600만뷰가 증명한 류수영 레시피 7가지 - 믿고먹는 어남선생

Looking at Ryu Soo-young's recipe

There is a phrase that comes out unusually often.

"A teacher who you trust and eat."

It wasn't just a nickname attached to it.

Especially in KBS official videos, there is absolutely no

"The 6 million views recipe that became a topic of conversation"

"A collection of recipes from Mr. Lee Nam-sun, a teacher you can trust to eat"

Even the title is attached as "This".

Galbaejjeuk received 8 million views later,

Namseon gimbap has 6 million views,

Even the super simple egg fried rice has more than 4 million views.

Ryoo Su-young said he recorded it on the broadcast.

I mentioned it directly.

So this time, simply

Instead of collecting several Ryu Soo-young menus,

It was actually revealed at the convenience store

7 representative recipes that received a lot of reactions

I have chosen.

The recipe and measurements are

Pyeonstang restaurant broadcast·KBS official video and

The contents that were published on the official Instagram

I checked again based on the criteria.

T is big liquor,

t is based on small alcohol.

The first thing that comes to mind when you think of Ryu Soo-young

One of the representative recipes is galbaejejuk.

Even in KBS official videos

It was introduced as 'The Ultimate King of Barbecue', 'Barbecue Recipe for Life', and

It became the representative menu that recorded 8 million views later.

It was mentioned.

Especially without directly rowing the boat

Putting in one can of 238ml beverage

It became famous.

Ingredients:

pork shoulder or 600g of hind leg meat

1 scallion, 1/2 onion

Choose 2 red chilies

Seasoning:

Sugar 2T, dark soy sauce 3T

gochujang (Korean red chili paste) Plenty of 3T, beverage 238ml

minced garlic 1T + 1T when stir-fried

Vinegar 2T, sesame oil 1T

A pinch of salt, pepper, toasted sesame seeds

How to make it

First, press the pork with a kitchen towel.

Please remove the blood and cut it into a bite-sized size.

In a spacious airtight container

Sugar 2T, dark soy sauce 3T,

gochujang (Korean red chili paste) Add 3T and 238ml of milk drink generously.

Close the lid and shake it.

After mixing to make gochujang (Korean red chili paste) work well

minced garlic Please put in 1T.

Add the pork and let the marinade coat it evenly.

Add 2T of vinegar and sesame oil 1T.

Then put sliced scallions and onions on top.

Please sprinkle a pinch of salt.

Spread the meat wide on the heated fan

It doesn't keep scrolling from the beginning.

When the meat gets a dark brown color from grilling

Sauté with a little vegetable and seasoning broth.

Cover the lid and cook for about 3 minutes.

Finally minced garlic 1T and

Just add pepper and toasted sesame seeds to complete it.

With spicy and sweet gochujang (Korean red chili paste) seasoning

The characteristic sweetness of the beverage is added,

In the meat grilled like it sticks to the fan

It has a rich flavor like bulgogi.

💡 Key

gochujang (Korean red chili paste) 3 : Soy sauce 3 : Sugar 2

Adding 238ml of beverage to this

This is a simple formula to remember for galbaejjeuk.

Earlier, we planned it as 'Kimbalp for life', but

When I checked the official recipe of Pjeonstang again

The exact menu name is Namseon Kimbap.

Ingredients:

Black rice for about 10 people

3 carrots, 2 cucumbers

13 eggs, bulgogi-flavored ham

Turnip, radish, creamy ham

Grilled seaweed

Seasoning:

[HANKKI_TERM_0000] 1/2 cup, salt

Sugar : vinegar = 1 : 1

A pinch of salt

Cooking oil for stir-frying

How to make it

Black rice is more than usual

Please hold the water about 10% less and build it up.

With a half cup of sesame oil in the rice

Add salt to taste.

Slice 3 carrots thinly.

In a pan with plenty of oil

Stir-fry with a pinch of salt.

In the remaining oil after stir-frying the carrots

Please stir-fry the bulgogi-flavored ham.

Slice 2 cucumbers with a vegetable peeler.

Add sugar and vinegar in a 1:1 ratio and

Add a pinch of salt and chop it.

Beat 13 eggs with a pinch of salt.

Please cut it into a size that is wide enough to be served.

Spread 150g of rice thinly on top of the seaweed

After generously adding eggs, turnip, and carrots

Put cucumber, ham, radish, and ham meat in it.

It wraps it tightly.

Plenty of carrots and eggs are included.

The more you chew, the more it's disgusting, and

A sour cucumber goes in

Even though there are many fillings, it doesn't taste boring.

There are not many materials

The day you want to eat fried rice

It's a menu worth remembering.

The key savory flavor of this recipe is

It's not oyster sauce, it's anchovy sauce.

Ingredients:

2 instant rice or 2 bags of cooled rice

2 eggs, about 5T of chopped scallions

Seasoning:

About 5T of edible oil, 2T of anchovy sauce, 1T of sugar

A pinch of salt, sesame oil slightly, sesame seeds

How to make it

Pour plenty of cooking oil on the fan

Add chopped scallions and stir-fry until well cooked.

I apply grease.

When the scallions become browned

Please add 2T of anchovy sauce and 1T of sugar.

Turn the heat down so the sugar doesn't burn

Mix quickly.

Instant rice can be added in the state of not heated or

Put the cooled rice in

Please stir-fry by breaking up the rice grains with a spatula.

Push the fried rice to one side of the pan.

Crack 2 eggs into the empty space.

Add a pinch of salt

Please cook it like scrambled eggs and serve it with rice.

At the end, with sesame oil and Tongkye

Just a little more.

With the pungent smell of paraffin wax

The umami flavor of anchovy sauce is added.

Even though the material is simple

It tastes savory and rich like Chinese fried rice~

💡 2T of anchovy brine instead of soy sauce.

And more than warm rice

Instant rice that hasn't been heated or rice that has been cooled

It is easy to stir-fry until crispy.

Like common food kimchi jjigae (Korean kimchi stew)

On the contrary, it is difficult to maintain a consistent taste.

Ryoo Soo-young is for this recipe

He said he studied for 30 days, and

In convenience store

If you learn it once, you can eat it for the rest of your life.

'kimchi jjigae (Korean kimchi stew) for life'I introduced it as.

Ingredients:

Kimchi 1/4 pack about 600g

[HANKKI_TERM_0000] 300g

1 onion, 1 scallion, 1/2 block of tofu

Kimchi broth 100ml, water 1L

Seasoning:

minced garlic 1T, shrimp paste 1T, dark soy sauce 2T,

gochugaru (Korean red pepper flakes) 2T, coarse salt 1t, vinegar 1T

A little cooking oil

How to make it

Please slice the onions thinly and chop the scallions finely.

The tofu is cut about 0.5cm thick.

After heating the pot on medium heat for enough time

Wrap the cooking oil around

First, stir-fry 300g of pork.

If there is enough oil coming out of the meat

[HANKKI_TERM_0000] Please add 1T of 1T and shrimp paste and stir-fry.

Push the ingredients one way

Insert dark soy sauce 2T into the empty space.

After boiling vigorously, mix.

Turn down the power to low gochugaru (Korean red pepper flakes) and put in 2T.

Turn off the heat and stir with residual heat.

The important point here is

It means that kimchi is not stir-fried.

Pour 1L of water first and

600g of onion, scallions, and kimchi

Add 100ml of kimchi broth.

When it boils over on high heat

Add 1t of coarse salt and

Cover with the lid and cook on medium heat.

Please boil it for about 30~40 minutes.

Finally, add 1T of vinegar and tofu.

If you just boil it until the tofu gets warm enough

It's complete~~

The savory taste coming from the pork and

The sour taste of kimchi has fully soaked into the broth.

Without making a separate broth

There is something that tastes like kimchi jjigae (Korean kimchi stew) which is deep and refreshing :)

The ingredients for tteokbokki are simple, but...

If you make it at home, it's unusually

It's a food that is difficult to make delicious like a fast food restaurant.

The number of seasonings is also relatively easy to memorize.

It's 4·3·2·2·2.

Ingredients:

500g of rice cakes, 4 pieces of fish cake, 1 bunch of scallions

Water 600ml

Seasoning:

gochugaru (Korean red pepper flakes) 4T, sugar 3T,

dark soy sauce 2T, oyster sauce 2T, gochujang (Korean red chili paste) 2T,

1T of edible oil, 20 pepper mills or about 1t

Stock seasoning:

minced garlic 0.5T, sugar 1T, coarse salt 1/3T

How to make it

First gochugaru (Korean red pepper flakes) 4T, sugar 3T,

Soy sauce 2T, oyster sauce 2T, gochujang (Korean red chili paste) 2T,

Add 1T of cooking oil and 20 pepper wheels.

Please make the marinade sauce.

Cut the green onions into 3~4cm long

The sausage is cut into triangular shapes.

On a fan without oil

Put scallions and fish cake on top

minced garlic 0.5T, sugar 1T,

Pour in 1/3T of coarse salt and 600ml of water.

Cover with the lid and boil over high heat.

Please make the fish cake broth first.

When it boils, add 500g of rice cake

Cover with the lid and cook on medium heat.

Cook for about 1~2 minutes.

When the rice cake starts to puff up white

Add the prepared marinade sauce.

However, don't put all the seasoning sauce in at the beginning.

Please leave about 1T left.

While the lid is open

I'm drowsy for about 4 minutes after taking the medicine.

Add the marinade you left after checking the last taste.

[HANKKI_TERM_0000] More than tteokbokki that is only strong in taste

The umami flavor and pepper scent of oyster sauce are alive, and

Thanks to the broth that was boiled first with the fish cake

It tastes rich like a street food stall in front of the school.

💡 Key

[HANKKI_TERM_0000] 4 · Sugar 3 ·

Soy sauce 2 · Oyster sauce 2 · gochujang (Korean red chili paste) 2

Remember 4·3·2·2·2 only.

In the '100,000 won recipe' series

This was a menu that received a lot of reaction.

Ingredients:

1kg pork ribs, 2 scallions, 1 onion

2 green chilies, 500ml of water

Seasoning:

2 pinch of salt, 5T of sugar, 1T of vinegar, dark soy sauce 5T

Canned tuna juice 5T, gochugaru (Korean red pepper flakes) 3T

Ketchup 2T, minced garlic plenty 3T

20 pepper wheels

How to make it

Cut pork ribs into about 4~5 cm size.

After washing it with cold water as if massaging it 1~2 times

Please remove the moisture.

The fatty part of the ribs on the Daegun fan

Raise it so it goes to the floor.

Sprinkle 2 pinch of salt and

For about 3 minutes in the fire

Please bake it without moving.

If one side gets greasy, flip it over.

Reduce the heat to medium-low, then add 5T of sugar.

Fry the meat like coating.

Add 1T of vinegar and stir-fry

Please push the meat to one side.

In the empty space, dark soy sauce 5T and

Add 5T of tuna juice and boil until it is well-cooked.

Mix with the meat.

gochugaru (Korean red pepper flakes) Add 3T and stir-fry

Lots of onions, scallions, minced garlic 3T,

Please add 2T of ketchup and stir-fry again.

Add 500ml of water and 20 turns of pepper

When it boils, cover the lid.

After cooking for 40 minutes in the microwave

Open the lid and simmer for about 5 more minutes on high heat.

It is complete when you put the green chili pepper on top.

The pork ribs are cooked well and soft

To the spiciness of gochugaru (Korean red pepper flakes)

The subtle sweetness and sourness of ketchup are added together.

It's like the intense taste of a spicy galbijjim (Korean braised short ribs) specialty restaurant~

The last one is

This is dakbokki tang, which was released as a follow-up to the 10,000 won recipe.

While introducing this menu, KBS

Ryu Soo-young is "the kitchen cost guardian

He expressed it as "Mr. Anam", and

In the title of the official broadcast video, there is

"The miracle one-won recipe"

I used the phrase.

Ingredients:

1 chicken for dakbokki tang, about 1kg

2 potatoes, 1 scallion

1 onion, 4 green chilies

1L water

Seasoning:

dark soy sauce 8T, gochugaru (Korean red pepper flakes) 4T

Sugar 3T, minced garlic 1T

Plenty of dipping sauce 1T

3 pinch of salt

Only if necessary, 1T of edible oil

How to make it

While washing the chicken thoroughly with cold water

Remove the internal organs and blood that are attached between the bones.

At this time, the fat sticking to the chicken is

I don't deliberately take everything away.

Slice the potatoes about 1 cm thick.

Green onions are chopped coarsely,

Cut the onion into thick slices.

Please also slice the green chili pepper.

To the work that has been sufficiently prepared

After placing the chicken skin on the bottom

Sprinkle 3 pinches of salt.

About 3 minutes from Gangbul

Please don't keep flipping it over and bake it.

When there is oil coming out of the chicken

minced garlic Stir-fry with 1T and scallions.

dark soy sauce Put in 8T

Boil until fragrant and then reduce to medium heat.

gochugaru (Korean red pepper flakes) Stir in 4T of HANKKI and 3T of sugar.

When the red chili oil starts to come out

Add 1L of water and 1T of plenty of ssamjang.

When it boils over on high heat

Cover with the lid and boil for 10 minutes.

Then add potatoes, onions, and green chili peppers.

Cover with the lid and cook on medium heat.

Boil for 15 minutes more.

Because they said they put ssamjang in it.

Rather than being in a form that tastes strongly of doenjang,

With gochugaru (Korean red pepper flakes) and soy sauce marinade

The savory umami flavor is added

It becomes a thick and rich chicken stew.

And the last spoon is

It is not gochujang (Korean red chili paste), but 1T of ssamjang.

Let's start with something?

Just by looking at the views

The menu representative of Ryu Soo-young is of course

It is difficult to leave out galbaejjeuk.

If you can do it simply today

Super simple egg fried rice,

If you want to properly prepare a meal for a weekend dinner

I like the 10,000 won galbijjim (Korean braised short ribs) or the 10,000 won chicken fried rice soup.

If you always felt disappointed with the taste of tteokbokki at a convenience store

4·3·2·2·2 From the official tteokbokki for life

You can save it.

Among the seven

What Ryu Soo-young recipe do you like?

Do you want to make it first?