[Applause]
[Music]
hey guys it's me jasmine and today we're
going to be trying some of blackpink's
favorite foods
we got comfort food we got street food
and
some other delicious items as well so
let's get started let's start with this
potato hot dog it's a popular korean
street food and is one of rose's
favorite snacks
rose is deemed the foodie of the group
and she says that she especially likes
it with some sugar
sprinkled on top which is a signature
topping for korean style hot dogs we're
going to start by making the batter
so in a mixing bowl we're just going to
add our flour
our baking powder salt sugar
and give it a little whisk let's make
some space here in the middle a little
well and then we're going to add our egg
and milk and just give it a good mix
until we get a smooth batter now we're
going to transfer the batter
into my tall glass i have over here and
we're going to throw it in the fridge to
chill until we're ready to use it now
let's prep our potatoes we're going to
dice them into quarter inch cubes
soak them in cold water for about an
hour to remove the excess starch
then we're going to bring some water to
a boil and blanch the diced potatoes for
a few minutes before rinsing it with
cold water again
let's dry them off and transfer them to
a bowl add a couple tablespoons of flour
and toss now let's set that to the side
and prepare our cheese dogs i have a
couple of hot dogs here we're gonna cut
these in half
now grab your mozzarella block and cut
it to match the size of
the other half of your hot dog now i'm
going to skewer my hot dogs and my
cheese blocks
i'm using these wooden chopsticks that i
got from take out now we're just going
to lightly coat them with some flour
we're going to start by dipping our
cheese dogs into the batter we made
earlier
and then coat it with our diced potatoes
making sure we pack them
on nice and tight now we're going to
cover it with bread crumbs this is going
to make it
super crispy and crunchy now that we
have all our hotdogs prepared we're
going to heat up our oil and place our
hot dogs in the pan
fry them for about five to seven minutes
or until they're golden brown
top them with some sugar just like rose
loves some ketchup
and it's time to dig in cheers
10 out of 10 would eat this over a
standard corn dog any day it's like a
giant mozzarella stick let's move on to
the next one
all right so now we're going to make
lisa's favorite food which is korean
pork neck soup and there are even
restaurants that specifically specialize
in this soup so we're first gonna add in
our blanched pork bones
to prep these bones i first soak them in
cold water for about two hours
and then blanch them for about sevenish
minutes to rid of the impurities
and that way we can get the cleanest
pork flavor
in this soup i'm gonna add in some more
water to make sure all the bones are
covered and now we're gonna add in one
onion three green onions
just the white parts only ten cloves of
garlic two teaspoons of minced ginger
cover it up and we're gonna let this
simmer on medium-low for an hour and a
half
while the broth is simmering let's make
our seasoning paste we're gonna combine
korean chili flakes
soybean paste hot pepper paste rice wine
fish sauce perilla seed powder minced
garlic
and black pepper to make it a little
easier to mix i'm just going to add a
little bit of water
the perilla seed powder in this
seasoning paste is super important to
the dish and gives it this
creamy and nutty flavor awesome the
broth is ready
traditionally the aromatics are removed
from the broth but i don't really want
anything going to waste and also it's
just onions and garlic for the most part
which i love so we're just going to
leave them in there and now we can take
our seasoning paste that we made earlier
add it to the broth and let's give that
a good
mix and make sure it is well combined
now i'm gonna add in the potatoes and
once the potatoes are cooked all the way
through we can add in
our napa cabbage leaves our bean sprouts
now i'm gonna add in a few crown daisy
leaves
these are part of the daisy family and
it has
a crunchy texture and a slightly
mustardy profile and finally we're gonna
add in
some perilla leaves this is what a
perilla leaf looks like
it belongs to the mint family i find
that perilla leaves can be a bit strong
for me so i'm just going to go with a
few leaves
by itself the perilla leaf has a bit of
a licoricey
flavor profile but in the soup it will
certainly enhance the flavor
just gonna give this a good mix and
we're all set
kamchatang
[Music]
oh that is so good instantly warmed my
soul
it's so rich and creamy it's so tender
what are you doing so good okay
okay there's enough for two of us you
know
no so in order to make jenny's dish we
need to make jizu's dish which is
rice and so to get that signature sticky
korean rice you're going to want to use
short grain rice and not long grain rice
though you will find that all households
have their own preference i came from a
short grain rice household and my
boyfriend came from a long grain rice
household and so now we have both in the
house rice is a huge staple in korean
cuisine and it's honestly the center of
most korean meals it just goes with
everything which is the exact reason why
it's juicy's favorite food
so when making the rice obviously you
can follow the package instructions
but there is the finger trick which i'll
get to in a second so let's measure out
our rice
one cup should be enough for two to
three people and we're just going to
rinse it in water
until it becomes clear this rice water
you can use this water to wash your skin
your hair water your plants with it it's
good stuff rice cookers will also often
come with
guides on the side but they're not
always accurate so the finger trick
comes in handy so let me teach you the
finger trick if you haven't heard of it
before
you just want to level out your rice and
so to get the perfect rice you'll want
to add water
until it hits your first knuckle finally
we're just going to grab our rice
put it into our rice cooker and hit
start
she's ready i'm not gonna lie i can
count on my fingers how many times i've
used a pot to cook rice like legit we
really do love rice
cookers we'll bring them camping i could
eat like three bowls of plain rice
honestly
all right so jenny's favorite dish is an
original recipe we're gonna use the same
rice
from jisu's i'm just gonna reshape it a
little bit
i'm gonna start with the egg yolk so i'm
going to make a little well in the
center right here
drop that yolk in add the pollock row
then we're going to sprinkle on some
green onions
some sesame oil and we're just going to
mix it all
up i'm going to make an avocado rose
here i'm gonna peel the avocado
peel it carefully because sometimes if
you peel it in the wrong angle it'll
lift off the avocado flesh and
slice it very thinly fan it all out
and then roll it up until it's a pretty
rose
voila it does smell really good i can't
lie let's give it a try
that's surprisingly really good
even though the pollock row is on the
saltier side the avocado really helps
balance it out yeah i would say this is
a perfectly balanced dish
okay i don't know which one's my
favorite because the hot dogs are really
good
and they were so crunchy on the outside
and the sugar topping was like to die
for
and then the pork bone soup was also so
hearty
yeah the pork was like melt in your
mouth but this one's really special i
feel like there's a lot of things
happening but also it's very balanced
and that umami flavor in this dish is
like
i could eat it every day i can't pick
they're too different you can't compare
them
i would pick i'd pick this one
[Laughter]
oh i don't know i can't pick a favorite
they were all really good
so you guys should definitely try them
and if you guys end up making any of
these dishes
make sure to snap a picture and tag me
on instagram so i can see
bye oh yes
[Music]
you