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  • Hi everybody!

  • How are you doing these days?

  • You guys are busy cooking every day? That's cool!

  • Home cooking food is the best!

  • Today I'm going to introduce you to

  • a Korean street snack cheese-tteok-kkochi

  • Grilled cheese and rice cake skewers

  • How does it sound?

  • Grilled cheese, everybody loves grilled cheese.

  • But instead of bread we use rice cake.

  • When I visited Korea a couple of years ago

  • I stopped by Myeongdong in Seoul.

  • I used to go all the time when I lived in Korea

  • So I'm so curious about Korean street snacks

  • And among all the Korean street food this one got all my attention.

  • She was making it in front of me.

  • And I could see everything was so easy!

  • But it tasted amazingly good!

  • Chewy rice cake - You know I love chewy rice cake

  • Really melting cheese is such a good combination

  • When She just drizzled sweet condensed milk over top. Really amazing!

  • When I came back home I tried to make this

  • I tried a different version, I tried cheddar cheese

  • Cheddar cheese didn't work well

  • Because it turned out too salty and also the cheese is too melted, it flattened.

  • (laughs) I didn't like it at all.

  • So I found a really easy way you can make it at home and it tasted exactly the same.

  • Mozzarella string cheese!

  • Like this - you can find this string cheese all the time.

  • And we add rice cake, the rice cake is from when you make Korean spicy rice cake

  • Spicy tteokbokki. I use this kind of rice cake.

  • Long and thin cylinder shaped rice cake.

  • You can buy this at a Korean grocery store so easily!

  • Sometimes they sell this freshly made.

  • Or sometimes they sell this in the freezer.

  • But if you cannot find it, I already have a recipe for it.

  • You can check out my recipe how to make Korean cylinder shaped rice cake.

  • So I like to separate this rice cake.

  • And... you see...

  • And then blanch in the boiling water.

  • Until it's smooth.

  • So if your rice cake is really hard blanch for 2 minutes.

  • This one is a little soft, so will just blanch for 1 minute only.

  • So now the rice cake is soft enough. Turn off.

  • And this is my cold water.

  • See?

  • Let's take them out.

  • And dry out in paper towels.

  • So this is 6 inches.

  • 6 inches long. I'm going to cut them in half.

  • 8 rice cake pieces. Each one is 3 inches.

  • So I like to make the all the same size.

  • Mozzarella cheese. String cheese.

  • So this size is rice cake size.

  • I have to cut it.

  • So we have this cheese left over.

  • You can make grilled cheese with bread later.

  • Rice cake is sticky so I put some cold water here.

  • First, rice cake, and cheese...

  • 3 inches, everything is 3 inches.

  • And rice cake...

  • And cheese.

  • And rice cake.

  • Already looks good, doesn't it? Pretty!

  • And cheese, and rice cake.

  • So I think that you guys can make this, it's up to you.

  • Just this is so pretty, rice cake 1, 2, 3, 4.

  • Cheese 3.

  • So this size and thickness is almost the same but cheese is a little thicker.

  • And then your skewer...

  • In the center, exactly the center, beautifully we have to poke.

  • Like this.

  • So, same thing.

  • This one too.

  • First, rice cake.

  • Cheese, rice cake

  • One cheese left over! (laughs)

  • Next, let's cook!

  • You need a thick skillet, a nonstick skillet.

  • And I'm going to heat it up.

  • And then I'm going to cook this over very low heat.

  • Medium low. If this is too hot, cheese and rice cake cooking time is different.

  • So the cheese turns too brown.

  • I imagine that you guys are my customers. And I'm a street vendor.

  • So I'm just making this in front of you.

  • All my passion is going inside!

  • So that I can make money from you! (laughs)

  • Butter.

  • And just one tablespoon for 2 skewers.

  • Now my skillet is hot.

  • I will just turn down the heat to medium low.

  • And add butter.

  • And add this rice cake skwers.

  • (sizzling)

  • So this one, when you cook this you should not move them around.

  • When you move them around the cheese will melt.

  • For a nice shape, just keep this here.

  • And let's turn it over.

  • I cooked for around 1 minute.

  • Nice!

  • Light golden brown.

  • Very good!

  • When it's cooked, I told you they use sweet condensed milk.

  • She asked me if I wanted some or not.

  • Of course I wanted some!

  • Nice.

  • See, the rice cake is a little crunchy, cheese is well melted.

  • Ok, and this one is done.

  • This cup is too small so I brought my large cup. They serve this in paper cups.

  • Ok.

  • And like this.

  • Looks so good, doesn't it?

  • I put this condensed milk into my squeeze bottle.

  • As much as you want!

  • That's it! Let me taste it! Ok!

  • So good! Mmm!

  • (laughs)

  • That combination of a little salty, and sweetness, from the condensed milk

  • And also chewy rice cake, cheesy melted mozzarella cheese

  • Just these 3 guys are well combined

  • That creates the taste of an amazing Korean street snack.

  • It'll be a nice and beautiful breakfast.

  • And easy to make!

  • Why not?

  • So today we made cheese-tteok-kkochi.

  • Grilled cheese and rice cake skewers.

  • Enjoy my recipe. See you next time!

  • Bye!

Hi everybody!

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B1 rice cake rice cake cheese grilled cheese grilled

Grilled Cheese & Rice Cake Skewers (Cheese-tteok-kkochi: 치즈떡꼬치)

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    林宜悉 posted on 2020/04/23
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