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  • (rapid knife chopping)

  • (cheerful instrumental music)

  • - Hello everybody!

  • Look at me.

  • I'm wearing very special shirt today.

  • There is only one in the world.

  • Very, very precious to me.

  • Last year when I did my book launch party,

  • I took this white shirt, that is totally white shirt

  • because my readers are supposed to come.

  • My readers and viewers and they want my autograph usually

  • but this time, I wanted their autograph.

  • After I signed their book, they signed this shirt.

  • This is many people's autographs.

  • Precious autographs that I'm wearing.

  • This shirt is full of good wishes.

  • I save this shirt for one year because I knew today,

  • we are going to make Korean bibimbap.

  • Bibimbap is mixed rice with vegetables

  • and meat and spicy sauce.

  • This is delicious, nutritious, perfect one bowl meal.

  • We are going to prepare several vegetables

  • to make very colorful and tasty.

  • Each ingredient is all respected, all nice.

  • Also cooked a different way and just

  • all they have their own unique tastes and flavors

  • cooking time's different also.

  • Cooking style is different but eventually,

  • when we eat it, we just mixed it.

  • The reason I'm wearing this special shirt

  • is that this is like all different,

  • my readers, you guys are from all around the world.

  • You have your own culture.

  • I have my own culture, Korean culture,

  • so this is like a bibimbap.

  • Bibimbap is all different ingredients

  • and then they just met together,

  • we make our own community, world,

  • and all we are happy.

  • We are supposed to be happy, helping each other.

  • So this is bibimbap kind of philosophy.

  • I'm a philosopher?

  • (laughter)

  • Did I go too far?

  • Actually, I studied philosophy at university.

  • Let's make delicious bibimbap!

  • Delicious, nutritious, and all the harmony, balanced.

  • (laughter)

  • (plastic wrapper crunching)

  • These are soybean sprouts, kongnamul.

  • This is one of the most essential ingredients

  • to make bibimbap.

  • (water running on faucet)

  • (water dripping into sink)

  • Pick out any deadbean here.

  • Deadbean.

  • (water running on faucet)

  • I'm going to use this here.

  • I will add four cups water.

  • This is 12 ounce soybean sprouts and add some salt.

  • And boil.

  • (silver pot clanking)

  • Soybean sprouts, very essential

  • and then second essential is spinach side dish.

  • You know spinach side dish?

  • Sigeumchi-namul.

  • A few weeks ago I uploaded the video.

  • You guys know how to do it.

  • If you don't know, check out the video.

  • This is half a pound spinach

  • I blanched this and washed in the cold water,

  • squeezed out, and then I'm going to season this.

  • Little garlic, sesame oil.

  • Sigeumchi-namul for bibimbap is a little different

  • because I don't want to use soy sauce here to make it brown

  • so instead of that, I will use salt.

  • These are toasted sesame seeds.

  • Very crispy.

  • (water running on faucet)

  • To keep the flavor, I like to cover this spinach.

  • We need something like red color,

  • really pretty red color

  • We usually use carrot or these days,

  • red bell pepper is very stunning looking,

  • pretty when you cook this.

  • You can use either one or use both.

  • (knife chopping)

  • Make it stable then slice thinly.

  • (knife chopping)

  • We are going to make thin matchsticks.

  • (knife chopping)

  • Sprinkle with a pinch of salt. Sooner or later,

  • it'll be sweating and then we are going to stir fry.

  • I'm going to show you also red bell pepper.

  • (lighthearted jazz music)

  • So this one, leftover, for the fried rice.

  • You can use this.

  • (lighthearted jazz music)

  • If you are really, really busy,

  • you know, no time to prepare other ingredients,

  • just this three color and also later,

  • egg, sunny side egg and then

  • you can make a nice, delicious bibimbap.

  • This is soybean sprouts.

  • 20 minutes I boiled over medium-high heat.

  • Kongnamul, when you boil this kongnamul,

  • never just check, in five minutes later,

  • "oh, it is cooked or not?"

  • Because once we open this,

  • we say it's " fishy" ( bee-reen-nae) it smells not good.

  • That's why 20 minutes over medium-high heat cook.

  • (silverware tapping against metal)

  • Just leave a little here.

  • This smells really good.

  • Then zucchini.

  • Zucchinii, when it's cooked, really tasty

  • and also especially, when you mix with rice

  • it's juicy and sweet.

  • (knife chopping)

  • Wow, one zucchini make really lots of matchsticks!

  • A lot! also sprinkle with salt.

  • (vegetables mixing in bowl)

  • Next, cucumber.

  • Cucumber is also very crispy.

  • I'm going to use just a little bit.

  • Slightly I'm going to cook also.

  • It's really tasty.

  • Cucumber flavor and plus crispy texture are really good.

  • (knife chopping)

  • salt.

  • (vegetables swishing around bowl)

  • I'll just chop up this green onion.

  • (knife chopping)

  • (water running on faucet)

  • Next I'm going to prepare my beef.

  • Usually, Korean bibimbap,

  • on top, raw beef is.

  • just when you serve this,

  • raw beef is very important.

  • It will really enhance beauty and also taste,

  • and also nutrient.

  • When you serve this in a bibimbap bowl,

  • hot rice and on top, some all vegetables,

  • and raw beef, seasoned raw beef.

  • When you mix this, it's a little bit cooking

  • and perfect when you eat this,

  • The texture is very, very good.

  • I'll just use just a little bit amount.

  • This is filet mignon part.

  • You have to ask your butcher.

  • " oh, I'm going to use beef tartare."

  • "We are going to eat raw beef."

  • +Which one is the most fresh?"

  • Thin matchsticks like this.

  • (knife chopping)

  • Lots of garlic and soy sauce.

  • This is honey.

  • Lots of sesame oil.

  • (silverware tapping against dish)

  • This is going to be sweet and garlicky, lots of garlic.

  • (silverware tapping against dish)

  • Sesame seeds.

  • Cover this.

  • Let's keep in the refrigerator

  • until we use this.

  • Now I'll make rice.

  • This is large platter.

  • We are going to cook each ingredient

  • and make a colorful, beautiful display.

  • Already I made spinach side dish and soy bean sprouts.

  • We gotta season this soybean sprouts.

  • Some salt.

  • And garlic.

  • Sesame oil.

  • And mix.

  • (food mixing in bowl)

  • Usually chopped green onion,

  • I add when I make kongnamul muchim but