(knife chopping)
(upbeat music)
- Hi everybody.
Today, let's make buchu-japchae.
Buchu, chive japchae.
Did you watch my previous video?
It's kkotppang, steamed, flower-shaped, buns.
So today as I told you, I'm going
to make delicious buchu-japchae.
And I'm going to show you how
to eat this buchu-japchae with kkotppang.
I need some meat, pork, pork belly.
I use pork, but you can use beef or chicken.
Or if you are vegetarian,
I will tell you how you can modify the recipe.
Ok, so this is eight ounces pork.
The pork is already pre-sliced, like this.
We are going to slice into thin matchsticks.
In order to cut nicely, you can freeze a little,
around one hour.
After that you can cut better, faster.
(water running)
And then we need to season.
This is a ginger, ginger just a half teaspoon.
Ginger and one garlic clove.
Let's mince. (hand smacking)
(knife chopping)
Ginger and garlic.
There.
And this is soy sauce, two teaspoons.
Black pepper, ground black pepper.
(pepper mill grinding)
Around a quarter teaspoon.
And mix.
Then marinate like this.
(pork mixing)
(water running)
Let's refrigerate.
These are the ingredients for today.
This is chives, Asian chives, buchu.
Buchu, four ounces.
And I washed all this nicely, and very clean.
Korean green chili pepper, red chili pepper,
onion, and these are king oyster mushrooms,
and green onion, and this is small dried peppers,
dried red pepper, and also two more garlic.
I'll use only one king oyster mushroom.
If you like to make a vegetarian version,
you can use a this mushroom instead of meat.
So I'm also going to cut this into really thin strips.
(knife chopping)
And then, just cut.
This is around three inches long.
(knife chopping)
And then here, I will add a pinch of salt.
(fingers rubbing bowl)
Sooner or later it will be really wet.
And the water will come out, and then I need to squeeze it out
so that it's going to be really chewy when I stir-fry.
Next the chives, around three inches long, like this.
(knife slicing)
Green chili pepper.
(knife chopping)
Red chili pepper.
And this guy also into very thin strips.
(knife slicing)
Usually buchu-japche is only chives, you add a lot of chives.
But I add gochu, green chili pepper and red chili pepper
to make it more colorful.
And also this green chili pepper is really delicious.
If you can't eat spicy food, just skip this,
use green bell pepper.
(knife slicing)
Wow, spicy smell.
(knife slicing)
And also, garlic.
(knife chopping)
Garlic you can just slice thinly.
Onion, about two ounce,
slice. (knife chopping)
All of these vegetables are cut,
"japchae" means
so many different kinds of vegetables,
all stir-fried.
So this is japchae.
We make buchu-japchae because we add a lot of buchu, chives.
And also, I want to make the really nice kind of oil,
some infused oil.
That's why I need this red pepper, small red pepper.
Small red pepper is not very spicy,
only to give a little flavor.
And some green onion,
just cut like this.
And let's make oil.
This is my heavy pan.
And then put some oil, this is vegetable oil,
around three tablespoons.
Green onion.
You guys remember my spicy garlic fried chicken?
Kkanpunggi.
When I made this, I used some garlic infused oil.
Today I'm just using green onion
and also this pepper.
So red pepper, these two things make this oil really tasty.
Smells really really delicious.
And then we are going to stir-fry everything.
I'm going to fry this green onion until crispy, crunchy.
(oil popping)
Once I make this oil, I gotta cook this pork.
And then I will add one tablespoon
of starch, potato starch.
I need also, another one tablespoon of starch powder.
Okay, I will check it out, my green onion, again.
(oil popping)
So, see, all golden brown.
This oil is getting more and more delicious now.
(oil popping)
And then turn off, turn off and add red chilis.
This one, just mix, like this.
And this is one tablespoon potato starch.
I'll make a slurry, it's called,
with one tablespoon water.
I will use at the last minute.
So now it's almost a dark brown.
So I'm going to remove all these.
(spoon scraping pan)
(spoon tapping)
Already my house smells so good.
Let's cook! I'm going to wash my hands one more time.
(water running)
Probably this is too much oil for me.
I had to measure three tablespoon,
I think it's more than three tablespoons.
So I'll pour some out.
This is enough, around three tablespoons.
(pan clanging)
I can use this later, in stir-fried rice
This is my bread, kkotppang.
I'm going to reheat.
Ok, heat up.
Very high heat.
Now, it's hot.
And let's add pork.
(oil popping)
Don't just keep stirring, if you keep stirring
because of this starch, it's going to stick to each other.
(oil popping)
So you will see, in the bottom is a little golden brown,
and then turn over.
Wow, smells good.
Onion, garlic, green chili, red chili pepper,
and all together, buchu.
This mushroom is sweating, I'm going to squeeze out water.
(oil popping)
It should be really really high heat,
and only one minute stir-fry, until the chives are wilted.
And then we're going to add this oyster sauce,
about one tablespoon.
Amazing, looks so good.
Lot's of chives.
That's why it's called buchu-japchae, chive japchae.
You remember this slurry? Let's make it...
(oil popping)
... make it sticky.
And turn off.
Last touch, guess what it is?
Sesame oil.
Our buchu-japchae is done.
(upbeat music)
Buchu-japchae.
And then I will bring my kkotppang.
Oh my look at this.
(lid clanging)
(china clinking)
There you go.
So this kind of buchu-japchae,
when you go to a Chinese restaurant in Korea,
we usually order this buchu-japchae.
And also always order it together with this kkotppang,
because we eat them together.
I'm going to show you how to eat it.
Look at that, wow.
(chopstick clinking)
Mm.
These buns are so fun, fun to eat together.
I will find some mushroom,
and where is my green chili pepper?
Green chili peppers, I love green chili pepper.
(chopsticks clinking)
(chewing)
Mm-hmm
Fluffy buns, and all kinds of flavors, and pork,
gochu, and also buchu, chives.
Make buchu-japchae and have a party.
Buchu-japchae party and buns.
Today we made buchu-japchae and I showed you how
to eat with kkotppang. Kkotppang, steamed flower shaped buns.
Enjoy my recipe, see you next time.
Bye.
(upbeat music)