(cute upbeat music)
- Hi everybody!
Today I'm wearing this t-shirt on purpose.
Can you guess what I'm going to make?
Yes, fish!
I'm going to cook fish.
Today we are going to make gulbi-gui.
It's grilled or pan fried salted dried yellow corvina.
Ta-da!
Today's recipe is super easy.
You can pick up this from a Korean grocery store
and cook, and then serve.
Really delicious.
This fish name is, in Korean, jogi.
In English, the name is yellow corvina, or yellow croaker.
Have you ever heard of yellow croaker?
So you can either call it yellow croaker or yellow corvina.
I love yellow corvina, sounds more delicious.
You can get this at a Korean grocery store.
Usually in the frozen section.
It is produced in Korea and imported to America.
This is Koreans' all-time favorite.
Ever since a baby started eat something,
we have to give them really best quality food
and also very easily digested food.
This is perfect.
That's why in Korea when a baby starts eating,
we always prepare this thing.
But you need to debone this after cooking.
I'm going to show you this guy's face.
Yay!
Wow, this is kind of large size.
It's hard frozen but I thawed out,
because today I'm going to film this,
so last night I switched to my refrigerator
from the freezer.
And this guys are ten large size.
In Korean, this is jogi.
But when this is salted and dried like this,
this is called gulbi.
So we are going to cook gulbi today.
It's already presalted,
so you don't need to add any salt here,
just cook it and eat with rice.
Let's meet yellow corvina!
I'm going to cut off all these string.
There are many different kinds of yellow corvina,
but to make this gulbi you need a
really special, special yellow corvina.
These two guys are chosen by me, and I'm going to show you.
You see?
All this is cleaned inside,
all intestine cleaned, all is cleaned.
And right here, can you see this, look like diamond?
This is real jogi, yellow corvina,
to make gulbi.
You see this diamond pattern?
This is a really good quality gulbi.
I'm going to pan fry four guys today.
I like to eat a lot.
And this leftover, I will just
put it in a plastic bag and keep in the freezer.
And these I will put it, original their bag, like this.
And keep in the freezer.
So this is ready to cook,
but I like to just remove some fins here.
When you see this on the back,
this is really sharp sometimes, so be careful.
Use your kitchen scissors.
And here.
This.
My gulbi is very mild now, very nice,
very good guys now.
Sometimes the fins are really sharp.
It can stab you, so be careful.
And now these guys are all good guys.
And clean up with a wet towel.
The reason I'm not washing this in running water
is that I don't want to lose , you know, some dryness.
So when it's cooked, firm and tasty.
Recently, I got a message,
really nice, touching message,
and the lady, she's an American lady,
and she has a daughter.
The daughter has a boyfriend, Korean boyfriend.
And then recently, her daughter visited Korea.
The daughter learned
all kinds of Korean recipes from me, with my recipes,
and she went to Korea, and she made a nice table
for her parents-in-law, the Korean parents-in-law
tasted her food.
The mother-in-law told the son,
"Grab her. Grab her! Just marry her!"
Because "I love her cooking!"
And then "she's never going to let you be hungry."
(laughs)
I'm going to show you how to make a table setting.
My table, today my lunch, I'm going to prepare
with my gulbi, so you will see,
"oh, really, Koreans are eating that way!"
And if you guys have Korean boyfriend or Korean girlfriend,
and you make this for the parents-in-law,
the parents-in-law will love you.
Food is not only food.
Food has something behind the story.
Because when you make really delicious food with love,
they will know.
Your love is going to be transferred to their heart.
Let's cook!
Pan is heated.
Put some oil, cooking oil, generously.
Around a quarter cup I added.
(pan sizzles)
And then, cover.
(pan sizzles loudly)
Three or four minutes I cook this over medium-high heat
and then we need to turn it over.
(pan sizzling loudly)
golden brown, nice!
Okay, cover this.
Meanwhile I'm going to show you the side dishes I made.
Dried sweet potato stems, it took a long time to make this,
but really tasty.
my favorite side dish.
Sesame seeds.
(pan sizzles loudly)
Now just uncover, just let it open and cook,
because I like to make it a little crunchy.
My next one is, this is pickled green chili pepper.
And I cut it up and mixed with seasonings.
This is kongjorim, soybeans.
And keep in the refrigerator.
(pan sizzling)
Fragile, really fragile; easily this is squished.
So be careful when you fry this.
I'm making soup, beef and radish soup.
How can you know when they're cooked or not?
Just both sides are golden brown,
and also the meat is very flaky.
(soup bubbling)
Looks so good.
This is gyeranjjim.
Sesame oil.
Let's go.
I reserved this spot.
Gulbi-gui meal!
How can I eat this?
We gotta debone.
It reminds me of a really funny story.
A long time ago, when I lived in Korea,
we had a very important person as a guest.
We had to impress him,
so I made so many different side dishes,
that's the Korean way.
Many, many, it doesn't matter only for one person I serve,
many side dishes.
Of course, one of the side dishes was gulbi-gui.
And he ate this, just he cut the head,
and then put the head in his mouth (chomps).
I couldn't believe!
I love gulbi-gui but I had never seen such a scene!
But I guarantee, he is like some gourmet.
When you eat for yourself or for your children, young baby,
how you debone this easily?
You can use knife and fork, but we always use chopsticks.
First, head.
Head has also lots of meat inside, I will show you later.
And then you remember?
We cut this part with scissors,
so it should easily come out.
When you debone for your children, this way.
See? Really flaky and soft.
Some chewy, crunchy around here.
And here is the bones, right?
You can see them.
No bones.
This flaky meat is so tasty.
Whole bones, large bones are inside.
Some people eat this part, really tasty.
Actually that's my favorite part.
I will eat it later.
And here, back part, small fish bones.
So there is no bone.
And then head part also, when you see this.
This part area, really delicious part, meat.
I'm going to wash my hands.
Turn over, and then same way.
When you debone for your child, this way, make it.
And then usually you need to feed your child, baby.
Little amount of rice here, and then...
And then feed your baby.
I don't have baby here, I will eat.
I will feed myself.
Delicious.
This gulbi tastes, totally its texture.
The fish texture is totally different
from yellow covina, fresh yellow covina.
Because it's salted and also dried,
the texture turned into really flaky and chewy,
and soft plus chewy and salty.
Perfect side dish for rice.
This way we set the table, Korean meal.
So you can eat it with kimchi,
and then you feel like some soup,
and then you go back to soup.
And then after eating you want today's special dish,
this gulbi, and go back to gulbi.
The side dish, all textures are different,
but this is a very well balanced diet.
Today we made gulbi-gui, and gulbi
is salted dried yellow corvina.
Enjoy my recipe.
See you next time, bye!
(cute upbeat music)