-I’m going to just align this on the bottom so that, after eating, you guys can eat — keep eating just like a rabbit. [ Laughs ] ♪♪ ♪♪ Hi, everybody. I’m Maangchi. I’m doing a Korean cooking channel on YouTube.
Maangchi — “Munchies” is similar, isn’t it? I’m here to show you how to make Korean delicious lunch box dosirak. It’s called bulgogi-ssambap dosirak — bulgogi and rice wrapped in lettuce. It’s one of my new cookbook recipes.
Very easy, easy and simple, but delicious. So, let’s get started. First, we’re going to make rice. I’m rinsing this rice to make this firm rice grain and, plus, remove the dust. Rinse and drain until there’s clear water.
So now, clear enough — pour out water, as much as you can. This is a rice cooker, and I will transfer all rice in here. Still, this rice is wet. It’s okay, but we are going to add 2 cups of water and then cover.
Let’s cook. Next, just to make a ssamjang and, also, bulgogi. First, I’m going to take care of these guys — smelly things, and these are two garlic cloves and one green onion. In 2007, I just, as a hobby, I wanted to share my delicious recipes, but I never knew.
I never knew this going to be such a popular. And now this green onion. This garlic is just coarse, so I’m going to just like this. Just before I started YouTube, I used to play game. The name Maangchi — I got this from my online game, one of the character name, Maangchi.
Every night, I used to play game, and I was addicted to the game almost for 3 years. Ever since, I started YouTube, and I just thought that this is more fun because more interacting with people and rewarding work, and people gave me some encouragement, and then I really loved it.
Now I’m here. For 12 years, I have been doing this. Our garlic and green onion is nicely minced. Now, half. Just add this. I’m going to to make ssamjang first. Korean fermented soybean paste is called doenjang — half cup.
And this is some sugar — 1 teaspoon. Hot pepper paste, called “gochujang,” but this is optional. If you don’t like it, just skip it. You know, I love sesame oil, so sesame oil, the more the better. I will use just 1 tablespoon.
This is roasted sesame seeds. I’m going to tell you just a little tip how to toast the sesame seeds at home. I never buy them commercially in the toasted sesame seeds because home toasted is the best.
You will know that if you do this. First, I got to wash this. I’m heating my pan. Let’s remove some water. And then, listen here. [ Sizzles ] Did you hear the sound, the “ssssh” sound? [ Laughs ] And just toast.
This is medium-high heat. Every time I post it in my new recipe, it depends on the, you know, season. So, sometimes, my readers ask me — you know, say, “Oh, can you, you know, make this?” And then I just keep it in mind, and then I make it.
I’m going to turn down the heat to medium because I don’t want to burn this. This already smells so good. Well, it looks good, a little light to golden brown, and it has to be very crunchy. ♪♪ [ Crunches ] Mmm.
Crispy! Okay. Done. And then, let’s add this spoonful. Yummy! And mix. ♪♪ In Korean store, you guys can buy also ssamjang already commercially made — similar paste, but homemade is the best. I don’t have to taste this.
I know this is delicious. Okay? So, the ssamjang is done. Next, bulgogi! This kind will be easy bulgogi. Let make a marinade. Now, this is minced garlic and green onion. I’m using 4 ounce of beef, so this marinade is a really small portion.
I will add 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, and this is ground black pepper, just a pinch. Sugar — sugar is 1 teaspoon. So I just mix this. So now this is a delicious marinade we made, and I will bring my beef.
This is nice, good cuts — filet mignon. Korean bulgogi means that meat is sliced thinly. I just froze this for one hour before I cut. It’s kind of a little solid — solid so I can cut easy. This one chunk is around, you know, 4 ounces.
Okay. I will just add here, and when I mix the meat, always I use my hand. By the way, I washed my hands. They’re clean. [ Chuckles ] Ever since I was young, I’ve been always interested in cooking and eating delicious food.
Who is making best version of a certain dish? And then I just remember, and I make this. No matter what I did or wherever I lived in, I love cooking. Nice. Look at that! Amazing, eh? My pan is really hot.
Let’s do this. [ Sizzling ] Just let it cook, you know. Don’t stir, keep stirring. If you keep stirring, maybe water comes out, so I don’t want to, you know, see that water. And sesame seeds, also, little bit.
Okay. Now, just 30 seconds after… I do this, stir this. Wow. My mouth is watering already. You guys can use the, you know, seafood, like shrimp or scallop, you know, squid — you can use this instead of beef, or if you are a vegetarian, you can use a mushroom.
If you slice the mushroom, you can make it this way. So, whatever it is, you can modify all these things to your taste. So let’s assemble our lunch box, and I’m going to make, like, six. This is just a plastic lunch box, so I will just use this.
Rice is done. [ Laughs ] Always fluff. We need only one bowl. So, see? This is one bowl. ♪♪ So we need rice, ssamjang, and bulgogi. So this is just — I washed this — just lettuce, butter lettuce.
This is just one kind of a nice size. Like, a small one is going on the bottom, but nice sizes — Let’s make this wrap. I use this way. Just this. And put it here. ♪♪ Isn’t it so easy? And very beautiful.
When you take this to your work or make for your loved ones, they will be so happy. ♪♪ Isn’t it pretty? But not yet. Now these exciting things just are coming. What is it? This is ssamjang. I use my small two spoons like this.
I didn’t write this in my cookbook, but for you guys, I’m telling you, so you are very special. Isn’t it? [ Laughs ] You learn this tip. This adding ssamjang is very important to make this ssambap because it really makes it tasty.
So next, bulgogi. So, I will use my hand, okay, if we don’t mind. Just add here. So, when you put this bulgogi, just the rice should be just a little bit showing. Now, so already pretty, but we got to make it more pretty.
Big difference. Sesame seeds. ♪♪ Don’t skip this because it’s going to make your really, really pretty. Cut half. That’s two. How many you want? I will just only three. Like this. ♪♪ That’s it.
It’s a lunch box and water and napkin. Let’s go. Let’s go somewhere to eat this! [ Laughs ] ♪♪ Mmm! So tasty. Just one pouch has everything inside — sweet and meaty bulgogi and soft rice and, plus, like, a crispy lettuce, and, also, just a tiny amount of a really, you know, pungent and salty ssamjang.
This is my new book. So many temple cuisine — all kinds of dishes are here, so you can make this with my book. Click the link to the book and recipe. See you next time! Bye! ♪♪ ♪♪