【大食い】灼熱！石焼きビビンバ約5.5㎏～キムチ作りから始まる～

【大食い】灼熱！石焼きビビンバ約5.5㎏～キムチ作りから始まる～

Hello, It’s Taniyan.
I’ll be on Abema TV’s "Kaeru Battle Club" on March.21st(Thu) from 11:00pm
It’s gonna be a third time to be
some of you might say "Again??"
but this time I’m gonna collaborate with "Russian Sato"
To say the least, It’s gonna be an amazing show
Live URL is on description below, so please check that too.
And you guys definitely will like the item　that I’ll show you.
Now, that’s all for announcement.
Let’s go back to today’s video
I think it’s gonna be the first Korean dish on this channel
I was thinking that I could do Cheese Dakgalbi, or Sam Gae Tan
I thought about it over and over,
Finally, I chose stone-roasted bibimbap.
So let’s get started.
Cooking starts now!
BTW I had my hair cut.
Okay! Let’s start cooking. What I will do first today is
I’m gonna use this Chinese cabbage and make fast-and-easy home-made kimchi.
It will take days to make legit kimchi and since I sadly don’t have time for it
I’ll make fast-and-easy version of it.
Put handful of salt in each layer of Chinese cabbage
Put in a bowl, and leave for 1 to 2 hours untill water comes out from the cabbage
And now I’m gonna make kimchi paste
Ingredients are red pepper powder, coarse red pepper flakes, garlic,
ginger, zukeami, an apple, and Niboshi(dried small serdines)
“Zukeami” is salted tiny shrimps
This is an important ingredient among these
If you don’t have “Zukeami”, you can use salted squid guts(Ika no shiokara) instead
And this Niboshi, I removed the head and guts
Put all the ingredients in blender, and mix till it becomes smooth paste
And in that paste, put julienned carrots and green onions, and mix them well
And It’s done
Let’s take a look at Chinese cabbage that I salted.
A lot of water came out after 2 hours
Rinse them and squeeze to get rid of excess water
I put a good amount of salt to let it dehydrate, so rinse 3 or 4 times to remove excess salt
Till the taste of Chinese cabagge become as same as Asazuke(lightly salted veges)
Let’s move on to next process
Put kimchi paste on each layer of Chinese cabagge
And place them in Ziploc bag.
Massage them a little
Let it sit in a fridge
This time I’m not gonna ferment kimchi
So I would say it’s kimchi-ae(tossed in kimchi paste)
instead of calling them kimchi-Zuke(leaving in kimchi paste longer time)
I made kimchi-Zuke with Daikon radish and cucumber too
It’s gonna be amazing for sure
I’m done with time-taking preparation
So I’ll make namul (Korean dishes consisting of seasoned vegetables) and other stuff quickly
beef round
I’m gonna marinate beef round
Here’s the ingredients!
dark soy sauce, Sake, gochujang, honey,and black pepper
Ratio is 2 : 2 : 2 : 1 : to taste
Oh I forgot about garlic. Garlic to taste
Put all ingredients together
rub into beef round
Cover with plastic wrap, and leave them a while
now I’m gonna make namul
with bean sprouts, carrots, spinach and zenmai(osmund)
we’re gonna use same dressing for these three
ingredients are sesame oil, salt, and minced garlic
ratio is sesame oil 30cc : salt 6g : garlic to taste
mix them well
Salt
put bean sprouts in a hot water and boil them about 1min
extract the excess water
put some of the dressing while it’s warm
oh I forgot putting roasted sesame seeds
these are the beansprouts roots（Higene)
I’ll use it as Ashirai(garnish)
It actually tastes quite good
Boil julienned carrots about 1 min(with same hot water that I used for beansprouts)
And repeat the process (dress with sesame oil sauce and roasted sesame seeds)
Moving onto spinach!
I did mostly same thing to bean sprouts and carrots
I do a bit differently for this baby
It might have sands between the root, so please wash and remove them completely
This is the water I used to rinse the spinach
It had a lot of dirt.
If you use same hot water, I’d recommend to boil spinach in the end
When you boil spinach, oxalic acid will comes out in a water.
Consuming oxalic acid too much causes stone formation.
I don’t think its not good for your health, so I recommend to boil spinach in the end
Let’s go back to cooking.
Boil spinach lightly. Put the root side first.
wave a fan to let it cool off and to keep the color
Dress lightly with dark soy sauce and squeeze the excess water
IT’s called Shoyu-Arai. It prevents from being watery, and adds flavor to spinach.
And I think it will taste better
Spinach is pretty expensive as usual….
It shrinks so much too.
By the way, I’m gonna give this vegetable the finishing touch
Cut them in bite size pieces
and add sesame oil dressing
I’m tossing in this dressing because we’re making Korean dish.
But you can eat this after Shoyu-arai without mixing with dressing.
you can just put the sesame oil sauce aside,
or eat with soy sauce with grated ginger and eat as Spinach Sashimi.
I think its gonna be something different and nice
Tasting Time

Without saying a word, it tastes amazing.
Finally moving on to zenmai(osmund）
I’m not gonna show you the close-up zenmai because it could be graphic content for some of you.
I put boild zenmai to strainer and left in a fridge for an hour without covering
I wanted remove excess water.
Zenmai will soak a dressing well when its dehydratred a bit
When you bump into hard bit of zenmai when you are checking them.
It kind of looks like this.
Please remove the hard bits.
Cut in bite size pieces.
I’ll braise zenmai
with soy sauce, sugar, garlic, black pepper
I’m using so much garlic today. That’s Korean dish!
Ratio is 3 :2: to taste: to taste
You don’t have to be so strict about this.
Put all ingredients in a cold pan
Put zenmai when the sauce starts to boil
Cook until the sauce evaporates and zenmai looks nice and glossy
Let them rest in fridge after leaving them to cool off a bit
Let’s start assembling.
Sesame oil
Steamed white rice
marinated beef round
Bean sprounts
Zenmai
Carrots
Spinach
Gochujang
It looks very nice even if I do say so myself
I cant wait to taste them
Remove the root and cut in bite size pieces
Deep fried bean sprouts roots
Roots of spinach
Stone-roasted bibimbap is done
Let’s eat!
stone-roasted bibimbap(Ishiyaki bibimbap)!
In Japanese pronunciation, bibimba and bibimpa, both of them are right.
I didn’t know that till recent.
Now i’m cooking on portable gas stove to make “Okoge”(scorched rice)
It’s gonna be done in a minute.
Itadakimasu!!
It ‘s soooo good!
Drinking beer with the sound that “okoge” is being made is amazing
I think it’s almost done
Now it’s mixing time
Okoge (scorched rice)
It’s so obvious that’ll taste great
OMG, it looks amazing…
I’ll try kimchi first
It’s steaming hot but tastes great
It really tastes like kimchi!
I didn’t pickle kimchi not so long but it really tastes like kimchi!
But its not the Kimchi with a bit of sourness like you eat in Korea
And it’s pretty spicy
Okoge (scorched rice)
Okoge is so good and crunchy
Zenmai
Beef round
Each 4 namul and beef has different tastes,
and I taste different deliciousness every time I eat.
Zenmai is amazing among all
And this kimchi is so spicy
It goes so well with this beer
And here comes this spinach
Aroma of soysauce is so vibrant
Probably it touched a hot pan and made aroma of a bit burned soy sauce like a street food.
Soooooo good…..
Spinach roots in seaweed soup
It tastes good but I don’t think it goes well with this dish much.
Cucumber kimchi
And… this is amazing too
it is so spicy tho
Eating okoge…..
Difference with stone bowl is
By reheating the pan, I can keep making okoge over and over
Endless crunchness
Now let’s add something…
This is the best
All-arounder=egg. Nothing can replace an egg
The egg I put first became fluffy with heat
But this way of eating egg like TKG(Tamago Kake Gohan=raw egg with rice)is great too.
Raw egg makes heat of kimchi and gochujang milder
I am a happy man
Only one portion left.
I don’t want the table to look messy so I’ll put cucumber kimchi in a same bowl
Let’s wrap up!
Jya-jya-jyaaaan(some Japanese famous kids TV character)
Gochisosama!!
It was really good
In the end…
Many of you are thinking what this is.
This is not promoted video.
When I take youtube video,I often drink beer
but it becomes lukewarm.
I asked the company to make something that keeps beer cold.
It’s not only for me
but they sell it online too
If you are interested, please check the description box below.
I would just put them like this.
No more sweating can of beer
Taniyan stone beer holder is now on sale
(actually it is my first original merchandise)
Back to today’s bibimbap
It was really good
I personally loved the kimchi I made.. it was really spicy tho
It was fast and easy version of kimchi but it was kimchi enough!
But again it was really spicy,
so I recommend reducing the amount of redpepper powder
Or reducing the amount of kimchi paste.
It was spicy enough to make little kids cry
I can tell how spicy it was by me sweating so much
My hair is so sticky now..
It stinks!
And that’s all for today
See you on my next video!
Bye guys!

3/21(木)23:00～生放送決定！
(※もちろん生放送中に生ライブ調理もございます♪)

AbemaTV「買えるバトルクラブ」
ロシアン佐藤さんVS谷崎
珠玉のグルメ対決
https://goo.gl/QaArWh

※動画の最後にお伝えした谷崎モデルのストーンホルダーについてですが、上に記載の「買えるバトルクラブ」の中で詳しい内容をお伝え致します♪

↓谷崎モデルストーンホルダーの詳細はこちら↓
https://goo.gl/CCa7xV

何気に初の谷崎グッズが出来たということで本人はテンション上がってます。
もしよろしければそちらもチェックしていただければ幸いです(^^)

↓今回共演させていただくロシアンさんのチャンネル↓
https://www.youtube.com/channel/UCVP_Fma2_-BEKWYc79JVQDw/featured

↓今回の詳しいレシピはコチラ！↓

石焼きビビンバ
～キムチ作り～
※本気でキムチを作ろうと思うと数日間かかってしまうので今回はパパッと作れる時短verです♪

・白菜を４等分にし葉の間全てに強めに塩を塗り込んだら一時間程放置
※より早く脱水できるようかなり強めに塩を塗り込んでます。
多分30分くらいでもよかったかもしれません、、。

・白菜からの水分でタプンタプンになったら一度取り出し流水にあてながら塩を洗い流す(塩抜きも兼ねて複数回)

・洗い終えた白菜をギュゥゥゥゥゥゥゥゥゥっと絞ってザルにあげておく

◯キムチペースト作り
粉唐辛子大さじ3
刻み唐辛子大さじ2
リンゴ(種無し)４分の１
ニンニク2～3片
生姜2～3片
アミの塩辛適量
煮干し2～3匹

↑
これらをFP(フードプロセッサー)に入れてグワングワンさせる

・出来上がったものと刻んだ小ネギ、人参を混ぜ合わせてペーストの完成

◯漬け込み
・白菜の葉っぱの間全てにペーストを塗り込んだら「くるん」と丸めて外側にもペーストを塗り込む
※葉よりも茎の方にたくさん塗り込むイメージで♪

・ビニール袋に入れて冷蔵庫で3時間ほど漬け込んだら即席キムチの出来上がり♪

※タッパー等に入れて漬け込んでしまうと
色と香りがなかなかとれないのでビニール袋やジップロックがオススメです(^^)

～牛肉の下準備～
・濃口醤油：酒：コチュジャン：ハチミツ：おろしニンニク：コショウ=2：2：2：1：適量：適量で混ぜ合わせておく
・牛肉に↑を揉み込むんだら冷蔵庫でちょっと待機

～ナムル作り～

◯ナムルのベース作り
胡麻油30ccに対して小さじ1程度の塩とおろしニンニクを適量を加えて混ぜ合わせておく

◯豆モヤシのナムル
・サッと水洗いした豆モヤシを、これまたサッと塩茹でしてザルにあげる
・しっかり水気を切ったら豆モヤシが熱いうちにナムルのタレで和えて胡麻を散らす

◯人参のナムル
・細長く切った人参をサッと塩茹でにしザルにあげる
・しっかり水気を切ったら人参が熱いうちにナムルのタレで和えて胡麻を散らす

◯ホウレン草のナムル
・サッと水洗いしたホウレン草を、これまたサッと根元から塩茹でして氷水に落とす
・しっっっっっかり水気を飛ばしたら全体に醤油をふりかけて絞る
※「醤油洗い」という技法で仕上がりが水っぽくなるのを防ぎます
・ナムルのタレで和えて仕上げに胡麻を散らす

◯ゼンマイのナムル
・ゼンマイの水煮をサッと水洗いしたらザルにあげしっかり水気を切っておく
・鍋にゼンマイを入れたら醤油：砂糖：ニンニク：胡椒=3：2：適量：適量で加え火にかける
・しっかりと水分が飛んで全体に照りが出たら完成

～牛肉の仕上げ～
・フライパンに胡麻油を薄くひいたら余分な水分を切った牛肉を加え炒める(焦げやすいため優しい火加減で)

～盛り付け～
・土鍋にご飯を敷き詰め数種類のナムル、牛肉を綺麗に並べたら中央にくぼみを作り、そこに刻んだキムチ、生卵、コチュジャンを添えたら完成！

※もし時間があればですが、もやしのひげ根を「サラダ油：胡麻油=3：1」で揚げたものを添えても美味しいです♪

本日も動画をご視聴いただきありがとうございました！

★OP音源★
↓beco様↓

★Twitter★
@Taniyaaan1125

本日もご視聴いただきありがとうございました(#^^#)

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