(chop chop chop)
(peppy music)
- Hi, everybody!
Today's recipe is
too easy!
Very interesting Korean side dish.
Probably, you never tasted this before.
But, once you taste this, you will be addicted.
I'm going to make Ojingeo-silchae-bokkeum:
Crunchy squid threads.
Are you interested in it, already?
I'm going to show you.
(peppy music)
It's a box, or sometimes in the plastic bag
they sell.
Where? At a Korean grocery store.
This guy makes my house a little smelly,
but I love that, because I know
the outcome is so tasty.
This is dried squid.
Actually, this is cuttlefish,
but we call this Ojingeo.
Ojingeo is squid, and then is shredded really thinly.
The reason I make this video is,
first: delicious.
Second:
Recently one of my Korean friends living in Canada,
she and her husband were visiting me, and then,
one of the side dishes I made, was Ojingeo-silchae-bokkeum.
And she and her Canadian husband loved this.
She asked me, "how can you make this?
Do you already post the recipe?"
" no, not yet."
"This is too easy.
I can give you this, just now, recipe how to do."
And she said, "no, no, no, please post it on your website."
If you love squid, or some a little fishy smell,
you will love that.
Whenever I make this, or I taste the dish
at a Korean restaurant,
it brings back really good memories.
Probably you guys also have a similar experience.
Certain dishes in your cuisine, when you taste the dish,
or just by looking at it, oh!
That reminds you of your mom, or some people,
or some incident, whatever, happening in your past
probably you think about.
This dish is that kind of a dish for me.
Later, I will tell you about this.
But first, let's start.
I need my cutting board.
These threads: Ojingeo-silchae.
You can eat it as it is.
(chewing)
By itself, just chew this.
Delicious and chewy, sweet,
very squiddy.
Especially when you drink beer, this is a good side dish.
(crackling)
This is half a pound.
It's too long, so I'm going to cut.
(snip snip)
And then, seperate.
Like this.
Because these guys really stick together.
This is a really great side dish for Korean lunch box.
I used to make all the time.
And now, even, I make this,
I keep keep eating.
So tasty!
Look at this, beautiful!
Isn't it?
And then I need to add some garlic.
Garlic flavor really goes well together.
So I never skip garlic when I make this
Ojingeo-silcae-bokkeum.
So, two large garlic cloves.
(bang)
(chop chop chop)
(scrape)
(water running)
We are going to cook over medium.
Between medium and medium-low heat.
If this is too hot, easily it's going to be burnt.
This is vegetable oil.
Garlic and sugar,
and soy sauce,
and also sesame seeds later.
That's all!
I feel a little heat; let's add cooking oil.
For this half a pound, around two tablespoons.
Then, let's add the garlic.
(sizzle)
(scrape)
So, a little fragrant.
And then, add this.
(sizzle)
And then what we need is these two guys.
My wooden spoon and tongs.
Using this, just mix and stir.
also, all this coat with oil.
Keep stirring.
Over medium or medium-low heat;
never never go up high heat.
Very pretty.
Now we gonna use some soy sauce.
I'll use soy sauce one tablespoon.
(sizzle)
And two tablespoons brown sugar or white sugar.
Two tablespoons.
(bang bang)
Then, mixing until sugar is melted.
This way, you are mixing and cooking.
At the same time.
This is like squid noodles.
Crunchy noodles.
(scrape scrape)
(banging)
Turn off.
Done!
Only sesame seeds we need to add.
Sesame seeds, let's add one tablespoon.
(banging)
Let's taste!
Mmmm.
(chewing)
The more I chew, the tastier it is.
Mmm.
Sweet. Sweet and crunchy.
Chewy, lots of squid flavor.
Really tasty, and a little salty,
and it's a good side dish for rice.
And also good side dish for your beer,
or any drinking.
You can keep in the refrigerator up to one month.
I told you the story I wanna share.
When I was young,
this is such a high, expensive side dish
when I was young.
When I was in fifth grade,
in elementary school in Korea,
we used to go to some kind of field trips.
We went to nice places,
some historical sites,
with teachers and all the fifth graders.
By bus we used to travel.
Two nights three days, usually,
or sometimes three nights four days.
I just still remember, we were sleeping in a large room.
There was no bed, just a Korean kind of a mat.
Mattress like. We call this "yo",
and " ibul" ; blanket, we slept.
Boys and girls are seperated.
Girls are sleeping in a room.
The room is, I remember, so many,
like more than 20, 30 students were sleeping in the same room.
It's like sardines.
(laughing)
When you sleep--
Because probably, they like to save money,
you know, hotel money.
So of course we were interested in food.
Especially fifth grader.
They eat a lot.
Especially me.
Ever since I was young, I was always interested in food.
Hotel provided us three meals,
breakfast, lunch, dinner.
Side dishes were always the same.
Kind of a set menu.
They carry the table with the side dishes on top of the table.
Dozens of side dishes.
Of course, rice is coming.
Rice and soup, kimchi, fish.
All kinds of side dishes.
Most popular side dish is this.
We all children loved this side dish for some reason.
Once we sat at the table, everybody was just eating
with the chopsticks.
Eating, and gone.
And then, some of my friends were saying, "oh, wait a minute.
We want more. We want more. How can we eat more?"
So, someone's idea:
"Okay, let's just scream."
And then we just decided and agreed all together.
We just used a spoon.
With all the spoons,
"Ojingeo deo-juseyo! Ojingeo deo-juseyo!"
Itt means, "please give me more squid!
Please give me more squid!
Please give me more squid!"
And then, 'tong, tong, tong' sound.
(laughing)
Everybody, the small children,
were just screaming.
That scene, only I remember.
I don't remember if they brought extra or not,
so long time ago it happened.
All I remember is that we loved this side dish a lot.
When you make this for your family, your family member says,
"Ojingeo deo-juseyo!"
Today, we made Ojingeo-silchae-bokkeum:
Crunchy squid threads side dish.
Enjoy my recipe.
See you next time!
Bye!