sweat.

遲早會出汗。

Set aside just 10 minutes.

擱置只需10分鐘。

Next, let's crush garlic and slice onion.

接下來，我們切大蒜和洋蔥片。

Two large garlic cloves.

兩個大蒜瓣。

Around 3 ounces onion.

大約3盎司洋蔥。

Let's see if this is one cup...

讓我們看看這是一杯...

Just a little less than one cup.

只是不到一杯。

When you slice this.

當你切片時。

Shrimp!

蝦！

I chose tiger shrimp, black tiger shrimp that's my favorite shrimp.

我選擇了老虎蝦，黑虎蝦，這是我最喜歡的蝦。

Because very sweet, and very plump and chewy.

因為非常甜，非常豐滿和耐嚼。

And this is large size.

這是大尺寸。

And 8. Each one is one ounce. No heads.

8隻.每一個是一盎司。沒有頭的。

But shells. I need to take care of these guys

但是殼。我需要除瞉

So...

所以...

Shell this shrimp this way.

這種方式將這種蝦殼。

But let's leave this tail.

但讓我們留下這條尾巴。

Not easy to shell. That means this shrimp is very very fresh.

不容易啊，這意味著這種蝦非常新鮮。

I use really large tiger shrimp. But you guys can use small shrimp also.

我使用真的很大的老虎蝦。但你們也可以使用小蝦。

So now this is cleaned.

現在這是清理。

But we need to remove the intestines inside.

但我們需要去除裡面的腸子。

The back of shrimp...

蝦的背面...

Probably you guys know.

可能你們知道。

All the way...

一路...

Like this.

像這樣

And open.

打開。

You see?

你看？

Just some black things.

只是一些黑色的東西。

Remove.

去掉。

And put here.

並放在這裡。

And this too.

這也是。

Let's see?

讓我們來看看？

It's clean.

它很乾淨。

Nice.

很乾淨。

Very clean.

但他們必須通過我的審查。

But they have to pass my exam.

好吧，讓我們快點洗。

Ok let's wash just quickly.

我差點忘了告訴你！ （笑）

I almost forgot to tell you! (laughs)

今天我用：蝦醬！

Today I'm using: shrimp sauce!

這在韓語中稱為saeujeot。

This is called in Korean: saeujeot.

發酵的鹹蝦。

Fermented salted shrimp.

真的很小的蝦。

Really tiny shrimp.

讓我們加熱鍋。

So let's heat up the pan.

中高熱量。

Medium-high heat.

等到這個鍋子很熱。

Wait until this pan is hot.

你可以感受到熱度。

You can feel the heat.

我們需要植物油。

And we need vegetable oil.

植物油，菜籽油，玉米油，任何東西。

Vegetable oil, canola oil, corn oil, anything.

還有一湯匙。

And one tablespoon .

大蒜。

Garlic.

很多水出來了，看？

(sizzling pan)

我沒有使用這些水，我只是把它們拿出來。

Lot of water comes out, see?

你不必真的擠出來。

I'm not using all this water, I'll just take these out.

（大聲嘶嘶作響）

You don't have to really squeeze them out.

洋蔥。

(louder sizzling)

然後蝦。

Onion.

像這樣並排的蝦。

And then shrimp.

然後，我會等待，讓它做飯大約1分鐘。

Shrimp side by side like this.

你已經看到蝦的底部變成了粉紅色。

And then I will just wait and let it cook around 1 minute.

現在反一下。

You see already the bottom of the shrimp turned pink.

我會添加一湯匙saeujeot。

And now turn.

像這樣的小蝦和果汁。

I will add saeujeot one tablespoon.

這是非常鹹的。

Tiny shrimp and juice, like this.

你只是擠這種汁。

It's very salty.

而這個東西，我會剁碎它。

You just squeeze this juice.

並攪拌。

And this stuff, I will just mince it.

如果你沒有蝦醬，用魚醬。

And stir.

同時我也喜歡這樣不停地攪動。

If you don't have shrimp sauce, use fish sauce.

幾乎所有的熟食！

Meanwhile I like to also keep stirring like this.

尼斯。

Almost all cooked!

蝦已煮熟。

Nice.

我需要繼續攪拌才能煮西葫蘆。

Shrimp is already cooked.

這是中等熱量。

I need to keep stirring to cook my zucchini.

切。

This is medium heat.

然後關閉。

Cut.

最後一次接觸，你知道它是什麼嗎？

And then turn off.

大家一起！ （笑）

Last touch, you know what it is?

芝麻油！

Everybody together! (laughs)

芝麻油約2茶匙。

Sesame oil!

太好吃了！美麗，多彩！

Sesame oil, about 2 teaspoons.

洋蔥是半透明的。

So delicious! And beautiful, colorful!

西葫蘆是半透明的。

Onion is translucent.

尼斯。如果我繼續做飯，它會變得糊狀。

And zucchini is half translucent.

而且蝦也很好看！

Nice. If I keep cooking it's going to be mushy.

我帶了一個大碗。

And also out shrimp is well well nice good looking!

你可以猜到我要做什麼？

I brought a large bowl.

我怎麼吃？

You can guess what I'm going to do?

這是我的湯。

How I eat?

從昨天晚上剩下的這是我的泡菜湯。

This is my soup.

我只是溫暖了我的米飯。

It's leftover from last night, this is my kimchi soup.

是嗎？

I just warmed my rice.

這是我的午餐。

Yeah?

我太激動了。

This is my lunch.

一旦我做了這個hobak-saeu-bokkeum，這個炒西葫蘆和蝦

I'm so excited.

我喜歡和我的米飯混合。

Once I made this hobak-saeu-bokkeum, this sautéed zucchini and shrimp

所以這個米飯有點幹，我喜歡加一點湯。

I like to mix something with my rice.

所以我很容易混合。

So this rice is kind of dry, I like to add my soup, a little bit.

只是一點點...

So that easily I can mix.

Kongnamul-muchim。

Just a little bit...

和gosari-namul。

Kongnamul-muchim.

蕨菜。

And gosari-namul.

這個gochujang，只是一點點，這個數額。

Fernbrake.

和芝麻油。

This gochujang, just a little, this amount.

並混合。

And sesame oil.

嗯！

And mix.

嗯！ （笑）

Mmm!

如果你不做拌飯，就像用米飯配菜一樣。

Mmm! (laughs)

剩飯剩飯放在冰箱裡，最多3或4天。

If you don't make bibimbap, just as a side dish enjoy with rice.

我喜歡品嚐蝦！

And leftovers, keep in the refrigerator, up to 3 or 4 days.

（笑）你們中的一些人：“哦，媽咪不吃蝦！” （笑）

I like to taste shrimp!

（嘎吱嘎吱）嗯！嗯！

(laughs) Some of you guys: "Oh, Maangchi didn't eat shrimp!" (laughs)

今天我們製作了Aehobak-saeu-bokkeum

(crunching) Mmm! Mm!

炒西葫蘆和蝦

Today we made Aehobak-saeu-bokkeum

享受我的食譜，下次見！

Sautéed zucchini and shrimp

再見！

Enjoy my recipe, see you next time!

Bye!