[Beaty] scorching! Stone-baked bibimbap About 5.5 kg-starting with the making of kimchi

3/21 (Thu) 23:00 ~ live broadcast decision!
(※ Of course there is also live live cooking during live broadcasting ♪)
AbemaTV "Battle Club"
Gourmet confrontation of Russian Sato san VS Tanizaki gems goo.gl/QaArWh
※ About the Tanizaki model stone holder I told at the end of the video, I will tell you the detailed contents in the "Buyable Battle Club" mentioned above.
詳細 Details of Tanizaki Model Stone Holder are here ↓
goo.gl/CCa7xV
The person's tension goes up because the first Tanizaki goods were made somehow.
If it is good, I would appreciate checking it as well (^ ^)
ロ シ ア Russian's channel that will be co-starring this time ↓
/ @russiansato
詳 し い This detailed recipe is here! ↓
Stone-baked Bibimbap-Kimchi making-
※ It takes several days if you really want to make kimchi, so this time it is a short ver when you can make it with Papa ♪
・ Separate Chinese cabbage into 4 equal parts and apply salt intensively to all the leaves, leave for about 1 hour ※ Apply salt very strongly so that you can dewater more quickly.
Maybe maybe 30 minutes or so ,,,.
・ When the water from Chinese cabbage turns into tapapunun, take it out once and pour it into running water to wash out the salt (also multiple times without salt)
・ Grilled Chinese cabbage and squeeze it into a colander and make kimchi paste 3 tablespoons of powdered chili pepper
2 tablespoons chopped pepper
One quarter apple (without seeds)
2 to 3 pieces of garlic 2 to 3 pieces of salt 2 to 3 pieces of salted salt of a few pieces of salted ↑
Put these in FP (food processor) to make it gwangwang ・ Mix the finished and chopped small green onion and carrots and finish the paste ◯ If you paste the paste into the whole area of ​​the leaf of Chinese cabbage, “rolling” and rounding Apply paste to the outside as well ※ It is an image to apply more to the stems than leaves ♪
・ If put in a plastic bag and pickled in a refrigerator for about 3 hours, ready-to-eat kimchi is ready ♪
※ It is recommended to use plastic bags and ziplocks because color and aroma can not be obtained easily if put in a tapper etc. (^ ^)
Preparation of beef
・ Nakaguchi soy sauce: Liquor: Kochujang: Honey: Grated garlic: Pepper = 2: 2: 2: 1: Appropriate amount: Mix in an appropriate amount ・ If you swallow ↑ into beef, wait a little in the refrigerator-make namul ~
Add salt and grated garlic in an appropriate amount to a base of Sesame Namul and make 30cc of sesame oil and mix it together.・ If it's drained well, the bean sprouts are hot and soak with sesame seeds in the sauce of namul ginseng ginseng nanul ・ ginseng of the long and thin cut ginseng will be put in a quick and salted mackerel. squeeze of the spinach that was washed with water and seasoned vegetables, whip of ◯ spinach that is tossed in the sauce Sprinkle the sesame seeds, sprinkle with soy sauce which is also in the entire If you skip the whip and the base from boiled salt and drop in ice water-Shi'tsu'tsukkari moisture ※ We prevent that finish is made watery with technique called "soy sauce washing" ・ Nam of spring simmering which sprinkles sesame in the finish with the sauce of Namul・ If you wash the spring water in a quick rinse, give it to the macula and drain it completely. ・ If you put the spring in the pan, add soy sauce: Sugar: Garlic: Pepper = 3: 2: Appropriate amount: Add appropriate amount and put on the fire. Finishing the beef if you fly out and get a glimpse of the whole-Finishing the beef-
・ If you sprinkle sesame oil in a frying pan, add extra drained beef and fry it.
~ Serve ~
-Lay the rice in a pot and arrange several kinds of namul, make a dent in the center when the beef is neatly lined, and add a chopped kimchi, raw eggs and kochujang to it!
※ If it has time, it is also delicious to add a fried bean sprout root with "salad oil: sesame oil = 3: 1" with bean sprouts ♪
Thank you for watching the video today!
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