(chopping and Parisian instrumental music)
- Hi guys, I'm in Paris in front of a Korean market,
it's K Mart.
Tomorrow I'm going to do meetup with my readers
living in Paris so I'm going to make kimchi.
I'm so excited to make this. Let's get inside.
(Parisian instrumental music)
I found this buchu, Asian chives.
I'm going to make kimchi.
Buchu is grown, produced in France.
(laughs)
Interesting, eh?
(Parisian music covers dialogue)
It's one pound, a little more than one pound.
Dried anchovies.
Price is in euro 13 and 59!
Much more expensive than in America
but I'm going to buy this.
Cabbage, Nappa cabbage to make kimchi.
(Parisian instrumental music)
Tonight we are going to have a potluck party.
We are supposed to meet at one of my reader's house
and then they bring their specialty.
I gotta make something for them, and also
I wanna impress them.
Today I'm going to make two kinds of kimchi,
Buchu-kimchi and Nappa cabbage kimchi with oysters.
I'm so excited to meet them plus eating, tasting their food.
Buchu, Asian chives or garlic chives.
I'm going to measure one pound.
Between the stems, we can wash like this.
And if something is dirty, something here, then take off.
But this is very clean.
A couple of times until the water is very clear
and all the dirt is gone, it's washed thoroughly.
I'm going to use this large bowl to mix this kimchi.
Next, we are going to cut this into bite-size pieces
around 2-1/2 inch size.
Actually here in Europe, fruits and everything is like a kilo.
The measurement is different
but this is one pound, 453 grams.
Let's cut it into bite-size pieces.
This is one pound.
This is fish sauce I brought from New York.
Half a cup fish sauce.
We are not going to use salt for this kimchi.
I'm going to use fish sauce.
Fish sauce is all salt.
And then just use your hands to mix this
so that evenly salt.
And then every five minutes just turn it over
so that all evenly salted.
Whenever I make buchu-kimchi I don't use garlic
because it has already like a spicy smell.
You can use garlic but I'm going to skip the garlic.
I'm going to make kimchi paste.
One tablespoon sweet rice flour.
This is chapssal-garu I also brought from New York
but if chapssalgaru is not available
you can use just plain flour.
And one cup water.
Just stir this and make kind of a thin paste.
Medium heat is good, and stir.
Okay, turn it over.
I stirred a couple of minutes, it's already thicker
but I'm going to wait until it starts bubbling.
Bubbles are popping up.
The color is very white.
I'm going to add one tablespoon sugar.
Keep stirring until it looks a little translucent.
It's very watery, it's done.
We need to wait until it cools down totally.
(Parisian instrumental music)
I'm eating baguette.
Everything's delicious!
When the porridge cools down it takes like 20, 30 minutes
and then perfect time for you to mix this buchu-kimchi.
See this water.
The water comes out from buchu: chives and also the fish sauce
and this is salty water.
And then let's add our paste.
And then we need to add hot pepper flakes.
We need a half a cup hot pepper flakes for this
Beautiful color and it looks delicious.
We made kind of thin, red paste.
Then I'm going to add onion.
Half of a medium onion
because onion will give some crunchiness
and also sweetness.
So half of a medium onion, I'm going to slice it thinly.
This time I feel like wearing my gloves.
Usually I use bare hands but I feel like.
And then mix this.
Strained liquid, nice. And then,
gently, gently mix.
I said gently mix.
Some people when they make kimchi (aggressive growl)
like this and all are squished and bruised.
It's not good. You always always like this when you mix,
slow, gently but evenly.
Isn't it pretty?
Kimchi paste is not gooey, not sticky.
This is perfect ratio.
Yummy, yummy, yummy.
I'm hungry.
My left hand I never used,
so, just like this amount, two tablespoons.
Sesame seeds I brought from home.
That's it, keep this in a container,
an airtight container or a glass jar
and keep in the refrigerator.
You can start eating right away.
And I usually like fresh buchu-kimchi
but if you like to ferment.
Fermenting means the taste is sour.
You just keep this outside the refrigerator
for a couple of days until the taste turns a little sour
then you can eat it but I recommend eating this right away
with warm rice yummy, yummy.
Any type of kimchi you make except for water kimchi,
you know water radish kimchi.
Just press down the top
so that the air doesn't come into there
So it's going to be really well fermented.
I will eat with my lunch.
Next I'm going to make another oyster kimchi
I'm adding some oyster to my kimchi paste.
I'm going to wash all these guys.
Hello everyone!
This is oyster, today's special.
I'm making very special kimchi.
This is green onion, Asian chives, and radish
and carrot, I sliced all these in advance.
This is my kimchi paste.
I'm going to add this first and then oyster.
I'm going to take care of oyster.
Lots of vegetables.
Just with the kimchi paste, and mix.
And this is cabbage,
salted, washed, cleaned, and strained.
And let's add oyster.
This is...
When you use the fresh one you can use your spoon like this.
Just break it up.
If you use a frozen oyster you can chop it up
on the cutting board.
But this is fresh one.
To the fish monger, I asked him,
"actually I'm going to use this in my kimchi.
And he says, "Oh, kimchi? Oh you make kimchi?"
"Yes, how do you know?
"Have you ever tasted kimchi?"
And he said, "Yes, my girlfriend is Korean."
[Carl (in Korean)] Are you Korean?
[Maangchi] Yes, Oh my!
[Carl (in Korean)] Yes, yes
[Maangchi] Oh my, you speak Korean!
[Carl (in Korean)] My girlfriend is Korean
Your girlfriend is Korean?
She is living here?
She is living here, wow.
He said, "I eat kimchi fried rice and kimchi jjigae
almost every day."
I was already,
through food, really I felt close to him.
He was so nice to me.
I was very impressed.
And, "What's your name?"
And he said, "My name is Carl Gim, anyounghassayo (hello)."
Even he spoke Korean.
Funny, that was really lucky for me
to meet such a nice person. He loves Korean culture.
He already knew about Korean food.
Wow, smells so good.
Oh my, oyster smells so good.
I was born and raised in Korea.
I was living, when I was young, in a harbor city, south
and there was lots of seafood.
And my mom always used lots of oysters
and when she makes kimchi whenever I smell this
it reminds me of my hometown.
Now we're adding some sesame seeds.
Toasted sesame seeds are very nutty.
Wow, that's great. Look, awesome!
Kimchi is done.
I'm going to pack it up in containers and then go there.
(Parisian instrumental music)
"This morning I made a video"
"I'm staying in kind of a house, you know I rented a house"
"and I made kimchi with chive."
"So buchu-kimchi"
"This kimchi is very good!"
"You can taste this kimchi, and oyster kimchi."
(party chatter and jazzy music)
"Hello everybody! Time to eat! Rice is done!"
"I like to taste all everything."
"This is gratin?"
- [Woman] Yeah, gratin.
Korean pronunciation is gratin.
(laughter)
I had to buy garlic first to make kimchi.
I went to a market
and then I don't know what is in French, you know?
I thought that okay ail,
because usually a-i you pronounce 'aeh'.
So, "elle?"
He doesn't understand.
"Ail?"
"Oh yeah."
(laughter)
(party chatter)
- Me too, I love all kinds of foods from all different cultures.
- Are you eating?
- Yeah, I'm going to eat. Just help yourself.
(party chatter)
-I met her in Netherlands in 2010
- Yes.
- She came to my meetup at the time
-now she's living in Paris, amazing.
- I know I'm so happy to see you right now.
- You made some dumplings, awesome, so good.
I know that you are so good at cooking.
(laughs)
(party chatter)
Last I like to thank her again, Maria Saad and her husband.
(cheering and applause)
Okay so let's go home and then take care
and watch my video!
(cheering and laughter)
Tomorrow on Facebook photo just click liking liking!
(laughter)
See you.
- [Group] See you!
(Parisian instrumental music)