(upbeat music)
- Hi, everybody.
I'm still in Montauk.
Today's recipe is haemul-kimchi-bokkeumbap,
seafood kimchi fried rice.
This is the way I usually enjoy my seafood.
I went to the fish market.
They sell all fresh, fresh seafood.
I bought some clams and scallop and shrimp
and also mussels.
With mussels I'm making miyeok-guk, sea plant soup now.
This is a one-pot meal.
So let's start.
All this seafood is prewashed and very clean.
There is no sand inside.
I cleaned all the shrimp
except for just only one shrimp,
because I wanted to show you how to clean.
And shell the shrimp like this.
Inside is the intestine.
So, from the back like this.
See that black kind of vein?
This is the guts.
So remove this.
Belly area, I just give some slits, like this.
And...
like this,
so that it's not going to shrink when it's cooked.
So like this, I just wash this.
This guy gets special treatment from me on camera.
How much seafood you use depends on you.
I prepared six large shrimp and six large scallops.
So let's sprinkle some salt and ground black pepper.
Okay, and mix.
I'll coat them with my potato starch.
One tablespoon.
And mix.
Okay, set aside.
My kimchi.
I brought my kimchi.
It's well-fermented kimchi.
It's a sour-tasting kimchi.
So I'll just add, for two or three servings,
just a little, around half a cup.
Mmm, kimchi.
Around half a cup.
Chop it up like this.
I gotta go inside
and wash this chopping board and everything.
My knife and my chopping board everywhere
they have to follow me to cook.
If I'm lucky, the place where I stay,
they have a really sharp knife.
But mostly, the knife is very dull, dull, dull.
So that's why, as long as I decide to cook,
I need to bring my knife.
Knife is very important.
This is two garlic cloves and
some onion and green onion.
We need this,
and I'm going to stir-fry this until crispy,
then start making kimchi fried rice.
Garlic.
And onion.
I will just use around a quarter cup.
This is a quarter cup.
And one green onion.
Let's heat our pan.
I will just add two tablespoons vegetable oil.
And add this, garlic, onion, green onion.
Mmm, smells good.
Keep stirring until very crispy and brown.
So you see?
Brownish, crispy.
And leave some oil here.
You see?
Oil.
So this is around one tablespoon.
Let's add shrimp and scallop.
Around one minute cooking.
Flip them over.
Outside is a little crunchy
because we coated it with potato starch.
Fresh, fresh seafood, when it's cooked
it's not a fishy smell.
It smells really like a sweet and savory smell.
I only cooked two minutes, two or three minutes.
You can see
all of this turned opaque inside, even shrimp.
That means they're cooked.
Oh my, so smells delicious.
So sometimes shake this until all of these guys are open.
So now, three minutes I cooked, and then open this.
So let's take out the opened ones.
This juice is very delicious,
and I'm going to stir-fry with rice and kimchi.
I'll put it here.
And mussels.
This is a little cooled down.
So easily you can remove this.
I made rice.
This rice is made with one cup, one cup short-grain rice.
Around two and a half cups rice.
Let's cook.
Half a cup.
Now just around one minute I cook this,
and then let's add rice.
And I will add around a quarter cup water.
Of course, we need to add gochujang,
about maybe two tablespoons.
Wow, delicious looking.
So actually, this is kimchi bokkeumbap.
Even just by itself it's delicious.
Mmm.
Good, good.
I will add just a little bit soy sauce,
one teaspoon soy sauce.
I'm going to turn down the heat to medium.
And now let's plant all seafood here.
And close the lid.
So on the bottom of this rice
I want a little crunchy thing.
So I just cover this for one minute cook over medium heat.
And let's stop cooking.
And one thing missing.
Sesame oil.
Sesame oil, drizzle sesame oil.
Around two teaspoons.
Drizzle like this.
Sesame seeds.
To enjoy with my seafood, I'm going to make wasabi,
wasabi soy sauce.
And, see?
One tablespoon wasabi powder.
Water.
Just around half a tablespoon.
And mix.
Wasabi soy sauce is really good.
Whenever I make seafood stuff,
either raw fish, or even cooked, just like today,
I always make this, using it as dipping sauce.
Miyeokguk, sea plant soup, I made today.
Honghap miyeokguk, mussel sea plant soup.
Real clear soup and nice.
I'm so excited.
I need a cold beer.
Wow.
Great.
Like this...
A lot seafood, eh? Yeah.
Bottom side is a little crunchy, you see?
Crunchy, nurungji.
Scallop.
Clams.
Another shrimp.
And close the lid always
because I want to enjoy it
until I finish this hot.
This is for around two to three servings.
So first, let's taste.
I want to taste my soup first.
Mmm.
Oh, so good.
So clear, clear and so savory.
Let's have some bokkeumbap, haemul-kimchi-bokkeumbap.
Scallop first.
Mmm, mmm.
This time, just only kimchi-bokkeumbap.
Mmm.
I eat this way.
So like this.
Mmm.
Ah.
What do you think?
What do you expect I'm saying?
It can't be better!
That's right.
I'm surrounded by beautiful nature, nice weather.
Why wouldn't I be happy?
Mmm.
So let's have some more.
Mmm.
(laughs)
This fresh seafood, scallop is so sweet.
We add chopped kimchi.
While I'm chewing, a little crispy.
And all this is just a delicious one-pot meal.
Whenever I find really fresh seafood,
I can't help making this
because this is the way that I enjoy seafood
plus kimchi fried rice together.
Just the kimchi fried rice meeting seafood.
Fresh seafood, that's the most important.
Today, we made haemul-kimchi-bokkeumbap,
seafood kimchi fried rice.
Enjoy my recipe.
See you next time.
Bye!
(upbeat music)