I Only Made Korean Food For 24 Hours

hello everyone it's inka as most of you know i've been doing a lot of these 24-hour frames where i cook along the same theme for an entire day but this time i wanted to do a different spin on it as some of you have suggested where i will be only making foods from a different culture to start us off in this video i will only be making korean foods for 24 hours korean food is probably one of my most favorite cuisines in the world there's still a lot of dishes that i really enjoy that i haven't gone around to making i thought i would just follow recipes from a specific book not just by anyone but by the amazing maangchi herself as you can probably tell i have already read through this entire book maangchi really has been such an incredible influence on my culinary journey so i just felt like it just felt right i will be making some of maangchi's most popular or favorite recipes and learning a lot along the way as well first things first i'm gonna go do some quick grocery [Music] [Music] shopping [Music] i just want to buy everything good morning everyone it is pretty early in the morning i feel like my voice hasn't really opened up yet my idea is to make a more traditional version of korean breakfast today which usually involves rice a stew and a bunch of side dishes i'll be making several things which is again why i need to be starting early i already have the first one going on in the background my rice is there because i usually see multi-grain rice featured in mongchi's videos i have gone ahead and added some purple rice to my short green rice and then for the featured stew of the morning i have decided to go with the soy bean paste stew i feel like usually when we think of korean cuisine the first stew that comes to mind is like kimchi jjigae kimchi stew maangchi herself actually said in her book here soybean paste stew to her is one of korea's national dishes it has been a cornerstone of korean cuisine for centuries so i just felt like that was the stew i should be going with and this is the soybean paste i'll be using today also i bought an earthenware pot i've always wanted one of these i know this is how they serve it at like korean restaurants but what's really cool about these pots is that they retain their heat really well i'll be using this to make my soybean paste do here's what i have for ingredients zucchini potatoes garlic onion scallions jalapeno firm tofu right here the recipe explicitly says medium firm so i'm going with this and of course i have my soybean paste here some gochujang which is hot pepper paste i specifically bought the hot spicy one last thing would be this beef brisket first thing i'm gonna do is actually go ahead and heat up my earthenware bowl over the stovetop over here i'm going to start slicing up my beef and my garlic i believe this is mainly to give the stock a little bit of flat like beef fat and like beef flavor dice up my garlic as well now i'm going to go back over and fry this up adding in my garlic my beef she wasn't kidding when she said this earthenware bowl gets real hot because it definitely does add in my water let it cook for a little bit so now while i'm waiting for my beef and garlic to cook i'm going to chop up my vegetables real quick here so then i could just toss them in once that's done i'm realizing there's like quite a lot of vegetables so i looked at the recipe again realized this recipe serves four people so eating korean foods for a whole week why not add my vegetables in we're also going to add in the two paste this is the beautiful soy bean paste it looks a lot like miso which makes sense since they're both made out of soy bean red pepper paste this is the staple of korean cuisine so i'm going to go ahead and add this and the gochujang and close this and let it cook for a while again so while the stew is cooking in the background i am going to get started working on some of my side dishes which is also known as banchan and it actually has its own chapter here in maangchi's recipe but people make like this is what happens when i try to multitask i'm going to do around two or three the first one i'm gonna do is stir-fried dried anchovies i have some pan-fried anchovies here so i know this might be a little bit intimidating for people but you are supposed to eat the entire fish something i'm familiar with in just like chinese cuisine i'm just gonna try one super umami you know how when you have like meat jerky the texture is chewier and like there's just so much flavor like concentrated in that one bite that's pretty much what's going on i'm using a measuring cup since that's what mauchi usually does as well red pepper paste soy sauce sugar water lots of garlic which i really like i'm gonna mix it together really digging this consistency i'm gonna taste it it's like sweet and spicy oh it's oh it's spicy i like it i'm just gonna go ahead and cook up the sauce so i can combine the two together to keep the anchovies crispy i don't actually want to cook them for too long so i'm just gonna really quickly coat them in there i'm gonna pour this now back in the bowl look at that you can definitely smell the anchovy but also like the spice of the red pepper paste the overwhelming scent is still like sweet last two steps is to add in a bit of sesame oil and sesame seeds and that's it one side dish done next thing i'm gonna make are rolled omelettes probably one of my favorite ways to enjoy eating eggs today i'll be making the korean version or maangchi's version specifically i already have my vegetables cut up here red pepper green bell pepper and onion crack my eggs real quick i'm trying to work really fast here also adding in a little bit of white pepper and some salt [Music] it really does already look very colorful and that's done i have my egg mixture now i'm just going to ride up over the heat and roll it up adding in the last of the tofu scallions and jalapeno here now i'm just gonna let this cook a little bit more until the tofu is soft my side dishes are ready so i'm gonna plate that up and then i am finally ready to enjoy this huge breakfast i say breakfast but this honestly feels more like a lunch or dinner just feels so well balanced already watching this bubbling over the stove top was incredible there's like so much vegetable and meat packed into this and tofu who wouldn't feel ready for the day the flavor really does remind me a lot of miso soup because of the soybean paste base but this one feels even richer the texture of it is a little thicker it's just very comforting so this is my multi-grain rice guys it's so good i feel like i should also talk a little bit about my side dishes here usually for side dishes people make this ahead of time so i have the stir fried anchovies super flavorful with each bite of this i can eat like half a bowl of rice that's why you only serve like a small amount i also have some kimchi because as mochi said kimchi rice and stew is kind of the iconic combination this kimchi is actually from one of my favorite restaurants here in new york city you can hear the crunch and then my rolled omelettes actually turned out pretty great it really does look like jeweled pieces it's also a lot more softer than the rolled omelettes i'm used to really like how crunchy the vegetables are still i also have some seaweed here this one i think is flavored with perlis seed oil a lot of these dishes they're all like things that each family has a different way of making i also have some burdock tea here really wanted to try it so also the benefit of using an earthenware bowl is that even now you can see the steam is still coming up not sure when i'll get to lunch it because i feel like breakfast is going to fill me up really well but we'll get to that eventually this is truly though one of the most rewarding experiences what a great breakfast i am back in the kitchen i was thinking that for lunch i wanted to make some jajangmyun i would say i'm fairly familiar with jajangmyeon in like chinese culture but i love the korean version according to what she wrote here jadamian is a koreanized version of a noodle dish created by chinese immigrants in inchon in 1905. it's been like over 100 years i have had it on multiple occasions every time i see it in movies or dramas or shows it just makes me super hungry anyways these are all the reasons why i want to make jajangmyun today and specifically the one in this recipe book is chengban jajangmyeon chiangbon means trey it's also supposedly the more like deluxe version gosh just looking at this is making me super hungry so there's actually quite a few things some scallions over here zucchini onions potatoes some seafood some cabbage some pork belly and of course the black bean paste most important ingredient just to show you guys what it looks like gosh from what monchi says in her book it's actually made with a mixture of soy beans flour and caramel and then fermented this is what gives it that like classic black color has like a slightly sweet and salty earthy taste now the first thing i'm gonna do is actually fry up my oil we're gonna make some scallion oil it adds so much flavor to whatever dish you're making just gonna fry them until they're crisp and brown this is what the scallions look like right now i'm just taking these scallions out i'm gonna take two tablespoons out with the remaining oil what i'm gonna do now is actually fry this black bean paste and the reason we're doing that is because that helps get rid of the bitter taste of the bean paste i'm going to take a guess here and assume that the words mean the same thing because za jiang in chinese literally means fry the sauce trying to get it to a slightly thinner consistency also it's starting to smell really good again i'm gonna set this aside so now that the base of the sauce is ready i'm gonna start cutting up my other ingredients starting with the pork belly i'm just going to chop them up into bite-sized pieces while i'm here i'm also really quickly going to chop up my vegetables so my zucchini onions potatoes i'm going to go back to the stovetop and actually start making the sauce the oil back in here add the pork belly just waiting for it to crisp up it's gonna take a while it's pretty golden brown right now it's like crispy i gotta find a place to pop this book when the surface turns golden brown and crunchy pretty crunchy looking i'm gonna go ahead and add in our vegetables hold on it's getting real smoky in here i'm gonna go ahead and add in my black bean sauce also the seafood sugar it's really starting to take on that color i don't feel like i'm home i feel like i'm like at a restaurant now i'm just going to cover it up cook it for seven to eight minutes so i'm gonna set my timer and in the meantime i think i can get started on the noodles before it's too late so these are the noodles i bought it says jajon right here finally putting my korean language skills to good use essentially i just wanted to find thicker chewy noodles it says in the book that it's helpful for us to take this out and then coil them so i'm doing that right now i'm gonna make some for my roommate too there's like a lot i'm gonna go ahead and put these in the boiling water giving them a good rinse having worked with noodles a lot i know that this really helps with like the texture check on the sauce i feel like i don't even have to adjust the seasoning it's already like just right i'm going to add in the potato starch slurry it is definitely becoming thicker coats the back of my spoon now add in the noodles there's so much also a little bit of sesame oil you guys i oh my goodness look at that oh my god i'm gonna go and plate this up eat this before the noodles get soggy let's go [Music] look at these noodles it smells and looks just like something i would buy outside but like even nicer you know bits of pork belly like this i'm gonna eat before saying anything else oh my god i'm so happy right now i feel like the scallion oil really does make a difference you realize that there are a lot more steps to it than you would think thick noodles really are the way to go you see this like bounce to it i also just love how the sauce really clings to the noodles so perfectly you really get a balance of flavors in every single bite the mouth feel i feel like is very pleasant and also i really like how much vegetable they put in here for drinks i'm just pairing it with this grape juice there's like little grape mints in it which is why i love it but it was just introduced to me as one of those drinks that like i think kids really like very sweet and slightly sparkling i know they also usually serve pickled radishes on the side and a little bit of black bean sauce i don't have that today not complaining though because i can still finish all this no problem some more prep to do for dinner but in the meantime i'm gonna enjoy this beautiful plate of all right i have officially made it to friday evening use this time to really have a great meal a meal that can help me relax maybe drink a little bit and the first thing that comes to mind is fried chicken which coincidentally happens to be one of the most popular meals in korea also actually one of maangchi's most popular recipes so for dinner i'll be having korean fried chicken fried chicken apparently became really popular since the 1970s what's really cool about it too is that there are different variations and different ways that people make it i remember this one i really liked they actually put like little bits of popped rice in the coating of the chickens monkey's version is apparently a little more sweet and a little bit tangy with a hint of spice the first thing i have to do is make sure the chicken is seasoned and it has that beautiful coating i have some sweet potato starch black pepper chicken wings here i also have some salt which i'll now use to season my wings and mix it together so there's not too much seasoning going on in here it's straight up just salt and pepper but that's because so much of the flavor comes from the eventual sauce that we're gonna coat it in so i'm not too worried right now so the next thing that's written in the recipe here is to actually grab a ziploc bag and add my potato starch this is to make sure that the chicken wings are coated evenly flipping the bag over and back again until the chicken is well coated this is actually working super well honestly i'm doing this from now on this is so efficient we're gonna give them a nice oil bath basically just waiting until they get crunchy we're gonna double fry these i'm also gonna put down the camera because deep frying and holding a camera at the same time is not a smart idea color is now like a light golden brown this kind of texture comes from the potato starch i'm gonna keep on doing it in batches and finish up the rest of my chicken here it's already been almost an hour it took a while they are fried and crispy but now i am going to double fry them because this will give them like that signature really crispy coating double frying [Music] plated up on my chicken they're still bubbling and they're so very hot i'm gonna put this down one more thing that i have to fry up is actually peanuts and that's about it now i'm going to move on to making the sauce coating a mixture of rice syrup soy sauce brown sugar white vinegar and mustard got a good mix versus buying fried chicken outside this is definitely taking a lot more time to fry up some garlic and ginger also my chili peppers smells incredible in here right now gonna let it thicken a little bit and then i think i'll be able to add my chickens i think we're pretty much there okay and the peanuts now i'm gonna give it a good toss there we go even as i'm tossing this i'm getting like really excited i know i got like really tired from all the frying but now i feel like rejuvenated definitely getting stickier though so i'm gonna sprinkle on some sesame seeds look at that i cannot wait to eat dinner [Music] i don't think i realized how warm it got in the kitchen until now look at this chicken wow i also have some pickled daikon the followed maangchi's recipe for this i feel like it really helps kind of reset my palette also i feel like i can't have korean fried chicken without having beer so my friends taught me about this where this iconic combination of chicken and beer is known as chimek chi is literally stands for chicken mex that stands for beer they have to go hand in hand it's like peanut butter and jam gosh first of all it is definitely crispy at the same time the skin has been drenched in that sauce truly you do not need any extra seasoning because this this sauce packs a punch you definitely get the sweetness from like the syrup and the sugar but it's balanced out i think by like the tangy elements we put in there you do get that kick from like you know the chili flakes the meat is still tender oh that's good hold on i just realized i bought the wrong drink this is actually alcohol-free i was like this tastes so good and it doesn't taste alcoholic it's because there's there's no alcoholic content in it it's fine i have my fake beer i guess take a bite of the daikon crunchy refreshing i feel like they've really figured out like the perfect balance of flavors and textures where the side dish usually helps you continue eating the main dish this is one of the best fried dinners i've had in a long time this is really great no wonder this is maangchi's most popular recipe it totally deserves that title i'm going to rest a little bit now i'm going to finish up then i will get back to cooking i want to get a head start on dessert which according to the recipe takes a couple hours before it's going to be done what i have in mind is the qua baking which looks like this so essentially it's twisted donut it's a very popular after school snack and it's usually enjoyed like hot and fresh from the pan but i do think what's most iconic about it is that beautiful twist it has so that's going to be my challenge in terms of ingredients it's pretty straightforward you only need a few items flour butter an egg some active dry yeast some milk you also need some cinnamon and some sugar and salt and oil for frying but that's about it i'm going to start by making the yeast mixture throw my butter in here butter may have melted super quickly and i'm now going to add in my milk some sugar combine that yeast i'm just gonna give this some time to activate not used to having a book right here but it's actually quite nice i'm gonna go ahead and add in some salt and then because it specifically says in the recipe to use a wooden spoon to mix it munchie loves her wooden spoons i'm going to use a wooden spoon to stir this together it has now been combined am i close enough to use my hands this is the best way for me to tell whether my dough is ready or not it's also really interesting for me to see how different cultures have different ways of making fried dough kneading dough however is universal comparatively smooth so now i'm gonna rest it on the counter for one to one and a half hours this is why i had to start early look at this dough it's huge right now all i'm gonna do is deflate it and just knead it a little bit more it's a lot smoother now so i'm gonna knead it for a little bit more and then we're gonna let it rest for another hour lots of time for it to relax another risen dough actually like a pillow it feels so light you have to knead this one more time this is truly the hardest i've had to work for dessert so there's actually enough here to make 16. i'm gonna divide them up that way and take a bald dough and roll it out into a longer rope rolling up with one hand and rolling down with the other so then when i pick it up it kind of you see how it kind of did that little twist thing by itself so that's what we're aiming for and now i have the signature twisted donut rolled together like this let it proof for 30 minutes so last last step last leg let's do it finally my dessert is done hot right out of the pan my fingers are actually burning a little bit smells like a turtle almost i want to say i think it's just because of the cinnamon sugar it's like a sizable amount i mean oh yeah this is the consistency we're looking at [Music] wait this is so good it's so fluffy and like just crunchy enough on the outside also when they're like warm out of the pan it is so comforting like it's such a comforting feeling i mean cinnamon and sugar who wouldn't like that i do not regret a single second i spent making this so i may have finished that donut already in just a few bites really good thing i made four yeah that pretty much sums up my 24 hours today i feel like i've made quite a good amount of food today realizing just how much time it takes to prep all of this stuff yeah even though it is pretty late now and i'm like kind of exhausted this was actually really enjoyable i love being able to try out different recipes from different places in the world so i'm excited to do more of these and move on to the next recipe book if you have a recommendation let me know but until then i'm gonna clean up and i'll see you next time bye [Music] you

Channel: About To Eat

Views: 1,390,188

Rating: 4.9717574 out of 5

Keywords: 24 hours foods, 24 hours inga, about to eat, about to eat inga, buzzfeed inga, dinner recipes, fried chicken recipe, how to cook, how to make donuts, how to make fried chicken, how to make jajangmyun, how to make korean food, how to make korean fried chicken, inga lam, jajangmyun recipe, korean breakfast recipe, korean dinner recipe, korean food recipes, korean foods only, maangchi, maangchi korean foods, maangchi recipes

Id: 4G6Y6glM_hg

Length: 23min 50sec (1430 seconds)

Published: Fri Apr 02 2021