Hello, I'm Paik Jong Won (Paik's Cuisine)
Kalguksu (Hot kalguksu)
You all love it, don't you? (Enjoy it often at home?)
This time, let me show you how to make beef kalguksu

(Did I really make this?)
Looks just like the restaurant kind, right? You might wonder as you eat "Wow, should I open up a kalguksu place?" (Beef kalguksu)
(Noodle soup with beef) [Paik's Cuisine]

You all love kalguksu, right? I posted it last time
But I'm not sure if you liked it. Today, it's kalguksu again. But a type that'll be great
to make yourself at home. Let me show you how to make beef kalguksu

(The exact measurements have been posted) (Potato, onion, summer squash)
Some potatoes, onions, and summer squash. I won't be using all of this (Kalguksu)
For the kalguksu, it's the same as always

You just need one bunch. As for the potato and these,
you won't need too much. You'll need about half of this potato. Just half, I'm slicing it thin (1/4 potato). Don't add in too much of something
just because you like it

Because it'll be too much.
We have to add in meat as well. It's beef kalguksu. As for the beef (Bulgogi-use)
Use the beef for bulgogi. I've told you many times. If you use ribeye or striploin,

that's "Parasite" (What?) No, I'm not saying you're a parasite. But like the movie "Parasite", you saw how they make chapaguri (ram-don) in the movie with striploin, right?

It'll be like copying the movie (What?) (1/6 onion) Just half of the onion too, this much. Otherwise, you'll get a lot left over. There's a lot of ingredients used. What can you do then? Just make two servings.

Just invite someone over (1/2 shiitake). Shiitake too. Oh... You've got no one to invite? Come on, you can't just be friends with me?! (Hehehehehe) Shiitake, onion, potato, half and half.

Half of the summer squash too (1/8 summer squash). By the way, you can use all of the summer squash 'cause summer squash is good (Add more summer squash in, depending on your preference). Okay, I'll keep the summer squash on the side here.

We'll put 'em in later. Chopping the green onion (1/5 green onion). Some people still ask me this question: What to do if you're abroad and don't have any green onions? (Green onion, spring onion). Green onion (U.S.), spring onion (British).

They're called differently, depending on the region. You know the little ones? Use them. ("Paik Jong Won Class" Mondays at 8:30PM on KBS) Why do I bring this up? (Hope you tune in~) I'm starting a new show on KBS called "Paik Jong Won Class".

Nothing much to watch there. (What?) Why am I doing the show? (1 Cheongyang pepper)
It's a show for foreigners so that they get to know about Korean food. What we're always going for
is the globalization of Korean food, right?

There's a reason for the globalization
of Korean food. We've got the ingredients in Korea. We have what we produce here, such as rice,
doenjang, gochujang, and the agricultural produce as well. Our hope is that we get to export much
more of these, as Korean food gets popular.

And to have lots of Korean chefs
who've studied Korean food here, go abroad to make it themselves. That's the fundamental purpose, isn't it? But my take is, that won't be
something we can do overnight, right?

Opening up a restaurant abroad
is no easy feat. You've got to speak the language. And you'll have to bring over
the ingredients from Korea, and that's not an easy job. So for Korean food to be globalized, the locals must be genuinely
fascinated by Korean food.

And to do that, my take is that the locals must be able to make
Korean food using local produce and sell them at a price
that's reasonable in that country. Only when they get to try Korean bibimbap,
kimchijjigae at their local meal price

and go, "Wow, this is good!" and only when that taste
and texture has become their own to the point that they ask,
what really is original Korean food? That's when they'd want to
actually come to Korea to find out.

A Korean person bringing over ingredients
from Korea to make bibimbap, and selling it somewhere
between 10,000 and 20,000 Won. I'd give that a try, if it were me. I for one think there are steps to this.

So despite not using Korean ingredients, I think being able to replicate
the Korean recipe has to come first. So that's how the plan was made
with KBS since two years ago. Slice the meat in thin pieces for bulgogi (What?)

(70g beef (for bulgogi)) The plan is that we'll go abroad
to a certain country. We'll buy the ingredients we need
at the local stores to try making dishes
like yukgaejang and kimchi jjigae.

and make some kimchi too. And then, we show
the locals of that country "This is how you make kimchi here"
"Do this with these ingredients" "If you don't have so and so, use this." The idea was brought up two years ago.

But with the coronavirus,
we couldn't make it happen (Yup↘). But we can't just wait forever, right? We've got our K-POP warriors now. Starting with 'BTS' and all. So many people are spreading
the wave of 'K-POP' and 'K-culture'.

The attention is huge. I got the feeling that
if we wait, it'd be too late. So first, we're going to try it out
with the foreigners living in Korea. And in the process, instead of doing just that, we're planning to send someone abroad.

to see how Korean food gets made
using local ingredients. So that's what the program is about. Not that I'm trying
to promote the show here. It's only because you might
be worried about it all. (99 J.W / In charge of Paik's Cuisine)
Saying "Don't overwork, it's too much!"

Our only goal is to promote
Korean food to the world. So hope you cheer for the show! When it comes to Korean food, I don't think you need much. Just the ingredients
needed in that country. And say there's an ingredient
that can't be found anywhere else,

For example (Tteokbokki/ Korean food)
Take tteokbokki. It's a dish that needs gochujang. But if there's no gochujang
in a certain country, (No-gochujang tteokbokki/ still Korean)
there's also tteokbokki made with soy sauce.

It'd still be our tteokbokki, right? But there is one thing I think tteokbokki is called
fried rice cake, right? I don't think it should be called that. So be it a TV show or whatever else,

if it's about tteokbokki,
I'd say tteok, bok, ki. I'd like it to be a proper noun. Tteokbokki. The same goes for gimbap.
Rice roll. What's gim? Seaweed.

Seaweed rice roll?
Rice roll? It's just too absurd, isn't it? Gimbap to me should just be gimbap. There's something else we're preparing. A show here on YouTube. It's to make Korean food titles be known
around the world, in an accurate fashion.

So we're preparing a program
for spreading the correct dish titles. And it's thanks to all of you who've subscribed to "Paik's Cuisine." You've provided us so much energy, so now we're getting to create
a program for TV broadcast.

So hope you guys cheer us on [Paik's Cuisine]. Okay, if you've got them ready, first fire up the pan. The first thing to do is to make the broth
by stir-frying the beef. So what should we do first?
Sesame oil.

(2 tbsp sesame oil)
Just a thin layer. Then comes the beef for bulgogi. Stir-fry it. If you only have minced meat at home, you can just use that. (Beef for bulgogi or minced beef,
doesn't matter.)

But since we're making beef kalguksu today,
you can't use pork. If you haven't got beef, just use pork. (What?) You can just say you made
pork kalguksu, right? Okay, once the meat changes color

and is thoroughly cooked, we'll have to add some water
to make the broth, right? Okay, water. Approximately, it's about three and a half cups
using this one. Three and a half cups,
but no need to be so exact.

It depends on the noodle type
and strength of the fire. So roughly, it's three and a half cups. One (About 3 and 1/2 cups of water) Two, three. Three and a half cups for now. I might add more, as I go.

That's because, though I set the vegetables already, some vegetables soak up the water, while others release water. So the amount of water can fluctuate. It also depends on the fire you've got and some noodles get cooked pretty fast, while others are slower to cook.

A wide pan would make the water evaporate faster, while narrower ones wouldn't. So it'll go back and forth. That's why the amount of water is likely to go over 3 and 1/2 cups. From 3 and 1/2 cups, we're going to add more bit by bit, as it boils.

(Starting with 3 and 1/2 cups, adjust the amount according to the heat) After the water, take these here. The ones that can be cooked for longer. Add in the potatoes, onions, and mushrooms. Right here. If what you want is the spicy kind, add in some red chili pepper powder.

But if you don't want it spicy, but if you might want to make it spicy later, remember our seasoning sauce? We made seasoning sauce for pretty much every type of noodles out there. I think about three or four times? Just use that.

(+Green onion, Cheongyang pepper) Chop them up in small bits. (+Minced garlic, red chili pepper powder) Add some garlic and pepper powder too. (+Dark soy sauce) Add some soy sauce. (+Crushed sesame seeds, sesame oil) Add crushed sesame seeds, sesame oil.

(+MSG, sugar) Some Miwon and sugar (Hehehehehe). The ingredients that'll go in are (Soup soy sauce, ground garlic) Soup soy sauce, ground garlic. (Ground pepper) We'll add ground pepper later. Right here comes our little cutie.

(Fermented anchovy sauce)
Some fermented sauce for flavor, right? What's fermented sauce for?
It's to make it savory, right? What to do if you don't want
to add fermented sauce? Exactly. This wasn't sponsored. You can add some Miwon

Aversion towards Miwon's
dying down nowadays, right? If not, there's dashida. Obviously, we're using beef dashida. Not anchovy dashida, but beef dashida. If you're going to put in beef dashida, then go less with soup soy sauce

Later at the end, if you don't
taste enough flavor, then add some salt. Let's say you want to add
some Miwon. Then use about this much. Let me show you the standard. When it comes to Miwon, this much is enough

If you want to add in some beef stock, then this much is enough. More than that, and you'll get caught
(What?) Depending on how you cut the potato, you can adjust how long you
boil the noodles for. Look here, this is why I
sliced them thin earlier

Okay, what do I do with the noodles? Rinse it in water. I've shown you this a few times, right? Put 'em in here. Now, I'll show you how
the starch water comes out. I told you not to touch it,
no matter what, right?

Just as is. Leave it like that, it'll sink. Now, just like that (150g kalguksu noodles). Give it a gentle swirl. If you leave them be,
they'll stick to each other. (Swirl gently after adding the kalguksu
noodles in)

Let's say you don't have
any kalguksu noodles. If you've got some somyeon
at home, you could use those too. (No)
No need to boil or rinse it beforehand. Simply add them in here. Nothing wrong with that.

(If you're using somyeon, add the noodles
straight in, just like kalguksu.) Right here. You can either add the garlic in,
or wait for the end. If you add them in at the end,
you'll get that spicier flavor.

(1/2 tbsp minced garlic)
Add now, it'll bring out that meat flavor. The fish sauce goes in now (1 tbsp fermented anchovy sauce). The reason why I'm adding it now is so that the noodles
catch some of the flavor.

Soy sauce goes in now too (1 tbsp soup soy sauce). Reduce the fire to low heat. If it boils too much,
the broth will evaporate. We just want the noodles to cook. There's no need for us to boil it
on strong heat right now.

Okay, what we've yet to add is squash, green onion,
and Cheongyang peppers. We'll add these in at the end. One cooking tip: When you're cooking, summer squash
should be the last one you add in. They get soft really fast.

Just a tad of this,
since this one's for me. (Add MSG according to your preference)
There. Check to see how the broth tastes. Wow, geez! (The best!)
This is the best. (Leave it on heat, and swirl gently
until the noodles are thoroughly cooked.)

When we're writing out the recipe
for you, we'll definitely write 3 and a half to 4
and a half cups for you. This right here is too strong a fire. Who'd cook this at home
in a wok like this, right?

This is just for demonstration purposes. It'll evaporate too fast this way. Add more as you go. Too much water will make it taste bad. If you need more,
you can always add more. You can add more,
even while you're eating it. If something's too salty,
it's no problem.

But if it's bland,
there's no solution for that. Almost done. (If broth has dried up,
add more water as needed) Okay, there. All done. Last step is to add the summer
squash, Cheongyang peppers, onion. Add them in, now look here.
Once you add them in, 

raise the fire (2X speed)
1, 2, 3, 4, 5, 6, 7, 8, 9, 10 11, 12, 13, 14, 15, 16, 17, 18, 19, 20

Now turn it off. Looks like it's not
cooked all the way, right? It's not
(What?) Once it's in the bowl,
it'll cook all the way. A must for summer squash. Once summer squash, Cheongyang
peppers, and green onion are added, 

you have to turn the heat off.
That's important. That's how you keep them crunchy and tasty. (Add Cheongyang peppers, green onion,
and summer squash, and turn the heat off) You can always tell if someone's
a subscriber. If anyone complains that it's not cooked
all the way, just use me as an excuse.

Say Paik Jong Won told me to do so (What?) Cooked all the way All done? No no no no Ground pepper (Some ground pepper) (Beef kalguksu is ready) [Paik's Cuisine] Thank you for the meal
Okay, watch

(Starch water)
See how the starch water is sinking? What to do with this? Keep it for later What can you do with it? Use it when making tangsuyuk (What?) Ground pepper is a must As for the seasoning sauce, make it like
this, just as I've told you before

You'll barely need any of it Looks just like the restaurant kind, right? But no place sells it like this, I think? I don't think I've seen a beef kalguksu
place, am I right? Or was there? Perhaps?

Mushroom, I mean squash This is what summer squash is about Crunchy like this This You have to try making this Make sure you add Miwon I did, early on Oh! You might wonder as you eat, "Wow, should I open up a kalguksu place?"

(Nope) Anyone can make this All our subscribers can pull this off Don't be stupid, just make
it and enjoy it at home (Yup↘) Open it somewhere else,
just not in Korea Where would you not find any kalguksu?

What country would be
a good place to try that out? Where?
Where would be a good spot? Kalguksu
(Stop worrying) You have to give this a try, really You'll get it once you do Enjoy♥ (Click here)
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(And here, too)
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한국의 깊은 맛 소고기칼국수 (+한식 세계화 이야기 조금ㅎㅎ)

백종원 PAIK JONG WON

백종원 셰프가 소고기 칼국수 레시피를 소개합니다.

그는 레시피의 레스토랑 수준의 결과물을 자랑합니다.

그는 레시피의 가정 요리 적합성을 거듭 강조합니다.

그는 필요한 야채(감자, 양파, 여름 호박)를 나열합니다.

그는 필요한 만큼의 재료만 사용한다고 강조합니다.

그는 불고기 스타일의 소고기를 사용하도록 지정합니다.

그는 과도한 양의 재료를 사용하지 않도록 주의합니다.

그는 적은 양을 제공하기 위해 재료의 양을 조정할 것을 제안합니다.

그는 양파, 표고버섯, 여름 호박의 양을 자세히 설명합니다.

그는 여름 호박의 수량에 대한 유연성에 대해 설명합니다.

그는 대파와 파의 차이점을 명확히 설명합니다.

한식 세계화에 초점을 맞춘 KBS 새 프로그램 '백종원 클래스'를 홍보하고 있습니다.

외국인에게 한식을 소개하는 것이 이 프로그램의 목표라고 설명합니다.

그는 해외 현지 식재료를 활용하는 것의 중요성에 대해 이야기합니다.

그는 해외에서 한식당을 오픈할 때의 어려움을 강조합니다.

그는 글로벌 어필을 위해 현지 적응의 중요성을 강조합니다.

한식이 현지인들에게 더 친숙하고 매력적으로 다가갈 수 있도록 만드는 과정을 설명합니다.

그는 해외 현지 식재료를 사용하는 쇼의 접근 방식에 대해 설명합니다.

그는 다른 나라의 현지 식재료로 한식을 만들겠다는 프로그램의 기획 의도를 설명합니다.

그는 코로나바이러스 팬데믹으로 인해 쇼의 시작이 지연된 것에 대해 설명합니다.

그는 케이팝과 케이컬처의 인기 상승을 촉매제로 언급합니다.

그는 이 프로그램의 초창기 초점을 한국에 거주하는 외국인에게 맞췄다고 설명합니다.

그는 한식을 전 세계에 알리는 것이 이 프로그램의 궁극적인 목표라고 거듭 강조합니다.

그는 현지에서 구할 수 있는 재료에 맞게 레시피를 조정하는 것을 강조합니다.

그는 적응 가능한 레시피의 예로 떡볶이를 사용합니다.

그는 한국 음식 이름을 올바르게 사용해야 한다고 주장합니다.

그는 정확한 한식 네이밍에 초점을 맞춘 또 다른 프로젝트를 언급합니다.

그는 YouTube 구독자들의 성원에 감사드립니다.

소고기를 참기름에 볶는 것으로 시작합니다.

그는 얇게 썬 소고기 대신 다진 고기를 사용할 수 있다고 언급합니다.

물을 추가하여 육수를 만듭니다.

필요한 대략적인 물의 양(3.5컵)을 설명합니다.

그는 열과 면 종류와 같은 요인에 따라 필요한 물의 양이 달라진다는 점에 주목합니다.

다양한 조리 용기가 수분 증발에 어떤 영향을 미치는지 설명합니다.

그는 감자, 양파, 버섯을 국물에 넣습니다.

그는 매운맛을 위해 고춧가루를 추가하는 것을 언급합니다.

원하는 경우 미리 만들어진 시즈닝 소스를 사용할 것을 제안합니다.

그는 양념장의 추가 재료(파, 청양고추, 마늘, 고춧가루, 간장, 참깨, 참기름, MSG, 설탕)를 나열합니다.

멸치 발효 소스를 넣어 감칠맛을 더했습니다.

그는 발효 멸치 소스(MSG 또는 쇠고기 다시다)를 대체할 수 있는 대안을 제시합니다.

소고기 다시다의 용도에 따라 간장을 조절하는 방법을 설명합니다.

그는 사용할 미원의 양을 보여줍니다.

그는 고른 요리를 위해 얇게 썬 감자의 중요성을 설명합니다.

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그는 대안으로 소면 면을 추천합니다.

다진 마늘을 넣어 풍미를 더합니다.

그는 국물에 발효 멸치 소스와 간장을 추가합니다.

국물이 증발하지 않도록 불을 줄입니다.

그는 마지막에 여름 호박을 추가하여 아삭한 식감을 유지한다고 설명합니다.

그는 맛을 보고 양념을 조절합니다.

그는 고열은 데모용이라고 설명합니다.

필요에 따라 물의 양을 조절하는 방법을 설명합니다.

마지막에 여름 단호박, 청양고추, 대파를 넣습니다.

그는 야채의 식감을 보존하기 위해 불을 끄는 것을 강조합니다.

그는 국수에서 나온 전분물을 다른 요리에 사용할 것을 언급합니다.

그는 소고기 칼국수 레시피의 독창성에 대해 언급합니다.

그는 이 요리의 간편한 조리법을 강조합니다.

그는 시청자들에게 레시피를 시도해 보라고 권유합니다.

그는 칼국수 가게를 열기에 적합한 장소를 고민합니다.

한국의 깊은 맛 소고기칼국수 (+한식 세계화 이야기 조금ㅎㅎ)

한국의 깊은 맛 소고기칼국수 (+한식 세계화 이야기 조금ㅎㅎ)

스크립트