All language subtitles for Korean.Food.Made.Simple.S01E07.WEBRip.x264-ION10

[Judy]:
Korean city commuters

are officially some
of the hardest-working
people on the planet,

leaving them very
little time to eat and shop.

Here, in Sanon
Metro station in Seoul,

Korea has led the way
with the first ever

virtual supermarketin the world for busy commuters.

Just download the app,
scan the barcode...

I'm going to get
some gochujang.

[Beep]

And that will get delivered
to your home today.

When there's no time inthe working day to shop or cook,

I'll be finding out what
fast and healthy foods

the world's
busiest nation eats.

Welcome to Korean Food
Made Simple.

[Judy]:
My name is Judy Joo.

I'm a Korean-American chef
and food writer,

now living and working
in London.

And I'm passionate for
the Korean flavours I grew
up with in the States.

In this series, I'm travelling
back to South Korea

from the buzzing metropolis
of Seoul

to the swarming beaches
of Busan.

Introducing the people and
places who inspire my cooking,

and sharing with you the best
of Korean food.

Back in my kitchen, I'll show
you my simple tasty twist on
classic Korean dishes,

and how a few simple
Korean ingredients
can transform a meal.

There's is always more to life
with some spice.

And hopefully inspire you to trysome tasty Korean flavours,

with family and friends.

Wow! I could eat a bucket
of these!

[Judy]: In this show
I'm making super simple
and fresh fast food.

Later I'll show you a naughty
noodle dish perfect
for late-night munching

my do-it-yourself version ofsushi-style seaweed wrap kimbap.

And the meatiest juiciest
dumplings you'll ever eat.

Also, my seaweed wrapping skillsare tested by a kimbap master.

I'm falling behind.
I'm falling behind.

[Judy]: And I sample
some of the freshest dumplings
in the capital.

But first,
for a quick working lunch,

some of the best and
fastest food can be found
in unique streets

like Noodle Alley in Seoul.

Noodles are one of the most
popular quick and easy foods
in Korea.

I'm here in Kalguksu
Alley in Namdaemum Market,

where all of these stalls
serve hand-cut or,

as they're known,
knife-cut noodles.

And as you can tell, it's reallycompetitive for customers there.

But I'm here to check out
Mrs. Kim and her sisters

who've been running their stall
for about a quarter
of a century.

Hello. [Laughing]

It doesn't get any fresher
than this.

These noodles are rolled
out right in front of you.

So you just walk up
to the counter, you sit down,

and then you watch
them being hand cut.

[Speaking Korean]

It's a bit like rolling pasta.

It's a little bit easier.
My pastry skills are coming
in handy here.

She's watching me carefully
because these have
to be the right thickness,

and there is a certain
technique here.

I've never rolled something
where you roll it around...

around the pin before.

I think I'm going to let her
take over now.

[Speaking Korean]

Thank you.
Thank you.

[Speaking Korean]

[Judy]: Once boiled for
two minutes, the noodles
are finished

with crispy seaweed,
deep-fried tofu,

Korean chives and gochujang,

and finally a ladle
of steaming anchovy broth.

[Speaking Korean]

Oh, really, really hot.

I have to slurp these

to make sure she knows how much
I'm enjoying this.

The noodles have this really
really great texture.

You can really taste
the Korean anchovies

and the seaweed that they
put in there and the onions.

[Speaking Korean]

She says I'm good
but I'm a little bit slow.

I'm happy with
that, though.

I do love eating
instant ramen noodles.

And the Korean ones,
I think, are the best.

[Crinkling]

They come with

this great mystery freeze-dried
vegetable pack

which has chillies,

mushrooms, some spring onions,
lots of other things.

But I like using it.

The instant flavourings,
I tend to not use these.

I make my broth
from scratch.

And here I've got fresh
chicken stock

which I'm going to add my
triumvirate of Korean flavours,

my gochujang,

which literally means Korean
chili paste.

And it's made from
Korean chilies.

And as you see,
it's got this great unctuous
texture to it.

And it's sweet.

You can use it in marinades or
here I'm using it in my soup.

I just dissolve some in there.

And it's got a really nice
mild flavour to it.

And then I've got doenjang,

which is Korean miso paste
but it's a lot stronger.

It's more fermented
and it's got a coarser texture.

And it tastes delicious.

And then last one...

is gochugaru,
which is Korean chili flakes.

I love these.

I would have to say
they're quite mild.

Then I've
got my noodles.

Now, these are fried noodles.

I always break them up
before I stick them in

just so that they're not so longwhen I'm slurping them up later.

I'm going to stick them in

and turn up the heat
so they start cooking.

[Crinkling]
What I love to do...

This is an old college habit
is chuck these back.

Mmm. So good.

[Judy]: Any leftovers in
the fridge are perfect for
this dish.

Chicken,
some frozen prawns.

I'm just going to tear up
the chicken,

not even bother cutting it up.

And what nobody knows...

it's a secret whenever
you fly an Asian airline.

It doesn't matter if it's Koreanor Chinese or Singaporean.

They always have
instant noodles on hand,

so you can always ask
the stewardess for some instant
noodles and you'll get some.

And I'm going
to throw in some prawns.

Those take no time to cook
at all.

Give this a quick mix.

Let that sit.

And we're going to add
our vegetables.

Korean chilies,
of course.

Because I am a Korean girl
I do like to spice things up.

And, of course, colour
is always important
when it comes to food.

And even with my instant noodles

I like to make everything
look beautiful.

Add some spinach,
get your iron,

bit of a mix.

I always like to
put in some spring onions,

give it a bit of freshness also.

And, you know, don't worry aboutchopping things nicely.

The finishing touch,

which is just an egg on top.

And you can either poach it
hanging out on top
of the noodles like that,

or what I like to do

is to stir it through
and you get little ribbons
of eggs going through it.

And if you get the yolk,
you're extra lucky.

And that's done, so the whole
thing cooks really just
in the time it takes...

to cook the noodles.
It's that easy.

Hot.

Throw these on top.

A little bit more broth,

some fresh spring onions
finely chopped.

This is a bit of my late-night
naughty noodle snack.

And I have a special technique
when it comes to eating
my instant ramen noodles.

I do the lift

and blow
because they're so hot...

and then slurp.

[Slurping]

[Soft moan]

That is so good.

[Judy]: Korea's original
healthy fast food is a seaweed
wrap called kimbap.

Similar to sushi but
without the raw fish,

it's a cheap and
cheerful snack.

[Speaking Korean]

Kimbap may take seconds to eat
but the art of hand rolling
takes real skill.

And I'm hoping to improve my owntechnique with a kimbap master.

[Speaking Korean]

So this is Mrs. Chungand this is your special kimbap.

And so everyone here
comes here because Mrs. Chung
has the fastest

and the best hands for making
kimbap in all of Seoul.

And she's got what
they call the son-mat, which is
the taste of the hand.

And so all of the customers
that come here can even tell
when she doesn't make it.

We've got radish, egg, ham,

spinach, burdock and carrots.

And then the rice is
mixed with sesame seeds,
sesame oil and salt.

And she's super fast.

I can't even keep up with what
she's doing here.

And then it's all chucked
into seaweed and
then rolled up together.

[Speaking Korean]

So I'm going to try to sharpen
my skills a bit and make some.

Spread it out, it has
to be the right thickness
to cover everything.

And to roll this in
the right thickness there's
a certain technique.

And to do it quickly
also and think about
all these different things--

I'm falling behind.
I'm falling behind.

Wow. All right,
this is like a monster kimbap.

Ah! okay, too tight,
too tight.

Okay. Done.

[Speaking Korean]

Oh no, she's going to study my
kimbap cross-section.

So basically I made mine
way too fat and I didn't roll
it tightly enough.

But otherwise she said I wasn't
that bad for a beginner.

I remember when I was a kid

fighting over these
end pieces here

because they are full
of the biggest bits
of what's inside.

And I can even tell
just by looking at these two

which one I made
and which one Mrs. Chung made,

because hers
are absolutely perfect.

[Judy]: Coming up,
I'll show you my recipe

for a simple and stunning crab
kimbap to share with friends.

And I'll be visiting
a tiny café in Seoul

that makes some of the biggest
and tastiest Korean
mandu dumplings

[Speaking Korean]

Look at the sheer size of these.

[Judy]: I'm executive
chef and food writer Judy Joo,

and this is my guideto the very best of Korean food.

[Judy]: Back in my
kitchen I'm putting my twists

on classic Korean
dishes for you to cook at home.

Later, I meet a woman whose
delicate mandu are as famed

as the finest ravioli,

and I'll be showing you how
to make easy meaty dumplings

with a chili soy dipping sauce.

But first, my recipe for a
simple do-it-yourself kimbap.

I've created a really fundo-it-yourself version of kimbap

Now, this is still seaweed,
but these are
cut in squares already

and they're lightly seasoned,

fried delicately in olive oil,
really paper thin...

mmm...

and really good.

We eat these as snacks
or with rice in Korea,

and they really
are really addictive almost
like potato chips.

And so I'm going to use these
as the wrappers.

In this special version
I've decided to use white
and dark crabmeat,

and this is going to be the mainingredient for the kimbap.

I'm going to mix that up.

And I'm going to season
this with some really popular
Korean ingredients.

Got some mirin, just for
a little bit of sweetness.

A couple of glugs.

And sesame oil,

even when you just open
the bottle you can really smell
the nuttiness.

And I love it.

I often just use this to dress
things at the end,

with a drizzle,
like you would olive oil.

Crushed sesame seeds.

Garlic, which is pretty much
every Korean's best friend
after the chili.

Some ginger, which is really
the main ingredient that
comes through with the crab.

It's really good for you, too,

I remember my mom used to just
make me some ginger tea

with a little bit of honey.

Lots of great antioxidants
in ginger.

Mm. It smells delicious.

Korean solar sea salt,

and they call it solar salt
just because it's dried
by the sun.

I kind of like that,
salt that's been kissed
by the sun and the sea.

It's a bit fun.

That's going to be the
centrepiece.

And then I'm going
to go on to my vegetables.

In Korean food, it's all
about using different colours

and textures and flavours.

And so raw carrot definitely
provides colour and texture.

You have perfect julienne.

This is spinach
that's been blanched.

Now, to make this extra easy,

I'm going to use
the same dressing or sauce

for my spinach and my carrots.

I mix soy sauce, sweet mirin,
and nutty sesame oil,

adding a little crunch
with black sesame seeds.

Korean food is all
about balancing taste,
colours, textures,

it's about harmony,
and the yin and yang.

I love the smell of soy sauce,
and sesame oil.

And I use my hands.

It's good to get dirty
when you cook.

Get involved and feel your
food a bit.

[Laugh]

Danmuji,
which is pickled Korean radish.

And again it adds
some great colour.

And texture.

Going to flake this up.

It's all about balance
and harmony.

So my colours have to go on
in a particular order.

Mustard cress.

So good and spicy.

Enoki mushrooms.

Really nice.

Sweet, actually.

Cucumber.

It's almost like a rainbow.

Now you'll always see egg
in this form.

In Asia.

Very thin,
crepe-like omelette.

Plain roasted
sesame seeds.

Some sticky short-grain rice.

I just have to I had my
finishing touches

because I am a chef
and I do like to make
everything look beautiful.

Korean chili threads.

A little bit of gochugaru
on the egg.

A little bit of heat and colour.

And now for the fun.

DIY part of kimbap:

eating it.

And I have a little technique
you can teach your friends.

You grab a bit of rice,

and then that rice,
stick it all into the gim.

Lift it right up,
heave it onto the plate.

A little bit of crab.

And you can make
each bite different,

which is the fun
part.

Danmuji,

and some enoki mushrooms.

[Crunch]

Mm, so good.

[Judy]: Every country has their
version of the dumpling

and in Korea they're
known as mandu.

And what makes them
quintessentially Korean

is the fact that they all
include tofu,

which gives them a
delicious moist taste,

a juiciness,
and a great texture.

[Speaking Korean]

[Speaking Korean]

Wow.

Look at the sheer size of these.

These are called wang mandu,
which means king mandu,

and if I crack this open,
I'm really excited to eat this.

You can see that
there is japchae, pork,

those are the sweet potato
noodles, and a lot
of tofu in here.

Mm.

Mm...

That is epically delicious.

This is the perfect
combination plate in my book.

[Judy]: But mandu
are not just eaten as snacks.

I've come to visit
a celebrated mandu maker,
Ms. Park,

whose artisan dumplings
have more in common with fine
dining than street food.

[Speaking Korean]

-A mandu-making factory.

-Yes.

-It looks like ravioli.

-Yes.

This is my mom's recipe.

-Okay.

You use a lot of different
colours in your mandu,

so there's yellow,
and green, and pink.

-Yes.

-It's all natural dyes?

-Yes, it is.

Carrot.

-So the carrot
one turns yellow because--
-Maybe because, salt.

-Oh, so you put salt in it and
that makes it this
beautiful yellow colour, okay.

-And this is spinach, here.

-Spinach.

-And it's beets.
-Beetroots.

That's so pretty.
That's really really pretty,
it looks like a traffic light.

[Laughing]

I love that, it's good,
it's great.

I'm really excited to try these.

-And these are your original
sol-style mandu?
-Yes.

-And what makes them so
special is your soy sauce.

-Yes.

-Which is being stored in
these pots over here.

Mm.

Mm!

-Good?
-[Speaking Korean]

-And what I love is the tofu.

I think the tofu, the dubu,

dubu makes it so moist
and in this one,

this is the seasonal special.

-Yes.
-What is it?

-Summer mandu.

-Summer mandu,
and this is cold.

-Yes.
-And what is inside?

-Cucumber, beet--
-You put cucumber?

-And mushroom.

-Mm. That is probably the best
dumpling I've ever had.

I think, I think that
you and I have to bring
Korean mandu to the world.

-Oh, really.
I hope so.

-It's not as difficult to make
dumplings as they might seem.

It's well worth the effort.

And I use firm tofu
for this recipe.

It's made from soybeans.

I'm going to add it to pork
and beef,

I've got a two
to one ratio, there.

It's going to keep this inside
mixture of my little parcel

very moist and juicy.

Then I'm going to cut some
spring onions up.

They will break apart in
the mixing but you don't want
chunks that are too big.

'Cause they'll interfere
with the texture of the smooth
dumpling meat inside.

My mom used to enslave
my sister and I

when making dumplings
when we were little.

So we made hundreds of mandu.

Chuck that in.

Another special ingredient
is the Korean cabbage.

This is different from a Chineseleaf or a Napa cabbage

in the sense there isn't
as much water, it's crispier,

and the leaves are greener,
as you can see.

And now I'm going to add
my symphony of flavourings,

which is going to start
with some garlic.

[Scraping]

Fresh grated ginger.

Ground pepper.

You can use freshly ground
if you want to.

Soy sauce.

A good amount in there.

A drizzle of sesame oil.

That will give it
some good earthiness.

There's always a little bit
of sweetness in Korean cooking.

So I'm going to add a little bitof granulated sugar.

We always use a bit
of salt as well.

And to finish things off,
just some roasted sesame seeds,

and this will just complement
the sesame oil.

So, I'm going to use my hands.

It's always better.

You have to feel the consistencyto make sure it's

even throughout and you have
to break up that tofu.

And I think that that is ready.

And now it's mandu making time.

And I've got my dumpling
wrappers which are just
made from water and flour,

there's no egg, make sure
you get the ones
that are Korean, too,

and all you need
is a little bit of water
just make your seal,

and that's how they're
going to stay shut.

A little spoonful
of your juicy dumpling meat,

not too much,

a nice tasty morsel,

and then press it down,
with one finger,

and then my mom used
to always make a ruffle,
so that's the way I do it.

Just fold every few steps
along the way.

Keeping the meat inside.

And that's it.

And my mom was like
a mandu-making machine.

She can make about 10 in thetime it took for me to make one.

which is probably
the fastest way.

That's the right shape.

And you can even make them in
different shapes.

Now I've got enough left over
of the meat mixture

to mix them up later,
freeze them in trays.

And you can cook these dumplingsin any way you want to.

You can steam them,
which is the healthiest.

Or you can pan fry them,
or even deep fry them.

[Sizzling]

Just don't overcrowd your pan.

[Sizzling]

Just a couple minutes on each
side until they're
nicely golden brown.

This is the moment of truth,

to see if you sealed
them properly

because otherwise the insides
will start oozing out.

But we look okay here.

You cook them for about five
minutes in total.

Then you can plate them.

And the steamed ones look
quite healthy

and those have been in there
for about eight minutes

so they are quick, too.

My mom would be very proud
to see me making mandu.

[Judy]: For a chili soy dipping
sauce I mix soy sauce,

sesame oil,
and apple vinegar.

I then add Korean chili flakes,
spring onion, and roasted
sesame seeds.

Those are my meaty mandu
dumplings with a chili soy
dipping sauce.

Mm, that really does taste like
Korea in one mouthful.

[Judy]: Back in Seoul,
even sweet treats are given
a healthy makeover.

Koreans love for fast food
also extends to desert.

[Speaking Korean]

And instead of snacking
on an ice cream

they often prefer an all-naturaland tart frozen yogurt.

[Judy]: This Korean chain
brought out the first fat-free
frozen yogurt

with probiotics 10 years ago.

And it was an immediate hit.

Now, frozen yogurt is as popularas ice cream all over the world.

So I'm armoured with my frozen
to yogurt to go

and I'm going to see where
this 24-hour city takes me.