Hello.
(Jisook / The Cooking Institute)
There's another mission card.
Today's menu is...
Braised spicy monkfish.
Let's go find monkfish!
(Mapo Agricultural and Marine Products Market)
(Gosh)
My goodness.
It's like an aquarium here.
(A plethora of marine animals)
(The monkfish are over there)
Should I show you the monkfish?
(We've never met, have we?)
How am I supposed to cook this?
Wait a minute.
I'm going to take one with me.
(Pick me! Pick me!)
You?
You?
The red one?
(The red monkfish are fresh)
I think this one's the deepest red.
- Please give it to me fresh. / - Like this?
Yes.
I'll clean the fish so it tastes good.
The chef will teach me how to clean it.
I heard this earlier.
The monkfish might have something in its belly.
- It's ready. / - Thank you.
Wow! Thank you.
I hope you sell a lot.
- Goodbye. / - Bye.
(Let's go make braised spicy monkfish)
- Hello. / - How have you been?
You did a great job.
Welcome.
I've never cooked braised spicy monkfish myself.
I don't know if I bought it right.
I think you did.
(Food researcher Lee Jingu)
(Food director Lee Wonmi)
You bought fresh water parsley
and bean sprouts.
I almost forgot.
I brought a monkfish with me.
I heard that monkfish are ugly.
- They're even uglier than I thought. / - Yes.
(Can't get used to their appearance)
Hi.
Should we make the broth first?
Cooking the Monkfish takes time.
We need to cook it lightly first.
We can make the broth while it cooks.
- We don't throw out the water? / - We don't.
- That would be delicious. / - It's the key.
Let's get started on the marinade.
The marinade is supposed to be red.
Right.
So we need to use red pepper paste.
(Red pepper paste, red pepper powder)
(Minced garlic, soybean paste, soy sauce)
It's looking good.
(Making our mouths water already)
I'll take a bit and see how it tastes.
(How does it taste?)
How is it?
Why does it taste like soda?
It's so good.
The marinade should be spicy and salty.
- Right. / - That way, it enhances the flavor.
Right.
(Sea squirts, marinade, starch, minced garlic)
(Peppers, water parsley, bean sprouts, monkfish)
Today, we have 2 guests
who eat alone out of comfort and necessity.
We're going to cook with these guests
who continue to eat alone.
Please step out!
- Hello, welcome. / - Hello.
- Hello. / - Hello.
Welcome.
I'm Kim Byeongjin, age 27.
I eat alone out of necessity.
Nice to meet you.
Hello.
I'm Lee Eunji, age 28. I enjoy eating alone.
Welcome.
You two are just the opposite.
You prefer eating alone.
You don't, but you have no other choice.
You're divided.
Why do you like eating alone?
I eat alone when I work. I've gotten used to it.
It feels comfortable now.
I enjoy eating alone.
How come you have to eat alone?
It was after I moved into a dormitory.
I have no choice but to eat alone.
That's how it began.
I see.
Now that you're here,
it would be nice if you could enjoy this session.
Can you help him do that?
I'll do my best to help.
Sounds good.
We're going to begin cooking.
The ingredients are in front of you.
To be honest, I've eaten
braised spicy monkfish at restaurants
but I've never cooked it myself before.
It seems difficult.
Today, let's cook using a simple recipe
that you can follow at home.
I hope you'll be able to learn.
- Should we get started? / - Yes.
Let's do it!
Go!
Let's go for it! Come on.
1, 2, 3.
Let's go for it!
We'll do our best to cook this dish.
First, heat the pan.
The monkfish have already been prepared.
Put it here.
Next, add the garlic and peppers.
We also made a special sauce.
Put it on top like this.
We're almost done.
We've almost finished. Don't worry.
We want to make the marinade blend in,
so pour the broth on top like this.
The monkfish has been steamed lightly
but we need to cook it further like this.
Stir it gently so the flesh doesn't come apart.
Next.
I think we can just chat.
The ingredients will boil and cook.
They'll be coated in the marinade.
When you eat alone at home,
what kind of food do you order most frequently?
For me, it's fermented soybean paste stew.
- Fermented soybean paste stew? / - Quite often.
- You order that? / - Yes.
Really?
You order from Korean restaurants? (Peculiar!)
I'm quite surprised.
I miss my mom's fermented soybean paste stew.
I've ordered it from many places
but it doesn't taste the same.
The reason behind the stew...
It's boiling away nicely.
How does it smell? (Inhaling)
I think it's almost ready.
I know.
We're almost there.
Do you enjoy eating braised spicy monkfish?
I should've asked this earlier.
Do you like it? (I'm in trouble if you don't)
I do.
But my boyfriend can't eat spicy food.
You can eat all you want here. (It's your chance!)
I'm glad you like it.
How about you, Byeongjin?
I love it.
That's good. (Whew!)
I was startled. I should've asked that first.
What a relief.
Okay then.
Add the bean sprouts.
Should we just add them on top of the fish?
Yes, it's really easy.
Add the water parsley too.
Take another spoon.
Try mixing it together like this.
Goodness.
Doesn't it smell wonderful?
It really does.
Eunji, do you have any tips for eating alone?
I eat while listening to my favorite songs.
You listen to music?
Try doing that.
Food tastes good if you listen to good music.
How can I listen to music?
- With earphones. / - Earphones?
You want to eat with a woofer speaker?
Delicious! Delicious!
The vegetables have softened.
We've reached the highlight.
It looks good right now
but it's not the same as in restaurants.
To make it taste even better,
let's use starch powder.
Why do we add starch?
It's a little watery right now.
We want to make it more tasty and chewy.
We're thickening the soup to make it like jelly.
Can't we just boil it down?
That will make it too salty.
Right?
(#LookingTasty #Mouthwatering)
(#BraisedSpicyMonkfish)
This is totally amazing.
It looks awesome.
(Thumbs up)
Wow, this is amazing.
The braised spicy monkfish in front of you...
Can you believe that you cooked it yourself?
We just added the ingredients.
Let's serve it on a plate.
Like this? (Red sauce, green veggies, white fish)
It looks delicious.
Wow.
(Stir-fry some rice in the leftover marinade)
We have to add sesame oil.
It smells wonderful.
It's wonderful.
Sprinkle these dried laver flakes.
Okay, it's done.
- Doesn't it look delicious? / - Yes.
Right?
It's stuck to the bottom.
We've cooked braised monkfish and fried rice.
(The Cooking Institute / Braised spicy monkfish)
It's time to taste our braised spicy monkfish.
(Excited)
- Are you ready to eat? / - Yes.
Go ahead and eat. (Grinning ear to ear)
Enjoy it.
Enjoy your meal.
- Enjoy your meal. / - Enjoy your meal.
(A big bite of plump monkfish flesh)
It looks good.
(Yum)
Put it on top like this.
You cooked this yourself.
(Yum)
You made it!
(Take a big bite)
It doesn't smell fishy at all.
I know. To get rid of the fishy smell,
I added soybean paste to the broth.
That kills the smell.
(Taste the fried rice)
(This hits the spot)
This really hits the spot.
(Can't stop eating)
(The food makes you act cute)
(Ugly but tasty braised spicy monkfish)
We finished cooking and eating monkfish.
Did you enjoy it? Tell us how you feel.
I can't believe I cooked a restaurant-style dish.
It doesn't taste like I cooked it.
Really?
Byeongjin, did you enjoy our session today?
Before coming here,
I was worried about having to cook myself.
I'm a terrible cook.
But this was surprisingly easy.
The cooking was all about adding the ingredients.
We cooked this delicious braised spicy monkfish.
We will continue to research
healthy, happy meals for people eating alone.
Keep showing our show lots of love.
Watch it alone again next week!
(Photos sent in after the show)
(Braised spicy monkfish)
(Sea squirts, marinade, starch, minced garlic)
(Peppers, water parsley, bean sprouts, monkfish)
(Monkfish, minced garlic, peppers, sea squirts)
(Special marinade)
(Broth)
(Bean sprouts)
(Water parsley)
(Starch)
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