[0:03] Hi everybody! Today I'm going to make noodle soup, 
guksu! But this guksu is special. I'm going to add  
[0:12] some beef and also buchu. Beef noodle soup with 
buchu, Sogogi-buchu-guksu. Let's get started. We  
[0:22] need six cups of delicious stock. I made anchovy 
kelp stock, but you guys can just bring anything,  
[0:31] any stock and beef stock and chicken stock, 
whatever it is. Just we need six cups of  
[0:38] delicious stock. And I'm going to show you my 
stock. Open!~ You want to see what is in this bag?
[0:55] Anchovies, green onion, mushroom, onion, and here 
kelp. Oh, wow. More radish. With this radish I'm  
[1:09] going to make a pancake. Look at this! It looks 
very rich and delicious, isn't it? Lots of flavor!  
[1:20] I'm going to measure six cups here.
[1:28] One...six. Now add one teaspoon salt and 
mix. This is going to be our noodle soup  
[1:40] today. So stock is ready. I'm going to add some 
buchu. So Asian chives, 4 oz buchu, I already  
[1:50] measured 4 oz buchu. I'll wash these. I'm going 
to show you. Some people don't know how to wash!
[2:37] Cut into 1 inch pieces.
[2:46] Let's season this. 3 tablespoons gochu-garu.
[2:54] 2 tablespoons soy sauce,
[2:55] 1 tablespoon fish sauce. 1 teaspoon of sugar, 
two tablespoon of sesame oil~. And mix this well.
[3:18] Oh, smells really good! So, keep 
mixing like this. And as time goes by,  
[3:29] this flavor is going to be 
absorbed because it's very salty,  
[3:36] until sugar is fully dissolved. So set 
aside. And I'm going to bring my beef.
[3:52] Yeah, this is 8 oz.
[4:03] Slice thinly.
[4:15] Let's mince two garlic cloves.
[4:26] 2 teaspoon soy sauce, 2 teaspoons sesame 
oil, and 1/4 teaspoon black pepper. What  
[4:38] it is special is that I'm adding 1 
tablespoon potato starch, so later  
[4:45] when you cook this you will see how it looks 
beautiful and shiny. Use 1 tbsp potato starch.
[4:55] And you got to use your hand.
[5:10] So basically our stock is ready and buchu is 
ready and beef should be cooked. Let's cook.
[5:21] over medium high heat. Add some cooking oil
[5:52] Okay, turn off
[5:57] and cover.
[6:01] Now I'm boiling my water. Whenever you make 
noodle soup or any noodles, last thing you  
[6:07] got to do is cooking noodles because noodles get 
soggy easily. So all this preparation is ready  
[6:15] and then time to eat and then okay let's just cook 
noodles. Meanwhile I like to make it more tasty.  
[6:23] So sesame seeds, toasted sesame seeds I like to 
grind about one tablespoon toasted sesame seeds.
[6:37] Mmm~ great, great!
[6:41] So, this is thin wheat noodles, 
for two servings, we need 8 oz.
[6:51] Ooh, 9 oz. That's the 8 oz. Okay, this is 8 
oz. Water is boiling. Let's add the noodles.
[7:10] Stir a few times.
[7:16] I took off the lid because sooner or 
later really boiling over. So 3 minutes.  
[7:23] 3 minutes over medium high heat. This is 
well cooked. Okay, let's wash noodles.
[7:34] Let's reheat this stock. High 
heat. Wash and I'm rubbing
[8:03] Wow! Make these noodles and the 
bowl hot. So I'm using this method,
[8:14] Pour out into this pot again and then 
again, a couple of times you do this.  
[8:24] This is the our method called toryeom. 
So make this bowl and noodles hot.
[8:35] Okay. buchu, Put it here.
[8:44] and beef
[8:53] and sesame seeds.
[8:59] It's time to eat noodle soup!
[9:29] So today I showed you how 
to make sogogi-buchu-guksu,  
[9:34] beef noodle soup with buchu. Buchu is Asian 
chives. Enjoy my recipe. See you next time! Bye~