安くて簡単、そして美味しい韓国のおかずで人生が変わる！バンチャン

安くて簡単、そして美味しい韓国のおかずで人生が変わる！バンチャン

Hello from So today we’re going to make one of the cheapest but the most addictive Korean side dishes of all time. Trust me, once you try, no matter what you do, you just can’t stop eating it. Heat. Heat. Today we’re going to be making argamurim, a Korean style potato side dish. Nice and fluffy potatoes coated in a savory sweet sauce. This is one of the most beloved side dishes that you will always find on a Korean table, and it’s even more appealing when the cost of living is going up like these days. It’s budget friendly, easy to make, and absolutely delicious. I think you will love it, too. For these, you will need some baby potatoes, and some basic seasonings. That’s it. But if you could add some garlic, green onions, and some chilies like these, they’re not only going to make it look prettier, but they will also add so much more flavor. So, let’s put a little bit more effort. You won’t regret it. First, get yourself a pot and place your potatoes that are already washed and cleaned and add enough water until they’re completely submerged. Now, we’re just going to bring it to a boil and cook for about 15 minutes over mediumigh heat. Actually, you could just cook the potatoes directly in the sauce. But boiling them in water first takes less time and helps the potatoes stay intact. So, let’s just stick with this method. While the potatoes are boiling, let’s prepare the other vegetables. First, smash two cloves of garlic and finely chop them. Next, thinly slice green and red chilies. I’m going to be using half of each chili pepper for this recipe. And lastly, thinly slice two green onions. Like I said earlier, these are totally optional, but this little extra effort will take it to the next level, and you might feel like it’s something out of a fancy Korean restaurant. Now, let’s move on to the sauce. In a small container, add half a cup of water, 4 tbsps of soy sauce, 2 tbsps of mirin, 1 tbsp of sugar, a few shakes of black pepper, and give it a good mix. Here, if you want to add a little spicy cake, you can add 1 tbsp of kugaru, Korean chili pepper flakes. This will give the sauce a slightly different twist and you might like that even more. By the way, we have all the instructions and a list of ingredients on our blog aaronclair.com. So, please visit here if you need a written recipe. When the potatoes are cooked and fork tender, drain them with a strainer and let them cool off a little bit for about 2 or 3 minutes. This will allow any moisture on the skins to evaporate and give it the perfect texture for your dish. Now to a walk or pan, add 1 and 1/2 tbsp of oil and heat it over medium heat. Once it’s nice and hot, throw in the potatoes and stir them around for about 3 to 5 minutes. This step is super important because it gets the skins nice and crisp, creating those little wrinkles. And that will help the potatoes pick up more of the delicious sauce. Trust me, this little detail will make a huge difference in taste. What? You want to know this kind of tip more and more? I’m so glad you brought that up because everything you need is in this one book. Trust me, with this one book, you can cook more than 100 Korean dishes like a pro. So, don’t forget to check it out. The link is in the description. Once they turn golden brown and you can see some wrinkles on the skins, add the garlic and stir them around for about 30 seconds. here. If you add some chopped bacon, that’s going to be fantastic, too. You know, bacon and potatoes, they couldn’t be that delicious, right? But today, to keep it really simple, I’m just going to stick with the basics. Now, let’s pour in the sauce, bring it to a boil, and let it simmer for about 8 minutes or until it’s reduced and thickened. Make sure to give it a good stir and get everything nicely coated. Otherwise, you might end up with some sad potatoes that are only tendon one side. and then add a half a teaspoon of dark soy sauce. It’s not going to change the flavor much, but it will make them darker and shinier. All right, when the most of the sauce has evaporated like this, reduce the heat to low, add 2 tbsp of honey and mix it well for about 1 minute. Traditionally, this dish calls for chuchong, Korean brown rice syrup, but not everyone’s going to have access to that, right? So, let’s just replace it with honey this time. What? You don’t have honey either? Then maple syrup or corn syrup also works great in this recipe. So as always, just use what you have on hand. Everything will be fantastic. All right, let’s turn the heat off. Add 1 tbsp of a toasted sesame oil and give it a good mix. Here, if you skip the sesame oil, the potatoes might stick together as they cool, which means you might end up with a bunch of grapes made with potatoes. So, if you don’t want to have that situation, please be sure to coat them in some sesame oil or pilla oil. Last but not least, let’s set the chili peppers, green onions, and give it a final mix. Couldn’t be any easier, right? All right, it’s done. Let’s place them on a serving plate and sprinkle on some toasted sesame seeds. How does it look? Looks absolutely delicious, right? All right, let’s call our taste tester, Claire. As always, it looks delicious. Let’s give it a try. Cheers. Home cooking. It’s sweet and savory. It’s a dish that everybody, anyone will love. So good. Cheers. Even though it’s panchan, Korean side dish, you don’t have to serve it with rice all the time. You can enjoy with your favorite meal. It’s gonna be a great side dish for any meal. So, hope you guys try and enjoy. Bye. Kimchi is one of the greatest vegetable dishes of all time. However, not everyone has easy access to napa cabbage, so I brought this recipe. It’s easy to make, budget friendly, and absolutely delicious. Trust me, once you try, you’ll want to keep it stocked every month. Today we’re going to be making a quick and easy kimchi. What? You can’t get napa cabbage? What a coincidence. Neither can I. Cabbage prices in Korea are sky-high right now. So, making the classic kimchi at home feels like a bit of a burden. So, for that reason, let’s make our kimchi with this green cabbage. Don’t worry about it. While it’s not the most traditional version, it’s going to be super delicious. So, if you got some cabbage rolling around in your fridge, please give it a try. You won’t regret it. For this, you will need some cabbage, green onions, garlic, ginger, onion, and apple. Simple ingredients, right? First, take 1 kilogram of green cabbage and cut it into nice bite-sized pieces. Make sure you cut out the core because it’s going to be too tough to chew. However, if you do want to use it, please slice it up nice and thin. All right, once that’s done, separate the layers of the leaves. This step is very important because we’re going to salt the cabbage. And if the leaves are stuck together, they won’t get salted evenly. So if you don’t want to miss some raw cabbage, take your time and do this carefully. Now give it a good rinse. Drain it well and back into the boat again. And then sprinkle half a cup of coarse sea salt over the cabbage and toss everything together until it’s evenly coated. What? You don’t have this Korean coarse sea salt? That’s okay. You can just use kosher salt. But if you use the same amount, it’ll be way too salty. So about a/4 cup should be enough. Now let’s pour four cups of water over the cabbage and give it a good mix. And then we’re just going to let it sit for about 30 minutes. But make sure to toast it a few times during the time so that everything gets evenly salted. All right. While they’re having a great vacation in the sea, let’s prepare the rest of ingredients. First, grab a big handful of green onions and cut them into long strips. And instead of green onions, you can totally use garlic chives. So, follow your heart. Everything will be fantastic. This time, let’s make the kimchi paste. In a blender, put five cloves of garlic, a small knob of ginger, which is about four grams, a quarter of an onion, half of a red apple, 2 tbsps of cold rice, 3 tbsps of water, and blend it up until it’s nice and smooth. At this point, some of you might be thinking, “What? Cold rice? Why the heck is the rice in there?” Actually, for kimchi, we usually make a porridge with glutenous rice flour because it not only adds more depths of flavor, but it also helps with the fermentation process. But let’s be honest, making porridge just for a quick kimchi sounds like a hassle, right? That’s where cold rice comes in. Pretty good, right? But using rice or porridge is not a must because the apple and sugar will provide enough food for the bacteria. So feel free to adjust the process to suit your taste. No matter what you do, you’ll be fantastic. What you want to know this kind of tip more and more? I’m so glad you brought it up because everything you need is in this one book. Trust me, with this one book, you can cook more than 100 Korean dishes like a pro. So don’t forget to check it out. The link is in the description. Now, let’s pour the mixture into another bowl. And then to that add half a cup of curry and chili pepper flakes, 1 tbsp of sugar, four tablespoons of fish sauce, and give it a good mix. That’s it. Nothing complicated, right? By the way, we have all the instructions and a list of ingredients on our blog aaronclair.com. So, please visit here if you need a written recipe. All right, it’s been 30 minutes. Let’s get back to our cabbage. If they become bandable like this, they’re good to go. Let’s give it a good rinse and wash away all the salt. Once you’re done rinsing, put them in a colander and let them drain for about 10 minutes. But don’t forget to give it a quick taste. And if it’s extremely salty, rinse it a few more times. If you don’t take my device and it ends up too salty, I’m not responsible. Now, let’s transfer the cabbage into a bowl. And if you’re using the same bowl that you use to salt the cabbage, make sure to wash the bowl thoroughly and remove any leftover salt. Once you place them all in, add a lovely kimchi paste and give it a good mix. That’s it. Unbelievably simple, right? This is why this bad boy is loved by many people as a quick and easy kimchi. All right, let’s set the chopped green onions, 1 tbsp of toasted sesame seeds, and mix it all together. Once the cabbage is thoroughly coated with the kimchi paste, give it a taste and add more salt or fish sauce if needed. For information, this green cabbage kimchi can be served right away just like gajari fresh kimchi. But if you’re not a fan of that tangy flavor, so you want to speed up the fermentation process, you can leave it out at room temperature overnight and then store it in the fridge. It’s all up to you. All right, it’s done. Let’s transfer it to a serving plate and see how it tastes. flare. As always, it looks super delicious. Let’s give it a try. Vibrant. Cheers. Wow. So refreshing. I love it. Super exciting. Cheers. This is one of the most beloved Korean side dishes. in history. Trust me, with this bad boy on the table, even the pickiest eaters will devour it. Today we’re going to be making kamari, a Koreanstyle road omelette. This dish is not only one of the most beloved Korean side dishes, but it can also be a great main dish or even drinking food. Nice and fluffy egg omelette with some beautiful veggies. You’ll be hard not to fall in love with this. What? It looks like a difficult to make. Don’t worry about it. With just a little tips that I’m going to share today, I’m sure you can make it like a pro. So, stop worrying and give it a try. For this, you will need some eggs, green onion, carrot, and onion. Actually, the veggies are totally optional, but when these guys go in, it’ll be colorful and give you that authentic Korean vibe. So, just grab any veggies you have and give it a try. Everything will be fantastic. All right, let’s start with the vegetables. First, thinly slice some green onions. If you don’t have green onions, you can also use garlic chives because eggs and garlic chives, they’re a great combo, too. Next, finely chop some carrot. As a little tip, when making a Korean style egg omelette, it’s best to chop all the veggies as finely as possible because that way each bite will have a bit of everything and it will be much easier to roll up. Once that’s done, finally, chop some onion. I’ve chopped a little bit more than we need because I wanted to show you how it works, but about one tablespoon of each vegetable will be enough. So, don’t make a special trip to the grocery store and use some leftover veggies in your fridge. All right, the veg prep is done. Let’s move on to the eggs. Crack about four to six eggs into a small container and beat them up really well. Honestly, how many eggs you use doesn’t really matter. If you want a nice big fat omelet, you can use more. If you’re eating alone, you can use fewer, but to make a decent looking rolled the omelette, you’ll probably need at least four eggs. So, it’s all up to you. All right, to the beaten eggs, let’s add the veggies that we chopped earlier. 1/4 teaspoon of salt, a pinch of sugar, a pinch of white pepper or black pepper, and give that a good mix. Now, some of you may ask, Aaron, why do we need sugar here? I’m so glad you brought that up. The sugar is not there to make it taste sweet. It’s more like a flavor enying answer here. So, it’s going to boost the overall taste. Trust me, it’s just going to make it more delicious. By the way, we have all the instructions and a list of ingredients on our blog, aclair.com. So, please visit here if you need a written recipe. All right, we’re set. Let’s get cooking. Add half a tablespoon of oil to a non-stick pan and use paper towels to spread it out evenly. Once that’s done, turn on the heat to low heat. Now, to make a beautiful rolled omelette, you’re going to need secret weapons. That is just two regular spoons. Trust me, with these bad boys, even if it’s your first try, you’ll be able to make it like a pro. Once the pan gets nice and hot, put about a third of the egg mixture and tilt the pan to spread it out evenly. And then just let it cook for about 30 seconds. When the bottom of the eggs are set and the top is still a bit runny, it’s time to roll. Put your spoons under the eggs and gently start rolling. See, it’s not that difficult, right? Once fully rolled, move it to the lower part of the pan and lightly coat the pan again. Once that’s done, add about a third of the egg mixture. Spread it out and cook for about 30 seconds. Again, let’s roll it up with our secret weapons. Even if it tears a bit while rolling, you don’t have to worry about it. You can simply pour a bit more egg mixture to patch it up or keep rolling. As you layer the eggs, they will just disappear eventually. So stay calm and keep rolling. From now on, all you need to do is just repeat the process one more time. Super simple, right? Like I said earlier, the number of eggs doesn’t really matter. As long as you take your time and slowly roll it with gentle heat, you’re going to be all right with 100 eggs. All right. Once you’ve got a beautiful block of egg like this, lightly sear on each side for about 30 seconds. Trust me, once it turns a light golden brown, it will look even more appetizing. When the eggs are beautifully seared on all sides, transfer it to a cutting board and then let it rest for about 2 minutes before you slice it. Because if it’s too hot, it can easily fall apart. All right, time’s up. Let’s slice it. How does it look? It looks amazing, right? All right, let’s transfer it to a serving plate and see how it tastes. Claire Pune, a bowl of hot rice and this calamari Korean rolled omelette. You can’t go wrong with this combination. Let’s give it a try. Wow, look at the layers. I love those layers and the little veggies. It will make it look more beautiful. Cheers. very strong. ketchup. Tomatoes and eggs. The match made in heaven. Let’s give it a try. I’m not sure I can drizzle it beautifully. It doesn’t really matter. It’s going to be still delicious. Cheers. The little bit of sweetness and tanginess of the ketchup make it taste twice better or maybe even more. So addicted. I can’t get enough of this. As a pro tip, if you’re a big fan of cheese, add some cheese when you roll it. Trust me, that melted cheese, it’s going to be so good. Honestly, I prefer that version to this classic one. Sorry, potato is one of the most popular ingredients around the world. But if you haven’t tried this bad boy, you’re missing out on the best of the best. Trust me, after just one bite, this Korean style potato side dish will become your favorite. Today we’re going to be making kamjabokum, one of the most popular Korean side dishes of all time. This dish is not only loved in Korea, but it’s also enjoyed in slightly different ways in many other countries. So today, I’ll be sharing the Koreanstyle stir- fried potatoes. It’s so simple, but incredibly delicious. So, I really want you to give this a try. If you do, I’m sure you will absolutely love it. For this, you will need some potatoes, carrot, onion, and green onions. That’s it. Actually, the green onion is mainly for color, so you can skip them if you like. But as we already know, more green onion, more delicious. So, I, the green onion guy, will stick with this bad boy. By the way, we have all the instructions and a list of ingredients on our blog, aaronclair.com. So, please visit here if you need a written recipe. All right, let’s start with the potatoes. Get yourself two yukang gold potatoes and cut them into thin matchicks. As a little tip, cut one side of the potato first so that you can have a nice flat surface. This way, the potatoes won’t roll around, so you’ll be much easier to slice. Or if you have a mandolin slicer, you can use that, too. It’ll be much easier and faster to do that. Plus, it gives you perfectly uniform cuts, which means when we stir fry our potatoes, we can prevent some parts from getting overcooked and some parts from getting undercooked. What? No mandolin at home? Don’t worry about it. In just a minute, I’ll be showing you how to cook the potatoes evenly without this bad boy. Next, cut about a third of a carrot into thin matchicks. To be honest, this is also more of an aesthetic thing, so you can skip it if you like, but it makes a big difference in how the dish looks. So, if you have a carrot rolling around in your fridge, go ahead and use some. You won’t regret it. Now, cut half an onion into thin strips and then thinly slice one green onion. That’s it. So simple, right? At this point, some of you might be thinking, “What? No garlic in a Korean dish?” Aaron, are you sure about that? Good point. But I don’t normally use it for my version. But if you’re a garlic lover, feel free to use some. As always, everything will turn out fantastic. All right, we’re all set. Let’s get cooking. Fill your pot with enough water and bring it to a boil. What? You don’t understand why we boil the water for a stir fry dish? I’m so glad you brought that up. This is the secret skill that I mentioned earlier. By blanching the potatoes first, we don’t have to worry about some parts being overcooked. while others are undercooked. Super cool, right? All right. Once the water starts boiling, add a pinch of salt, potatoes, and blench them for about two minutes. Now, some of you might ask, Aaron, can I skip this step? Sure, but make sure to soak the sliced potato in some water for a few minutes before you cook them because that will have removed some of the starch and keep the potatoes from sticking together. Another good tip, right? You’re welcome. When the potatoes are slightly cooked, drain them well and set them aside. Now, let’s start stir frying. In a walk or pan, add 2 tablespoons of oil and heat it over medium heat. Once it gets nice and hot, add the white parts of the green onion, onion, carrot, and stir fry them for about 2 minutes or until the onion starts soften. Here, you can add some chopped bacon and that’s going to elevate the dish to the next level. But, I’ll just skip it and stick to the classic. But if you have some bacon in your fridge, feel free to add some. They’ll be fantastic. Now, increase the heat to medium high. Add the blanched potatoes, half a teaspoon of chicken buong powder, some salt and pepper, and stir fry them for about 2 minutes. For information, instead of chicken bouyong powder, you could also use oyster sauce, but I don’t want to make it too dark. So, I’ll go with chicken buyong powder. What? You don’t have both? Don’t worry about it. Then just season it with some salt. No problem at all. All right, the potatoes are perfectly cooked. Let’s turn the heat off. And then to that, add 1 teaspoon of toasted sesame oil, 1 teaspoon of toasted sesame seeds, green onion, and mix it well. Now, give it a quick taste and add some salt to taste. All right, looks like it’s done. Let’s transfer it to a serving plate and see how it tastes. Claire, this is one of my all-time favorite Korean side dishes. I wish I could smell this every day. Let’s give it a try. Wow. Cheers. I can’t So if you have a lot of garlic in your pantry, you can try my bum’s version, too. That would be awesome, too. M I always want to have a balanced meal. So whenever I make this dish, I take out my secret weapons. Kimchi from the fridge, dry seaweed from my pantry, and I can’t miss my fried egg. See, I’ve got a full balanced meal. This is my little tip. Hope you guys give this a try and enjoy your Korean meal. Bye.

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1. Korean Braised Potatoes (Algamja Jorim): https://aaronandclaire.com/korean-braised-potatoes-algamja-jorim/
2. Green Cabbage Kimchi: https://aaronandclaire.com/green-cabbage-kimchi/
3. Korean Rolled Omelette (Gyeran Mari): https://aaronandclaire.com/korean-rolled-omelette-gyeran-mari/
4. Korean Stir-Fried Potatoes (Gamja Bokkeum)
: https://aaronandclaire.com/korean-stir-fried-potatoes-gamja-bokkeum/

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00:00 Intro
00:16 Korean Braised Potatoes (Algamja Jorim)
07:50 Green Cabbage Kimchi
15:33 Korean Rolled Omelette (Gyeran Mari)
22:44 Korean Stir-Fried Potatoes (Gamja Bokkeum)