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  • (chopping)

  • (upbeat music)

  • - Hi everybody!

  • I haven't made spicy food for a while.

  • Some of you guys are waiting for spicy dish?

  • That's it!

  • Today I'm going to show you how to make

  • spicy platter noodles

  • Jaengban-guksu

  • cold spicy noodles served on a platter.

  • Some dishes are trend.

  • Decades ago, I used to make jaengban-guksu

  • all the time, especially in the summer time,

  • I used to make it because my friends were making it,

  • and all the time Korean media

  • was talking about jaengban-guksu

  • so I used to make it.

  • But after that

  • I forgot about this jaengban-guksu

  • but jaengban-guksu

  • is so delicious and very cold and refreshing.

  • Also, I add a lot of vegetables and a spicy sauce

  • and mix it together.

  • That's very good.

  • So I thought "Okay this time, I'm going to show you

  • how to make jaengban-guksu."

  • So it's going to very easy and quickly you can make it.

  • And also without using any sugar.

  • My original recipe when I lived in Korea,

  • and I made this jaengban-guksu

  • for my family, I added sugar all the time

  • to make it a little sweet.

  • I developed this recipe without using

  • any sugar, using pear.

  • This is an Asian pear, or Korean pear.

  • I got this from the normal grocery store,

  • near my house.

  • These days Asian pears are sold in America everywhere.

  • They seem to know that an Asian pears are delicious.

  • Also this is kind of a pear and also pear.

  • Anjou pear, Bosc pear, any type of pear

  • but it should be sweet and ripe.

  • I'm going to make two servings.

  • What we need is,

  • I like to make a really nice, spicy and sweet

  • and a little salty sauce.

  • So for this seasoning sauce base.

  • We need a pear.

  • I need a one cup of juice, this pear juice.

  • Let's peel.

  • (chopping)

  • And then put it in my food processor.

  • This is ginger I already peeled.

  • Just one or two teaspoons ginger.

  • I'll just slice this.

  • Let's add this here.

  • This is kind of a large size onion.

  • I will use only a quarter.

  • This amount.

  • (blender grinding)

  • This is my cotton cloth, and then this an empty bowl.

  • So I will put this in here.

  • I pour this through the cutting cloth

  • and squeeze it out so that I can make some juice.

  • I washed my hands.

  • Now be ready to squeeze!

  • (laughs)

  • And this is a large cutting cloth,

  • and just grab this together.

  • And like this and squeeze.

  • Squeeze like this.

  • Until this pulp gives up all the juice.

  • You see, I'll show you.

  • Look at that.

  • Here, like this.

  • Look at that.

  • Just only one tablespoon left over.

  • This is one cup.

  • Now this juice is very clear.

  • Color is a little greenish, yellow.

  • Really clear juice we made.

  • Mmm.

  • Sweet and also garlicky, a little gingery.

  • So this is our base.

  • I'm going to add hot pepper flakes

  • and other seasonings.

  • This is hot pepper flakes, gochut-garu.

  • Quarter cup, soaked in this cold juice.

  • And two garlic cloves, minced.

  • Garlic.

  • I showed you so many different seasoning sauces.

  • But this sauce should be a little thinner

  • so that you can drizzle and mix easily.

  • Soy sauce, one tablespoon.

  • Salt one teaspoon.

  • Gochujang, Korean hot pepper paste,

  • about two or three tablespoons.

  • A little sweet and salty, and spicy.

  • We need some sour stuff.

  • Two tablespoons vinegar.

  • I'll use white vinegar.

  • You can use apple cider apple vinegar.

  • So this is spicy, sweet and sour,

  • a little salty.

  • Mm smells good, nice.

  • Isn't it cool because we didn't add any sugar and

  • the reason I made that at the beginning is that

  • Korean hot pepper flakes need time to soak

  • in this delicious sauce, so I'm going to set aside here.

  • And then meanwhile, I'm just boiling my water.

  • I need to cook my noodles.

  • This noodles Korean name is maemil-makguksu

  • it's buckwheat, buckwheat noodles.

  • Buckwheat noodles, color is a kind of brownish color.

  • And this is somyeon.

  • white thin noodles.

  • I used to use either one.

  • So today, I feel like using this noodles.

  • These are hard boiled eggs, two eggs.

  • For two people, I need eight ounces.

  • This is eight ounces.

  • Use your tongs or wooden spoon.

  • Stir this so that the noodles are not going to

  • stick to each other, and I'm going to cover this, half.

  • Just it takes around three minutes,

  • when they're boiling, and then easily it's boiling over.

  • So you keep an eye on this, on the corner of your eye.

  • Like this (laughs).

  • Tear this lettuce,

  • like this.

  • And just a little amount, like this.

  • (chopping)

  • Cut into matchsticks.

  • And tomato.

  • (chopping)

  • And egg,

  • cut into quarter,

  • eight pieces.

  • I just cooked the noodles, three minutes.

  • So you can sample this, and I'm just so busy

  • so that's why I'm using this noodle with my bare hand.

  • But you guys can use cold water,

  • put it in this, use cold water.

  • Taste a sample.

  • Very good!

  • It's a little chewy, but well cooked, okay?

  • And then, let's rinse in cold water.

  • So rinse the noodles, in cold water like this.

  • And rub between your palms like this.

  • Until not slippery.

  • Very cold, cold and not slippery.

  • The noodles.

  • I'll bring my platter.

  • Just a couple of minutes in the freezer

  • to make it really cold and, some noodles,

  • spread this.

  • This sauce is thicker than before

  • but still, look at that,

  • it's flowing.

  • And I will add eight ice cubes.

  • And mix well to make it cold.

  • And then fresh lettuce.

  • I will add all this sauce like this.

  • And then I will add cucumber,

  • and tomato,

  • sesame oil, sesame oil, one tablespoon,

  • and sesame seeds, about one teaspoon.

  • Egg.

  • Jaengban-guksu!

  • We made together!

  • (laughs)

  • So now, let's mix all together

  • and when you serve this, with individual plates,

  • you need this, and napkin and chopsticks,

  • of course you need chopsticks.

  • And also, I use these tongs.

  • Mix.

  • Oh my, look at this.

  • So that's why this noodle sauce should be thin,

  • so easily you can mix like this.

  • Let's eat.

  • Okay.

  • If you share this with three people,

  • just bring three plates, three chopsticks.

  • (laughs)

  • Let's eat.

  • (slurping)

  • Mmm! (slurping)

  • Very long!

  • Hmm, so refreshing.

  • That kind of a seasoning sauce is so special,

  • and also last minute, I added

  • eight ice cubes, makes this noodle so cold

  • and sweet, sour, and cold cold noodles.

  • And so yummy.

  • And also a lot of vegetables.

  • You guys can follow this recipe

  • and make this for your family and friends.

  • And share this such delicious noodles.

  • But these noodles are going to go soggy soon,

  • so you gotta finish eating right after making them.

  • Just keep keep eating.

  • (laughs)

  • Today, we made jaengban-guksu,

  • cold spicy platter noodles.

  • Enjoy my recipe.

  • See you next time!

  • Bye!

  • (upbeat music)

(chopping)

Subtitles and vocabulary

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B1 pear spicy sauce platter juice hot pepper

Cold Spicy Platter Noodles (Jaengban-guksu: 쟁반국수)

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    林宜悉 posted on 2020/03/25
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