Two Chefs Ep06
- 10 years ago
Join us and see how world famous Korean foods are prepared!
Top Two Chefs will show you how some popular Korean cuisines are made in traditional ways they should be for all of you around the world to enjoy.
Staying traditional but with ingredients you can easily get from where you are, Two Chefs will not only teach you how to cook but will share some of their secrets, nutritional info and Korean culinary culture.
Recipe
1) Kalbi-tang
1. Cut the ribs 3cm x 5cm, and 5cm thick. Cut off the fat, quickly dip it in boiling water and wash it in cold water.
2. In a large pot, boil water, ribs, leeks, radish and garlic over high heat for about 30 minutes.
3. Take out the radish, leeks and garlic, place the cover and boil for another 30 minutes over medium heat.
4. After seasoning with 1Ts soy sauce and 1ts salt, boil for another 5 minutes.
5. Cut the radish in 3cm rectangles and prepare leeks, chestnuts, jujubes and the yellow and white jidan.
6. In a bowl, place some ribs, radish, jujubes, jidan and garnish, and pour in the broth.
2) Changchorim
1. Use a paper towel to remove excess blood and cut the meat into 5cm x 7cm pieces.
2. After removing the fat, quickly cook the beef in boiling water and immediately rinse in cold water.
3. Prepare the garlic, cut off the top and wash it.
4. Put the ingredients in the pot and boil over high heat for 5 minutes.Take out the garlic and cover the pot and boil for another 30 minutes.
5. Take out the meat, radish and leeks. Sieve the broth through a hemp cloth.
6. For the broth, use 1/2 cup soy sauce, 2Ts sugar, 4Ts oligosaccharide, 1Ts garlic juice, 1Ts cheongju, 1Ts onion juice, 1ts pear juice, 1ts garlic juice, 3 cups of broth.
7. Put the seasoning in the pot and boil for about 30 minutes over medium heat. Put in the garlic and boil for about 10 minutes.
8. Take out and cool the meat and rip along the grain into 0.7cm pieces.
9. Plate the jangjorim, garlic, seasoning and garnish with pine nuts.
Top Two Chefs will show you how some popular Korean cuisines are made in traditional ways they should be for all of you around the world to enjoy.
Staying traditional but with ingredients you can easily get from where you are, Two Chefs will not only teach you how to cook but will share some of their secrets, nutritional info and Korean culinary culture.
Recipe
1) Kalbi-tang
1. Cut the ribs 3cm x 5cm, and 5cm thick. Cut off the fat, quickly dip it in boiling water and wash it in cold water.
2. In a large pot, boil water, ribs, leeks, radish and garlic over high heat for about 30 minutes.
3. Take out the radish, leeks and garlic, place the cover and boil for another 30 minutes over medium heat.
4. After seasoning with 1Ts soy sauce and 1ts salt, boil for another 5 minutes.
5. Cut the radish in 3cm rectangles and prepare leeks, chestnuts, jujubes and the yellow and white jidan.
6. In a bowl, place some ribs, radish, jujubes, jidan and garnish, and pour in the broth.
2) Changchorim
1. Use a paper towel to remove excess blood and cut the meat into 5cm x 7cm pieces.
2. After removing the fat, quickly cook the beef in boiling water and immediately rinse in cold water.
3. Prepare the garlic, cut off the top and wash it.
4. Put the ingredients in the pot and boil over high heat for 5 minutes.Take out the garlic and cover the pot and boil for another 30 minutes.
5. Take out the meat, radish and leeks. Sieve the broth through a hemp cloth.
6. For the broth, use 1/2 cup soy sauce, 2Ts sugar, 4Ts oligosaccharide, 1Ts garlic juice, 1Ts cheongju, 1Ts onion juice, 1ts pear juice, 1ts garlic juice, 3 cups of broth.
7. Put the seasoning in the pot and boil for about 30 minutes over medium heat. Put in the garlic and boil for about 10 minutes.
8. Take out and cool the meat and rip along the grain into 0.7cm pieces.
9. Plate the jangjorim, garlic, seasoning and garnish with pine nuts.