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Janet is my authentic Korean cuisine teacher.
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Nagpunta po ako sa Korea many years ago and she taught me how to tenderize the beef.
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So I have here Sukiyaki cut of beef although you may also use other cuts
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but the safest is to use this one because the slice is already thin.
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So just a bit of cooking, your beef would surely be tender.
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I'm going to get a grater.
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Just grate the apples.
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But why your apples are already spoiled?
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When you grate the apples, you're just gonna use it as a grater.
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It's just okay even though the quality is already retired.
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So just grate it a bit.
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You need around 2 tablespoons.
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This is the basic seasoning for Bulgogi.
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So what she taught me, you only need few ingredients.
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Actually, just 4 to 5 ingredients.
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I have here grated apples.
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You may also use pear or pears.
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Ginger, you just grate it as well.
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You just include the peel because it would be left here on the top of your grater.
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Some minced garlic.
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You just get minced garlic and I have a bit of soy sauce.
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Just a splash of soy sauce and you just put black pepper.
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Just black pepper.
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You just soak it.
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Because the enzymes of the apples would help your beef to be tender.
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It's just as simple as that.
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So this one, you may soak it for-
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Now, it's already ready to use.
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But if you're gonna have a feast at home, this is the one you're gonna use.
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But today, I'm instant.
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I'm gonna combine all of it on one wok, I'm gonna make it fried rice.
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So there, as simple as that.
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I'm gonna heat up my wok.
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I already have this.
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It smells so good when you soak it.
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So I soak it already and our wok needs to be really hot.
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Okay, so let's put some oil on your hot wok.
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And then into our wok, I'm gonna put garlic and onion.
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If you love onions which is really expensive nowadays.
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You may put spring onions.
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But me, I'm gonna put a bit of onions.
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So you just sauté it like that.
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Of course, when you're making fried rice, it needs to be really quick.
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That's what we want on fried rice, the convenience.
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You don't have beef, you have chicken, you have pork.
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That's what you use on this.
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And then you put your soaked beef and what I'm going to do,
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I'm gonna cut it so that it's really distributed.
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So you just toss-toss like that.
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Of course, I have cooked rice a while ago already.
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I also cool it down a bit.
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The amount of your fried rice doesn't need to be this much
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because you may say that it's like floating on the inside or on the house, right?
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It's your family, it's your food, it's yourself.
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So you want to be generous.
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And even on the restaurant, you should be generous as well.
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You just increase the price a bit so that your patrons are really satisfied.
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You push it a bit to there, far from you and then I have here eggs.
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I'm just going to beat the eggs like this.
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You just pour the egg on one side.
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Mix-mix like this so that it would be fluffy.
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The kimchi is actually optional, you may not put kimchi especially if you don't like kimchi.
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Okay, push and then I will put my favorite kimchi.
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On the other side, put your kimchi.
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I put it all already.
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Push and then you put rice already.
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It's nice because this is for picnic, if you're gonna have picnic.
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Or if for example, the day before, you have a feast and you have leftover meat, you may make it as fried rice.
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So there, my spoon can do it.
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Of course, you taste it because it shouldn't just look delicious but it's not delicious, right?
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You put a bit of soy sauce and actually, I want to put a bit of Korean chili paste.
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And when you're making fried rice, you break the whole rice
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because there's a Japanese chef that I can't pronounce his name
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because I really have a hard time with those things.
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What he said is that a good fried rice, a great fried rice
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is really needed for you to cook pasta, for you to cook any dish.
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The flavor has to coat each grain of rice
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and it will just happen if the rice is really broken
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because the taste of fried rice is really focused on the rice, right?
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So that's why you have to properly cook it.
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So there, you break the whole rice.
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Okay, I will taste it again.
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I feel like I want to eat this already.
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Can I eat it already? It's delicious.
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It's so good but I'm still savoring it, I put a bit of soy sauce.
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It's already okay.
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Lastly, I turn off the fire already.
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I'm going to put a generous splash of sesame oil.
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Okay, and then I will plate this already because I will go to Bangkok.
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We will make Thai fried rice next.
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Wait, let's plate it first.
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I put it like this, why?
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Because so that it won't get cold easily.
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So I will show it to you.
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When you plate it, you put the nice elements on the bottom
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because it's upside down.
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So there, you put some beef but let's be generous, okay?
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It's not just the outside that has, it has to be beautiful and bountiful.
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It's not just on the outside, you can really see the meat
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and then on the inside, it's all rice.
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It's so sad like that, right?
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So this one, we will be generous.
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We will push it there.
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Of course, we have a lot of visitors.
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Our visitors are showing on the camera that they are really greedy.
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So when we are going to make them greedy,
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So there, you push it a bit.
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It's not just fried rice, right?
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Fried rice is fried rice, this is our favorite.
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You shouldn't lose your appetite on Chinese restaurants
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that's why let's make it beautiful.
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And then, let's invert it here.
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Isn't it gorgeous?
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And I'm going to put some seaweed on the top so that it would be added.
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So there. And we will also put some sesame seeds.
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Presenting our Ssanggyup Fried Rice.
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Okay. So now, let's go to Bangkok.
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Let's make Thai Fried Rice.
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Super easy and you can see that the ingredients that you will use are very few
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because Thai cooking is really well-known for using fresh ingredients.
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It doesn't need to be a lot but it needs to be fresh and only the best.
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So what I am also using is the wok that I used earlier.
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No problem, I just wipe it, I remove the contents.
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Here, you are going to toast the garlic and the onions a bit.
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Fried rice is really a bit oily because it's like you get the oil that you should be able to eat on the food.
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It's already here because this is already all-in-one.
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Okay, let's put the tomatoes.
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Season it with some fish sauce.
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And you put the shrimps.
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I will also put chili but here, I will just split the chili in the middle.
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So that it's just like for the heat.
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So when you split it in the middle like that, you can easily avoid it if you don't like it spicy.
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And I have here some cilantro stems.
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You need the stems.
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Because we bought this without roots but of course, the best.
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The concentrated flavor and essential oils are concentrated in the roots.
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So you finely chop it and that's what you put.
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But of course, you can also put the stems.
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You put it there for that nice...
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There it is, right?
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It already smells like Bangkok.
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Because these are the few ingredients that they really use in Thai Cookery.
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You push, it's still far.
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And let's put the eggs.
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You put it on the side.
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Of course, you may also use crab.
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You may also use chicken.
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And here, I will just put a splash of freshly squeezed calamansi juice or lime juice for the acidity.
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Thai cooking is really known for its nice acidity.
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Push and then the rice.
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So there it is, you can see it, right?
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My wooden spoon is broken, I was really surprised.
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I was really surprised on that.
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So lesson learned, don't buy a 3-4-100 wooden spoon.
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Because 3-4-100 is...
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I was really surprised on that, right?
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It won't be edited.
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It's really happening in the kitchen, my God!
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Who doesn't break their utensils in the kitchen?
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Of course, because I am using non-stick pan that's why I don't want to use stainless.
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Okay, so you just keep on cooking this.
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You break the rice.
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Okay, a little bit more of fish sauce but let's taste first.
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It's proven that all things are broken, okay?
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But it has served me for a long time, right?
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There are things that are burnt.
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Nothing is permanent so enjoy the moment.
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There it is, right?
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Nothing is permanent so enjoy the moment.
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You have also seen this for a long time on my recipe videos.
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Not every day is a sunny day.
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So bring an umbrella.
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There it is, right?
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There are things like that.
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Enjoy the moment.
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Not every day is a sunny day.
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You break the rice.
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I will put it a bit of black pepper for that smoky.
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I won't put it Thai Chili Flakes anymore because I already put fresh chilies.
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I put more pork belly.
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For those who don't like pork belly, you can always use spring onions.
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Okay and let's plate it again.
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Okay, so your ingredients are the shrimp.
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You put the chili on the bottom.
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You just push it.
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The rice is really broken, okay?
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Isn't it super awesome?
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Let's put chili on the top.
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Our Thai Fried Rice.
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And now, our favorite is to make it as fried rice but of course, right?
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The common question is how about if our dish is not Adobo yesterday?
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How are we gonna make Adobo Fried Rice?
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So just like this.
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And you just put garlic and onion.
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It can be that there's no onion anymore.
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Just garlic only.
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And I have here chicken breast fillet that we slice it very thinly.
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You may also put pork but chicken is the fastest to cook.
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So chicken breast fillet and you just put soy sauce.
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Vinegar, white vinegar.
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Laurel and coarse black pepper.
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So there, you just cook this for 3 to 5 minutes.
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When your chicken breast fillet is cooked, then you have Adobo.
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You just pour your remaining ingredients.
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The eggs, the rice and for it to be complete, I have here salted egg.
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I will put this already because it's a waste.
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It's already here so that the expensive onion can be used.
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So there it is, right?
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Those who love it, they use it.
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It's already with the onion, right?
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Because we have a mentality that
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Oh! My bag is expensive, I won't use it.
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So when are you gonna use it?
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Enjoy the moment.
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So the expensive onion, you may reduce it a bit but you still use it.
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It's not hidden, right?
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So I have here my salted egg.
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So there, you just coarsely chop that.
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I will put that already because it's fried rice for your convenience.
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I also have here tomatoes.
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And I actually have this ceiling grill.
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That's why I put this so that our Adobo Fried Rice would have color, added color and spice.
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It's not too spicy.
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So even to those who don't like spicy, it's not offensive.
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So you push it and then put your eggs.
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Just as simple as that.
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There's still a salted egg left here.
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Why? Because I haven't cut it a while ago, right?
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You push it there.
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And then put your rice.
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I just notice that I have a lot of rice but my rice is just a bit.
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And of course, I left a lot of rice here because this is my favorite.
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Even if you put me in front of fancy food, we would still go back to Adobo, right?
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So you just mix that.
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You break the rice.
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So I already hold it in the middle because my wooden spoon might get broken again.
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Okay, I'll add more cooking oil.
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And a bit more of soy sauce.
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Okay, let's taste it first before we put our colorings.
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It's like I just want it to be spicy.
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When I put this green chilies, it would be a bit spicy.
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I put it upside down because I can't get the bottom to get burnt.
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Okay, so let's plate.
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So there, you put the chicken first.
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Onions, you display those expensive ones.
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Right? Those expensive ones, you display it.
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You use it, you don't hide it.
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When you hide it, you are not expensive.
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So there, it's like that.
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Because the onions are expensive, will you hide it?
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If you hide it, it would get rotten.
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It's not a waste if it's expensive, right?
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So there, you push.
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Your Adobo Fried Rice.
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Of course, when it's Adobo, we put toasted garlic on top.
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I have toasted garlic here.
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Okay, let's try it.
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So this is the Ssanggyup Fried Rice.
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The beef is so soft.
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The Thai Fried Rice.
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Actually, I'm still tasting the wok earlier.
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It's delicious when it's spicy.
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So I eat it with chili.
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But it's so good.
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And the Adobo, this is my favorite.
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When I'm testing these recipes.
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It just smells like Adobong Adobo.
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Actually, all are delicious but I admit that this is the one I like the most.
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The Adobo Fried Rice.
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So no matter what you have left in your refrigerator
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or if you don't have leftover Adobo or Ssanggyup Salsa in your refrigerator.
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You can always fulfill your craving for fried rice
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because it's very easy to make this amazing Fried Rice 3 ways.
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So make yours already and I'm going to see you all soon.
