(upbeat music)
- Hey, guys.
It's me, Jasmine, and today,
we're gonna be making some BTS's favorite foods.
They're honestly a bunch of foodies
with a lot of favorite foods.
They love Panda Express, McDonald's,
but today we'll be focusing
on some of their favorite Korean eats,
like Korean knife-cut noodles, kimchi stew,
a delicious and refreshing cold noodle, seafood,
and a few different types of Korean barbecue.
So let's get started.
We're gonna start with RM, the leader of the group.
One of his favorite foods is kalguksu,
Korean knife-cut noodle soup.
I couldn't find specifically which variation
of kalguksu that he really likes,
so I'm doing a quick, basic version
of the Korean knife-cut noodle soup.
So to this pot of water,
I'm gonna add my anchovies and my kelp.
And we're just gonna bring this to a simmer
over medium heat.
Then we're gonna add in our zucchini,
our carrots, and our shiitake mushrooms.
And we're just gonna let that cook
for four to five more minutes and set it to the side.
If you're able to make a kelp-and-anchovy broth beforehand
with either a cold water soak or a lukewarm water soak,
that'll really help enrich the flavor of the broth.
But since we're doing a quick and easy kalguksu,
this will do just fine.
I've gone ahead and gotten some premade
fresh knife-cut noodles from the store.
You can also buy them dry.
Really up to you.
Buying premade noodles will save you about an hour
in the kitchen, but if you have the time,
I really encourage you to try making them.
They're super fun.
It's so satisfying to cut the noodles.
But let's get to cooking the noodles.
I'm gonna give it a little stir
to keep them from sticking to each other.
And once these noodles are done,
I'm just gonna run them under some cold water
to stop the cooking process.
Now it's time to put everything together.
I am going to serve mine in a stone pot.
So I'm just heating that up real quick.
Now, I'm gonna ask some noodles that we just boiled,
and then top it with the broth that we made earlier.
For toppings, do everything to taste,
but I'm gonna do chopped green Thai chili, some red chili,
some garlic, and some soy sauce.
It's so pretty.
It's like so simple, yet so delicious.
Last but not least,
we're gonna just add some salt to taste.
I like sodium. It's my favorite food group.
And some black pepper.
It's time to eat.
Babe, do you wanna come try this with me?
- These are long-ass noodles.
- Yes.
Mmm.
- Oh, the noodles are so silky.
- It's very garlicky. It's got a great kick.
It feels like a very clean broth.
- I can't get over the soup. It's so good.
- Mm-hmm.
Let's move on to Jimin.
And one of his favorite foods is kimchi stew,
otherwise known as kimchi jjigae.
In a pot, I'm gonna add some vegetable oil over high heat.
Let that heat up, and then add in your onions, your garlic,
and your pork belly until the onions are softened
and the pork belly is slightly browned.
Now, let's go ahead and add our kimchi,
but reserve the juices.
And we're just gonna let that cook together
for a few minutes
until the kimchi has turned this dark red, beautiful color.
Damn, this smells really good.
Can you enjoy food too much?
Do you see this beautiful reddish-brown color?
So now we can add in our Korean chili flakes, sugar, salt,
kimchi juice, our anchovy and kelp broth that I premade,
and give that a good stir.
I'm gonna layer in some tofu.
Then I'm gonna add in my shiitake mushrooms.
I prefer to add in the tofu and mushrooms sooner
rather than later, because I like the flavor of the stew
to actually infuse into these babies.
Just gonna give this a quick little stir,
and then I'm gonna cover this
and let it simmer for about 30 minutes.
I don't actually have a lid for this,
so this is the next best thing.
The kimchi jjigae is done.
It looks amazing.
It's literally still bubbling
because the pot is keeping it nice and hot.
I'm gonna top mine with some green onions.
I like a lot.
That's not even that much. More.
Great. All of it.
Yeah.
Some sesame oil.
And it's time to do begin.
Babe, we got another one.
- Mmm. Oh, wow, that's so good.
- Dare I say I have I have outdone myself?
- No, I think that's pretty fair to say.
- Mmm. So good.
Let's move on to the next one.
One of his favorite foods is Korean marinated short ribs,
also called kalbi.
I have my short ribs here that I prepped
by soaking in cold water for about 30 minutes,
just to get rid of any bone fragments.
This one's super easy to make.
We pretty much just need to make the marinade.
So I have my blender here.
We're just gonna add in our pear, onion, ginger, garlic,
soy sauce, water, brown sugar, honey, sesame oil,
and we're just gonna blend that until it's nice and smooth.
Now I'm gonna pour it over my short ribs.
That pear in there serves a very important function.
It helps break down the meats a little bit
to make them nice and tender.
Now I'm just gonna make sure
that all of the ribs are evenly coated,
and we're gonna put this in the fridge
and let it marinate for at least four hours,
preferably overnight.
Our short ribs are done marinading,
so go ahead and start cooking.
I'm using this round KBBQ grill.
Obviously, you don't need one.
If you have a nonstick pan, that's more than fine.
We are in for a ride.
Kalbi is so good.
There's like this cartilage around the bone
that if you gnaw on, oh my god,
all your primal instincts, through the roof, man.
All right. Our grill is nice and hot.
Let's go ahead and place our short ribs on the grill.
So one thing with cooking kalbi with a nonstick pan
is that there's no drainage hole, like there is here.
It can lead to boiling your meat, which is like, it's fine,
but it's just not as bomb.
So a hack is to take a paper towel,
clamp it with your tong and kind of wipe away the sauce
if it's really coming high.
These are looking amazing.
Let's go ahead and flip them.
Oh yeah.
Another one and another one.
All right. I think you get it by now.
And as I finish up cooking,
you could just cut them in between the bones.
Once the meat is cooked to your liking,
it's pretty much done.
For plating,
I'm laying down the meat on a small bed of onions.
That'll help soak up any excess oils.
Always serve yourself more than they do at restaurants.
That is the dream.
Okay, so now all I need to do is top it
with some green onions.
I love her.
She looks so ready to be eaten.
Okay. Let's dig in.
Mmm.
- Oh my God.
You've outdone yourself.
- It's like sweet garlicky, umami-y.
Okay. Next one.
Korean barbecue continues.
This one is bulgogi, of J-Hope's favorite foods,
and it's one of the most popular types
of barbecue meats as well.
Honestly, it's one of the ones
that you just can never go wrong with.
I have three pounds of thinly-sliced ribeye steak here.
Same thing as the kalbi.
It's very easy to make.
All we need to do is just make the marinade.
All right, so in a blender,
we are just gonna combine our onions, our Asian pear,
10 cloves of garlic, ginger, brown sugar, soy sauce,
sesame oil, and black pepper.
Then we're gonna blend it up.
All right. Our marinade looks nice and smooth.
Let's pour the marinade over the beef.
Toss in our sliced white onion and green onions.
Now, we're just gonna mix it up with our hands.
Make sure everything is evenly coated.
And then we're gonna throw this in the fridge to marinate
for at least an hour, but again, preferably overnight.
The meat is done marinating and it's time to cook.
I'm using my grill again,
but you can use a nonstick skillet.
No problem.
Don't overcrowd your pan.
It'll lead to boil the bulgogi.
Not bomb. Very sad.
Finally, we're just gonna top it with some green onions
and some sesame seeds.
- [Both] Cheers.
- Oh. - Mmm.
- I like that char and the bean taste.
- I feel like char really makes bulgogi extra delicious.
Bulgogi, can't go wrong with it.
Next food, samgyeopsal.
This is grilled pork belly,
and is one of Suga's favorite foods.
There's not really much to prep here
besides making the sauces.
This sauce over here is ssamjang.
It's a popular Korean dipping sauce.
It's salty. It's sweet.
It's got a fermented soybean paste in there.
I've been told many times actually
that it's very funky smelling, but when people eat it,
it's umami heaven, I'm telling ya.
There's also another very popular dipping sauce, super easy.
It's literally just salt, sesame oil, and pepper.
Once you heat up your grill,
we can get to putting the pork belly.
So first, what I like to do is take a piece of the pork,
take it fat side down,
and just kind of rub it all over the grill.
So we're gonna cook the pork
until it's browned on both sides.
Fun fact: this is called samgyeopsal,
and it translates pretty much to three-layered meat,
and it refers to how it looks,
the fat, the meat, the fat.
Good stuff.
This is such a popular meat to order Korean barbecue.
The only qualm I have with this
is that it takes too long to cook.
I can't wait that long.
It's like cooking right in front of you,
and you just have to wait.
All right, let's give these a flip.
Ooh. Oh my goodness.
Oh yeah.
If it's not crispy like this,
I don't know what you're doing, man.
This is the way to eat it.
Let's plate this.
I'm gonna pair it with some perilla leaves,
red leaf lettuce, sliced jalapenos, sliced garlic,
and we have our pork belly,
some super crispy, some moderately crispy,
and, of course, our sauces,
the ssamjang and the salt/pepper sesame oil.
Honestly, I'm so grateful to be looking at this platter.
It's beautiful.
Life's what you make it.
So let's make it rock.
Did anyone get that reference?
Am I too old?
Let's eat.
Let's make our ssam, which is our wrap.
I like the red leaf lettuce.
Okay. Cheers.
So bomb. - Mm-hmm.
(intense dubstep music)
Next one.
This is one of Jin's favorite foods
and is a Korean cold noodle called naengmyeon.
Let's get started with a broth.
In a pot, I'm gonna add my flank steak, green onions,
white onions, dried seaweed, ginger, garlic, rice wine,
soup soy sauce, Korean beef stock, also called Dasida,
sugar, sea salt, black pepper, and water.
I'm gonna bring this to a boil
and then let it simmer for an hour.
All right, so the broth is cooled to room temperature.
I've taken out the beef flank to let that chill as well.
So here, in this other pot, I have put a few layers
of cheesecloth over it, and I am gonna take the broth
that we made earlier and pour over it.
So I really want a super clean and smooth broth,
so that's why I'm using a few layers.
Cheesecloth is gonna be able to catch all the black pepper,
so the broth is gonna be super, super smooth.
Look at how beautifully smooth and clean this broth is.
I chilled it, and now I'm gonna add
my water radish kimchi brine.
A lot of Korean locals love it so cold that they'll put ice
to make it, ugh, super, super cold.
I recommend it.
Now that our broth is done,
we just need to boil the noodles.
So this dish does use a specific type of noodle.
These are naengmyeon noodles,
and it's like a buckwheat/sweet potato hybrid.
They boil super fast,
like two to three minutes, and they are done.
I am gonna strain these, run them under cold water
until they are nice and cold,
and then we can get to assembling.
The noodles are done.
I'm gonna go ahead and place them
into the center of our bowl.
Now I'm gonna pour some broth around the noodles,
then top it with a few slices of the beef flank
we used to make the broth, pickled radish, cucumbers,
half a hard boiled egg, and toasted sesame seeds.
That is so refreshing!
- Oh wow.
- Next dish.
All right, let's move onto Jungkook,
and one of his favorite foods is hweh,
which you might already know as sashima.
Koreans call it hweh.
And really the main difference is that sashimi is served
with soy sauce and wasabi and hweh is commonly served
with this vinegar red chili paste called chogochujang,
more colloquially referred to as chojang,
same word, just a little bit shortened.
Here's my platter.
We have a variety platter here, tuna, salmon, and halibut.
The only thing missing is our chojang, so let's make that.
And I'm gonna add a quarter cup of gochujang,
which is our Korean red chili paste,
two tablespoons of water, two tablespoons of rice vinegar,
two tablespoons of sugar, one teaspoon of minced garlic,
and one teaspoon of toasted sesame seed.
Now, we're just gonna mix our sauce
until it's well combined.
Be careful when mixing,
because the chili paste is pretty thick,
so it's sloshes around, and I pretty much always spill.
Not today, though. Today, we're winning.
I feel like I'm gonna jinx myself.
Some people like their paste thicker.
Some people like it thinner.
If you want your sauce to be thicker, just add less water.
Great.
Now that this is a well combined,
let's grab our platter again.
I am so freaking excited
because this is also one of my favorite foods.
Let's freaking dig in.
All right, so a few ways to eat this,
we can wrap it in the red leaf lettuce or the perilla leaf,
or just eat it with rice taco. (squeals)
Junkook, you've got great taste.
Okay. Cheers.
(funky music)
- Mmm.
I'm gonna try to get this right.
- Okay.
- Well, now I have to try that, too.
(funky music)
All right, guys.
That was a lot of food we had today,
a lot of traditional Korean eats, noodles and noodle soups,
kimchi jigae, Korean barbecue of all sorts,
and even seafood.
Which one was your favorite today?
- Definitely the kalbi.
What about you?
- I mean, one of my favorite foods is sushi and sashimi,
so obviously the hweh.
Well, let us know in the comments below
what dish you think looks the tastiest,
and if you make any of them,
make sure to snap a picture and tag me on Instagram
because I want to see.
And also, if you want to learn more
about BTS's favorite foods,
make sure to check out my friend Joelle's video
on Buzzfeed Video, where she eats like BTS for a week.
And BTS, if you're watching,
you should hit me up.
I know how to make all your favorite foods.
Come hang out.
I'll cook for you. Let's eat.
Bye! - See ya.
- Oh, yes.
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