Patio Gazebo Design Ideas

(rapid knife chopping) (cheerful instrumental music) - hello everybody! look at me. i'm wearing very special shirt today. there is only one in the world. very, very precious to me. last year when i did my book launch party, i took this white shirt,that is totally white shirt

because my readers are supposed to come. my readers and viewers andthey want my autograph usually but this time, i wanted their autograph. after i signed their book,they signed this shirt. this is many people's autographs. precious autographs that i'm wearing. this shirt is full of good wishes. i save this shirt for oneyear because i knew today, we are going to make korean bibimbap.

bibimbap is mixed rice with vegetables and meat and spicy sauce. this is delicious, nutritious,perfect one bowl meal. we are going to prepare several vegetables to make very colorful and tasty. each ingredient isall respected, all nice. also cooked a different way and just all they have their ownunique tastes and flavors cooking time's different also.

cooking style is different but eventually, when we eat it, we just mixed it. the reason i'm wearing this special shirt is that this is like all different, my readers, you guys arefrom all around the world. you have your own culture. i have my own culture, korean culture, so this is like a bibimbap. bibimbap is all different ingredients

and then they just met together, we make our own community, world, and all we are happy. we are supposed to behappy, helping each other. so this is bibimbap kind of philosophy. i'm a philosopher? (laughter) did i go too far? actually, i studiedphilosophy at university.

let's make delicious bibimbap! delicious, nutritious, andall the harmony, balanced. (plastic wrapper crunching) these are soybean sprouts, kongnamul. this is one of the mostessential ingredients to make bibimbap. (water running on faucet) (water dripping into sink) pick out any deadbean here.

deadbean. i'm going to use this here. i will add four cups water. this is 12 ounce soybeansprouts and add some salt. and boil. (silver pot clanking) soybean sprouts, very essential and then second essentialis spinach side dish. you know spinach side dish?

sigeumchi-namul. a few weeks ago i uploaded the video. you guys know how to do it. if you don't know, check out the video. this is half a pound spinach i blanched this andwashed in the cold water, squeezed out, and theni'm going to season this. little garlic, sesame oil. sigeumchi-namul for bibimbapis a little different

because i don't want to usesoy sauce here to make it brown so instead of that, i will use salt. these are toasted sesame seeds. very crispy. to keep the flavor, i liketo cover this spinach. we need something like red color, really pretty red color we usually use carrot or these days, red bell pepper is very stunning looking,

pretty when you cook this. you can use either one or use both. (knife chopping) make it stable then slice thinly. we are going to make thin matchsticks. sprinkle with a pinch ofsalt. sooner or later, it'll be sweating and thenwe are going to stir fry. i'm going to show youalso red bell pepper. (lighthearted jazz music)

so this one, leftover, for the fried rice. you can use this. if you are really, really busy, you know, no time toprepare other ingredients, just this three color and also later, egg, sunny side egg and then you can make anice, delicious bibimbap. this is soybean sprouts. 20 minutes i boiled over medium-high heat.

kongnamul, when you boil this kongnamul, never just check, in five minutes later, "oh, it is cooked or not?" because once we open this, we say it's " fishy" ( bee-reen-nae)it smells not good. that's why 20 minutes overmedium-high heat cook. (silverware tapping against metal) just leave a little here. this smells really good.

then zucchini. zucchinii, when it's cooked, really tasty and also especially,when you mix with rice it's juicy and sweet. wow, one zucchini make really lots of matchsticks! a lot! also sprinkle with salt. (vegetables mixing in bowl) next, cucumber. cucumber is also very crispy.

i'm going to use just a little bit. slightly i'm going to cook also. it's really tasty. cucumber flavor and pluscrispy texture are really good. salt. (vegetables swishing around bowl) i'll just chop up this green onion. next i'm going to prepare my beef. usually, korean bibimbap,

on top, raw beef is. just when you serve this, raw beef is very important. it will really enhancebeauty and also taste, and also nutrient. when you serve this in a bibimbap bowl, hot rice and on top, some all vegetables, and raw beef, seasoned raw beef. when you mix this, it's a little bit cooking

and perfect when you eat this, the texture is very, very good. i'll just use just a little bit amount. this is filet mignon part. you have to ask your butcher. " oh, i'm going to use beef tartare." "we are going to eat raw beef." +which one is the most fresh?" thin matchsticks like this.

lots of garlic and soy sauce. this is honey. lots of sesame oil. (silverware tapping against dish) this is going to be sweetand garlicky, lots of garlic. sesame seeds. cover this. let's keep in the refrigerator until we use this.

now i'll make rice. this is large platter. we are going to cook each ingredient and make a colorful, beautiful display. already i made spinach sidedish and soy bean sprouts. we gotta season this soybean sprouts. some salt. and garlic. sesame oil.

and mix. (food mixing in bowl) usually chopped green onion, i add when i makekongnamul muchim but for this bibimbap, idon't do this i like to make it kind ofyellow color stand out. this guy's number two. soybean sprouts, spinach isalready cooked and seasoned. these guys are done.

so i'm going to setaside and i'll show you next important ingredient. you know that this one is gosari. gosari is a korean fernbrake. and cut. next ingredient. this is doraji. doraji is a dried sliced bellflower root. have you ever heard about bellflower root?

this is white. it looks like ginseng kind of root but this product is alreadydried. split and dried. they look like this. smells like herb, ginseng smell. it look like that and i, overnight, soaked and changed some water. it looks like this. it's a huge difference. just this one is very easy.

you can soak in water. you don't have to boil. this, kind of its taste is a little bitter so what i'm doing is thati will pour out water and then, ijust rub with salt and then rinse it cold water. that's the way that we handle this dried bellflower root, doraji. here, let's add some salt.

rubbing with salt,bitterness comes out from bellflower roots and alsoit makes it little softer. (water swishing) i will add this here. this amount. if this is too thick,you need to split this. like this. tear easily. these colorful vegetables,

we are going to cook from now. carrot, watercomes out, now it's juicy. red bell pepper, zucchini. zucchini is also sweating. cucumber's also sweating. we are going to slightly cook. i will use my burner becauseeasily you guys can see. (fire igniting) when you make realtraditional bibimbap,

all ingredients are cooked. we always a little slightly cook. squeeze out excess water and add this. (food sizzling on pan) quickly sautee, beautiful! make it a little tender. with wet towel, i just cleaned up quickly. add some cooking oil. cucumber has lots of water.

i like to squeeze out a little bit. then add. you can add some garlic. little sesame oil. then red bell pepper. you can add some salt. put this in here. with wet towel, clean. each time i sautee ingredients

i like to clean up because i don't want tosee all mixed color. individual ingredient, its taste is different. this is zucchini. zucchini, also lots of water was drawn out. squeeze out. and sesame oil. you can add some green onion, chopped green onion.

turn off. i will put it here. the leftover two ingredients are bellflower root, doraji namul, and gosari namul, fernbrake. that's all! now how many? one, two, three, four,five, six, seven, eight. when you learn how to make bibimbap, you are supposed to learnkorean side dishes, how many.

eight side dishes you canlearn at the same time. isn't it cool? this bellflower root is a little bitter. i told you, taste is a little bitter. bitter taste stimulates your appetite. so sometime like a spring time, you are a little getting tiredof korean winter kimchi. some korean spring vegetables are just growing. the taste is alittle bitter,

"oh, wow, this is new." {new season starts!" i love that when i make bibimbap, real kind, traditional way bibimbap, i always include this bellflower root but as i told you, number one, two, three, if you are too busy, with justsoybean sprout, spinach, red bell pepper and also carrot. nice, colorful, beautiful bibimbap.

let's add some garlic. and sesame oil too. i really wish that youguys can smell this. my house is, can you imagine? you can imagine easily. smells so good. with wet towel. (wet towel sizzling on pan) this is well soaked, very, very tender.

gosari also, i will add garlic in gosari, i always use soy sauce, just like bulgogi sugar or honey. i will add some sugar here. i'm going to make two different ways. just normal bibimbapusing this shallow bowl and dolsot bibimbap. this is earthenware bowl.

sometime dolsot is stonebowl or earthenware bowl, they serve in here. a few drops of sesameoil here, and rice. look at this colorful bibimbap! we have to add yukhoe, seasoned raw beef. yukhoe here and also one egg, that's it. this one, let's make this one also same. my yukhoe. egg yolk.

put this on your stove and turn on. a few minutes later, you will see, like some ticking sound. (food sizzling in bowl) can you hear that? on the bottom, a little layer of sesame oil, so rice is cooking. we need to wait a few more minutes. meanwhile, for my regular bibimbap,

i'm going to add some sunny side up. (egg sizzling on pan) serve with gochujang, hot pepper paste. (food sizzling) i'll bring my soup and chopped green onion. let me taste! oh my, so colorful! look at this, beautiful! leftover vegetables and meat,

i can make maybe three,four servings more. mmm, so this beef is going to be cooked while you are mixing. my god! bottom part has a littlenurungji, it's burnt. you see, look at that. wow, tasty looking. mmm. some of you guys are mouthwatering.

i really wish i couldshare this with you guys and all ingredients areindividually cooked, as you saw and the taste, when you chew this, i can feel the texture, different texture, and different flavor. this is just melting in my mouth. i like to have some soup too. bellflower root is a little crispy. every bites of bibimbapis a little bit different.

today, we made bibimbap! bibimbap and dolsot bibimbap. enjoy my recipe, see you next time! bye!