跟著Jongwon Baek大廚學,你也可以變韓國料理人 - HOKK fabrica

跟著Jongwon Baek大廚學,你也可以變韓國料理人

HF Crewon November 23, 2015 at 11:35 pm

Recently we’ve introduced to you in slight details about Jongwon Baek (a.k.a. Bae-Jubu) on RMTV COOKING (R Cook) and My Little Television. As holiday seasons approaching, why not whip up some of these exotic yet delicious Korean recipes from chef Baek and invite close friends for a fun night?

不久前我們為大家介紹了韓國RMTV COOKING(RCookie)和My Little Television中的大廚Jongwon Baek(別名Bae-Jubu)。隨著假日的臨近,不如跟著Baek大廚快速學幾道既美味又具有異域風情的韓式料理吧。邀請密友們來家中小聚,品嚐下自己的手藝,一定會是不錯的度假方式。

Multi-Soy Sauce (만능간장) recipes

多功能豆醬菜譜

As simplicity is Baek’s key point, he tends to find a way to spice up his recipes. One of the most famous and well-utilized secret recipe that he uses is the multi-soy sauce.

Baek大廚的秘訣之一就是簡約,他喜歡選用一種萬能的配料,無論煮什麼飯都可以用它來提味,而其中名氣最大最實用的當然就是多功能豆醬了。

How to make Multi-Soy Sauce

如何製作多功能豆醬

hokk fabrica香港網上雜誌烹飪食譜主廚教學 韓國料理食譜廚師jongwon baek hokk fabrica香港線上雜誌

600 grams of ground pork meat

soy sauce

200 grams of sugar

600克碎豬肉

醬油

200克糖

hokk fabrica lifestyle food tips

In a dented frying pan, pour in 600 grams of ground pork meat. Then, pour in twice that amount of soy sauce (1kilo and 200 grams). Stir to loosen up frozen meat. Finally, add 200 grams of sugar, and stir to mix it all. Turn off the fire when it boils. Voilà, you have yourself a multi-functioning soy sauce!

在內陷式煎鍋裡倒入600克碎豬肉。接著,倒入相當於兩份碎豬肉量(1,200克)的醬油。然後,不斷攪拌以使凍住的肉逐漸鬆散。最後,加入200克糖并攪勻。醬汁煮沸後即可關火。這樣,你的多功能豆醬可以出鍋啦!

Tip: Baek used pork meat because it’s cheap. If you would like other kinds of meat, why not try them out? Also, as for the ratio of meat and soy sauce, this too, is 1:2 due to cost-efficiency, so if you can, it’s also delicious to mix the two one on one.

小貼士:Baek用豬肉是因為它相對較便宜,你當然可以嘗試換成其他種類的肉啦。此外,肉與醬油的1:2比例也是出於節省的考慮而設定的,如果你換做1:1的比例一定也能做出美味的豆醬。

Now that you have this magnificent secret sauce in your hands, here are some recipes using the multi-soy sauce by chef Baek. (Since Baek mainly uses 200ml cup as his measuring cup, take notice that all ‘cupful’s are in standards of 200ml.)

既然你已經做好了萬能的豆醬,接下來我們就來看看多功能豆醬在哪些菜里能大展身手吧。(Baek通常使用的是200毫升量杯,因此下文的「一杯)都是指200毫升)

Looking for a full meal but don’t have much time? Well, here’s the perfect recipe that only takes about three minutes to make!

想飽餐一頓卻苦於沒有時間?別擔心,下面就是Baek的三分鐘速成菜譜,包你滿意!

韓國料理食譜廚師jongwon baek hokk fabrica香港線上雜誌

Fried Egg and rice 煎蛋飯

hokk fabrica香港網上雜誌烹飪食譜主廚教學 韓國料理食譜廚師jongwon baek hokk fabrica香港線上雜誌

1/2 cupful of multi-soy sauce

3 eggs

1/2 cupful of cut scallion

cooking oil

a spoonful of dried chunky red pepper powder

sesame oil

rice

dried seaweed.

1/2 杯多功能豆醬

3隻雞蛋

半杯蔥花

食用油

1勺紅辣椒粉

芝麻油

大米

紫菜乾

hokk fabrica lifestyle food tips

Break three eggs into the pan, and pour them out when they are slightly hardened. In a cleaned pan, pour a spoonful of cooking oil and cut pieces of scallion. When the pieces are somewhat golden, add multi-soy sauce. Mix, then add a spoonful of dried chunky pepper powder. On top of all this, add fried eggs. When they are fairly mixed, turn off the fire and add some sesame oil. Pour this on top of steaming rice and on the side, for decoration and more taste, sprinkle bits of dried seaweed (a must for all Korean meals). You can also wrap rice and fried eggs with seaweed.

在鍋裡打三隻雞蛋,待略硬後盛出備用。鍋洗淨後,倒入一勺油和蔥花。當蔥花變金黃色,加入豆醬。攪拌均勻後再加入乾辣椒粉。最後將煎蛋放在最上面一層,待入味後關火,加芝麻油。接下來將菜盛出放在煮好的米飯旁。如果想要增味以及裝飾,可以散點干紫菜(韓式料理不可缺少的一道工序)。用紫菜來卷米飯和煎蛋也是很美味的。

Tip: Instead of dried seaweed in a piece, add seaweed flakes for an easier meal.

小貼士:可以用碎紫菜來代替一整片紫菜,這樣會更加省時省力。

韓國料理食譜廚師jongwon baek hokk fabrica香港線上雜誌

Jap-Chae (Stir-fried Glass noodle and vegetables) 青菜炒粉絲

This is a traditional Korean dish that usually takes quite some time to make, but with this recipe, it only takes about 15 minutes to get it done.

這本來是一道頗為費時的韓國傳統菜式,但是經Baek大廚改良後只需要15分鐘就可以享用到美味啦。

hokk fabrica香港網上雜誌烹飪食譜主廚教學 韓國料理食譜廚師jongwon baek hokk fabrica香港線上雜誌

A cupful of multi-soy sauce

2 bowls of macerated glass noodles (macerate 2-3 hours in advance)

cooking oil

a half cupful of sesame oil

a cupful of cut scallions

a cupful of tree ears

2 cupful of sliced onions

3/4 cupful of sliced carrots

a cupful of shiitake mushrooms

1/2 a cupful of sugar

1/4 cupful of ground garlic

powdered black pepper

1/2 cupful of sesame seeds

1 杯多功能豆醬

2 碗已經浸軟的粉絲(需要提前兩到三小時浸泡)

食用油

½ 杯芝麻油

1 杯蔥花

1 杯木耳

2 杯洋蔥片

¾ 杯的蘿蔔片

1 杯香菇

½ 杯糖

¼ 杯蒜粉

黑胡椒粉

½ 杯芝麻籽

hokk fabrica lifestyle food tips

Pour cooking oil and half of cut scallions, onions, tree ears, carrots and shiitake mushrooms in the pan and sprinkle pepper twice on top. Stir fry them shortly until the onions separate themselves from the bunch. Move these on to a dish. On a clean pan, pour the rest of the cut scallions in and add half of the prepared sesame oil. While stirring, add ground garlic, sugar and multi-soy sauce and continue stirring until it slightly boils. Now, add the macerated glass noodles and stir fry it until the noodles spread out. When the noodles become all soft, turn off the fire and add the stir-fried vegetable dish from before and stir. Pour the rest of sesame oil and sesame seeds in. Done!

將食用油、半杯蔥花、洋蔥、木耳,蘿蔔和香菇倒入鍋內並在最上層撒兩層胡椒粉。快速翻炒直至洋蔥片邊緣捲起。然後將菜盛出備用並把鍋洗淨。接下來,倒入剩下的半杯蔥花和四分之一杯的芝麻油。翻炒並加入蒜粉、糖和豆醬。一直翻炒直到輕微沸騰。跟著,倒入粉絲翻炒直至粉絲膨脹。粉絲變軟後即可關火,加入之前炒好盛出的菜,攪拌均勻,再倒入剩下的芝麻油和芝麻籽。至此就大功告成啦。

Tips: When plating a Jap-chae, put noodle on the bottom and vegetables on top to make it look fancy. Also, you can make Jap-chae bap (steamed rice mixed with Jap-chae) or just have it on the side.

小貼士:做好盛盤時可以把粉絲盛在下面,蔬菜盛在上面,這樣會更加美觀。另外,如果你有興趣還可以試試Jap-chae bap(米飯和Jap-chae拌在一起),或者分開吃米飯和Jap-chae也都可以。

韓國料理食譜廚師jongwon baek hokk fabrica香港線上雜誌

Braised Tofu 燜豆腐

hokk fabrica香港網上雜誌烹飪食譜主廚教學 韓國料理食譜廚師jongwon baek hokk fabrica香港線上雜誌

1 ladle of multi-soy sauce

a block of tofu (hard tofu preferably)

1 cut hot pepper

1/4 of cut scallion

a spoonful of ground garlic

a half spoonful of powdered red pepper

a spoonful of dried chunky red pepper

1 ladle of water

1 勺豆醬

1 塊豆腐(最好是硬豆腐)

碎辣椒

1/4 杯蔥花

1匙蒜粉

1/2匙紅辣椒粉

1匙干紅辣椒粉以

1 勺水

hokk fabrica lifestyle food tips

Cut block of tofu into chunky pieces. Lay them out in a pot. Add scallions and hot pepper on top. Then add ground garlic, powdered red pepper and chunky red pepper. On top of all this, pour ladle of multi-soy sauce and water. Boil until the sauce is well permeated into the tofu and traces of water are almost gone. Now you have a great side-dish that some Koreans call ‘Bap dodook’, a meal thief.

把豆腐切成厚片並平鋪在鍋裡。在上層撒上蔥花和碎辣椒。然後加入蒜粉、紅辣椒粉和干紅辣椒粉。接下來,倒入一勺豆醬和一勺水。一直煮直到豆醬充分滲透到豆腐里,水也完全蒸發。至此,這道菜就可以出鍋啦!這道配菜其實就是韓國人們口中常說的「Bap dodook」, 直譯過來意思是「食物大盜」。

TEXT: HAEJI KIM
CHINESE TRANSLATION: ELLEN
DESIGN: YUKI L/HOKK FABRICA
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