(chopping)
Hi everybody! Today's recipe is sogogi chapssal-gui.
Pan-cooked beef salad.
Salad. It sounds like an easy and refreshing dish. That's right!
But it has lots of protein. We use beef.
When I lived in Korea one of my best friends
She said: "This is the perfect dish for
"When you have guests coming over to your house suddenly
"and you make this kind of thing they will be impressed."
So I want to impress you.
You make this today. Let's get started.
First, we're gonna make sauce.
Gyeoja maneul-jang, which is mustard garlic sauce.
This is gyeoja-bun. Mustard seed powder.
And inside very yellow and pretty. One tablespoon.
This is hot water.
Same amount. 1 tablespoon.
So when this is mixed with warm water
The spiciness is coming up!
And then, still some hot water here, so I will just put it here.
If you can't find this mustard powder, just use yellow mustard.
Around 2 or 3 tablespoons. That's good.
Because the color is yellow and it has a little bit of spiciness, that's perfect.
But I want to show you the real traditional way.
We gotta make it sweet, sour and a little bit salty.
4 garlic cloves
and white vinegar 3 tablespoons.
One.
Two.
Three.
Two teaspoons salt.
One apple. One small sized apple.
Apple.
I ground 1 minute.
And then we got a nice beautiful puree.
The air coming up is really spicy.
And then...
All this apple vinegar puree...
Add this here.
Usually apple oxidizes so quickly.
In the air, the color changes to brown. But this way, I ground with vinegar and salt
the color is not changing.
And a beautiful, creamy color.
You see?
Beautiful. And then, honey!
1 tablespoon is enough.
Just a half teaspoon sesame oil.
Mix well.
Gorgeous.
Where to go? To refrigerator.
It should be cold. I will use this at the end.
This is beef. Steak. Very tender part.
Whenever I make this dish I always choose the best cut.
So that we all enjoy the tenderness.
Before this, I need to take care of one thing. This is pine nuts.
And you can see there is a tip.
And use your fingernails...
and remove.
And one more time.
Remove. And you can see that really small tiny hole.
So a quarter cup pine nuts, I'm going to grind this.
I just cover this...
And with a rolling pin...
Ok, I think done.
Wrap this. I will sprinkle this at the end.
These are gingko nuts. You can find this at a Korean grocery store.
In the frozen section.
I need only... 7.
After using...
Put it in the freezer again.
Next, beef.
And...
dry out with paper towel like this.
I like this kind of size. Cut very thinly.
Like this.
About 1/8 inch.
Like a thin paper.
One pound is a lot! I just sliced this all thinly.
And spread this like this.
And we are going to season this because if we just put this all in one bowl
it's not easy to season thoroughly.
So this way is very safe.
If you can't cut thinly, just ask your butcher to cut thinly
so that it's going to be cooked so quickly.
For 1 pound, 1 teaspoon salt.
Ground black pepper.
About a quarter teaspoon.
So to make it more delicious, sesame oil about 1 teaspoon
I'm going to spread all this here.
You can season this very evenly. Put some sesame oil...
And then, like a massage!
Make it shiny, isn't it? We need glutinous rice flour.
This one, we need to coat both sides.
Just press down.
So this beef kind of has a rice cake texture because we coated it with chapssal-garu.
And let's heat up!
Medium-high heat.
You can use any kind of cooking oil.
This is grapeseed oil.
(sizzling)
It's just a little bit sticky because of glutinous rice flour.
Turn off.
Wow, smells so delicious!
And, clean...
Turn on the heat.
And oil...
We need more oil here.
Ok, there you go, all cooked.
Cook gingko nuts.
My sauce, and all ready now!
And then, the last thing is this pear.
But if you don't have a Korean pear use cucumber
Cold cucumber sliced into matchsticks.
I'm going to cut into matchsticks.
I want something crispy.
And I want to show off to you. This guy is kkaennip!
Perilla leaves. I planted inside my home.
But, it's growing!
Let's put some like this.
And this!
Let me taste! you can join me. (laughs)
You can add the sauce, mix altogether and eat.
Or just like me, you can eat this way.
And... this also
And sauce.
Sauce is amazing.
Like this.
Isn't it pretty?
And then...
No problem with eating, isn't it?
When you make this it's a challeng but you can eat it so quickly.
Mmm. Mm!
(lively music playing)
Juicy and nutty, and garlicky, spicy, and tastes like a rice cake.
It goes well with sweet, crispy pear.
So good! You can keep this sauce in the refrigerator for up to one week.
Today we made sogogi chapssal-gui.
Pan-cooked beef salad.
Enjoy my recipe. See you next time, bye!!