暑い夏を乗り切る楽しい食卓☀️セルフ生春巻き|韓国料理
Hello ☺️ It’s been so hot every day, and my kids and I have been talking about wanting to eat exotic food, so today we’re making Thai food, and on the second day we’re making Korean food! First up is fresh spring rolls. This time, we’re rolling them ourselves at the table so everyone can enjoy them. We’re going to shred some thoroughly washed vegetables. Adding celery was delicious ! Purple cabbage is hard to cut 😓, carrots, red onions , and daikon radish sprouts. How about today’s avocado? It was beautiful! 😊✌️ Everyone’s favorite salmon. I’m putting back the pad thai pho in the cute dishes I got on sale recently . I’m going to add some chives and any leftover vegetables from the spring roll filling to the pad thai . And voila! I got some KFC Red Hot Chicken takeout for lunch, but couldn’t finish it. I reheated it in the air fryer until it was crispy. I’m making Pad Thai. I stir-fry the shrimp, add the noodles, and toss them lightly before adding the sauce. Once the sauce is absorbed, I add the bean sprouts, chives, and other vegetables. I’ll add the egg on top, since it won’t get lost if I stir-fry it with the other ingredients. To make it look nice, I’ll top it with fried onions and it’s done! The chicken is also warm, and the air fryer removed the excess oil. ✌️ I bought Heineken and Budweiser. 😆 I’m going with Budweiser today. I dipped the spring rolls in water and rolled them up with my favorite ingredients. Even if they’re not perfect, it’s fun to roll them ourselves. 😊 It was a fun dinner. 🌙 It’s been a while since it rained, and I find reading a book calms me down. ☺️ I’m reading a mystery novel from overseas. The scenery feels somehow brighter, and it helps me avoid feeling depressed. I’d like to keep reading, but I’m going to prepare dinner. Today I’m making everyone’s favorite Korean food . A lot of spinach. And my arms are black 😂 Even though I don’t go anywhere every year, my arms and legs still get burned… Today’s menu is kimbap, tteokbokki, bossam, japchae, and sundubu. I’m cutting the vegetables for the japchae. We have bossam with meat, so I’ll make japchae with just vegetables. Next month, I’m going on a trip to Korea with my daughter 😊 Our goal is to buy some cute cookware and tableware! Last time we went in March, I couldn’t find where they sold it… Maybe I’ll look for it in a department store? I hope I can find it this time ☺️ Once the spinach is boiled, soak it in water. Soak the rice for about 30 minutes. I will add it to Japchae and Tteokbokki. The white part of the chives is the white onion that will be added to Bossam , and the green part is added when boiling the pork. After cutting it into thin strips, soak it in water. I will stir-fry the carrot namul that will be added to the kimbap. Once it has softened, add salt, sesame oil, and sesame seeds. Next, I make spinach namul kimbap often because my children love it. I season the spinach the same way . Add salt, sesame oil, and sesame seeds and mix well . The stove is busy. Let’s start cooking rice. In this case, we’ll add bossam (bossam) with green onions and ginger, cover, and cook for 20 minutes, flipping the meat halfway through. Once the rice starts to bubble, stir once, then cover and cook for 8 minutes. Then, add the meat to the kimbap. We’ll add the delicious Jojoen sauce. 😊 Next, we’ll make the omelet. We’ll cut it lengthwise to match the size of the kimbap’s seaweed . This is quite difficult! 🙃 It’s not very pretty, but it’s okay! 😆 The rice is cooked. Season the rice with salt, sesame oil, and sesame seeds. Cut the omelet into quarters and roll it up! I forgot to buy some pickled radish, which is important. 😭 I’m a little sad. What do you like as a kimbap filling? Fish sausage and tuna are also delicious, aren’t they? Today, I’m making two versions: one with meat and one without for my daughter. Once the seaweed has settled, I’ll cut it. The meatless version and the meat version are done! Let’s cut up the bossam meat that has cooled a little. We don’t like fatty meat in my house, so we used shoulder loin. It looked a little thin, so we doubled the meat. Garnish with white scallions and it’s done. Let’s make the sundubu. We used a broth full of the flavor of bossam and added kimchi, miso, and gochujang. Boil the japchae noodles as directed, then stir-fry the vegetables. Remove the vegetables and add hot water, 2 tablespoons of chicken stock, 1.5 tablespoons of soy sauce, and 1 tablespoon of sugar. Add the boiled glass noodles and when the sauce is reduced to about 1/3 , add the chives and add the vegetables back in. Sprinkle with sesame seeds and it’s done! Finally, add 500cc of water little by little, stirring constantly. The vegetables are grilled here, but I’m glad I didn’t have to broil them. 😅 While filming while cooking, I’ve added unnecessary steps. Add the sauce I made and the rice cakes. Once the rice cakes are soft, add the boiled eggs. Today’s drink is Heineken 😎 My daughter and I shared it half and half 🤤 It was spicy, and it was well-received 😊 This is the end of this video . Thank you for watching until the end 😊 It looks like the hot summer is still going on, but let’s get through it by eating delicious food 💪
ご覧いただきありがとうございます。
今回は子供達も楽しめるセルフ生春巻きと、大好きな韓国料理を作りました。
まだまだ暑い日々が続きそうですね。
たくさんご飯を食べて乗り切りましょう☺️
チャンネル登録、👍、コメント、とても嬉しいです！
よろしくお願いします🥰
#food #cooking #vlog #丁寧な暮らし #japanesefood #主婦 #料理 #主婦vlog #kitchen #晩御飯 #生春巻き #韓国料理 #夏の夜ご飯
🎵Epidemic Sound