(metal clinking)
(egg cracks and sizzles)
- Hello. We are Sorted Food
and today we are all in for a massive treat.
We have been joined by Gabie, from Gabie Kook,
and Josh and Ollie from Korean Englishman or Jollie.
Welcome.
- [Josh And Ollie] Thanks for having us.
- I feel like it's been a long time coming.
- Definitely. It's good to finally be here,
show you guys some legit Korean food.
- Now, Gabie is an expert chef.
And Josh and Ollie,
well, you've had years of experience
immersing yourself in Korean food and culture.
- [Josh] Yeah.
- [Host] Videos are awesome.
But today they've picked out four things
that will blow our minds.
- [Barry] You expect me to eat this?
- [Jamie] That took me places.
- [Barry] Sorry, what?
(Gabie laughing)
- Oh, yeah
(group laughing)
- I can't. I dunno if I can trust it.
(group laughs)
- I need to make it (beep) out to myself
(group giggles)
- From the look of it,
it looks gochujang-ish.
(Ollie and Gabie gasp)
- Oh, very close.
- Condescending (beep.)
(group laughing)
- Got it half right. - Yeah.
There's jang in there.
- This is jang?
- It is a jang.
- This is gonna blow my socks off.
Not spicy, but there is a tingle.
It might be fermented it's umami-ness
is like really punching the throat.
But is it beany?
- Do you like it?``
- Oh, shoot.
(group laughing)
- I like this.
It's like a fermented red bean paste.
(group chattering)
- [Gabie] That was so close.
- I was doing so well.
- It's called ssamjang.
So it's a mixture of chili paste, gochujang paste,
and fermented soybean paste with a mixture of sugar,
sesame oil, garlic.
- What does jang mean then?
- It means sauce.
- Okay.
- We're gonna give it to you in the right way.
And I'm hoping by the end of today
you are gonna not be able to get enough of this stuff.
(upbeat hip-hop music)
- Some heritage carrots, some cucumber
and some, you expect me to eat this.
(group agrees)
- Yeah. Okay.
(group laughing)
- Is it for like dipping?
- Literally a dip.
A lot of Korean restaurants will give you this at the side.
Almost every Korean barbecue restaurants
will give you this on the side.
- It's like the Korean hummus.
- Yes, it is.
- It is crunchy vegetables dipped in something.
- It is.
- Whoa.
- [Josh] Yeah.
- That is the reaction we're used to.
- It needs a freshness, isn't it,
from the cucumber or the carrot.
Then suddenly it becomes a lot lighter
and it releases a lot more of the spice
and the fragrance from that.
- Doesn't look like something particularly sweet.
But it's got that sweetness
as well as the sort of fermented chili.
- Do you wanna tuck in?
- Yeah, oh please.
(vegetables crunching)
- Wouldn't that be excellent in a cheese sandwich?
- Whoa.
- Like a chutney.
- I've never thought of it.
- It's almost chutney.
It's got a sweet and spice.
It's like a spicy chutney that's kind of pickled
and like it's not pickled,
but it's kind of got that ferment.
- Oh, this whole thing is
about what he wants to cook.
Should be about what we want to eat.
- [Ben] Number one gets the thumbs up.
Should we see what we've got for number two?
(upbeat hip-hop music)
- Oh.
(group laughing)
- All in one.
(group laughing)
- [Ben] Jay, get all your senses involved.
- Oh, sesame oil.
- [Josh] Very good.
- [Ben] Didn't even have to taste it, look at that.
(group laughing)
- [Jamie] But I will.
- [Everyone] Okay.
- [Josh] Straight.
- Wow.
- Oh wow.
- Well, what did you expect me to do?
Put my finger in it?
- [Ollie] Probably, yeah.
(group laughing)
- It's light and airy.
I mean, I haven't drunk too many sesame oils in my time.
- [Ben] So why have you chosen sesame oil
as something that should be under our cloth?
- In Korean, sesame oil it's called "chamgireum."
And yeah you'll find chamgireum in all sorts of places.
One of my favorite of which
is at every Korean barbecue restaurant.
You may notice a recurring theme with us is Korean barbecue.
There's so many different varieties.
- Let's get some Korean barbecue in first.
This feels like the best thing to do.
(upbeat hip-hop music)
- I almost feel bad for Barry.
(group laughing)
- Not quite, go and eat your carrot, okay.
(group laughing)
- This looks incredible.
Someone's going to have to talk me
through everything that we've got here.
- You've got all of these chamgireum based side dishes here.
And then your classic Korean barbecue,
which is samgyeop-sal.
It's basically just a pork belly.
Kimchi and here salt and pepper.
Salt and pepper but what we're doing is
we've got the chamgireum here.
So, your Sesame oil
and you're gonna submerge a bunch
of salt and pepper in sesame oil.
Lovely.
- The noises coming from Gabie,
they're completely involuntary.
(Gabie laughs)
- And what you'll get at every Korean restaurant
is what we introduced in the first round,
ssamjang and a chamgireum Korean barbecue dip.
So what I do to start with is you dip a bit of meat
into the chamgireum.
Get some of that flavors, give it a taste.
- Well, if you insist.
(group laughing)
- Don't wanna be rude to our guests.
Stop making noises.
(group laughing)
- That...
(everyone laughing)
- Yes.
- [Josh And Ollie] Yeah?
- And I love the flavor of sesame oil.
Never really experienced it as a finishing.
As more of a cooking oil
rather than a finishing oil.
With the salt and pepper as well.
It just adds the extra layer.
I think the ssamjang is fantastic.
I don't know where else I'd get that flavor from.
- I want to try it.
- Yeah. Okay.
Well, do you mind
if I come in and show you the next step?
- [Jamie] Yes.
- There's levels here, there's levels.
- [Jamie] There's layers. I love layers.
- So, all right.
If you've been to Korean barbecue,
I'm sure you'll have tried wrapping your meat in lettuce.
That is called a sam.
With sam, you want to get some meat.
We're gonna dip in the chamgireum.
A bit of kimchi.
I'm gonna have a little bit of rice
and then a good amount of this ssamjang.
And the rule with sam in Korea.
- Only one. - There's only one.
- This is my favorite day ever.
(Gabie laughs)
- Oh, I thought you're gonna feed him.
(group laughing)
- That's actually really common in Korea.
You would make it for a friend and give it to them.
I'm sorry.
I just saw...
(group laughing)
- [Josh] Do the same thing, get involved.
See how it all works together.
- [Jamie] Yes.
- [Ben] Well.
(Jamie agreeing)
- Yeah. It's good right?
- It's like a lettuce taco.
- Mmm.
- Yeah.
(Josh laughing)
- I mean the concept of lettuce is slightly alien to me
but having everything together is sensational.
- Genuinely, I feel too bad to Barry
that I'm gonna need to feed you a piece of meat.
- [Barry] Fine.
- With some ssamjang.
Love it.
- Yeah, better than the carrot.
(group laughing)
- I'm just in love with all the different side dishes,
the lettuce, the little bit of meat
and all of that bound together by seasoned sesame oil,
which is so simple that anyone can do it.
Should we have a look at number three?
- Nope. I'm good.
(group laughing)
(upbeat hip-hop music)
- Great job here, mate.
(group laughing)
- Are we going camping?
- I kid you not,
they suggested that we do this
and I had to get that outta the shed
and wipe the grass off it from the last time I went camping.
- Jamie's had some steak.
I've had some carrots and a stone.
- I mean, you guys know Korean barbecues.
Sometimes they have fires built into the table themselves.
But when they don't, they'll just slap on a camp fire.
Seems like he's gonna need some convincing.
So let's bring out the ingredients you're gonna be using.
(Gabie chuckles)
- Sorry, what?
(Gabie laughs)
- Quite a bit here.
(group laughing)
- [Barry] I've got mushrooms.
I've got German Frankfurt.
I've got British spam.
I've got Heinz baked beans, a basic here.
The radish, kimchi, ramen and some...
Right, what's going on?
This is not a recipe.
- Oh it is.
And I tell you what,
this is actually exactly how a lot of restaurants
in Korea would serve it up.
Or sometimes even you'll have all of these things
already in the pot.
- What they're doing, is they're bringing over
things they couldn't sell from the morning.
(group laughing)
- These were there leftovers.
- This is called budae jjigae.
budae jjigae, for a little bit of context translates
as Korean army based stew.
Near the end of the Korean war,
they ended up taking leftover ingredients
from American army bases
and have made something which I think is kind of incredible.
- I hope so.
(group laughing)
- Okay, I'll get it cooking on this stove,
not this one.
Where do I start with this?
- So you basically have to put everything in the pot.
In the middle you could put the baked beans
and surrounding it you could put like the mushrooms,
the spam, the sausage.
- Just think you're plating a really fancy dish.
- Yeah. Like a kurultai.
- Sure.
- [Josh] This is a bit of a home take
on the budae jjigae recipe.
- [Gabie] Yeah.
- I think this, almost more than any other dish,
I've had created a triumph of ingenuity.
- Yeah. Yeah, what on earth.
- Because it doesn't make sense.
- So Gabie, what's in this paste?
- One tablespoons gochujang,
two tablespoons of chili flakes,
one tablespoon of soy sauce,
two teaspoons of minced garlic.
- This is what's packing all the flavor.
- [Gabie] Mmhmm.
Half of that ramen sachet.
- [Ben] Would it typically be made
with a stock in a restaurant.
- Yes, they have their own stock
usually made out of dried anchovies and seaweed.
Let it boil and then we can add more.
Yeah.
- What would be a typical drink with this?
- [Gabie And Josh] Soju.
- Yeah.
- Really cold soju.
- [Ben] How's it looking?
(group laughing)
- Do you want my honest opinion?
- [Josh] Yeah.
- You know what, it's looking better.
It's starting to color.
Make more sense.
It's a lovely rich ruby color.
- So one of my favorite things
about budae jjigae restaurant in Korea is,
there'll be a list of about 20, 30 things
on the side that you can add as extras.
My two favorites and I'd say essentials for budae jjigae
are bit of ramen and some cheese.
Break it in half, put a half in.
- [Gabie] Yeah. - There you go.
And then you wanna get some cheese melting on top.
- What?
- American cheese in there.
(group laughing)
- On top of a soup?
- [Everyone] Yes.
- Just...
- [Everyone] Yeah.
- [Josh] Both slices, go.
- [Gabie] Yeah.
- You done?
- Let's go take a look.
Let's take a look.
- We gotta see.
- Ohh.
- That looks amazing!
- [Gabie] This is how we do for us home.
- Interesting how that cheeses reacted to the liquid.
- [Josh] There you go.
- Okay. First verdict.
I imagine it's hot.
- This is where I realize there is always
one massive in prank.
- Yeah, it's the 1st of April.
(group chuckles)
- Oh, I can see straight away
what that ridiculous cheese is doing.
It's so creamy as a sauce as well.
And the flavor from the frankfurter and the spam.
(Gabie laughing)
- It's the pleasure.
(group laughing)
- Why?
- [Ollie] It works.
- It is bizarre the fact the cheese
has completely melted
and therefore the whole thing becomes creamy
with the bean juice as well.
Cheesy bake beans mixed with like a noodle brothy
thing with mushrooms.
I a hundred percent get.
Add the spam and the tofu and the frankfurter.
You're onto something bizarrely fantastic.
- This here, I heard you mention that it was radish before.
It's actually something in Korean called tuck.
- Oh.
- You don't like it?
(group laughing)
- Slightly less crunch than I expected.
It's almost...
- It's a massive rice noodle.
- Yes.
- Yes, yes, yes. - Chewing
- It's made from chewy rice.
- [Gabie] Yeah.
- And you'll often get them hard like this.
- I think that's my favorite bit.
- Really?
- Isn't the texture so satisfying to chew through?
We don't really have anything like it.
- We've got one more for Jamie.
See if we can blow his mind too.
(upbeat hip-hop music)
- It's been a good day for me so far.
- [Josh] It has.
- [Jamie] It's a cloudy liquid.
(group laughing) - [Gabie] Yes.
- It's an alcoholic cloudy liquid.
(group gasps)
- Just from the bowl?
- Yeah, I know we took the mickey out of you.
- [Jamie] I get told off for doing that usually.
- [Josh] No, no. This is supposed to be drunk out of a bowl.
- That took me places.
(group laughing)
- Oh, there's a slight fizz to it.
- [Josh] Yeah.
- Which makes me think maybe fermented.
- Definitely.
- I mean it's milky and fizzy, which is odd.
- Yeah.
- That's not a usual thing.
I do like it.
- So this is makgeolli.
Looks something like this.
Makgeolli is essentially a type of rice wine.
Like you said, it's got a little bit of fizz,
it's got a little bit of tang and it's spectacular.
- I don't think we have anything in the UK
that compares to this.
- Yeah.
- I really like it
and I'm quite surprised that I instantly liked it.
- It tastes completely unique.
- And what kind of percentage like alcohol ABV
are we talking?
- I can tell you that, it's 6%.
So it's a strong beer.
He doesn't know anything.
(group laughing)
- It feels to me like this would go
really well with fatty foods.
(group gasps)
- Like, is it, whoa
'Cause it coats your mouth.
- We have a special something that Gabie's
gonna throw together as the perfect pairing.
- But Gabie's throwing it together, not Barry?
- Correct.
(Gabie giggles)
- The food that we pair with makgeolli in Korea is pajeon.
Ham with pajeon is what we are making today.
So "Pa" is the green onions.
- [Jamie] Okay.
- [Gabie] Ham will mean seafood.
Half the green onions.
- [Jamie] Yeah.
- Yeah, please.
- Normally in Korea we have pajeon when it's rainy.
Because when we cook it sounds like it's like rain,
this drizzling outside.
It kind of like matches the sound.
- Okay.
- Yeah.
- [Jamie] I cooked a version of this in a battle
and I kind of mixed it with it pakoras.
It was the fusion dish.
But is this like pancakes?
- I'll say like it's in between omelet and pancake.
- Using this looks far easier than the batter that I made.
- In this mix I think they add starch,
onion powder, garlic powder.
So it's already pre-seasoned.
- Got loads of flavoring in it.
- Yes. - Lovely.
- And is this the kind of dish,
that again you would eat out, street food,
would this be one that's cooked at home or?
- [Gabie] Definitely.
There are makgeolli bars
and they always specialize all type of jeons.
The batter should be a little bit liquidy.
Not too doughy.
- Geon?
- [Josh And Ollie] Geon.
- We gotta use a lot of oil.
You want it half fry it.
Yeah, so that you can make it crispy.
- [Jamie] Alright.
- It's the fermented tang but with sweetness.
- Yeah, the fizzy is odd with milk.
It's not something we're used to.
- [Jamie] There you go.
The pit patter of rain on a tin roof.
- [Josh] Yeah, yeah. That's it.
- If I got hungry every time it rained in the UK...
(group laughing)
- It wouldn't be good for me.
- It'd be a problem.
(group laughing)
- You see the bottom super crispy.
- [Jamie] Oh crisping up. Yeah, yeah.
- Do you think you could flip it?
- Sure.
- [Josh] Yeah, do it.
- Let me just get the weight of the bowl.
- Jay, once it's flipped back into the pan, not the hob.
- [Jamie] Right?
- Okay, we'll give you a countdown.
- [Everyone] 3, 2, 1.
- [Ben] Flip.
(Gabie cheering) (everyone clapping)
- Well done.
(Gabie laughing and cheering)
- You looked like a boxer after...
(group laughing)
- Could've sat at the corner of the ring.
- I was getting flashbacks on my last kimchi jeon.
I'm like what?
- [Josh] Beautiful color, crispy, golden,
everything you want of a bar snack.
- As you can see, you can cook it within five minutes.
- Super easy.
- This is some soy sauce and a little bit of vinegar
for the dipping sauce for the pancake.
Okay.
- [Josh] That is perfect.
- So does this look quite similar then
to the one you made?
- No, mine were little pakoras
and I made them into a big tower.
It was absolutely beautiful.
- Yeah, okay. Okay.
- [Jamie] Cheers.
- Get involved.
(up-beat music in background)
- Alright, spectacular.
Having the really big bits of spring onion is so different
to how we usually eat a spring onion.
- [Ben] 'Cause you have the crunchy outside.
- [Jamie] Yep.
- [Ben] The bite of spring onion.
But you've also got that kind of slightly wetter middle
like you say, almost that umniti.
- That's it.
Try it with a little bit of makgeolli.
- [Everyone] Geon.
(cups clinking)
- Now, when I said earlier,
I was like "I feel like this would go really well
with some nice, lovely fatty food"
that is exactly it.
And I've never had that before.
So how did I know that that goes with that?
- [Gabie] Exactly.
- The problem is now I'm gonna have to
do this every time it rains.
(group laughing)
- And it rains a lot.
- You get beef jeon, get all sorts.
Different fillings.
- Carrot?
- All types.
Not carrot, really.
- Barry wouldn't like it.
(group laughing)
- Korea is on my hit list
as we've got experience this firsthand
because even just a taste of it today, unreal.
- I hope that that's been a nice little taste
of the world of Korean cuisine.
- Mind officially blown.
- Yeah?
- It's been unbelievable.
And thank you so much to all three of you.
As always, we are gonna link down below
to all of their channels.
You have to go and check 'em out.
Some incredible videos.
You will learn loads, we already have today.
But also comment down below,
which of those four things was most interesting to you?
Which blew your mind?
- And let's feel sorry for Barry.
Cause he has gone off and sulked.
(group laughing)
- Okay, we should get him to come and try this.
Feel bad.
- He'll be alright.
- Okay.
- [Ben] The thought of having to cook
after a long day can be...
(crying and groaning)
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(audio guide speaks)
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(high pitch beep)
- One of my highlights of my life
is trying to get Arnold Schwarzenegger
to pronounce mumbellini.
(group laughing)
- Oh yeah it's nice.