[0:00]I chose something easy and simple. This dish is.... Who are you imitating right now? Jimin: You have survived. V: Kim Seok jin? Wow, this tastes so good. Oh, thank you. Thank you. Thank you. Oh, thank you. Thank you. Thank you.
[0:20]Hi Vogue, we are BTS. And today we will be cooking Janchi Guksu and Misugaru. Jimin: Janchi Guksu and Misugaru. There was a rumor the head chef today would be Jin. Who decided this? Jin is the one who cooks more often. And he's good at cooking. So Jin became the head chef, and we're the sous chefs. I'm honored to work with you. We'll work hard. With you superstars. I'll work hard and do what you want me to do. If there's anything you want to tell us to do, let us know. Okay. So we're going to make janchi guksu and to drink with it... Misugaru. So first, go ahead and put on gloves. Do you know why they're called banquet noodles? Because you eat them on banquet days. In the old days, it was for when the villagers would eat noodles together on a banquet day. Oh. That's right. I thought you'd enjoy eating them even more if you knew why they were called that. They're party noodles. Party noodles. Party noodles. First off, I basically start by preparing the ingredients.... That's... Oh! Oh, oh, oh! But you could hurt yourself by doing this. Yeah. So please be careful. Would you mind putting in the ingredients, V? Sure. Put them where? And the zucchini.... Should they be more at an angle? Can I put the sliced onions in here? Oh, no, no, no. Not in there. Could you put them in here please? So they have to be sliced a bit thinner. The cutting board is so small that I'm feeling a little awkward, but you slice them at an angle like this. Understood. Just like this. If you do it just like this, ARMY, yeah.... Yes. Like that. I am ready. Okay. So V, you can... Oh, wait. Jimin, the carrots too. Please cut the carrots in the same way. Oh, okay. Understood. Oh, there's a bigger cutting board over there. I've never seen a cutting board like this. Isn't this a Ping-Pong paddle? They are similar, yes! Oh, since you have to use that area there, Jin, I'll just be showing off my cooking skills over here where it's easy to see. Could you make the sauce for me, V? See the scallions here? You can cut them in the same way. Just like this. You can slice them in the same way. Just like this. Exactly. I can hear the crew getting worried now right in front of us. Don't do that. You can just slice, pushing forward like this. Exactly. I actually usually start with the carrots. Because they aren't as ripe. Also, something's kind of wrong with this knife. Could you give it to me for a second? Hey, hey! We have to actually start with the carrots.... Don't we have a lot of time today? Do you have somewhere to go after this, Jin? Take your time, take your time. We do have the live rehearsal today. Then I'll go ahead and start preparing the sauce. Thank you, Jin. So I pour the sauce over the finished janchi guksu (banquet noodles). And I make it pretty sweet. Soy sauce, to start off. I really don't like this cutting board. Use equal parts soy sauce and sugar. And for the garlic, you add about a quarter tablespoon of minced garlic. But I've noticed that a lot of people who are good at cooking wear aprons. Oh, is that right? And for the scallions, put in about this much. Jin, could you do this for me? What? Oh, this is funny. Today's shoot is fun. We do have to do the carrots first. Oh, those carrots really need to go in right now! Ah, none of you seem to know the order. I guess I'll have to do it myself. Okay. Now, where are the carrots? Thank you, Jin. Yes, it's a little chaotic, but sesame seeds are added next. Honestly, the key is the one-to-one ratio of soy sauce to sugar. That's the most important thing. First, we can pour some water.... No, no, no, no, no. I'm going to cook the beef brisket first. Yeah, but the carrots have to be prepped first, so we can put them in as soon as the water boils. Shall I drizzle in some sesame oil then? Yeah, just a little bit please. Ah, you guys should've started with the carrots. I'm a little bummed. A lot of young people don't like carrots. And I don't like them either. What food do we crave when we're on tour? Kimchi stew. Crave kimchi stew a lot. Pork belly for me. V, would you taste the sauce for me? Yes, what is it? It's the seasoning sauce for the janchi guksu. I like to make it on the sweeter side. It's good. It tastes so good. What are you doing? I drizzled in a little sesame oil. Good job. I normally use a pot. So if we use the pan for the brisket, I would toss out some oil afterwards. Ah, Let's grill it here and then throw out some oil. And move it to the pot. Please cook it. Be careful. Jin? Aren't the carrots too long? Aren't the carrots too thick? Oh, no.... In that case.... all right! I usually make this at home, so I'm the type to taste as I go. The beef brisket is done. It's done? Then you can just wipe off the extra oil with a paper towel. If there's too much oil, it'll float up to the surface of the broth later. You can now throw out the paper towel. Even I think the carrots ended up too thick. Should I dice them? Yes? Shall I dice the carrots? Why did the amount get so small? Too few carrots? If I slice them in half, we'll have twice as much. Yeah, you can cut them in half. Since they're too thick.... Okay, and then.... We pour in water. Okay. Shall we pour the whole thing? The carrots have doubled. Okay. But it doesn't matter if they're long- oh, you cut them already. Yes. I don't really like them long. Oh. The carrots are all.... It'll all turn out the same anyway once they're boiled. You can just put them in. When should we make the broth? The broth.... Wow, this is way too thick, though. You really shouldn't slice them like this, everyone. For the broth, we just use this leftover meat fat, some sesame oil, and Dasida. Oh, yeah. Can I make misugaru in the Busan style for you? Then should I make it in the Daegu style? What'd be nice. Two cups of misugaru is great. I thought you said you didn't know how to make them. Oh, really? Okay, I'll make this in the Busan style for you. First you add the misugaru powder. For the Daegu style, you start by adding milk. Have you ever made one? Yeah. Oh, really? Yeah. How much do you put in again? Isn't that a little too much.... No, you have to be able to chew it. Oh, the misugaru has to be chewable. Oh, okay. Nice. First off, I add water. You add water? Oh, trust me. If you're wondering what misugaru is, it's.... Jin, what is it? The powder is from ground grains. Oh, yes. And it's a drink made from those grains. You can mix misugaru powder with milk or with water. You can also add honey or sugar. Now, as soon as it gets this thick, what goes in next? Is this one the sugar? Obviously sugar wouldn't have a smell, right? How much sugar? A lot. Please add a lot of sugar. Are you praying, V? Oh, V, you were putting honey in yours. I am. And what do I add next? I add ice. All right, once that's done, you can cook the noodles. The broth is done. Done. Isn't that coffee? What? Misugaru is usually this color. Then I'll do the noodles too. And if I try tasting it.... Of course, as I thought... not enough sugar. You have to use a lot of sugar. I added sugar a bit later. I added a lot of sugar—to the point that might make you think it's too much. You have to be able to chew it. Can you guys tell me which one is better? Could you do it for us? Me? Daegu and Busan. V, do you want to taste the broth? That's it, that's it. This feels right. Oh, it has to be a tad sweeter. The broth needs a bit more time, but that's just from the Dasida. No, seriously. I don't really like sweet stuff. It tastes really good as is. I only put in Dasida so far. But misugaru has to be sweet. Seriously. Usually once the noodles go in here, it's done. If you don't simmer the carrots for at least 10 minutes, they'll be crunchy when you eat the noodles. That's why carrots go in first. All right, I've finished my misugaru, Jin. Busan-style misugaru. Complete. I'll also give you the Daegu-style misugaru in a bit, Jin. Do you want to try it, Jin? Wait one moment please. Oh, it tastes good. I told you, it's good! This is the Busan style. More sugar than you think you need. Here's the Daegu style. That's the Daegu style? May I try it? Oh, who used all the sugar? There is a difference, though. If you use sugar, it's less sweet than honey even if you add a lot. It's pretty sweet. No, the Daegu style reminds me of one I'd have a lot at a bathhouse. They sell this kind of thing at the bathhouse. Yeah, this is exactly that. There are misugaru drinks like this too. But I personally prefer this Daegu-style version with less honey and sugar and the Busan-style version with milk instead. Oh, you like mixed things. I like the Seoul style. Okay, then I'll also make misugaru. If you could take over the noodles, maybe. What do you have to do for the noodles? Should the noodles go in? Since the water's not boiling yet, if we wait just a little... Okay. So with our new album coming out, V, if you could, maybe, please introduce our album? It's our first full-length album in quite a while, it's chapter two for us. It expresses our intent to mark a change. Ah, yes. This is the Seoul-style misugaru. Let's try the Seoul style. Jin, if you were to compare this album to a letter, to whom would it be written to? No? Was that not it? No, no. I actually didn't give it a taste, so I don't know. Is this the Seoul style? I'll try it first. The Busan style tastes best to me. The Busan style is just plain water. No, you have to keep stirring it as you drink. No, the Seoul style is what I call misugaru. What are you guys talking about? Thin wheat noodles don't take long to cook, right? When it comes to a boil, about three or four times, you throw them against the wall. A wall? You're saying you take out a noodle and throw it against the wall? You throw it against a wall. And if it sticks, it's cooked. Wow. But it's for real. But Jin, are you really gonna make our ARMY grab hot noodles at home and throw them against the wall? It's also fun, since we're shooting a video. If you throw a noodle here and it sticks, it's cooked. Okay. But I remember hearing you have to cook the noodles for 10 minutes. Yes. It's about two minutes, as far as I know. Then I'll try throwing one now. No, they're not ready yet. Okay.
[10:54]After I shake off some of the excess water.... Oh! They're cooked! Yeah, if this happens, it means they're cooked. Wait a minute. It seems undercooked. Wait. But it stuck! They're not done. So this method isn't that helpful then? It sticks. It doesn't need to stick to the cutting board. It has to stick to the wall. Stick it on the wall there. Try that wall.
[11:23]I'll try the broth. Oh, the wood flavor is too much. This wood.... Better to do it like this. Now you'll say it tastes like metal. V, try the noodles. No, no. Try the noodles. It's cooked? They are? Okay, then we can rinse them with cold water. Be careful. At this point in time, what does the word "together" mean for you, Jin? For me, having worked on solo projects before you guys got back, I definitely feel that, as a solo artist, you can't experience things like this. Yes, being with the members is so much fun. If you do that, seriously.... For a nice shoot.... If I was your mom, seriously.... Wow, You better clean this up before you leave. It's so much fun, I'm happy, and my heart is racing. Okay, let's finish up. If I was your mom, it'd be over for you. I taught you with pasta before, right? You hold it like this and twist it. Jimin, you can try plating the rest. All right, I'll show you. Jimin, you can plate it here. Oh, yes. Thank you for watching our video. Can you see? Though this isn't quite what I had in mind. Just like that. It's okay, right? Yes, it's pretty. Give me the ladle. The ladle. Here, sir! Oh, I joked around too much today. I'll cut it out now. It really does look so pretty. It kind of reminds me of Korean royal court cuisine. Oh, yeah.
[13:12]Yeah, this is Korean royal court cuisine made by Jin. Oh, I haven't taken a photo yet. I got it. You can mix the sauce with the noodles. Jin, here you go. Jimin, please have some. I love noodles. With janchi guksu, you can mix in the sauce well like this. This is something I cook often at home. Oh, really? I will try it. It'll be good if you eat the noodles with the beef brisket. Oh, there was kimchi. I'll just have a taste and see if it was done right. It is a little different, but, I mean, it didn't turn out too bad. Oh, it's so good, Jin. I feel like the judges are evaluating me. I'm not even the one who did everything, but feeling like I'm being judged right now is a little.... Is there a reason you chose this menu, Jin? I chose a menu that I make the most often at home. Something easy and simple. This dish is.... Who are you imitating right now? Jimin: You have survived. V: Kim Seok jin? Yes? Wow, this tastes so good. You have survived. Oh, thank you. Thank you. Thank you. Oh, thank you. Thank you. Thank you. The cuisson.... It was very mild and perfect. Cuisson. What's cuisson? The doneness. Oh, the beef brisket! You're the one who did the beef brisket! We hope you enjoyed our cooking.
