Paik Jong Won, a chef, shares a recipe for "Daepae Duruchigi," a stir-fried dish made with thinly sliced pork belly (daepae samgyeopsal), green onions, cabbage, and a secret sauce. He emphasizes the importance of presentation and performance in cooking, providing tips on how to create a fancy and impressive dish.
The recipe involves making two sauces: a soy-sauce based sauce (the "secret sauce") and a spicy sauce for the green onions. The ingredients are then stir-fried together, and the dish is served with a side of kimchi and rice.
Throughout the video, Paik shares various tips and tricks, including how to measure ingredients, how to add garlic without being too obvious, and how to create a sense of anticipation and surprise for the guests. He also jokes about the importance of garlic in Korean cuisine and the potential risks of making the dish too often.
Overall, the video is a lighthearted and entertaining cooking tutorial that focuses on presentation, performance, and the art of creating a delicious and impressive dish.
Here are the key facts extracted from the text:
1. The recipe being discussed is for daepae duruchigi, a type of stir-fried dish made with daepae samgyeopsal (thinly sliced pork belly).
2. Paik Jong Won is the host of the cooking show "Paik's Cuisine".
3. Daepae samgyeopsal is a type of thinly sliced pork belly.
4. The dish requires two types of sauces: a soy-sauce based sauce and a sauce for the green onion curls.
5. The soy-sauce based sauce is made with soy sauce, cooking wine, water, and a small amount of sugar.
6. The sauce for the green onion curls is made with gochujang, sugar, vinegar, and sesame oil.
7. The recipe requires 600g of daepae samgyeopsal.
8. Green onion curls are sold at the butcher's and can be used in the recipe.
9. The dish can be made with fore shank or hind shank if daepae samgyeopsal is not available.
10. The recipe requires garlic, which can be sliced or chopped.
11. Cabbage is added to the dish for volume and flavor.
12. The dish is cooked in a wide and shallow pot over high heat.
13. The secret soy sauce is added to the dish before cooking.
14. The garlic is added to the dish after the secret soy sauce.
15. The pamuchim (green onion curls) is added to the dish after the garlic.
16. The dish is cooked until the redness of the meat is gone and the sauce is soupy.
17. The pamuchim is then spread out evenly over the meat.
18. The dish is served with ssam (leaf wraps) and kimchi.
19. The recipe can feed a family of five.