- Chicken noodle soup, chicken noodle soup
- This one is chicken wing, right?
- Chicken wing soup.
(laughter)
- Hey, everybody! It's gunnarolla.
And today, we're taking a trip to South Korea through food.
We're going to explore three dishes
that you can find in popular Korean films,
shows, and music videos.
And helping me out today is Chef Young Son,
the Head Chef at TORA.
Fighting!
Our first dish is a take on a popular Korean snack
as featured in the award-winning film, "Parasite."
Also known as ram-don,
this instant noodle dish perfectly illustrates
the economic gap portrayed in the film.
So there's a pretty unique dish in Parasite,
and it's called jjapaguri.
Is that right? Jjapaguri?
- Yes, jjapaguri.
- Okay what is jjapaguri?
- Jjapaguri is Chapagetti noodle and Neoguri noodle mix.
That's why Jjapaguri.
- So these are two brands of Korean instant noodle.
- Yes.
- Do they have different flavors?
- Yes, actually Chapagetti is like sweet.
And then soy bean first.
And then Neoguri is spicy.
- So I wouldn't think of instant ramen
as something very fancy,
and definitely not something that I would expect
a rich family to eat, so...
- That's why the movie Parasite is using the
simmering short loin that one.
That is an expensive part.
- Right. - And then instant ramen.
And then.
- So we go from like a 50 cent meal to like a $50 meal.
- Yeah.
- Yes?
Okay. So where do we start?
- First, is cutting short rib. You can see
that inside the, like, fatty part in there looking good.
Right?
- Beautiful.
- And then now is your time to cut half.
- Okay. So just like this?
- Yes.
- Okay, good. Sous chef gunnarolla here.
- Yes.
- Is that. Okay, there we go.
- Yes. Looking good.
Starting like the way we searing them.
- Okay. Do we have to add any oil or anything?
- No, it's okay.
Cause this one is already when you searing
it's going out something oil that one.
- Oh, okay.
So we're putting the short rib into the pan.
(meat searing)
- You can see that the sound, right?
- Yeah. It smells really good too already.
- And then salt and pepper.
(grinding)
- Okay. Wow.
So that that's our simmering short rib. Smells incredible.
So now we're gonna move on to making the ramen,
or the noodles, I guess the ramen and udon.
- Yes.
- Okay.
We need a pot first, and then enough to water.
Backside is always like direction.
- Yes. Right.
So even master chef follows the instructions on the package.
- Yes. Because this brand is a really big company.
- Right. They know
- That's why I'm least by direction.
- Okay.
- Always.
(laughter)
- Did you hear that dad?
For our Chapagetti
we've got our soup base and also flakes.
- This one is later.
- Okay.
- That is really important key.
- All right.
Water's boil, what's next?
- Next is Neoguri and Chapagetti noodles.
Different thick size.
- Okay.
- So I put Neoguri first, at least 30 seconds boil.
So many time eating to instant ramen.
And then you can see that how
well that condition
- You can just tell by looking.
It's like a sixth sense.
- Yes!
- Sight, smell, taste, touch, sound,
instant ramen.
That's the Asian sixth sense.
Is if my instant ramen noodles are done cooking.
- And then starting four minute.
- Got it.
- And then you don't worry about that one.
But if you really boring to waiting time,
you can just like shaking and just
- Pretend to cook.
- Yes.
You like spicy or mild?
- I can do a little bit of spice.
I don't like too much.
I feel like a lot of Koreans love spicy.
Why do they like spicy?
- Cause they parent love too spicy.
And when they growing the kids time, eating a lot.
- It's just kind of tradition.
So did you think
when you were going to culinary school
that you would be here one day
cooking me instant noodles?
- Actually. No.
(shaking packet)
- So we drain the noodles.
What's the next step?
- And then put in the sauce.
So Chapagetti sauce is everything.
But Neoguri is up to you, how much you can ingest.
- That's the spicy part.
- Spicy. Yeah.
- Okay. Let's do like a little pinch.
- Yeah. That is half.
- Little more than pinch, but okay...
- I hold half part.
- I don't think that was half, but...
- So we're adding in our short rib.
Mm. Just like in the film. That smells amazing.
Do we need to garnish it or anything?
- What I think is green onion with the good balance.
- Beautiful. Korean comfort food,
if you are in the top tax bracket.
Last thing to do:
taste it.
Thank you, chef
- Cheers.
- Hm.
(slurping)
Interesting texture.
It's a pretty springy noodle.
Actually. It's not too spicy.
And our short rib.
- Jal meok-ge-sseum-ni-da.
- Mmm.
That's good.
- Next up we're putting together
the iconic lunchbox served to the prisoners,
I mean contestants,
on the biggest series to hit Netflix ever.
So "Squid Game" was a massive hit for Korea.
The most watched series on Netflix.
Did you watch it?
- Yeah. So much memory of when I was a kid.
- Did you participate in those games?
- Yeah. Some games.
- But not like you didn't die if you lost, right?
- Yeah. That is so sad. But...
- So can you tell me the story behind this lunch box?
- They just rice with the stir fry kimchi.
- Okay.
- And then, and anchovy and then just egg fry.
That's it. That is simple banchan.
- So in Korean food, we call this banchan?
- Yes. Banchan.
- Okay. That's something I love about Korean food is
all these little side dishes.
So let's put this together.
- First step,
is
stir fry the kimchi.
- The iconic staple dish,
it's kimchi.
So you just pick this up at the supermarket?
- Yes.
- You don't mind using kimchi from the store?
- These part is I think
most aged kimchi is
good for stir-fried kimchi
- Okay.
- Take up a kimchi.
This one is a little bit too big.
- Okay. And you don't chop it too fine.
- Yeah. I don't want it to like losing the texture.
This portion is enough for the bento.
- Okay.
- So heating up our pan with a little bit of canola oil
So we're gonna kick it up a bit.
- And then
sugar.
This one is most important, sesame oil.
- All those different aromas.
So let's try some here.
Yellow piece.
Hm.
- How's taste?
- Mn. Good. It's crunchy.
Just exploded in my mouth.
A little spicy.
Love the sesame flavor.
This is part of pretty much any Korean meal, right?
- Yes.
Even this one is good for jjapaguri too.
- Mm
- Yeah.
- Mash-up. Remix.
- Yes. Let's try to just plain egg fry.
- Add a little salt.
- And you like pepper?
- I love pepper.
- Pepper too.
- Yes.
There we go.
So we've got our well done egg
- And then we'll make this one.
- What is that?
It looks like a giant hot dog.
- Boon-hong sausage.
It's part of like fish cake sausage.
That is a little bit sad story in our country.
It's 1960. Korean economy, it's not good.
GDP is a little low at the time.
This item is selling for everyone.
This much is one people.
1, 2, 3, 4, 5.
- Okay. So family size fish cake sausage
- Long time is I didn't taste this one
but this time is I'm so much expecting this one.
- Okay.
- So there's probably an element of nostalgia here.
- Just two young people here.
That's why you need this much.
Don't cook with the plastics.
- So I guess in some ways this is
like the fish version of spam.
- Yes. Korean spam.
- Korean spam.
Okay. So you're just coating it in flour
- And then
add with salt.
- And now we're coating it with egg.
- Yes.
- So it would be very common
in a Korean household to eat something like this.
- Yes.
- Okay.
- So we've got our fried fish cake sausage.
Another kick of protein for your lunch set.
So is it time to put the lunch set together?
- Yes. You treat to yourself
or whatever you want to, how much that one.
- Yeah.
- I can help you.
- Okay. It's like a buffet for me now.
- Yes.
- Okay. So we'll take some of this rice.
Rice is probably the-
- Oh. Give me one second.
- Okay.
- Cause if you forgot to like some pan spray something
- So we gotta coat it with some oil.
Does it matter how I put this in here?
- Yes. Just how much you can eat.
- Rice is our base here.
It's not a day without rice.
Let's take some of these soybeans,
then our fried squid,
anchovies,
kimchi.
- Yes.
- Oh, it looks so fancy.
- Yeah. I mean, I didn't do anything, but okay.
So this is almost like making art.
- Yes.
- Ooh. Crunchy
- Last this.
- Oh yes. Can't forget this.
- Our, egg.
- Yes.
- Wow. Look at this.
It's our yangpun lunch set. Korean Lunchables.
In the series,
they just serve it to everybody like this
and they eat it out of that.
But you can actually do something different with it.
- Close the cover and then shaking well.
- Okay. Hold this two way.
Yes. Shaking everywhere.
- Like up here.
- Yes. Up here.
- Up here. Up there.
- We're gonna make our yangpun cocktail.
- Mix well is good for you.
- True.
Whenever I've had bibimbap
I just mix it manually. But this is so much more fun.
Time for the big reveal. Here we go.
- Wow.
- That... (laughter)
It looks like somebody packed a lunch and then
dropped it off the side of a truck.
- Ah...
- Now it looks like a prison meal.
I guess you wouldn't serve it already shaken, right?
That's up to the person who's going to eat it.
So, let me just try this fish cake here.
Mnn. The fish cake is a little sweet.
Want some?
- Hmm. No.
- If this is what they serve in prison
I'm gonna go commit a crime right now.
(chuckle)
Now it's time for a classic dish.
That was the subject of a hit song
by a K-pop boy band member.
And joining us is Celine Caesar-Chavannes who,
as the former parliamentary secretary to the prime minister,
has had her fair share of international travels
and culinary exploration.
All right.
Well, our next recipe is inspired by K-pop.
Are you a big K-pop fan?
- My household is so we're good to go.
- I think that's pretty safe to say
for any household around the world.
- So for those of you don't know,
BTS is probably one of the biggest
Korean K-pop boy bands in the world right now.
And one of their members, J-Hope, has a song called
"Chicken Noodle Soup with a Soda on the Side."
- But do you know the original
to that song by Young B and DJ Webstar
with the "chicken noodle soup, chicken noodle soup,
chicken noodle soup with a soda on the side."
- That's it. (laughter)
- Okay. Everything's a remix, I guess.
- Everything's a remix these days.
- On a cold day like today, there's nothing I want more
than a warm bowl of chicken noodle soup, right?
- Yes. For sure, for sure.
- And the version we grew up with
probably had tons of veggies, potatoes
- Carrots, celery, everything was thrown in.
- Yeah.
- And maybe you got a piece of chicken.
- Korean chicken noodle soup is a little different.
- Yes.
Without veggie. Most broth with most chicken.
Just I show you that is easy to way
to how to make chicken noodle soup.
- I like easy.
- Do you like to cook a lot at home?
- Well, Uber eats has become quite popular
as a dish in our house.
(laughter)
Look at this.
- Yeah. Beautiful.
This right.
This one is your turn. Left side.
- Oh, we're gonna, I'm gonna switch sides.
- This is a two hand job.
- Like make tiny.
- Oh, we're just shredding it. I can do that.
Now what's the deal with chicken soup
with a soda on the side?
Do you usually have a soda with your chicken soup?
- Me? No.
- I could see ginger ale making sense.
Cause if you're not feeling well,
you want a soup and maybe like the,
the bubbly kind of, you know, you have
ginger ale when you're not feeling well, right?
So we shredded our chicken. What's next?
- Ready for chicken broth.
- Chicken broth.
- Yeah. one litter.
And then when boil, then just noodle put in.
It's boil with together.
- Okay.
- This time we can make dadeagi.
This called like spicy sauce.
You guys love spicy?
- No, no spice.
- I'm from Grenada, the isle of spice,
And I don't like a lot of spice.
- Okay. This one is spicy with the garlic
And I put here
and then this one is chili powder chunk.
- Oh that's a lot.
- And you're gonna put the whole thing.
Okay. Yep. No problem.
- Soy sauce. This one is mustard.
In the Korean (mumbles),
whole street is most chicken noodle soup they sell.
- Really?
- This is kalguksu, knife of noodle.
- Knife noodle.
- That sounds a little scary
- Little menacing.
- No. This mean is knife cut the noodle.
- Okay. Okay.
That's a lot of work.
So you don't make them smaller. You leave them that big?
- No. Yeah.
- So they're long noodles.
- Can I just put spaghetti noodles in here?
- No.
(laughter)
- That's not the Korean way.
- That's not okay.
My, my apologies, chef, my apologies.
- Too many hacks.
So how long should we cook it for?
- Five minutes.
- I'm used to putting the celery in, into the dry pot
and then stirring, and then putting carrots,
and then stirring, and the (mumbles).
- The whole process.
- I could've been doing this this whole time.
- Hm
- It's just broth and noodles.
- It's broth and noodles.
We could be done now. I would be happy with that.
- That's good.
- It's like fresh noodles.
It really just absorbed the flavor.
- Oh my goodness.
- How much?
There you go.
Can you do on top, garnish for here?
- Just a bit of a garnish.
- Yes.
And then dadaegi is
- On the side?
- Just leave it there.
Yeah. On the side there.
- That is the easiest chicken noodle soup I've ever...
I'm salivating.
(laughter)
- You know what I think would go best with this though?
- A soda on the side.
- So we got a normal bite and a spicy bite.
We gotta figure out who gets, which one?
- Kai, bai, bo.
- Rock, scissor, paper.
- Okay. Okay.
- Kai, bai, bo.
- Ahhh!
- But you know what? You can have this.
- You're such a generous host. I love it.
Okay. Thank you cause I don't want spicy.
- Should we just shot this?
Can I just eat the whole thing?
- It's like shot glasses.
Oh geez. Here we go. Okay.
- I'm just gonna go
for the whole thing here with this spiciness.
Here we go.
(slurping noodles)
Mm mm
- You know, the noodles almost taste like a dumpling.
It's so good.
- They do.
- Yeah.
- And you gotta try this spicy.
You need a little bit of a kick there.
- Oh. Do I need a little?
Do I need to? Do I need a little bit of a kick?
- Just a little.
- Oh my gosh.
- Mm. That's so good.
- Oh. That's not like
- No
- It adds to the flavor.
It enhances the flavor of the soup.
- That was amazing.
Very rich, flavorful.
But you know what we've got?
- The soda on the side.
- Our chicken noodle soup with soda on the side.
- Cheers.
Thank you, chef.
- That actually does go well together.
That ginger.
- Yeah.
I feel better already.
Yeah. (laughter)