00:00Hello, I'm Lee Rohee of Imokgase, a black and white chef.
00:07The skill I'm going to teach you is seaweed soup.
00:10Let's get started.
00:14I've prepared seaweed soup.
00:16I use salt, sesame oil, and perilla oil together.
00:20If you mix sesame oil 5 and perilla oil 5 and apply it together,
00:25it will be much easier to make seaweed soup.
00:27If you mix sesame oil with perilla oil, it tastes much better.
00:31And if you only apply perilla oil, the seaweed will burn too quickly.
00:35Put the seaweed here.
00:37Apply the oil evenly.
00:40And if you apply too much at once, it can be late.
00:43Please spread it out a little bit.
00:48Then don't sprinkle too much salt.
00:51Just a little bit.
00:53Just a little bit.
00:56I've been doing this since I was a kid.
01:02I can't forget the taste I had when I was a kid.
01:05My kids don't eat seaweed even if I buy it for them.
01:08You have to apply it like this to eat it well.
01:12I was really happy when I did it.
01:14Because they said the seaweed was so delicious.
01:17The most delicious thing in KBRK is seaweed.
01:21Seaweed is really good.
01:23You really have to try seaweed.
01:25This is seaweed. This is a real seaweed restaurant.
01:28I'm so sad that the seaweed is gone.
01:30Some people ask me how to grill this.
01:33There were some people who asked me to work part-time because of seaweed.
01:37There are a lot of people who are on a diet these days.
01:39When grilling seaweed, don't just apply oil and salt.
01:42I think it's a great tip to add tofu or eggs.
01:46The most important thing when grilling seaweed is temperature.
01:49If the temperature is a little high, the seaweed will burn quickly.
01:52Because it's oiled.
01:54So on a very low heat
01:56Slowly back and forth
01:59If you're in a hurry, you'll burn it all.
02:02You have to grill it with a relaxed mind.
02:06Turn it back and forth like this.
02:09The color starts to become transparent.
02:11Can you see the color like this?
02:13If it's a little bent, it's wrong.
02:17I'll give you a really good tip.
02:20If you grill seaweed in the summer, it gets soggy quickly.
02:23So I put oil on it and keep it in the freezer.
02:25If you grill a few sheets every time you eat,
02:27It's delicious as if you put oil on it very quickly.
02:30Now, I'm done grilling the seaweed.
02:32If the hot seaweed goes out, it cools down.
02:35If you cut it at that time, it cuts much better.
02:38Otherwise, it can be torn.
02:40I'll cut it first.
02:46Put this in.
02:48If you cut it into three equal parts,
02:52Even if you cut it too narrow,
02:54When you eat, you think,
02:56Eat one, eat two.
02:58So if you put it on a plate like this,
03:01I think the people who eat it will enjoy it.
03:05How is it? It's easy, right?
03:07The most important thing about seaweed soup is
03:09It's hard work and waiting.
03:11I don't know who's going to eat it.
03:13I think it's most important to grill with sincerity and heart.
03:16The skills I taught you today.
03:18If you practice hard,
03:20You can be a black and white chef in the future.
03:23Thank you for your interest and love in our black and white chef's class war.
03:28See you on Netflix.
03:30See you on Netflix.
Comments