(happy upbeat music)
- Hi everybody!
Can you hear the waves sound?
Who said that wave sound is like pulse of life?
In and out,
in and out.
Today, I'm going to make really simple recipe.
You guys love the shrimp?
Oh, you don't like shrimp?
But, I know that you love to watch my video.
Sit still, okay?
(laughs)
When I travel,
I love to see, of course,
beautiful scenery.
But most important thing for me is delicious food.
Today, I'm going to show you how to make
Saeu sogeum gui, shrimp cooked on salt.
I'm using sea salt,
very coarse sea salt.
You can eat as a snack or it's a
good side dish for drinking.
Drinking soju or beer,
I brought some soju.
I'm gonna make a soju cocktail,
very simple.
When I lived in Korea,
everybody used to make that
because soju is a little kinda strong.
So after drinking,
next day you may have a headache,
but if you add some cucumber to soju,
you are not going to have any hangover.
So first,
my one small cocktail.
First,
let's cut this into thin strips.
This is my little shot glass today.
I will just add my soju cocktail here.
And just simply put it inside.
So, this guy's done.
Next, sauce!
Instead of vinegar,
I will use lemon this time.
My squeezing,
power of squeezing is very very strong
because just I'm trained for long time.
(laughs)
About three tablespoons lemon juice.
And one garlic clove.
Lemon and garlic,
then gochujang,
hot pepper paste.
About two tablespoons.
And then this is honey,
just a little bit,
one teaspoon.
Sweet and sour and salty.
My mom says,
" pinch of salt,
when you make gochujang,
will give a big difference!"
And mix.
now,
time to take care of my shrimp.
I will just quickly,
wash my hands.
I use large size shrimp,
but you guys can use medium size.
I will show you how I handle these.
We need to remove the intestine,
the shrimp intestine,
is on the back.
Cut this,
and from the center,
push your kitchen scissors and cut.
Exactly center,
along the tail.
You see?
I'm going to use whole shrimp.
oh!
Look at this!
So there's some intestine, right?
I can remove when I wash this.
I'm going to use a small pan.
In the small pan, around eight shrimp will fit very nicely.
But you guys use a large pan,
then you can add more shrimp.
It depends on how many people are served, right?
I'm going to go into the kitchen
and wash and cook.
Each one,
you have to wash,
open the back of each shrimp.
And put it in the strainer.
Now each shrimp is very clean.
Dry out with paper towel.
Keep this in the refrigerator.
What I do,
is just using cooking foil,
and fold this like this
and put this in the pan.
This pan is very strong
and also thick.
This is salt,
sea salt.
Around one cup.
And cover and heat.
Over medium high heat
you can put like this
and wait for five minutes,
until the salt is really hot.
Then I'm going to add shrimp here.
(crashing waves)
(pop and crackling)
So now just five minutes after,
you hear that?
The salt makes ticking sound.
And then add the shrimp.
(pop and crackling)
And then I will cover this.
Cook for five minutes until the shrimp is all red color.
You can see the shrimp color through the lid.
Turn down the heat to medium.
(pop and crackling)
Nice gorgeous orange color!
We gotta turn them over.
Like this, oh my!
Look good!
And cover.
Cook around two more minutes.
The sauce.
And I will add soju.
Like this.
The shrimp is well done.
You can serve as it is.
I like to be very close to nature
and enjoy my saeu-sogeum-gui.
Let's go together!
Today storm is coming.
You can see this yellow tape?
(laughs)
And then now here,
this is the closest place that I can approach.
Look at this
my table!
nice table, eh?
(laughs)
My shrimp is still warm.
When you eat this,
Twist head,
You can also eat the head.
Shell,
you can open easily.
Because we cut this all.
Sol the shell is easily opened.
Let's dip this!
Where is it going?
Going into whose mouth?
My mouth!
So delicious!
It's getting dark and dark!
This is my first time filming,
in this kind of weather.
I feel so happy.
Cheers, everybody!
Today we made saeu-sogeum-gui,
shrimp cooked on salt.
Enjoy my recipe.
See you next time.
Bye.