Chef Yongbin Braised Mackerel & Beltfish🐟 [Fun-Staurant EP319-3] | KBS WORLD TV 260511

0:00 I seem pretty good at cooking.

0:01 Should I try making braised mackerel?

0:04 I think she's going to love this.

0:07 Wow, this dish is a bit more difficult.

0:09 I love radish.

0:11 She made me braised mackerel with radish often.

0:16 He's making braised mackerel.

0:19 Vinegar water.

0:20 (The mackerel soaked in vinegar water)

0:21 The radish is important in braised mackerel.

0:24 (Braised mackerel with radish) (Slice the radish

0:26 thick for better texture) Oh, on the bottom.

0:29 Wow, he knows.

0:31 That's the way.

0:32 Not too much water.

0:33 One liter of water.

0:36 Rice.

0:39 Rice?

0:40 Rice?

0:40 What's the rice for?

0:41 Add a spoonful of rice.

0:45 Why do I need to add rice?

0:47 That way, the radish gets crunchy- without breaking apart.

0:50 One spoonful of rice.

0:51 This is what my grandma did.

0:53 Adding a spoonful of rice while the radish

0:56 cooks will keep the radish from falling apart.

0:59 So it stays firm without getting too soft.

1:01 Yes.

1:02 Put a lid on so the radish cooks faster, folks.

1:06 Cook quickly, radish.

1:07 (Five minutes later) Oh, nicely cooked.

1:14 The seasoning is important.

1:15 Three tablespoons.

1:15 How will he make it?

1:17 Cooking wine and tuna sauce.

1:19 Chili powder.

1:22 Minced garlic.

1:23 Minced ginger.

1:24 Since his grandma likes garlic.

1:25 Pepper.

1:28 Now, I have to add this.

1:30 What is it?

1:31 The key point.

1:32 There's a key point.

1:34 No matter what the dish was...

1:37 What is it?

1:38 The key point!

1:38 My grandma added dipping paste.

1:41 I think this is the most important step.

1:43 (Grandma's secret was dipping paste) People in Daegu love using dipping paste.

1:48 Most people use chili paste.

1:50 Chili paste or soybean paste.

1:52 And my grandma made great dipping paste.

1:54 Oh, she made it?

1:56 She made it herself.

1:58 I still have a container of her homemade paste.

2:01 Still?

2:02 Yes.

2:02 Since I can't get it anymore.

2:05 It's too precious to eat.

2:07 Right.

2:08 It's starting to look right.

2:11 This would make it flavorful.

2:12 Of course.

2:14 His grandma had a lot of great tips.

2:17 His cooking looks clean.

2:19 It looks nice.

2:21 Yes.

2:21 Gosh, that looks good.

2:23 He's adding the mackerel now.

2:26 Put the fish in skin side up so that it gets properly seasoned.

2:31 It has to braise now.

2:34 It seems cooked.

2:36 Let's check on it.

2:38 Wow!

2:41 (Grandma's braised mackerel with radish) Looks good.

2:44 Oh, that looks good.

2:46 It turned out great.

2:47 I feel like I'm going to become a cooking expert.

2:50 Am I really this good at cooking?

2:52 Leave the praise to us.

2:54 Stop praising yourself.

2:58 Oh, from the past.

2:59 (From the trot prodigy) From trot prodigy to cooking prodigy.

3:05 He's starting to have fun cooking.

3:07 It was a blast.

3:09 My grandma always added perilla oil at the end.

3:12 Oh, perilla oil.

3:13 Perilla oil.

3:14 Your grandma always added perilla oil to make it healthier...

3:18 Perilla oil.

3:19 When she made it.

3:19 She always said it was expensive, but she always used a ton of perilla oil.

3:23 It was always perilla oil.

3:25 I'm adding perilla oil.

3:27 Perilla oil will add that scent and glossiness.

3:30 Oh, so it adds glossiness.

3:31 Oh, this would be good.

3:33 This looks delicious.

3:35 The newbie Fun Chef did a great job.

3:39 He has a talent for cooking.

3:40 I think so too.

3:42 Oh, it's soft.

3:43 Oh, look how the radish is cooked.

3:46 That looks so good.

3:48 (With nicely cooked radish) (Into his mouth) Grandma!

3:54 Does it taste the same?

3:56 Whoa, it's really good.

3:59 Just like how my grandma used to make it.

4:02 This is irresistible.

4:04 Gosh, I want some too.

4:05 Gosh, that looks good.

4:07 Wow.

4:08 That looks good.

4:09 (Nom) It's so good.

4:15 I can't believe I made this.

4:18 He likes it.

4:23 He cleared a bowl of rice.

4:24 Done.

4:26 That's so good with rice.

4:27 It really is.

4:29 It's great with rice.

4:30 Lastly, the beltfish.

4:31 Let's cook some beltfish.

4:33 Grilled beltfish.

4:34 The last dish.

4:34 My grandma always scored it nicely.

4:38 The bones...

4:39 I can feel the bones.

4:42 Scoring?

4:43 Ahead of time?

4:44 This is what my grandma used to do.

4:47 The bones come out easily this way.

4:50 If you score it ahead of time, the bones come out easily once it's cooked.

4:55 She wanted to make it easier to eat for her grandson.

4:59 (Prepares the fry batter) (The fry powder goes into a bag) What's that?

5:06 The golden...

5:07 What's that?

5:10 It's curry powder.

5:11 Curry powder.

5:12 She always used curry powder for grilled fish.

5:15 A lot of restaurants use curry powder.

5:18 Your grandma knew that industry secret.

5:21 She knew.

5:22 It gets rid of fishiness and seasons the fish.

5:25 It's delicious.

5:26 Grandma's last recipe.

5:28 Grilled beltfish.

5:30 Oh, like that.

5:32 Oh, nice job.

5:34 Oh, like that.

5:36 Don't grill it on high heat.

5:39 Grill it on low heat.

5:41 Low heat...

5:42 It sounds so good.

5:46 Wow.

5:48 Wow.

5:48 (Golden brown) Let's cover this for a bit.

5:54 Low and slow.

5:57 Let's check on it.

5:59 Ta-da.

5:59 (Grandma's grilled beltfish is done) It looks delicious.

6:02 Nicely grilled.

6:03 Crispy and moist.

6:04 Very nicely grilled.

6:05 The curry powder gave it that delicious golden brown color.

6:09 Did I really make this?

6:11 (It looks so good that he can't believe it) Let us say those things.

6:14 You keep praising yourself.

6:16 You're really good.

6:19 (The bones come out easily)- Look at that.

6:21 Yeah, since he scored it, the bones pop out easily.

6:24 (Puts the beltfish flesh on a spoon) Looks good.

6:29 (In one bite) How is it?

6:32 It melts in your mouth.

6:35 It tastes just like how my grandma made it.