[1DAY 1KOREA : K-FOOD] Bibim Makguksu Recipe with Chef Ryan

Ep.81 [K-FOOD] Bibim Makguksu Recipe with Chef Ryan

Chef Ryan shares with us how to make bibim makguksu, or spicy buckwheat noodles that are sure to light up your appetite this spring. Cold, springy buckwheat noodles are topped with fresh vegetables and fruits and a spicy sauce to make this savory dish. We will make the traditional Korean version, as well as the international version that uses ingredients that are more readily available elsewhere in the world.

[Bibim makguksu (Spicy buckwheat noodles) recipe]

– Ingredients
*Sauce
2 servings
3T red chili paste
2T soy sauce
2 – 3T vinegar
1T sesame oil
2 – 3T plum extract
2T honey
2T minced garlic
1T red chili flakes
3T sesame seeds

*Korean version
1 serving
1 egg
3 perilla leaves
1/2 cucumber
4 lettuce leaves
1/2 Asian pear
120g buckwheat noodles

*International version
1 serving
1 egg
1/2 cucumber
1/4 red onion
1/4 cup purple cabbage
8 basil leaves
4 lettuce leaves
1/2 apple
120g buckwheat noodles

– Directions
*Korean version
1. Boil an egg for 7 min, cool in cold water for 5 min and halve.
2. Julienne 3 perilla leaves, 1/2 of cucumber, 4 lettuce leaves and 1/2 of Asian pear.
3. Combine 3T of red chili paste, 2T of soy sauce, 2 – 3T of vinegar, 1T of sesame oil, 2 – 3T of plum extract, 2T of honey, 2T minced garlic, 1T red chili flakes and 3T of ground sesame seeds to make the sauce.
4. Add 120g of buckwheat noodles to boiling water
5. Add cold water when the noodles start to boil over.
6. Cook for 3.5 min and rinse thoroughly in cold water. Drain on a sieve
7. Place the buckwheat noodles in a bowl. Add the julienned cucumber, lettuce,
perilla leaves and Asian pear.
8. Add 3T of the sauce.
9. Sprinkle lightly with the laver flakes and sesame seeds and add boiled egg.

*International version
1. Boil an egg for 7 min, cool in cold water for 5 min and halve.
2. Julienne 1/2 of cucumber, 1/4 of red onion, 1/4 cup of purple cabbage, 8 basil leaves, 4 lettuce leaves and 1/2 of apple.
3. Combine 3T of red chili paste, 2T of soy sauce, 2 – 3T of vinegar, 1T of sesame oil, 2 – 3T of plum extract, 2T of honey, 2T minced garlic, 1T red chili flakes and 3T of ground sesame seeds to make the sauce.
4. Add 120g of buckwheat noodles to boiling water
5. Add cold water when the noodles start to boil over.
6. Cook for 3.5 min and rinse thoroughly in cold water. Drain on a sieve
7. Place the buckwheat noodles in a bowl. 8. Add the julienned apple, red onion, cucumber, lettuce, purple cabbage, basil and boiled egg.
8. Add 3T of the sauce.
9. Sprinkle lightly with sesame seeds.

Ep.81 [K-FOOD] 비빔막국수

셰프 라이언이 알려 줄 K-FOOD는 나른한 봄철, 입맛 살리는 ‘비빔막국수’!
이 요리는 한국의 전통 음식으로, 메밀국수에 양념장과 고명을 곁들여 비벼 먹는다. 메밀의 구수한 감칠맛과 양념장의 매콤한 맛을 즐기면서, 동시에 각종 채소와 함께 먹는 건강한 요리 ‘비빔막국수’. 라이언은 특별히 한국식과 서양식 두 가지 버전으로 만들어, 각자 고유한 매력과 맛으로 색다른 요리 경험을 선사한다. 셰프 라이언의 레시피로 다채로운 맛을 느껴보자.

[비빔막국수 레시피]
– 재료
*비빔 양념장 2인분
고추장 3T
간장 2T
식초 2~3T
참기름 1T
매실청 2~3T
꿀 2T
다진마늘 2T
고춧가루 1T
깨 3T

*한국식 비빔막국수 1인분
달걀 1개
깻잎 3장
오이 1/2개
상추 4장
배 1/2개
메밀면 120g

*서양식 비빔막국수 1인분
달걀 1개
오이 1/2개
적양파 1/4개
자색 양배추 1/4컵
바질 8장
상추 4장
사과 1/2개
메밀면 120g

– 과정
*한국식 비빔막국수 1인분
1. 달걀 1개를 7분 동안 삶아 익힌다. 익으면 찬물에 5분 정도 담가 식힌 다음 껍질을 벗기고 반으로 자른다.
2. 깻잎 3장, 오이 1/2개, 상추 4장, 배 1/2개를 채 썬다.
3. 고추장 3T, 간장 2T, 식초 2~3T, 참기름 1T, 매실청 2~3T, 꿀 2T, 고춧가루 1T, 깨 3T, 마늘 2T를 곱게 다져 넣고 골고루 섞어 양념장을 만든다.
4. 큰 냄비에 물을 넣고 끓기 시작하면 메밀면 120g을 넣는다.
5. 거품이 생기면서 끓기 시작할 때 찬물을 붓고 국수를 젓는다.
6. 3.5분 뒤 국수를 찬물에 여러 번 헹구고, 채반에 올려 물기를 뺀다.
7. 메밀국수를 그릇에 담고, 그 위에 채 썬 오이, 상추, 깻잎, 배를 올린다.
8. 비빔 양념장 3T를 올린다.
9. 부순 김, 깨, 계란을 올린다.

*서양식 비빔막국수 1인분
1. 달걀 1개를 7분 동안 삶아 익힌다. 익으면 찬물에 5분 정도 담가 식힌 다음 껍질을 벗기고 반으로 자른다.
2. 오이 1/2개, 적양파 1/4개, 자색 양배추 1/4컵, 바질 8장, 상추 4장, 사과 1/2개를 채 썬다.
3. 고추장 3T, 간장 2T, 식초 2~3T, 참기름 1T, 매실청 2~3T, 꿀 2T, 고춧가루 1T, 깨 3T, 마늘 2T를 곱게 다져 넣고 골고루 섞어 양념장을 만든다.
4. 큰 냄비에 물을 넣고 끓기 시작하면 메밀면 120g을 넣는다.
5. 거품이 생기면서 끓기 시작할 때 찬물을 붓고 국수를 젓는다.
6. 3.5분 뒤 국수를 찬물에 여러 번 헹구고, 채반에 올려 물기를 뺀다.
7. 메밀국수를 그릇에 담고, 그 위에 채 썬 사과, 적양파, 오이, 상추, 자색 양배추, 바질, 계란을 올린다
8. 비빔 양념장 3T를 올린다.
9. 깨를 올린다.

#BibimMakguksu #SpicyBuckwheatNoodles #KFOOD #Ryan #1Day1Korea

[Music]
hi Ryan here there are plenty of hot
noodle dishes in Korea and around the
world world but we also have some cold
noodle dishes here imagine cold springy
noodles in a salad that has fruit
vegetables and a spicy Korean sauce
that’s biin
maguku not only are we going to make the
traditional Korean version here with
these ingredients but we’re also going
to make one that has ingredients a
little bit easier for you guys to find
around the
world to get started we need to boil two
eggs that’s one for each of our portions
we’re making
today while we’re boiling the eggs let’s
juli in all the vegetables and save the
apple and pear for last
[Music]
all right we got our most of our
vegetables prepped up uh I believe these
eggs are done so get them to cool off
for a
bit all right next thing we got to do is
make the sauce we’re going to make one
batch for both portions here um the
first ingredient we need is Korean red
pepper paste or goou Jung uh we need 1.5
tblspoon per portion so a total of three
tablespoons next ingredient up soy sauce
about 1 tbspoon for each portion so 2
tbspoon 2 to 3 tbspoon of vinegar any
vinegar you like this is apple
cider just about 1 tbspoon of toasted
sesame
[Music]
oil 2 to 3 tablespoons of Plum extract
or Mel Jung
[Music]
Honey 2
[Music]
tablespoons garlic 2
tablespoons Korean red pepper flakes
goar just about one
tablespoon how to do it for both these
portions if you like it a little hotter
you can add
more and last but not
least some ground
sesame seeds 2 to three tablespoons
there all right let’s give this a little
taste make sure it’s where we want
it yeah that works for me a little bit
of spicy a little bit of sour a little
bit of savory all coming together in a
balance where so you’re not getting
pulled in One Direction More than the
other all right so we need to prep up
one more ingredient here these eggs have
cooled down after
[Music]
boiling all right so we’ve got
everything ready got our water boiling
it’s time to get our
May noodles or buckwheat no noodles go
here because this is matu so we’ve got
to have the buckwheat
noodles uh every time these buckwheat
noodles start to boil over a little bit
just add a little bit of cool water and
those bubbles go down
all right immediately you want to get
this over to the sink we got a strainer
over
here and cold water it’s important you
do this for about a minute make sure
that we get all the heat out of this
all right let’s let that
drain all right let’s start building the
Korean version First
[Music]
all right to build our more Western
version again we’re going to start with
Buckle noodles nice and springy cold
noodles
[Music]
all right so we’ve got to mix these up
before we can taste them
[Music]
look at that all
right okay Moment of Truth you ready uh
let’s start with the traditional
[Music]
here I love this dish hot day in the
summer to have a cold noodle salad all
these different textures
beautiful okay let’s see how it compares
to this
one they’re they’re almost
identical the only thing standing out to
me that’s different really is is here
we’ve got Pilla and here we’ve got basil
both of them work just a little bit
different flavor