(upbeat music)
- Hello everybody.
Do you feel like something sweet stuff?
Let's make it.
Today I'm going to make sweet and crunchy Korean cookies.
This cookie's name is Matdongsan.
Matdongsan, here.
It says peanut, crunchy snack.
This is such a popular snack in Korea.
Every Korean knows about this cookie.
Mat means taste,
dongsan is a small mountain.
I think it suggests the amount of deliciousness
is equal to the size of a small mountain,
which means that's super delicious.
This is so popular cookies,
so you can get this at a Korean store easily.
But I'm going to make homemade Matdongsan.
Sweet, crunchy, Korean cookies.
I will use some peanuts too.
So let's make it, let's start.
One egg.
Quarter cup sugar.
Quarter teaspoon salt.
Vanilla extract, one teaspoon.
I developed this recipe without vanilla,
but I really hoped that kind of, flavor,
after taste should really improve.
So I added vanilla extract, totally different.
That's why I emphasize that you guys
should use vanilla extract.
But if it's not available, just you can skip it.
And then we're gonna use cooking oil.
Any kind of a cooking oil you can use.
One tablespoon, this is grapeseed oil.
And then, let's mix.
One cup all purpose flour.
Baking powder, half a teaspoon.
So this is our dough.
You guys are making my dinner rolls, bread rolls,
this is super popular.
I didn't use any like some kitchen electric equipment,
I use it this way,
and these cookies also this method you can use.
I have to fry first, and then fry and then bake.
So make it baking and make it crunchy, crispy.
This is a once in a while cookies,
once in a while eating cookies.
Not all the time.
Because I think these calories are really high.
So use your hand.
Knead this dough until all this nice soft.
Nice and soft lump.
Just one minute I did it.
Nice beautiful, this easy,
and also it's not stick to your hand.
Pretty easily you can handle this.
Wrap this with plastic wrap.
So keep this in the refrigerator for 30 minutes.
The reason I put this in the refrigerator for 30 minutes
is that these guys are really gonna stick together
a little more, and then later when we make this cookie
easily we can shape.
Tada.
I made this, one hour ago I made this.
So take some and roll it out.
This cookie is really thin.
You gotta roll out around
this thickness is a quarter inch, really thin.
Beautiful thread, beautiful rope we made.
Okay let's cut it around two inch long.
Again take some dough again.
Roll it out, roll it out.
When this Matdongsan cookie was sold
for the first time in 1970s,
I couldn't believe
what is such a delicious stuff,
sweet and crunchy, and I couldn't believe.
So even at that time, TVs advertisement
commercials, so huge big.
So even I still remember the song,
like you know commercial song.
(singing in foreign language)
Happy party with the Matdongsan.
That means.
So that song is even like such popular.
Let's go to fry them.
Let's see, when you put this,
you see little bubbles coming up.
That's the right temperature.
If this is too hot, quickly it's go brown.
That's not good.
So when this is cooked, it's floating right on the surface.
Just keep stirring so that these guys are cooked evenly.
All these cookies are floating.
Until light golden brown.
Usually what I'm doing is, first batch is frying,
I make the second batch.
But today I like to focus on the color.
You can see here, light golden brown.
I turn off the heat because while I'm making,
I don't want this oil too heated up.
And then, second batch.
(upbeat swing music)
So I'm going to heat up my oil again.
This is crunchy, the cookie, without just a fried one.
You hear the crunchy sound?
Good.
If you like it only just as it is, you can eat it,
but I'm making a sticky sauce.
So a quarter cup rice syrup or corn syrup.
And then sugar, sugar two tablespoons.
And this is water, two tablespoon.
Then boil.
That's low heat, to boil.
When you make syrup, don't ever stir this
until well melted by itself,
because otherwise it's going to be crystallized,
and then not good.
See little bubbles coming up?
Okay, right temperature.
(sizzling)
So see, our sauce is bubbling now.
Tilt your pan like this.
So this is fried one,
and then to make it more crunchy, I will use the oven.
So oven 400 Fahrenheit degree,
and then I'm going to preheat.
This sauce, also low heat you have to use,
so always control the heat.
More brown color first.
So you can see the density.
Can you see there?
Look like a thread.
And then it's done, turn off.
I'm waiting for my oven to reach 400 Fahrenheit.
And then, I told you that I'm going to add peanuts.
Around a quarter cup.
These peanuts are already roasted peanuts.
And it doesn't matter salted or not salted.
I'm going to bake this guy 400 degree for 10 minutes,
and then make it crunchy.
399, okay, 400.
Let's put this here.
I just keep checking through the window,
and then now it's crunchy, and plus golden brown.
Eight minutes it took.
So it depends on your guys' oven power.
Okay so we are ready.
Reheat the sauce.
So peanuts.
And turn on the heat.
Now sauce is bubbling again, turn off,
and pour this here.
Remove from the heat.
After all mixing, I gotta bring here and spread this.
So sticky things should not stick together,
so I'm going to use this parchment paper.
Awesome, I know the taste, very very crunchy crunchy.
Sweet.
So I'm going to let these guys cool down a little bit.
Calm down, calm down heat.
We don't need to cool down for long time, just one minute.
And then we need to split this guy.
I can feel the heat.
You can use finger or you use spoon.
Right there, well coated.
Look at how small amount is.
(singing in foreign language)
(laughing)
We made these cookies today.
So it easy, isn't it easy?
And look at that, so pretty.
You can serve this as a snack,
or dessert even, why not?
So Korean cookies and homemade Matdongsan,
Korean Matdongsan.
(crunches)
Can you guess what I'm going to say about this cookies?
Sweet, next, crunchy.
Next, a little sticky.
Yummy.
We made this amount of cookies with only one cup of flour.
Make this homemade Matdongsan.
Sweet, crunchy, Korean cookies.
And let me know how yours turns out.
Enjoy my recipe, see you next time.
Bye.
(ukulele music)