This is just translation from Youtube videos.
Please watch videos for the exact amount of ingredients. Teacher Soomi sometimes uses her hands for measurement, so it’s hard to put the exact amount in words.
Start from 3:00
Introduction of today’s main ingredient: Silver Pomfret
Teacher is going to make braised silver pomfret.
These days silver pomfret is expensive.
Teacher Soomi says that she braised 5 silver pomfrets for her friends and they finished everything.
Recipe: Braised Silver Pomfret
Teacher Soomi tells Dongmin to use a skin peeler for potatoes. Chef Choi hears that immediately stop using his knife to look for a peeler. Chef Mikael asks, “Yeah, why did you use the knife?” Chef Choi replies, “But the peeler isn’t easy for me.” Chef Mikael asks, “You don’t know how to use it?” Chef Choi admits, “It’s hard.”
Teacher Soomi: I’m not preparing the fish first bc the fishy smell will get to the other ingredients.
Chef Choi: If Hwang Shin Hye is computer beauty, Teacher Soomi is computer cook.
Teach Soomi curses under her breath.
Cut onion in big chunks because it’s going to be braised for a long time.
Cut red/green peppers and big green onion in big chunks too.
Cut potatoes in big chunks and put them on the bottom of the pot. (The potatoes will get to absorb all of the favors from the fish and other veggies.)
Making the sauce: chunks of onion, red/green peppers and big green onion, 1/2 tbsp of ginger (to get rid of fishy smell), 1 big tbsp of garlic, 1/2 tbsp of pump juice (good for digestion), 4 tbsp of soy sauce, 1 tbsp of red pepper flakes, 400mL of water (for now, will add more later).
Tips: Wetting red pepper flakes first makes them easy to adhere to other ingredients.
Cut out the fish’s fin. The fish is clean, no salt.
Cut the fish in half, clean out intestines.
Score both side of the fish. (it’s easy for the sauce to adhere.)
Put them on top of potatoes.
Pour the sauce to the pot and turn the heat on medium.
While waiting, Teacher Soomi is making stir fry squash with salted shrimp.
Poke potatoes to see if they are cooked.
Add big green onion into the pot.
Chef Choi checks chef Mikael’s pot and startles. He tells chef Mikael that it’s not a braised but a soup. Dongmin helps them find a good angle and light.
Time for taste test
Teacher Soomi *tastes from chef Yeo’s*: Potato is good. It’s seasoned just right!
Chef Choi and chef Mikael are worry that Teacher Soomi might full before tasting theirs, so they come over to remind her, “Look like you’re having a meal here.”
Teacher Soomi *tastes from chef Yeo’s*: He don’t have much water. It’s too dry. We did everything together, so why is it like this?
Teacher Soomi tells every to come over to see chef Mikael’s braised fish. She says that it looks really good.
Teacher Soomi *tastes from chef Mikael’s*: It’s a bit bland, better than chef Choi’s dish but bland.
Teacher Soomi: What happened to chef Choi’s braised fish? You turn on a high heat right?
Recipe: Squash and Salted Shrimp Stir-Fried
This dish is good for digestion.
Cut the squash in big chunks and put them to the pan.
Add 1 tbsp of garlic and half a bottle of water (250 mL?).
This is salted shrimp caught in June, called 육첫 (yukjeot), that has the most flesh and is the best grade.
Use 1 tbsp of salted shrimp and sprinkled them carefully on top of the squash.
Add 1 tsp of red pepper flakes.
Decorate and flavor with sesame oil and white sesame seeds.
Shin Hye tastes and says that it’s good. Dongmin jokes that is the same as it doesn’t taste good. However Shin Hye says that it’s strangely appealing.
Side dishes: watery kimchi, anchovie and chili stir fry
They try and like the squash, “It’s really delicious!”
Teacher Soomi says that potatoes are well cooked. Chef Yeo says that these potato chunks taste like chestnut. Dongmin says that potato is even well seasoned inside, not salty at all. Dongmin says that the sauce of braised fish is very easy to make. Dongmin says that he understands why they score the fish before cooking. It absorbs a lot of flavors and seasonings, so it tastes more extraordinary.
They have this meal in July-August time.
Chef Mikael says if he opens a restaurant in Bulgaria, he will definitely add braised silver pomfret to his menu. He is going to look for silver pomfret in Bulgaria.
Shin Hye says that she’s lucky she’s not Teacher Soomi’s daughter because she will definitely gain weights. Teacher Soomi’s daughter tells her to make it easy and order out. Chef Yeo asks whether Teacher Soomi orders out. Teacher Soomi says, “Of course. I’ve ordered jjajangmyun and jjambong before.” Chef Yeo confesses, “I’m a Chinese-cuisine chef, but I still order jajangmyun and jjambong for delivery.”
Recipe: Seasoned Yellow Cucumber
Peel off yellow cucumber’s skin and cut it into 3 big chunks.
Take out the seeds. (ssi bbae sounds like a Korean curse word, that’s why everyone laughs.)
Shin Hye: What the different between yellow cucumber and opo squash?
Teacher Soomi: Yellow cucumber is a bit sweeter.
Shin Hye keeps asking questions, so Dongmin tells her to google it.
Chef Choi: Opo squash is longer than Korean melon, but smaller than yellow cucumber.
Take out water of yellow cucumber by cutting thin slices of it on top of a towel.
This only takes 5 minutes. Don’t put salt in early because it loses the crunchiness.
To a bowl, add 1 tbsp of red pepper paste, 1/2 tbsp of soybean paste, 1 tsp of salt, 2 tsp of sugar, a bit of vinegar (will adjust later for taste).
Mix the thin slices of yellow cucumbers with the seasonings. (Use your barehands, don’t wear gloves.)
Add and mix a handful of chopped garlic. Add and mix green onion, white sesame seed and sesame oil.
Teacher Soomi: I did it fast bc you have to eat it now, or else it’s inedible.
Dongmin: It’s very crunchy!
Teacher Soomi: This tastes like Korean melon right? This should be eaten in summer.
Teacher Soomi *tastes from chef Yeo’s*: This is not it. It’s mushy. [Shin Hye: Argh, the seasoning is weird!]
Teacher Soomi *tastes from chef Choi’s*: This is too sweet!
Chef Choi: I didn’t see how much sugar to put in. [Dongmin: 2] Ahh, I put 3. [Shin Hye: What is this?]
Recipe: Jeonju’s Bean Sprout Soup
Ingredients for the soup: kelp, anchovies, big-eye herrings, leek root
Put a handful of bean sprout in an earthenware pot.
Add enough water to cover bean sprout (500mL?) and turn on the heat.
Soomi’s Tip: Open the lid in the middle of cooking can cause bean sprout to smell fishy! Teacher Soomi: Make sure to close the lid tightly.
Add a chopstick of chopped garlic. (lol really that’s what she does!!)
Add a chopstick of salted shrimp caught in June, 육첫 (yukjeot).
Sprinkle white sesame seeds and put Jeonju’s green peper on top.
Teacher Soomi: Usually, we put an poached egg in the soup. At home making a poached egg is annoying, so today, just crack an egg and and put it in.
Put a bit of red pepper flakes on the side.
Dongmin: Ahhhh… It’s refreshing! [Shin Hye: Grandpa!] You have to make a sound like this when eating it. Bean sprout is really delicious and crunchy.
Chef Choi: It’s the same taste when I’ve eaten in Jeonju. But idk it’s easy to cook. I think it tastes even better with ramyun… just need to boil bean sprout.
Teach Soomi says that Dongmin’s sound is like from the men’s bath.
Time for taste test
Teacher Soomi *tastes from chef Yeo’s*: Put in a bit more of salted shrimp because it’s bland. [Dongmin: See, it’s bland so I didn’t roar.]
Teacher Soomi *tastes from chef Choi’s*: [Shin Hye: Oh great color!] You have to taste the soup. This person’s good with color. Why doesn’t it taste refreshing? Ah you put too many large-eyed herrings; it’s optional. It smells fishy too.
Shin Hye: The taste creeps up to you unknowingly. [Dongmin: You’re the best!]
Teacher Soomi *tastes from chef Mikael’s*: Something is wrong here too. [Chef Mikael: It tastes bitter..] Everyone, turn off the heat, so that it stays crunchy.
Shin Hye: But [chef Mikael’s] is better than the other one [points at chef Yeo’s].
Dongmin: I’m gonna get sore throat if I eat the whole bowl.
Recipe: Japchae Rice Cakes
(This video doesn’t include the following instructions. I couldn’t find a video on it, so I watched the whole video.)
[Have thin strips of beef (150 g) ready to marinate. The marinade includes 1 tbsp of soy sauce, a bit of black pepper, 1 tsp of sugar and 1 tbsp of chopped garlic. Cut big rice cakes (10cm) in quarters.]
Cut 1/2 of onion into big chunks, optional if you don’t like it.
Cut red and green bell pepper in thick slice.
Dongmin: Look at this. I only show it once! Oh ho! You can’t touch it!
Pour olive oil on the pan and turn the heat on.
Stir fry beef first in low heat.
To make the sauce, add 4 tbsp of soy sauce and 1 tbsp of honey.
Still under low heat, push beef to the side to leave space for veggies. Tilt the pan with the veggies’ side near the heat. (Have to do beef and veggies together so they can absorb flavors from each other)
Put rice cakes in the pan. Ladle the sauce on top of the rice cakes.
End with 1 tbsp of sesame oil, 1 tbsp of white sesame seeds and 1/2 tbsp of black sesame seed.
This is one of my favorite episode bc of silver pomfrets!!!! I love the taste, smell and everything about this fish. My family usually fries or puts them in soup. Surprisingly, we’ve never braised them, so I will definitely try this recipe and give an update later.
I also love eating rice cake. Japchae rice cake seems easy to make with just a few simple ingredients. I will absolutely make this one too.
Another reason that this is one of my favorite episode is bc of the ingredients. We have Korean markets where I live, but most of the time, the ingredients that Teacher Soomi uses can only be obtained in Korea. However, it seems like I can get most of ingredients in this episode, maybe except yellow cucumber?
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.