BTS 정국을 위한 세 가지 코스요리 (3 course dishes for bts jungkook)

What's your goal? I want to treat you with the most fancy food. Should I give you a kick? Hello, everyone. I'm Park Min-hyuk, the first Korean chef in the cooking world. You saw it a few days ago, right? My favorite singer is... I'm getting goosebumps. Can you see it? I'm getting goosebumps. Who's my favorite singer? Everyone who knows me the best knows. Seo Taiji But it's not Seo Taiji and the kids. Seo Taiji At Taiji's concert, When BTS is about to bloom, I've performed with BTS. I remember what Taiji said then. It's your time now. That's what he said. It's your time now. Show me. My favorite singer is... Even the beginning of looking at the future like this. That's why I have no choice but to like Taiji. But recently, BTS Among them, my favorite Jungkook. I made it myself while mentioning milk bossam. And the news that you're watching our channel. My acquaintance sent me a video. I was surprised. There's also Chef Gong Gyeok-soo. I made it because of this. Hello, everyone. The first Korean chef in the cooking world. I'm Park Min-hyuk. So that's what I thought. Based on that video, today's milk bossam. You can make it finer. I'm going to shoot that kind of content. I don't know if this is a dream. I want Jungkook to come out on our channel. Last time, I made this meat. You know I made milk bossam twice, right? Once with pork belly. Pork belly. You mentioned milk bossam. Personally, I like pork belly. It's the most familiar part. I made a cut. But today, I'm going to be a little more careful. You have to make a cut. Jungkook can do it this time. It's going to take a while to make a cut today. It's better to measure and put it in. You didn't care before, did you? I didn't care. At least 0.3mm. You have to make a cut. Like this. You have to be careful today. Not only our subscribers. You can see a variety of people. And this video will last forever. It's an honor to our family. He's one of the singers I want to see the most. When did I become a fan? Dreamers, the theme song of the Qatar World Cup. I couldn't sleep. I saw him do it live. I felt like I won the World Cup. I said my dream would come true. I want to collaborate with Jungkook. It's like a pledge. I can do anything. My 23 years of cooking life. I want to treat you to the most fancy food. Should I just give you a wine bar kick? I can give it to you. You have to put it in like this. It may take a while. You have to hold it in today. Don't think about going home early today. It takes two hours to cook bossam. Actually, if you invite me to a home party, You can put this dish on top and do something else. If you set up something else, it's over. I think you did it for me. Let's grill it. You don't have to season it with salt. I'm going to put in ssamjang anyway. It's not too strong. You can't do that. I'm going to pull it out of the fire. The pot looks small right now. As it cooks, the oil comes out. The meat shrinks a little bit. There's milk in it. As it boils, the meat shrinks again. It's smaller than I thought. It's okay. If you put this on medium heat like this, You have to grill it today. Today, the taste of the broth itself has to follow. onion like this Four pieces green onion Cut it like this. I'm not eating this. For broth Rather than just putting garlic in it. Break the inside a little bit. So that it crumbles. Then the garlic inside will smell much better. Don't use minced garlic. The soup is getting stuffy. No, no. If the color comes out quickly, don't wait. Pull it out on one side. You don't have to color the back. Everyone If this happens, fry the vegetables. But if you look at it, there's a lot more oil than you think. Don't use it all. Just a little bit. If there's a lot of oil floating around, You have to filter it out. onion Color Onions first. Anyone can see it. Wow, the onions are really good. You have to bake it like this. You can't burn it. It's best if the whole side is golden brown. The natural sweetness of onions. And the savory taste that comes out as it is baked. Baegong broth is made. It's like this. If you bake it like this, it's strong. If you put all the vegetables in and bake them, It's not easy to get the color. Next, green onions. Add the oil little by little. When it's golden brown like this, Take out the green onions. What's next? garlic Pour a little bit of oil. Garlic is golden brown. The garlic is golden brown, right? And pepper. pepper And bay leaves. Put it in. Just put in the ssamjang right away. Stir-fry like you're eating chunjang. If you mix it with oil, Put the vegetables on the floor. Mix it up a little bit. Mix it with ssamjang. Until the ssamjang is all over. Then if you put milk in it, The ssamjang will dissolve on its own. What are you doing on top of that? Put the pork belly on top. And pour the milk at the end. And lastly, we need to add a cheongyang pepper. Boil it like this. Put the lid on. An hour and a half. Let's go have a cup of coffee. It's been an hour and a half. Shall we take out the bossam? Oh, it's soft. It's delicious when it's hot. It's delicious even if it cools down. While it's resting slowly. I have something to do. I have to make dessert. I'm going to filter this broth. You can't just press this and filter it. Especially in the case of onions, It's just rubbing against the floor. It's not good for dessert. That's why I'm just... I filter it like this. And there's one more thing I need to work on. You have to remove the fat from the pork. That way, the broth is clean. When you make dessert, It can come out much lighter. If you put this aside a little bit, The oil will come to the side. That's when you have to eat the oil right away. Look closely. If you do this, it'll come to the end. Eat it like this. If you filter it like this for about 90 minutes, You have to make dessert and harden it. That way, you can eat meat, noodles, and dessert at the end. First, ice water. It has to be ice water. To melt this gelatin. If it's not ice water, this gelatin... It may not be jelly. This has to be sprinkled with ice water. Just fold it up and put it in. Like this. Sprinkle it in ice water. What do I do next? Whipped cream And whipped cream and Asian broth. Put it in. Sugar You have to use vanilla bean today. Why? ARMYs are watching. Just the best vanilla bean. Put it in like this. Put the stem in, too. It's a gentle scent. It's not boiling. Now, everyone. It's warm like this. It's hot. What do I do next? Gelatin It's alive. It's crispy, but it's swollen. Squeeze the water tight. Squeeze it tight so that the water doesn't come out. Put it in and melt it. Now, when it melts, I'll harden it now. You have to filter it. Why? Because it contains vanilla bean stems. There's a skin. You have to filter this stem. You have to put it in the refrigerator for two or three hours. It goes into the refrigerator. You have to boil the noodles. It's udon noodles. And the broth that was filtered. Let's taste the broth. I think I need another liver. I just love it as it is. I'll try the bossam plating. First, cut it. It's too soft. Let's cut it slowly. You have to match the size. Today, I'm going to be careful. Boil the water. Udon is coming in. 10 minutes Oh, it's hot. Look at this moist. Isn't it so beautiful? It's twinkling. But when you make bossam, I like big garlic. Like this. Red pepper. I'm going to put it in because of the color. Don't cut it too thin. Next, Cheongyang pepper. If you can't do it well, Change it to cucumber pepper. Lastly, you have to put in your mother-in-law's kimchi. You have to put in your mother-in-law's kimchi. In the middle, like this. There's a gap in the middle. On one side, garlic. Red pepper on one side. Cheongyang pepper on one side. If you like wasabi, Wasabi on one side. Ssamjang on one side. Now, the bossam plating is over. At the end of this, With kimchi. Sesame oil. It's good to sprinkle. Now, shall we make noodles? There's something in the bowl. Oh, you think there's something on it? No. I've prepared a little fun today. You can't pour a lot of soup. You have to see the noodles. Put it in. Chives Now, the last dessert. The dessert is already hard. I can see the vanilla bean. Naturally with a spoon. Just milk jelly. There's gelatin in the pig. It's soft. It's softer than soft tofu. It's okay to just put it in like this. But still. Jungkook will eat it. I'm putting in my favorite fruits. Green grape. One bite size. Like this. Put it in naturally. This isn't a shape-changing dessert. There are a lot of raspberries these days. It's going to get softer than I thought. Freeze it like me. Freeze. Then it lasts a long time. Put it in. Lovely. Sour. It's called Wooden Sorrel in foreign countries. Wooden Sorrel If you pick your teeth like this. It's a sour herb. In foreign countries. Instead of pickles. I put a lot of greasy food. Like this. Three courses for Jungkook. It's done. My heart is getting bigger. Everyone. I'll try it. The name of this menu is. Jungkook set. Mother-in-law's kimchi. Ssamjang Wasabi. It's crazy. It's supposed to be this simple. It's the most difficult dish. Everyone. Broth. Plus. Just noodles. That's it. It's going to be delicious just by eating noodles. Shall we have a cheongyang pepper after a long time? Chuseok. Because. I don't have any regrets even if I die. You have to eat noodles and meat together. Milk bossam. One more time. I made it delicately. The last dessert. You have to drink coffee. It's my favorite coffee. BTS is the model. Who among them? Jungkook. Everyone. Jungkook's solo album is coming out. Please give me a lot of love. It's crazy. I just changed one of these small ingredients. It's so different from the food we used to enjoy. The dish came out. And using that broth. Noodles and desserts. There's nothing else to throw away. I hope you enjoy American food. Chef.