Korean Grocery Shopping: Rice & produce

Transcript

00:00
hello everybody I am in New Jersey the
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right in front of a large Korean grocery
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shopping know you guys are so interested
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in Korean cooking ingredients even
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though you are in the Korean grocery
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store still be confused everything is
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written in Korean you don’t understand
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what it says I was just thinking maybe I
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should make a really nice video very
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nice and informative video for some
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Korean grocery store shopping
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walkthrough so today I invited some of
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my readers who have been cooking Korean
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food for their family and for themselves
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so here they are hi I’m Korra I married
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into Korean family so that’s why I
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started cooking it and my husband I both
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love the cuisine hi I’m Andrew and I
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just love all different types of food
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and I’ve been watching munchies videos
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for about 3 years and making her recipes
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so I’m super excited to be here
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hi I’m Lucy Marvin and I’ve come all the
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way from Washington DC I’m very excited
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to be here with maangchi today thank you
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hi I’m Sean I’m so happy to be here
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today and I love Korean food because I
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love anything hot and spicy all right
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I’m Andrew Lee I am Korean so I grew up
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eating a lot of Korean food but I’ll be
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learning just as much as everyone else
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in this video yay it was so fun today
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see oh it is very cool young cooks we
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are ready to go shopping with all of you
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guys you guys watching my videos
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including those who will be watching in
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the future first my five lovely readers
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let’s go shopping
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[Music]
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whenever I come to a Korean grocery
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store I’m going crazy because it makes
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me so excited I love to buy everything
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here east west north you know a lot of
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the things are going on here
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there are many Korean grocery store
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chains in the USA but pretty much it
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almost is similar even though the site
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is a little different but it’s like this
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but don’t get intimidated the first what
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do you think I’m going to choose mostly
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important the Korean cooking ingredients
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you got it you got it guys
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Ladd will other people ask me what kind
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of a rice you are using so I’m going to
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show you a Korean short grain rice
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I always eat short grain rice let’s go
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this is a rice section any Korean
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grocery store rice is like a piled up it
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would be like this this is a short grain
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rice rice grain is a short the short
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grain rice is a little stickier than
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long grain rice that’s why whenever we
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make some kimbap Korean seaweed rice
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rolls I need to use short grain rice
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many of my readers they ask me if they
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can make the kimbap with long grain rice
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it’s not going to work well because you
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are going to roll and squeeze you know
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and then the oldest rice is going to
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fall apart easily because not sticky
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enough what kind of rice you guys are
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using yeah no more way to show Korean
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rice Japanese rice or short grain rice
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is very popular rice sweet rice is a
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glutinous rice it has nothing to do with
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the taste sweet thicker then use your
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short grain rice
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the next day let’s go to produce
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this is the Apple strawberry everybody
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knows that I’m not going to mention this
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but this is Korean melon it’s called the
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Tamra really sweet and crispy how can
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you eat just to peel it off and it
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inside to scoop out just like a honeydew
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crispier and also formula then honeydew
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perilla leaves even now stems are long
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but sometimes they’re like a package
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itself but sometimes you know sell this
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way this perilla leaves are very herby
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and minty I usually stop fry these so
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Ted and what I’m doing is that this part
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is a very tough so I don’t need it so I
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just cut this way some tender part and
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then stir-fry with onion garlic and soy
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sauce I’m really nice King oyster
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mushrooms slice it this way you can make
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a bogey with this instead of a beef
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usually slicing tasty really tasty so I
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got a mentioned it’s a phenomenal
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soybean sprouts each stems them pretty
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and white and that’s the kind of cuckoo
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number you can make a bean sprout soup
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so be so delicious and also you know Tim
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this and mix it with the seasoning sauce
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and then really really really tasty what
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is the difference between mung bean and
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soy bean I know you’ve explained this
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before but I just can’t remember mung
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beans are smaller like a Korean Korean
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and much smaller than soybeans so mung
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bean sprouts is right here I saw there
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it’s a mung bean sprout so sprouts but
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they’re kind of a head pad smaller right
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so because of beans that’s more mung
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bean sprouts I used in my bin dekhta
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mung bean pancake we needed this this is
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Korean Peppa large-sized the green
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onions stems are really thick and long
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and really sweet when I make pancake or
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a Korean spicy fish soup I just added
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this and really nice so Korean chili
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pepper so Korean chili pepper these days
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this guy is not very spicy so I use the
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longer in hot pepper
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you can get this any grocery store these
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days but this is a very spicy that’s why
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my that’s my favorite that’s why this is
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the in Korean grocery store this is a
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water dropwort it’s called the Maneri
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oh very tender these days we put this in
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the kimchi and sometimes i blanch this
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and then with a mixer with the seasoning
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sauce in sweet and sour spicy I make
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this so water drop world me nari Korean
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red pepper
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so you see fresh red pepper and I just
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used this for garnish a beautiful color
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I can keep in the refrigerator like up
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to two weeks
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but sometimes I just let them dry so I
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have like a Korean try the chili pepper
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even at home pero rooster on tastes like
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a in a potato very soft you need to know
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the special care because it has a very
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poison you know in the skin part so
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check out the how to do on my website so
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now chives in Korean he says the jungle
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poacher
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that means a Chinese chives and but real
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Korean traditional tribes is this see
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what’s the difference this guy is a very
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thinner thinner and shorter my recipe
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you guys can use any type of tribes even
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this I usually use it is tribes because
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Korean chive is a kind of a seasonal not
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easy to find them so you can use with
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this tribe very fresh I love that this
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eggplant is the thinner you know then
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use your regular egg a planter the skin
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is thin and just a steam five minutes
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and then you blanch this after that just
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the seasoning seasoned with the Korean
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spices and very sweet and tender when
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you do this like melting in your mouth
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that’s my favorite I use a lot of a lot
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of a colleague when I make this this is
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a Korean pear you guys know that I years
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ago not many people knew about the
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Korean pear and then I used to give this
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present to my Canadian friend my
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Canadian friends when they tasted is
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that they are all my is it pear
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how come so delicious there is so
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trapped but these days everybody knows
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about my secret you know so you can you
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guys can buy this anywhere even they
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call this the Asian pear and but smaller
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but Korean grocery store they sell
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really nice they came from Korea
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directly next very important ingredient
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to make kimchi what do we need yeah
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cabbage a Korean cabbage napa cabbage
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let’s go when you choose a Korean radish
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and it should be smooth yeah everybody
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likes us more soon these days in that
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peak season but I always buy Korean
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radish and then I’ll keep in the
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refrigerator how can you keep in the
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refrigerator don’t put it in the
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refrigerator by itself like this because
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this guy is going to freeze them easily
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even in the refrigerator temperature to
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wrap it with a paper towel kitchen towel
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and then put it in the plastic bag so
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that it’s not going to dry out and then
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keep in the refrigerator then you can
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store this like a for one month in the
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refrigerator so I use like sometimes I
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make a soup or a stack delicious like
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anchovy stock I always I need it this
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guy and then what I’m doing is there I
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cut it cut and then I use this amount
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there’s a leftover I wrap with a kitchen
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towel and then plastic bag and then
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refrigerator see you later
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look at this also you make that cubed
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radish kimchi everybody loves the cubed
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radish kimchi
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socata is called the cut to give you can
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make this a kimchi the main ingredient
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and this cabbage e napa cabbage e I’m
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always excited especially when whenever
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I travel foreign country if I see Korean
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napa cabbage e under the farmers market
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my heart is beating but who my God he’s
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my relative is here you know something
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like a feeling when you choose this lot
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of green stuff there is not much blemish
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and also instead of a really thick
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leaves and stem I
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Dean Dean Dean leaves a better taste
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because if he thought too thick
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after making kimchi water comes out too
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much they’re too much if kimchi brine
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peak season is before winter starts you
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know that’s a really delicious
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everything ready she and cabbages really
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delicious for what else can I do I have
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to keep making kimchi even though some
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blemish oh okay I have to make a kimchi
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you know because I run out of the game
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gee I cannot live without gimchi okay I
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just only one item it’s a producer
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section I can introduce you and then
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let’s go
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we have a long day to work so Korean
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sweet potato American sweet potatoes are
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like you know orange color inside is a
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really beautiful orange but Korean sweet
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potato is it like it is don’t do this
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you guys all come along because I
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already told I got some special
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permission today from manager hope it is
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a soul so I said there later outpace see
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inside is very like some creamy color
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right and when I was young when I go to
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my grandmother’s house we used to eat
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just as also snack you know just to peel
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the skin
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so we cut this way
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how is it
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my reader said they love this one they
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never imagined the eating wrong what it
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tastes like when I was young my
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grandmother’s house she put is the sweet
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potato in the room we are living
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together with a sweet potato he’s the
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one corner kind of a cold the area sweet
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potato sweet potato zzd frozen so that’s
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why it has to be warm but not that warm
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so that’s why in the room and currying
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like under he did the floor and then
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there is no heat kind of place in the
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room so he’d never be under zero Celsius
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you know this we call this goguma in
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Korean who organized I what kind of man
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sometimes we boil this sometimes eat it
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raw you know all the time we’ll use
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these and when we eat as a meal and as a
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lunch we eat this with the kimchi kimchi
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Obama you know simple simple man who
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make games I never heard them yeah but I
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don’t know you can try out let me know
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this knife this knife whenever I go
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foraging mugwort foraging and then I
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yeah this knife is very special for me
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yeah yeah
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so I brought Isis for Adidas store we
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just look around at all produce you know
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cavity on just all essential Korean
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cooking ingredients that when you can
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find in the Korean grocery store next i
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spaced sauce my website has a really
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good list of a Korean grocery stores
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worldwide all the information about each
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store was submitted by my readers so our
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information is very correct and reliable
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check it out if we have Korean grocery
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store in your area whenever I travel
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foreign country I need to Korean cooking
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I come to my own website tending to see
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the grocery store and then I go

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