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  • (fun instrumental music) (knife chops in rhythm)

  • - Hello, everybody.

  • Today I'm going to show you

  • a very delicious and healthy recipe.

  • It's called beoseot-deulkkae-tang,

  • delicious Korean mushroom soup.

  • Boeseot, mushrooms are boeseot.

  • Deulkkae is perilla seeds.

  • We are using perilla seeds powder.

  • I'm going to show you these mushrooms.

  • I chose one, two, three, four,

  • five different kinds of mushroom.

  • No matter what mushroom is, one pound of mushroom

  • You can choose just only one kind of mushroom,

  • any types of mushroom.

  • Of course, it should be edible. (laughs)

  • This is white beech mushrooms,

  • and these are oyster mushrooms.

  • Oyster mushrooms, and this enoki mushrooms.

  • This is white mushroom,

  • and this mushroom is a dried shiitake mushroom.

  • I soaked this in cold water for four hours,

  • so it's now flexible and soft.

  • I bought these a couple of days ago.

  • Color already changed like this.

  • I will show you how to clean this.

  • If this is all white, you don't have to peel,

  • but I can peel this.

  • You just grab this and peel this.

  • Inside, the white part is exposed.

  • I'm going to measure one pound.

  • This is my scale.

  • First, dried shiitake mushrooms.

  • I got these three large ones.

  • White beech mushrooms.

  • Cut off the bottom part, and just split like this.

  • Let's add more.

  • White mushrooms, I'll put them here.

  • enoki mushrooms

  • Cut this like this.

  • This part is too brownish, cut it off.

  • I'll use this amount,

  • and oyster mushrooms

  • When you buy these oyster mushrooms

  • just split these.

  • Sometimes this part is very dirty, you can cut it off,

  • but this one is very clean,

  • and then you just put it here.

  • One pound assorted mushrooms,

  • and this is buchu, asian chives.

  • I use this around two ounces,

  • but if this is not available, you can use green onions.

  • Let's wash.

  • Wash buchu.

  • Onion,

  • and garlic.

  • Slice.

  • Shiitake mushrooms are

  • very delicious.

  • Also, shiitake mushrooms make the broth very tasty.

  • Slice thinly.

  • Smells great!

  • These enoki mushrooms, white beech mushrooms,

  • we don't need to cut.

  • This one, just pull it apart like this.

  • When it's cooked, it will be chewy.

  • It's like chicken breast. I pull it apart.

  • (laughs) You see? Nice.

  • Our mushroom is all well prepared.

  • I'm going to use this onion.

  • half of a larges sized onion

  • onion here,

  • and this buchu later.

  • At the last minute, I'm going to add this, beautiful.

  • Cut it just around two inch long.

  • Carrot, I'm just gonna use just for color

  • Just a little bit, slice thinly.

  • Four cloves of garlic.

  • As you see, I always like to use fresh garlic.

  • Fresh garlic, just while I'm cooking, I always use.

  • I mince my garlic.

  • When I have visitors or guests in my house,

  • first thing I gotta do is to make rice,

  • and what kind of soup is there,

  • and also garlic.

  • Lots of garlic I need to grind at that time.

  • I will use mortar and pestle or my food processor,

  • but just every day I make some kind of soup or stew,

  • like this, I need just only a few cloves of garlic like this,

  • I always use fresh garlic.

  • Next, we need to make this soup tasty.

  • Today I'm going to use beef.

  • This is around half a pound.

  • Cut this.

  • You can see the grain, like a line.

  • We always cut against the grain to make it tender.

  • It was just little frozen.

  • After I buying this from my butcher store,

  • I put this in the freezer.

  • I'm going to stir fry my beef and garlic

  • with a little bit of sesame oil.

  • Sesame oil, about two teaspoons.

  • Beef, and garlic.

  • Stir this.

  • You gotta cook a couple of minutes

  • until the beef is no longer pink, well cooked.

  • Now, really nice nice looking,

  • and then I'm going to add this water.

  • Four cups of water.

  • Onion, carrot,

  • and all mushrooms too.

  • Then cover this and boil.

  • I just boiled 15 minutes over medium-high heat.

  • The house is really full of good aroma now.

  • Nice!

  • I'm going to turn down the heat to medium now

  • because the beef should be cooked at the lower heat.

  • This is powdered perilla seeds,

  • but if you can't find this, just use sesame seeds powder.

  • I'm going to use half a cup.

  • Half a cup.

  • This perilla seeds powder make this soup nutty and milky.

  • Glutinous rice flour, sweet rice flour ,

  • I'll use one tablespoon.

  • Probably you guys are, "Why glutinous rice flour?"

  • Probably you have some questions.

  • To make this soup a little sticky, I use one tablespoon,

  • half a cup of water, and mix well.

  • easily you can mix it later.

  • nice

  • My soup is well done.

  • I just cooked 15 minutes over medium heat longer.

  • I'm going to add some salty stuff, fish sauce and salt.

  • One tablespoon of fish sauce.

  • Salt, one teaspoon.

  • (slurps)

  • Mm, delicious!

  • Let's add this deulkkae.

  • Wow, nice isn't it?

  • Once I put this, it already turned milky.

  • Just one more minute.

  • Let's turn up the heat.

  • The last ingredient, buchu, chives.

  • Wow this perilla seeds powder, it makes it really smell good.

  • Special smell, unique!

  • Stir this a little bit,

  • until this buchu is slightly cooked.

  • Well done, so remove from the heat.

  • I'm going to show you.

  • Here you go~

  • Oh my, smells so good.

  • I'm going to eat this just with my kimchi.

  • My kimchi's really fermented, really tasty.

  • Mm, yummy yummy kimchi!

  • This, radish.

  • (smacks tongue) Mm, delicious.

  • (slurps)

  • (blows and slurps)

  • I will add my rice here.

  • Mm.

  • I love the brisket, well cooked.

  • Chonggak kimchi, ponytail kimchi.

  • (kimchi crunches)

  • I don't need anything else,

  • just the kimchi and this soup and rice.

  • Perfect, perfect meal.

  • Enjoy my recipe, see you next time!

  • Bye!

  • (fun instrumental music)

(fun instrumental music) (knife chops in rhythm)

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