to our kitchen, bingsu machine.

到我們的廚房，平素的機器。

I'm super excited to share this with you.

我超級興奮地與你分享這個。

We just got it a few days ago.

我們幾天前剛剛得到它。

Seals are still on, and I'm excited to peel this here.

封口仍在進行，我很興奮地在這裡剝開這個。

This bingsu machine just like rice-cake machine.

這臺冰糖葫蘆機就像米餅機一樣。

It's from Korea.

這是從韓國來的。

And the best thing about here

而這裡最好的東西是

is that we don't have to use our frozen,

是，我們不必使用我們的冷凍。

like, a block of ice to shave it.

比如，用一塊冰來刮。

I would love to show you.

我很願意給你看。

So, I'm just pouring water.

所以，我只是在倒水。

And just gonna start it.

而只是要開始了。

Herrine Ro: Do you want to talk about the converter?

赫林-羅。你想談談轉換器的問題嗎？

Eunjo: Just because we have two machines

恩祖。只是因為我們有兩臺機器

from Korea that are not meant for here,

來自韓國，不適合在這裡使用。

we have to use this giant converter to use it every time

我們必須使用這個巨大的轉換器來使用它的每一次

for ice-shaving machine or rice-cake extruder.

用於刨冰機或米餅擠壓機。

So, what it's doing is

是以，它所做的是

water is slowly dripping into a little panel,

水正慢慢滴入一個小板塊。

and this modem is rolling, touching the water,

而這個調制解調器正在滾動，觸及水面。

freezing, and then just shaving right in there.

凍結，然後就在那裡刮鬍子。

And you see how powdery that is, that it's so cold.

你看那是多麼的粉，那是多麼的冷。

It goes into negative 50, where it becomes still powdery.

它進入負50，在那裡它變得仍然是粉狀的。

And it gives me a freedom to change the flavor

它讓我有了改變口味的自由

of anything shaved underneath.

的任何東西下面剃光。

Herrine: How did you find the machine?

赫林：你是怎麼找到這臺機器的？

Eunjo: I Googled. [laughs]

恩祖。我搜了一下。[笑]

I Googled, and then we also visited

我通過谷歌搜索，然後我們還訪問了

different locations in Chinatown

中國城的不同地點

and found one location that was certified

並發現有一個地方是經過認證的

to ship this too.

把這個也運走。

So we talked to them. They're Korean,

所以我們和他們交談。他們是韓國人。

so they were very excited to work with us too.

所以他們對與我們合作也非常興奮。

So they came two days ago to install them.

所以他們兩天前就來安裝了。

And for what it's worth,

而對於它的價值。

this was about $6,000.

這大約是6,000美元。

Herrine: OK. Wow, I didn't know that.

赫林。好的。哇，我不知道。

OK, great.

好的，太好了。

So, what's next?

那麼，下一步是什麼？

Eunjo: So, rice-cake machine was one of the hardest thing

恩祖。所以，米糕機是最難的事情之一。

we could source it,

我們可以找到它。

just because it was directly from Korea

就因為它是直接來自韓國

and how big and heavy it was.

以及它有多大和多重。

From here, I will show you how to make the rice cakes.

從這裡開始，我將告訴你如何製作年糕。

Go for it? Herrine: Uh-huh.

去吧？赫林。嗯，嗯。

Eunjo: OK.

恩祖。好的。

Herrine: What does the rice-cake extruder do?

赫林。米餅擠壓機是做什麼的？

Eunjo: Basically it just binds it

恩祖。基本上它只是綁定了它

and then extrudes it.

然後將其擠出。

First one always a little rougher,

第一個總是有點粗糙。

just because it's the force that's coming in,

只是因為它是進來的力量。

and I will do this about two more times.

而我將再做兩次。

[extruder squeaking]

[擠壓機吱吱作響]

They make funny noises.

他們會發出有趣的聲音。

Herrine: So, what kind of consistency

赫林。那麼，什麼樣的一致性

are you looking for?

你在尋找什麼？

Eunjo: For right now, just a smoother, bouncier texture.

恩祖。就目前而言，只是一個更平滑、更豐滿的質地。

So, from next one, I'm going to start shaping them.

所以，從下一個開始，我就要開始塑造它們了。

These are the classic, the disk we like to do.

這些是經典的，是我們喜歡做的盤。

The great thing about having your own rice-cake extruder

擁有自己的米餅擠壓機的好處是

is that you can do any different size

是，你可以做任何不同的大小

or any different shape that you can do.

或任何你能做的不同形狀。

Herrine: How is the taste different?

赫林：味道有什麼不同？

Eunjo: Taste, flavor is same.

恩祖。味道，味道是一樣的。

It's because it's rice.

這是因為它是大米。

The biggest difference is the texture

最大的區別是質地

and ability to do your own.

和能力做自己的。

Oh! Also the fresher rice cake

哦！還有更新鮮的年糕

is a lot more softer than the store-bought.

是比商店裡買的要柔軟得多。

So texture is soft, but chewy.

所以質地柔軟，但有嚼勁。

Herrine: Great. Where are you taking us next?

赫林。很好。你接下來要帶我們去哪裡？

Eunjo: So, we are in front of our Ssäm Bar storage room

恩祖。所以，我們是在我們的Ssäm酒吧儲藏室前

where our kimchi fridge is located.

我們的泡菜冰箱就在這裡。

All the Korean restaurant, it's the heart and the soul.

所有的韓國餐廳，它是心臟和靈魂。

[drumroll]

[鼓聲]

And here's our baby.

這就是我們的寶貝。

Herrine: So, how many different kinds

赫林。那麼，有多少種不同的

of kimchi do you have here?

你這裡有什麼泡菜嗎？

Eunjo: Here we have the red kimchi

恩祖：我們這裡有紅色的泡菜

that's been aging for about two years.

這已經是兩年前的事了。

It's going to be on the lowest temperature

它將在最低溫度下進行

to go lowest fermentation.

要進行最低限度的發酵。

Very nicely crisp.

非常好的清脆聲音。

We just made white kimchi.

我們剛剛做了白泡菜。

Vegetarian.

素食者。

I like to not age it too long

我喜歡不要讓它老化太長時間

because there's a lot of fresh fruit, Asian pear juice,

因為有很多新鮮水果，亞洲梨汁。

there's a little apple in there as well.

裡面還有一個小蘋果。

And use it as an appetizer or as a side.

並將其作為開胃菜或作為配菜。

As you can see, they're into their own little cubicle.

正如你所看到的，他們進入了自己的小隔間。

The reason for that is you can control the temperature.

其原因是你可以控制溫度。

Regular refrigerator, you go in and out so much

普通冰箱，你進進出出這麼多

where the temperature drops and it fluctuates a lot,

溫度下降且波動很大的地方。

where kimchi fridge, there's three types:

在泡菜冰箱裡，有三種類型。

high, medium, and low.

高、中、低。

When it's low, it can get the low fermentation.

當它低的時候，它可以得到低的發酵。

So the temperature drops to about, like,

是以，溫度下降到約，如。

negative 1 to 0 Celsius.

負1至0攝氏度。

When it's high, equals up to about 1 to 2,

當它很高時，等於達到了大約1到2。

where it ferments slower than a regular refrigerator.

在那裡，它的發酵速度比普通冰箱慢。

Herrine: Do you have one of these at home too?

赫林。你家裡也有一個這樣的東西嗎？

Eunjo: I wish.

恩祖。我希望如此。

My mother has two, but I don't have anything.

我母親有兩個，但我什麼都沒有。

I live in a tiny, tiny apartment in New York City.

我住在紐約市的一個很小很小的公寓裡。

All right. I go? Herrine: Yeah.

好的。我去嗎？赫林。是的。

Eunjo: All right.

恩祖。好的。

Feel a little weird 'cause

感覺有點奇怪，因為

Chef Daniel had all these fancy knives,

廚師丹尼爾有所有這些花哨的刀子。

and here I am showing you a knife from H Mart

在這裡，我向你展示了一把來自H Mart的刀。

that I picked up for $15,

我花15美元買的。

but this has a built-in garlic smasher.

但這有一個內置的大蒜粉碎機。

I think it's very, very cool.

我認為這是非常，非常酷的。

They say for the garlic to really have their flavor,

他們說，為了讓大蒜真正擁有自己的味道。

you have to pound it so the oil comes out.

你必須捶打它，這樣油才會流出來。

And that's the reason for the mortar and pestle.

這就是使用研缽和杵的原因。

And that's the same reason, for small kitchen,

這也是同樣的原因，對於小廚房。

if you don't have a mortar and pestle,

如果你沒有研缽和研杵。

[pounding knife]

[搗蛋的刀]

garlic, right into it.

大蒜，直接進入。

These are the two most-used knives

這是最常用的兩把刀

that I use in the kitchen.

我在廚房裡使用的。

This one is a Masamoto.

這個人是正本。

They're sturdier, so I use it for chopping up

它們更結實，所以我用它來切菜。

hearty vegetables or even the proteins.

豐盛的蔬菜，甚至是蛋白質。

And this one is a Misono chef's knife.

而這把是Misono的廚師刀。

I use it a lot for actually breaking down fish,

我經常用它來實際分解魚。

just because how delicate and thin they are.

只是因為它們是多麼精緻和薄。

But I use it so much it ate all the blade

但我經常使用它，所以它吃了所有的刀片

and now it's thinner.

而現在它更薄了。

Herrine: Do you have a brand preference

赫林。你有什麼品牌偏好嗎？

when it comes to knives, generally?

當涉及到刀子時，一般來說？

Eunjo: I actually, many chefs have, like,

恩祖。我其實，很多廚師都有，比如。

this collection of fancy knives.

這一系列的花式刀具。

I'm not big into, like, brand

我不太喜歡，比如，品牌

or, like, other type.

或者，像其他類型。

For me, it's about accessibility.

對我來說，這是關於可及性。

At Ssäm Bar we use a lot of garlic.

在Ssäm酒吧，我們使用了大量的大蒜。

I do like to get a whole garlic and peel it myself,

我確實喜歡買一整個大蒜並自己剝皮。

because I do really believe that fresh-peeled garlic

因為我真的相信，新鮮剝開的大蒜

and regularly peeled garlic you purchase

和你購買的定期去皮的大蒜

has that distinct flavor difference.

有那種明顯的味道差異。

Easiest way to peel garlic

剝大蒜的最簡單方法

is not getting the freshest garlic.

是沒有得到最新鮮的大蒜。

Garlics are harvested in between June to August.

大蒜在6月至8月間收穫。

And if you eat them right away,

而且如果你馬上吃了它們。

they're very, very bitter and very spicy.

它們非常、非常苦，而且非常辛辣。

So what I learned is that they actually let it dry.

所以我瞭解到的是，他們實際上是讓它乾燥。

So the longer they are drier,

是以，時間越長他們就越乾燥。

you can actually see they're peeling super easy.

實際上，你可以看到它們的剝落是非常容易的。

There's two ways to do it.

有兩種方法可以做到這一點。

First way is using a bowl the traditional way.

第一種方式是用傳統的方式用碗。

So I'm just going to cut the bottom of the garlic,

所以我只是要切開大蒜的底部。

and right into the bowl.

並直接放入碗中。

OK. I'm gonna make a noise now.

好的。我現在要發出聲音了。

[clanging]

[叮叮噹噹]

You see?

你看到了嗎？

Half peeled.

剝了一半的皮。

Other way, let's say the garlic is not as dry,

其他方式，比方說大蒜沒有那麼幹。

that easily after you shake it they're not peeling,

在你搖動它之後，它們很容易就不會剝落。

you can cut the bottoms off as normal

你可以像往常一樣把底部剪掉

and slip them in a little warm to lukewarm water

並將其滑入一點溫水至溫水中

for 15 minutes,

15分鐘。

and you should be able to peel off easily.

而且你應該能夠輕鬆地剝落。

Herrine: Generally how much garlic

赫林。一般來說，有多少大蒜

would you say you use at the restaurant?

你會說你在餐廳使用的是什麼？

Eunjo: At least -- we will say the one container

恩祖。至少 -- 我們會說一個貨櫃

is about 3 pounds of peeled garlic.

是大約3磅的去皮大蒜。

And we go through at least one a day,

而我們每天至少要經歷一次。

so 15 pounds at least a week,

是以，15磅至少一個星期。

and it will be more if we're making kimchi

如果我們要做泡菜，就會更多。

or a chili oil that requires more.

或需要更多的辣椒油。

Herrine: Perfect.

赫林。完美。

I think that is it for garlic.

我想大蒜就這樣了。

And is the next thing you're going to show us the scissors?

而接下來，你要給我們看的是剪刀嗎？

Eunjo: Yes.

恩祖。是的。

I think one of the most underrated tool

我認為最被低估的工具之一

in the kitchen is scissor.

在廚房裡是剪刀。

Especially in Korean kitchen we use a lot of scissor,

特別是在韓國的廚房裡，我們使用了大量的剪刀。

not just in the kitchen

不僅僅是在廚房

but also in the dining room as well.

但在餐廳也是如此。

For this one, I picked up in H Mart,

對於這個，我是在H超市買的。

and I thought it was cool.

我認為這很酷。

It's actually a scissor for pork belly.

這其實是一把剪子，用來剪豬肚。

As you can see, Koreans love pork belly,

正如你所看到的，韓國人喜歡豬肚。

and they have their special scissor for it.

而且他們有專門的剪刀。

You can see they're in a little --

你可以看到他們在一個小 --

how do you say? Like --

你怎麼說？比如 --

Herrine: A curve?

赫林。一條曲線？

Eunjo: They're a little curved,

恩祖。它們有點彎曲。

so the idea is you can go into the soft pork belly

是以，這個想法是你可以進入柔軟的豬肚裡。

and then cut right into it.

然後直接切入。

Here, we use this beautiful one

在這裡，我們使用這個美麗的

for service tableside cutting.

用於服務桌邊切割。

And you can see, more sturdier, stronger one

你可以看到，更結實，更強大的一個

for cutting the bones or the backbone of a protein.

用於切割蛋白質的骨骼或主幹。

And little cute ones, I use it for

還有小可愛們，我用它來做

everything from cutting the green tape

從切割綠色膠帶的一切

or cutting the little herbs of the plants.

或切割植物的小草藥。

And I'll use this pork belly one

而我要用這個豬肚皮的

for the uncooked rice cake

用於未煮熟的年糕

to show you how to cut them using scissor.

來告訴你如何用剪刀剪斷它們。

Herrine: What do you use the rice cakes for

赫林。你用年糕做什麼？

at the restaurant?

在餐廳？

Eunjo: For our rice-cake dish.

恩祖。為我們的米糕菜餚。

We have, right now --

我們現在有 --

I can say? Ryan: Yeah.

我可以說嗎？瑞安：是的。

Eunjo: OK. [laughs]

恩祖。好的。[笑]

We'll be starting with our classic.

我們將從我們的經典開始。

So we have one that are classic to Ssäm Bar,

所以我們有一個經典的Ssäm酒吧。

and one that's classic to Kāwi.

和一個對卡維來說是經典的。

Herrine: Great. Love that.

赫林。很好。喜歡這個。

Eunjo: One of the most used but underrated thing,

恩祖。最常用但被低估的東西之一。

I will say, is a green scrubby in the kitchen.

我要說的是，在廚房裡是一個綠色的擦洗器。

They're great for scrubbing dirty pots

它們是擦洗髒鍋的好幫手。

and, you know, whatever's sticking to the bottom.

還有，你知道，任何粘在底部的東西。

But other than scrubbing, doing dishes,

但除了擦洗，洗碗之外。

they're great for many other things.

它們對許多其他事情都很好。

Scrubbing the vegetables, usually root vegetable,

擦洗蔬菜，通常是根莖類蔬菜。

or scrubbing the table to make sure they're nice and shiny.

或擦洗桌子，以確保它們是漂亮和有光澤的。

Herrine: Do you have, like, a brand preference?

赫林。你是否有，比如，品牌偏好？

Is that a specific type you go for?

這是你追求的特定類型嗎？

Eunjo: Yes. I don't know what they're called.

恩祖。是的。我不知道它們叫什麼。

Herrine: Oh, it's fine. We can put that information in.

赫林。哦，這很好。我們可以把這些資訊放進去。

Eunjo: So, we have this beautiful carrot

恩祖。所以，我們有這個美麗的胡蘿蔔

that we picked up from the market.

我們從市場上撿到的。

Easiest way using a green scrubby --

最簡單的方法是使用一個綠色的擦洗器 --

I usually like to cut them in half

我通常喜歡把它們切成兩半

so we're not wasting so much of it.

這樣我們就不會浪費這麼多了。

I always make sure you wash them.

我總是確保你把它們洗乾淨。

So, if you want to keep their natural shape

是以，如果你想保持它們的自然形狀

but to clean them other than peeling,

但要清洗它們，除了剝皮。

is lightly scrub them.

是輕輕地擦洗它們。

Be gentle. You don't want to go too hard,

要溫柔。你不希望太過用力。

or you're gonna bruise them.

否則你會弄傷他們。

Just like that, and this is what comes out.

就像這樣，這就是出來的東西。

Thank you for joining.

謝謝你的加入。

I hope you enjoyed our tour of new Momofuku Ssäm Bar.

我希望你喜歡我們的新百福Ssäm酒吧之旅。

Subscribe to Food Insider for more pro kitchen tours.

訂閱Food Insider，瞭解更多專業廚房之旅。

Herrine: And make sure to check out

赫林。並確保檢查出

the first episode through the link above.

通過上述鏈接觀看第一集。