So this week Thursday 10/01/2020 is Korean Lunar Thanksgiving (Chooseok)! To celebrate that tradition, I decided to make some homemade food and feature that into our new mukbang episode this week. Since our filming day is on Sundays, premade and ate on Sunday for Chooseok.
The first food I will introduce is “japchae” which is Korean mixed glass noodles. I would say this is the most tedious recipe out of the dishes here.
First prep the vegetables: peel and julienne half a carrot, slice one whole onion, clean and blanch 1 bunch of spinach, clean and pat dry wood ear mushrooms (if bought dried, then rehydrate by soaking them in cold water), slice up green onion and if you do not have already minced garlic, then mince up some garlic.
Then you will need to preseason the meat. I used ground pork but usually use beef and slice them into thin noodle like pieces. 1.5 tbsp soy sauce, 1/2 tbsp sugar (I used Korean oligo syrup), cooking wine 1 tsp, minced garlic 1 tbsp, bit of pepper and 1/2 tbsp sesame oil.
We will also preseason spinach and the mushrooms. The blanched spinach season with 1/2 tbsp minced garlic, bit of salt, bit of oligo syrup (sugar), 1tbsp of sesame oil and 1 tbsp of chopped green onion. For the mushrooms, 1/2 tbsp of soy sauce, 1/2 tbsp of oligo syrup (sugar), 1/2 tbsp of minced garlic, bit of pepper and 1/2 tsp of sesame oil.
First start stir frying the pork, once halfway cooked through (no red color is showing), add in the onions and mushrooms. Once somewhat cooked through, add in the carrots, sliced green onions and stir fry them. Once done set it aside.
Now time for the noodles. I used 330g of korean glass noodles (dangmyun) which is about 4-5 servings. Cooked them in boiling water for about 5-6 minutes. Then drained them. While draining them of water, start heating up the sauce of 3 tbsp of soy sauce, 1 tbsp of oyster sauce and 2 tbsp of oligo syrup (sugar). Once it comes to a boil add in the drained noodles and let it cook in sauce. Once cooked through the sauce add in the other ingredients that were set aside let them mix thoroughlly while stir frying them altogether. Lastly turn off the heat and add in the spinach and sesame seeds.
Next recipe is toran soup (korean taro root soup). First clean and peel the taro root. Then boil them in water for about 3-5 minutes and rinse in cold water to take away that bitterness. Let it drain. Slice korean radish into thin squares (used half of a small one). In the soup pot, stir fry ground pork (180g) in some sesame oil. Once it is somewhat cooked, add in 8 cups of water, taro root, radish and 6in.x6in. kelp. Let it cook and come to a boil. In the middle, skim off the bubbles that rise up on top. Once it comes to a boil, lower the heat to medium, take out the kelp and slice them thinly and add them back in. Lastly, add in 2 tbsp of soy sauce, 1tbsp minced garlic and little bit of salt. Mix and cook for about 15-20 more minutes until all the taro root is cooked through when poked through well like a potato. Taste and add in a bit more salt if needed.
Last recipe is for the pancakes. For the fish pancake (get frozen already deboned pollack) defrost them and pat them dry of water. Slice them into pieces then coat them in some flour mixed with a bit of pepper and then dredge them in beaten egg mixture. Fry them until egg is cooked and the fish meat is cooked through. Make sure the heat is not on too high where the egg cooks first and the inside is not cooked through.
For the meat pancakes, season the meat with 1bsp of minced garlic, 1.5 tbsp fish sauce, 1tbsp oligo sryup (sugar), 1tbsp of oyster sauce and 1tbsp of sesame oil. For the meat, I used 1lb of ground pork. I also diced up an onion pretty small and mixed them together with the meat and green onion. Then form them into small discs ( do not make them too big as it will take too long to cook through and not cook evenly). For the perilla leaf meat pancake, coat one side of flour then on one half add the meat mixture close it up (the meeat will help it stick close) then dredge the outside in flour and egg then fry them. The meat disc goes through the same dredging steps.
Try one recipe at a time! Have a happy chooseok everybody!~
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