(cheery music)
- Hi everybody.
Today we are going to make bibim-naengmyeon.
Cold, spicy, chewy noodles.
I said chewy.
Last time, we learned how to make mul-naegmyeon.
Mul-naegmyeon is cold noodles with real icy, cold broth.
But today we are going to learn bibim-naegmyeon.
Bibim, you know that bibim, bibimbap,
bibim means mixed.
You can mix this with a really spicy sweet and sour sauce.
Every family and every restaurant has their own recipe
for this seasoning sauce.
You will learn Maangchi's seasoning sauce.
This is one of my cookbook recipes.
I just, I'm going to make that exactly follow my cookbook.
So you guys already have my cookbook,
you will see: "Oh right, that way!"
You don't have my book: "Wa! I can learn this here,
instead of buying cookbook!"
So either way, let's start.
Are you guys ready to cut something?
(laughs) Snip, snip, snip.
Naengmyeon, dried, dried noodles.
This noodles made with wheat flour, and buckwheat flour
and starch inside.
When noodles are cooked, very chewy.
I used last time, same noodles.
You see?
This kind of noodles.
All noodles are very thin.
Mul-naengyeon but because, inside there are package.
Package inside liquid.
One, two, three, four, four servings.
And also this is mustard oil, spicy.
So even though we don't use mul-naengyeon, lot of broth,
still we need one package at least.
It has a really sweet and sour taste inside.
Add two cups water, cold water.
Then, this one later I'm going to use, two.
When you make bibim naengyeon, first thing you gotta do
is to make nice broth.
Where are we going to put this?
Hey, raise your hand: "I know."
We're gonna put this in the freezer.
So, like in the freezer around three hours, perfect.
After three hours it's going to be icy, very slush.
I made this already, this one.
You see? So very icy.
I'm going to keep this in the freezer until we are
ready to use.
For two servings I'm going to weigh 10 ounces.
And this is other leftover is two more servings.
So any time you can make again.
And this noodles I'm going to cook this just
before serving because if I cook this in advance
noodle are going to get soggy.
Let's make a delicious, spicy sauce.
It looks like so many items inside but actually easy.
This is Korean pear, I got this from Korean store.
These days not a peak season.
Usually fall season, late fall season
it's very delicious, but yesterday I tasted
this and it's really perfect.
I'll just make sugar water.
And sugar, around one teaspoon.
And well mix.
Once I peel this pear, pear is really oxidized quickly
and go brown, so to prevent this, I will just soak
this in sugar water.
We are going to use this half for sauce,
and half is going to be garnish.
Today I'm going to cut into all matchsticks.
And then, this guy, just you don't have cut nicely,
and chunk.
If you use bosc pear or the small size pear,
just one pear for sauce.
This guy I don't care about oxidizing, go brown.
We are going to add really spicy hot pepper flakes soon.
All this thing, garlic, ginger, green onion, and onion,
we are going to add it just little by little.
One tablespoon or two tablespoon amount,
this amount and let's add this here.
Two garlic cloves, ginger just a little.
I will add just a little bit, about one teaspoon.
This green onion, the two really large,
so I use two, but sometimes green onions are
small and thin and then you can use three.
Hot pepper flakes, this is quarter cup.
Salt. One teaspoon salt.
Sugar, two teaspoons.
One tablespoon soy sauce.
Hello everybody, this is my hot pepper paste.
First time when you learn probably I would feel
"Wow, so many things to learn, what kind of ingredients?"
"There's so many ingredients!"
If you learn Korean cooking, you have to prepare
some Korean ingredients like hot pepper flakes,
gochugaru, gochujang, and bean paste - doenjang,
and ganjang - soy sauce.
Just only several items, that's it.
And then you can make, you can keep making really
delicious food all the time, and then gochujang,
hot pepper paste.
So around two tablespoons.
This sauce should be a little like vinegary,
like a sour taste.
I'll use white vinegar, two tablespoons.
And sesame oil, two teaspoon.
This is ssalyeot, rice syrup, so you know,
you guys already learned Korean cooking from me
probably familiar with this thing.
Let's blend.
One and a half minutes, I just blend.
Until creamy and soft.
Taste a little...
Oh, spicy, nice.
I'm going to boil my water because soon we are going
to cook noodles.
Two more things we need.
This is toasted sesame seeds, I'm going to crush it.
Toasted sesame seeds here.
We're using my mortar and pestle.
And also cucumber.
I will cut this to matchsticks.
Like this.
Around four inches and slice thinly.
So this way you can remove the core.
We shred this really thin, thin matchsticks.
Then this guy, I'll just put it in my bowl.
Next ingredient, thread.
(laughs)
It doesn't mean that you are going to eat.
I need this to cut my egg in half.
This is hard boiled egg.
Nice.
This is my making video so I like to make it look
really nice, that's why I'm using thread.
But just usually I cut it in half with my knife.
My sesame seeds! Home toasted sesame seeds.
Almost gone, I gotta toast again.
Oh smells nutty smell!
I'm going to add around a quarter cup.
Smells so good, I love it!
While I'm cooking, I smell all kinds of delicious smell,
that's why this is my naturally this is really
boost my appetite.
Funny thing is, one of my friends, he says he never cooks
at home, he is living in Manhattan in New York City,
he always gets delivered his food.
From breakfast to lunch, dinner.
He said why he cannot cook
Is that while he's cooking he smells all kinds of
onion, other things, and then after all food is
done, nicely done, he losing all appetite because
of the smell.
Totally opposite of me, isn't it?
How about you guys?
So it makes you: "Oh I'm so getting hungry,"
"I gotta eat quickly."
"I'm going to speed up my cooking!"
At the really very beginning these noodles,
here inside, you guys know that.
So I'm going to cook this.
And cover this.
About one minute later its going to boil over,
then I'm going to stir this again,
and then we need to cook from three to five minutes.
So three minutes after, you take one sample noodle
and taste.
When you chew this, you should not chew something
like hard stuff and then also it should not
be overcooked.
Three minutes after, it is nicely done,
and then you can just rinse in cold water.
Otherwise one minute more, one minute more.
Noodles that go soggy is not my cup of tea.
See? Oh, it's boil over.
And stir.
I open the lid and let it cook.
And now I'm going to drain this water from pear.
So four minutes past.
(laughs)
Chewy so remove from this heat.
And then bring, bring it to my sink,
and we gotta wash this.
This is very starchy, very sticky water.
And we gotta really wash it with the cold water.
And rub this just like doing laundry.
And then all the noodles, while you are washing
this way, will remove the excess starch.
For the last rinse I'm going to add some ice cubes here.
Then this noodles.
This noodles are really, really cold right now.
And also last starch is gone, also very getting chewier.
My fingers are so cold.
Alright, this time I like to use my stainless steel bowl.
And I kept this in the freezer.
And we need this guy.
Look at that! Cold!
And then this noodles, we gotta divide into two portions.
Ooh, my hand is so cold.
Our broth.
Pour this just a little bit because this is
going to be a bibim-naengmyeon.
Sauce, it depends on how much you like.
And this pear.
And cucumber.
And then sesame seeds.
This is mustard oil, really nice.
The flavor is really nice.
And egg on top.
That's it.
I need this guy, chopsticks.
I usually eat this guy later.
Icy broth, if you want more, you can add more.
(slurps)
So tasty.
(slurps)
Cold, really cold.
Just when I taste it for the first time
my teeth are so cold, I feel.
Sweet and sour and chewy, sesame oily
and cucumber, crispy pears.
(slurps)
So today we made bibim naengmyeon.
Cold, spicy, chewy noodles.
Enjoy my recipe, see you next time.
Bye.