[English] Soomi’s Side Dishes Ep. 20 Guest: Kim Mi-sook

Soomi's Side Dishes
Soomi’s Side Dishes

Please watch videos for the exact amount of ingredients. Teacher Soomi sometimes uses her hand for measurement, so it’s hard to put the exact amount in words.
(I don’t really mind since I cook like her most of the time lol)



 

Fry Basket Shrimp (Freshwater Shrimp)

Chef Yeo’s fry basket shrimp: a bit of black pepper, a bit of salt, sticky batter
Chef Choi *point at the biggest piece*: That reserves for Teacher Soomi.
Chef Mikael: Chef Yeo doesn’t have to cook today since he’s cooking this for us.
Kim Mi-sook: That tastes great!
Teacher Soomi: Why my mom didn’t make this for me?
Chef Yeo: Cooking oil was precious back then.
Dongmin: I can taste the shrimp!
Chef Mikael: It feels like real seafood~
They describe that it’s really nutty, sweet, and fresh.
Chef Mikael: My dad used to eats it as munchies with alcohol.

 

 

 

Recipe: Basket Shrimp and Radish Stew (Freshwater Shrimp and Radish Stew)

Teacher Soomi: Because shrimps are small, cut radish in thinner pieces.
Dongmin *checks Mikael’s*: Oh this person works so hard~
Mi-sook talks about good benefits of radish. She asks Dongmin for confirmation.
Dongmin: Sorry, if you use jargon here, you’ll get scolded.
Teacher Soomi *reassures Mi-sook*: Nah, that’s a joke!
Teacher Soomi tells the chefs to eat radish.
In a pot with a little bit of water, stir in radish chunks.
Add 1 small spoon of salt to the radish. (teaspoon maybe?)
Teacher Soomi: No one asks me why do we need to stir fry radish chunks…
Chef Choi quickly repeats her question.
Teacher Soomi *annoys*: I won’t tell you now.
Teacher Soomi: Radish will be more fresh and bouncy.
Soomi’s Tip: Seasoning gets absorbed to radish easily when stir fry lightly.
Pour in a lot of water and cover the lid.
Make sure that radish is almost cooked before adding shrimps. (Because shrimps are small and cooked faster.)

Add 2 tsp of red pepper flakes.
Add half a tbsp of chopped garlic.
Stir in the small shrimps.
Add in some more water. (Don’t add too much since it’s a stew.)
Sprinkle some black pepper.
Season with guk ganjang (soy sauce for soup, lighter color and saltier) to your taste.
If the taste is bland, add a bit of yangjo ganjang (naturally brewed soy sauce).
Since it’s a stew, it can be a bit salty.
Chef Mikael: Mine is bland.
Chef Choi adds in guk ganjang.
Add a bit of salt if the taste is bland. (Don’t use soy sauce.)
Cut spring onion in small sizes and add to the pot. (Shrimp’s size lol)
Chef Choi: I can’t cook if Dongmin isn’t here.
Chef Choi: Why does yours taste sweet?
Chef Yeo: Probably from shrimps
Dongmin: So refreshing… Shrimps are so sweet.
Dongmin: Now it’s the time for taste testing.
Teacher Soomin *tastes from chef Yeo’s*: It can’t be smell like soy sause. Cook it for a bit longer to get rid of that smell.
Teacher Soomin *tastes from chef Choi’s*: Ah~ it’s good~
Chef Choi: Am I your copy machine today?
Teacher Soomi: Yes. You finally found your place.
Dongmin: The moment I eat it I can tell that it’s good for digestion.

 

Recipe: Pepper Leaves Pickled in Soybean Paste

Teacher Soomi asks chef Mikael if Bulgaria has basket shrimps. She approves his stew.
Teacher Soomi *tastes her own stew*: Mine tastes very light/clean.
Next dish: Pepper leaves with soybean paste
Chef Yeo and Chef Mikael: Only in Korean do we eat pepper leaves.
Boil pepper leaves, rinse them and squeeze out all water.
Add a tbsp of soybean paste to a bowl. (Not too much since it can be salty)
Add half a tbsp of red pepper paste, 1 tbsp of chopped garlic, a big hand of white sesame seed, 1 tbsp of sesame oil and chopped spring onion.
Gently mix everything together.
Teacher Soomi: Who made these leaves so dry?
Chef Choi: If it’s good, definitely it’s me. But that is from Mikael.

Recipe: Seasoned Dried Radish

This recipe is requested by viewers.
Tip: Soak dried radish in hot water for 20 minutes for the crunchy taste. Dried radish is tough if soaking for a long time.
Rice syrup is the most important. Drizzle a lot of rice syrup on top of dried radish. Mix them together.
Teacher Soomi: It has to be a bit sweet.
Blanch pepper leaves.
Add in chopped garlic (look at Teacher Soomi’s hand).
Spread pepper leaves on top of the dried radish.
Squeeze water out of soaked dried radish for crunchiness.
Add 5 tsp of red pepper flakes, a round of sesame oil, many sesame seeds.
Mix everything together.
Add a bit of yangjo ganjang (naturally brewed soy sauce). (Teacher Soomi’s hand)
Chef Mikael: Do we need to squeeze water out of soak dried radish?
Chef Choi *squeezes water out*: You haven’t done it?
Chef Mikael: Chef Choi hasn’t done it either!
Add red pepper paste to your taste.
Time for taste test
Teacher Soomi *tastes from chef Yeo’s*: Need a bit more sweet, add some more rice syrup
Teacher Soomi *tastes from chef Choi*: This is just right!
Teacher Soomi *tastes from chef Mikael*: Ohhhh you made it really tasty~
Dongmin *tastes from chef Mikael*: His has almost the same taste as Teacher.

 

Packed Lunch for Fall Picnic
Recipe: Fried Tofu Rice Ball with Pickled Vegetables
(Deep-fried Tofu Pouches Stuffed with Rice and Pickled Vegetables)

In a bowl of mince beef, put a bit of chopped garlic.
Add 3 sprinkles of black pepper, half tbsp of soy sauce, 1 tsp of sugar.
Stir fry in a pan using low heat. (so meat won’t get burned.)
In a bowl of cooked rice, add 1 and a half tsp of sugar, 1 tbsp of vinegar, slightly cooked beef
Dongmin jokes that he doesn’t know the amount of sugar to add because Teacher Soomi hasn’t add sugar in rice yet.
Teacher Soomi’s must have item in kimbap is pickled veggies.
Her pickled veggies include pickled opo squash.
Dongmin *tastes pickled opo squash*: Oh, refreshing!
Mi-sook *tastes pickled opo squash*: Uhm taste great
Teacher Soomi: I can’t make pickled opo squash at home. It has many steps to make.
Chop the pickled opo squash finely and add to the rice bowl.
Mix everything together.
Using low heat, quickly stir fry baby anchovies in a pan with olive oil, then add a half tbsp of soy sauce, 1 tbsp of sesame oil. (Don’t stir fry for a long time.)
Turn off heat before adding a bit of honey.
Mix baby anchovies with rice.

 

Place the tofu pouch between thumb and index fingers on 1 hand to hold it in place. On the other hand, using the thumb finger, press the mixed rice into the pouch making sure to fill them full.
Teacher Soomi *looks at chef Yeo’s*: They’re gonna burst. Your son must feel good now. (Because Teacher has promised his son to scold chef Yeo for him.)
Chef Choi: Teacher, I’m here so you can stop sighing. (hahaha)
Dongmin: You can really tell who has eaten this together with his girlfriend for picnic.
Chef Mikael: I’ve never eaten this before!
Dongmin: Wow, it’s very crunchy. It’s my first time eating this kind of rice ball!
Chef Choi: I get why Teacher uses pickled opo squash.
Dongmin: It feels like fall picnic here.
Teacher Soomi *tastes from chef Choi’s*: It’s good.
Dongmin *looks at chef Yeo’s*: Is this just tofu pouch?
Teacher Soomi: It looks so ugly haaha
Chef Yeo: Today is my most embarrassed cooking day of all times.
Teacher Soomi *tastes from chef Mikael’s*: You used all the pickled opo squash? It doesn’t have that crunchy taste.
(Chef Mikael has used all of his pickled but the amount is small, so it doesn’t have the crunchy taste that Teacher Soomi wants.)
Chef Choi: If the amount of pickled was small, I would reduce the rice portion.

 

 



I love eating basket shrimp stir fry, the Vietnamese style. My roomie had used to bring this food over after visiting her home. It was the comfort and convenient food for us college students far away from our homes. We would probably make that stew if we knew the recipe~~~~

Disclaimer: I’m not Korean or fluent at the language; I can only translate the parts that I understand. There are probably many mistranslations here, but the idea is roughly the same.

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