-I'm going to just align this
on the bottom
so that, after eating,
you guys can eat --
keep eating just like a rabbit.
[ Laughs ]
♪♪
♪♪
Hi, everybody.
I'm Maangchi.
I'm doing a Korean
cooking channel on YouTube.
Maangchi -- "Munchies"
is similar, isn't it?
I'm here to show you
how to make Korean
delicious lunch box dosirak.
It's called
bulgogi-ssambap dosirak --
bulgogi and rice
wrapped in lettuce.
It's one of my new
cookbook recipes.
Very easy, easy and simple,
but delicious.
So, let's get started.
First, we're going to make rice.
I'm rinsing this rice to make
this firm rice grain
and, plus, remove the dust.
Rinse and drain
until there's clear water.
So now, clear enough -- pour out
water, as much as you can.
This is a rice cooker, and I
will transfer all rice in here.
Still, this rice is wet.
It's okay, but we are going
to add 2 cups of water
and then cover.
Let's cook.
Next, just to make
a ssamjang and, also, bulgogi.
First, I'm going to take care of
these guys -- smelly things,
and these are two garlic cloves
and one green onion.
In 2007, I just, as a hobby,
I wanted to share
my delicious recipes,
but I never knew.
I never knew this going to be
such a popular.
And now this green onion.
This garlic is just coarse,
so I'm going to just like this.
Just before I started YouTube,
I used to play game.
The name Maangchi -- I got this
from my online game,
one of the character name,
Maangchi.
Every night,
I used to play game,
and I was addicted to the game
almost for 3 years.
Ever since, I started YouTube,
and I just thought
that this is more fun
because more interacting
with people and rewarding work,
and people gave me
some encouragement,
and then I really loved it.
Now I'm here.
For 12 years,
I have been doing this.
Our garlic and green onion
is nicely minced.
Now, half.
Just add this.
I'm going to to make ssamjang
first.
Korean fermented soybean paste
is called doenjang -- half cup.
And this is some sugar --
1 teaspoon.
Hot pepper paste,
called "gochujang,"
but this is optional.
If you don't like it,
just skip it.
You know, I love sesame oil,
so sesame oil,
the more the better.
I will use just 1 tablespoon.
This is roasted sesame seeds.
I'm going to tell you
just a little tip
how to toast
the sesame seeds at home.
I never buy them commercially
in the toasted sesame seeds
because home toasted
is the best.
You will know that
if you do this.
First, I got to wash this.
I'm heating my pan.
Let's remove some water.
And then, listen here.
[ Sizzles ]
Did you hear the sound,
the "ssssh" sound?
[ Laughs ]
And just toast.
This is medium-high heat.
Every time I post it
in my new recipe,
it depends on the,
you know, season.
So, sometimes,
my readers ask me --
you know, say, "Oh, can you,
you know, make this?"
And then I just keep it in mind,
and then I make it.
I'm going to turn down the heat
to medium
because
I don't want to burn this.
This already smells so good.
Well, it looks good,
a little light to golden brown,
and it has to be very crunchy.
♪♪
[ Crunches ] Mmm.
Crispy!
Okay. Done.
And then,
let's add this spoonful.
Yummy!
And mix.
♪♪
In Korean store,
you guys can buy also
ssamjang
already commercially made --
similar paste,
but homemade is the best.
I don't have to taste this.
I know this is delicious.
Okay?
So, the ssamjang is done.
Next, bulgogi!
This kind will be easy bulgogi.
Let make a marinade.
Now, this is minced garlic
and green onion.
I'm using 4 ounce of beef,
so this marinade is
a really small portion.
I will add
1 1/2 teaspoons soy sauce,
1 teaspoon sesame oil,
and this is ground black pepper,
just a pinch.
Sugar -- sugar is 1 teaspoon.
So I just mix this.
So now this
is a delicious marinade we made,
and I will bring my beef.
This is nice, good cuts --
filet mignon.
Korean bulgogi means that meat
is sliced thinly.
I just froze this for one hour
before I cut.
It's kind of a little solid --
solid so I can cut easy.
This one chunk is around,
you know, 4 ounces.
Okay.
I will just add here,
and when I mix the meat,
always I use my hand.
By the way, I washed my hands.
They're clean.
[ Chuckles ]
Ever since I was young,
I've been always interested
in cooking and eating
delicious food.
Who is making best version
of a certain dish?
And then I just remember,
and I make this.
No matter what I did
or wherever I lived in,
I love cooking.
Nice.
Look at that!
Amazing, eh?
My pan is really hot.
Let's do this.
[ Sizzling ]
Just let it cook, you know.
Don't stir, keep stirring.
If you keep stirring,
maybe water comes out,
so I don't want to, you know,
see that water.
And sesame seeds, also,
little bit.
Okay. Now,
just 30 seconds after...
I do this, stir this.
Wow.
My mouth is watering already.
You guys can use the,
you know, seafood,
like shrimp or scallop,
you know, squid --
you can use this
instead of beef,
or if you are a vegetarian,
you can use a mushroom.
If you slice the mushroom,
you can make it this way.
So, whatever it is,
you can modify
all these things to your taste.
So let's assemble our lunch box,
and I'm going to make,
like, six.
This is just
a plastic lunch box,
so I will just use this.
Rice is done.
[ Laughs ]
Always fluff.
We need only one bowl.
So, see?
This is one bowl.
♪♪
So we need rice,
ssamjang, and bulgogi.
So this is just --
I washed this --
just lettuce, butter lettuce.
This is just one kind
of a nice size.
Like, a small one is going on
the bottom, but nice sizes --
Let's make this wrap.
I use this way.
Just this.
And put it here.
♪♪
Isn't it so easy?
And very beautiful.
When you take this to your work
or make for your loved ones,
they will be so happy.
♪♪
Isn't it pretty?
But not yet.
Now these exciting things
just are coming.
What is it?
This is ssamjang.
I use my small two spoons
like this.
I didn't write this in my
cookbook, but for you guys,
I'm telling you,
so you are very special.
Isn't it?
[ Laughs ]
You learn this tip.
This adding ssamjang
is very important
to make this ssambap
because
it really makes it tasty.
So next, bulgogi.
So, I will use my hand,
okay, if we don't mind.
Just add here.
So, when you put this bulgogi,
just the rice should be
just a little bit showing.
Now, so already pretty, but
we got to make it more pretty.
Big difference.
Sesame seeds.
♪♪
Don't skip this
because it's going to make
your really, really pretty.
Cut half.
That's two.
How many you want?
I will just only three.
Like this.
♪♪
That's it.
It's a lunch box and water
and napkin.
Let's go.
Let's go somewhere to eat this!
[ Laughs ]
♪♪
Mmm! So tasty.
Just one pouch
has everything inside --
sweet and meaty bulgogi
and soft rice
and, plus, like,
a crispy lettuce,
and, also, just a tiny amount
of a really, you know, pungent
and salty ssamjang.
This is my new book.
So many temple cuisine --
all kinds of dishes are here,
so you can make this
with my book.
Click the link
to the book and recipe.
See you next time!
Bye!
♪♪
♪♪
