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  • (cheery music)

  • - Hi everybody.

  • Today we are going to make bibim-naengmyeon.

  • Cold, spicy, chewy noodles.

  • I said chewy.

  • Last time, we learned how to make mul-naegmyeon.

  • Mul-naegmyeon is cold noodles with real icy, cold broth.

  • But today we are going to learn bibim-naegmyeon.

  • Bibim, you know that bibim, bibimbap,

  • bibim means mixed.

  • You can mix this with a really spicy sweet and sour sauce.

  • Every family and every restaurant has their own recipe

  • for this seasoning sauce.

  • You will learn Maangchi's seasoning sauce.

  • This is one of my cookbook recipes.

  • I just, I'm going to make that exactly follow my cookbook.

  • So you guys already have my cookbook,

  • you will see: "Oh right, that way!"

  • You don't have my book: "Wa! I can learn this here,

  • instead of buying cookbook!"

  • So either way, let's start.

  • Are you guys ready to cut something?

  • (laughs) Snip, snip, snip.

  • Naengmyeon, dried, dried noodles.

  • This noodles made with wheat flour, and buckwheat flour

  • and starch inside.

  • When noodles are cooked, very chewy.

  • I used last time, same noodles.

  • You see?

  • This kind of noodles.

  • All noodles are very thin.

  • Mul-naengyeon but because, inside there are package.

  • Package inside liquid.

  • One, two, three, four, four servings.

  • And also this is mustard oil, spicy.

  • So even though we don't use mul-naengyeon, lot of broth,

  • still we need one package at least.

  • It has a really sweet and sour taste inside.

  • Add two cups water, cold water.

  • Then, this one later I'm going to use, two.

  • When you make bibim naengyeon, first thing you gotta do

  • is to make nice broth.

  • Where are we going to put this?

  • Hey, raise your hand: "I know."

  • We're gonna put this in the freezer.

  • So, like in the freezer around three hours, perfect.

  • After three hours it's going to be icy, very slush.

  • I made this already, this one.

  • You see? So very icy.

  • I'm going to keep this in the freezer until we are

  • ready to use.

  • For two servings I'm going to weigh 10 ounces.

  • And this is other leftover is two more servings.

  • So any time you can make again.

  • And this noodles I'm going to cook this just

  • before serving because if I cook this in advance

  • noodle are going to get soggy.

  • Let's make a delicious, spicy sauce.

  • It looks like so many items inside but actually easy.

  • This is Korean pear, I got this from Korean store.

  • These days not a peak season.

  • Usually fall season, late fall season

  • it's very delicious, but yesterday I tasted

  • this and it's really perfect.

  • I'll just make sugar water.

  • And sugar, around one teaspoon.

  • And well mix.

  • Once I peel this pear, pear is really oxidized quickly

  • and go brown, so to prevent this, I will just soak

  • this in sugar water.

  • We are going to use this half for sauce,

  • and half is going to be garnish.

  • Today I'm going to cut into all matchsticks.

  • And then, this guy, just you don't have cut nicely,

  • and chunk.

  • If you use bosc pear or the small size pear,

  • just one pear for sauce.

  • This guy I don't care about oxidizing, go brown.

  • We are going to add really spicy hot pepper flakes soon.

  • All this thing, garlic, ginger, green onion, and onion,

  • we are going to add it just little by little.

  • One tablespoon or two tablespoon amount,

  • this amount and let's add this here.

  • Two garlic cloves, ginger just a little.

  • I will add just a little bit, about one teaspoon.

  • This green onion, the two really large,

  • so I use two, but sometimes green onions are

  • small and thin and then you can use three.

  • Hot pepper flakes, this is quarter cup.

  • Salt. One teaspoon salt.

  • Sugar, two teaspoons.

  • One tablespoon soy sauce.

  • Hello everybody, this is my hot pepper paste.

  • First time when you learn probably I would feel

  • "Wow, so many things to learn, what kind of ingredients?"

  • "There's so many ingredients!"

  • If you learn Korean cooking, you have to prepare

  • some Korean ingredients like hot pepper flakes,

  • gochugaru, gochujang, and bean paste - doenjang,

  • and ganjang - soy sauce.

  • Just only several items, that's it.

  • And then you can make, you can keep making really

  • delicious food all the time, and then gochujang,

  • hot pepper paste.

  • So around two tablespoons.

  • This sauce should be a little like vinegary,

  • like a sour taste.

  • I'll use white vinegar, two tablespoons.

  • And sesame oil, two teaspoon.

  • This is ssalyeot, rice syrup, so you know,

  • you guys already learned Korean cooking from me

  • probably familiar with this thing.

  • Let's blend.

  • One and a half minutes, I just blend.

  • Until creamy and soft.

  • Taste a little...

  • Oh, spicy, nice.

  • I'm going to boil my water because soon we are going

  • to cook noodles.

  • Two more things we need.

  • This is toasted sesame seeds, I'm going to crush it.

  • Toasted sesame seeds here.

  • We're using my mortar and pestle.

  • And also cucumber.

  • I will cut this to matchsticks.

  • Like this.

  • Around four inches and slice thinly.

  • So this way you can remove the core.

  • We shred this really thin, thin matchsticks.

  • Then this guy, I'll just put it in my bowl.

  • Next ingredient, thread.

  • (laughs)

  • It doesn't mean that you are going to eat.

  • I need this to cut my egg in half.

  • This is hard boiled egg.

  • Nice.

  • This is my making video so I like to make it look

  • really nice, that's why I'm using thread.

  • But just usually I cut it in half with my knife.

  • My sesame seeds! Home toasted sesame seeds.

  • Almost gone, I gotta toast again.

  • Oh smells nutty smell!

  • I'm going to add around a quarter cup.

  • Smells so good, I love it!

  • While I'm cooking, I smell all kinds of delicious smell,

  • that's why this is my naturally this is really

  • boost my appetite.

  • Funny thing is, one of my friends, he says he never cooks

  • at home, he is living in Manhattan in New York City,

  • he always gets delivered his food.

  • From breakfast to lunch, dinner.

  • He said why he cannot cook

  • Is that while he's cooking he smells all kinds of

  • onion, other things, and then after all food is

  • done, nicely done, he losing all appetite because

  • of the smell.

  • Totally opposite of me, isn't it?

  • How about you guys?

  • So it makes you: "Oh I'm so getting hungry,"

  • "I gotta eat quickly."

  • "I'm going to speed up my cooking!"

  • At the really very beginning these noodles,

  • here inside, you guys know that.

  • So I'm going to cook this.

  • And cover this.

  • About one minute later its going to boil over,

  • then I'm going to stir this again,

  • and then we need to cook from three to five minutes.

  • So three minutes after, you take one sample noodle

  • and taste.

  • When you chew this, you should not chew something

  • like hard stuff and then also it should not

  • be overcooked.

  • Three minutes after, it is nicely done,

  • and then you can just rinse in cold water.

  • Otherwise one minute more, one minute more.