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royalarchivist · 2 months ago

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YD: Ahh, so adorable. I recorded some stuff, like them trying yukke. [Reading chat] Right? I was flabbergasted when I heard his age! I didn’t know that he was… 20 years old??? He was also shocked when I told him my age. I don’t really ask their ages when I’m talking to foreigners, we’re just friends, ‘cause they don’t have distinct honorific and informal languages like we do. And he guessed I was like, 23? [Laughs] I laughed my ass off.

YD talked about meeting up with Tubbo while he was in Korea and shares two videos of them eating food at a Korean BBQ place!

MASSIVE thank you to @Forgetmelotz on Twitter, who translated and subtitled this video and gave me permission to share it on Tumblr! Please make sure to give the original video a like.

[Full Video and Subtitle Transcript ↓ ]

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⚠️ This transcript is VERY LONG! ⚠️

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YD: So I was planning to have a dinner with Kei [a Kpop Idol / Singer], but unexpectedly, there's a foreigner friend I met on QSMP named Tubbo, he's from the UK, and apparently he's visiting Korea. And he posted an Instagram story about it. I saw it and was like "Wait, are you coming to Korea?" and it [Tubbo's post] even says Korea blah blah within the date two days after my birthday. So I sent him a DM and he responded with "Haven't you seen my Twitter DM?"

YD: I recently distanced myself a little from Instagram and Twitter for a while, yeah I didn't check my phone that often, and it turns out he messaged me about 3 - 4 days ago saying "YD, I'm flying to Korea! Blah blah–" so I was like "Oh, oh... I'm sorry I didn't see that!" and I checked the DM the day before he arrived here... I told him that I am so sorry and asked if I can meet him in person.

* [Translation note: this can also mean the other way around, ie: he may have asked her if they could meet in person]

YD: So we ended up seeing [each other] on the 21st. I was supposed to have dinner with Kei, so I told her "but my friend from abroad... is in Korea now... what should I do..." and we rescheduled the dinner to inviting her to come over next week. So um, the, right– Tubbo, Tubbo's friend [Eryn], Seoneng [one of YD's crew members] and Kang-si [YD's husband] the 5 of us had dinner together.

YD: We went to a Korean BBQ place. I was searching through restaurants thinking “Uh… which Korean restaurant should I take these foreigners to so that they would be super impressed?” [YD thanks a dono] Yeah, I was searching hard and so I asked Ryeori. You know the Kwak tori & Ryeori couple? Ryeori the hair designer, I asked him, “Reyori, I’m trying to buy a dinner for my foreigner friend, do you have any recommendations for where I should bring him?” and he started listing up like Michelin star-rated pork gukbap restaurants and stuff. Then he also tells me that it’s really difficult to find an actual Korean restaurant in Hongdae, like it’s difficult to find a decent place. There are mostly fusion Korean food [places]. But then he goes, “Oh, hey, this place looks fine” and recommends me this Korean BBQ restaurant. I decided to bring them there and fed them.

YD: The reason I liked that place was that they sell doenjang-jjigabe, galbi-tang, jeyuk bokkeum, and other dishes as well as their main menu, the beef KBBQ. The banchans [side dishes] were also served neatly, they even had japchae, they sold yukke. Obviously there are better Korean restaurants outside of Hongdae, but their hotel was located there. It wasn’t like he had a car here, so I was trying to meet them somewhere they can just walk to. So Hongdae it was. On top of that, YD 4-cuts is also located in Hongdae.** So I thought it would be the best to just eat out here. And while we were eating, I’ve recorded some videos.

** [Note: This is a photo booth event with custom YD frames, as show in the background of this video]

YD: [Scrolls through to find the videos and laughs] Ahh, so adorable. I recorded some stuff, like them trying yukke. [Reading chat] Right? I was flabbergasted when I heard his age! I didn’t know that he was… 20 years old??? He was also shocked when I told him my age. I don’t really ask their ages when I’m talking to foreigners, we’re just friends, ‘cause they don’t have distinct honorific and informal languages like we do. [She thanks another dono] And he guessed I was like, 23? [Laughs] I laughed my ass off.

[YD plays a video she took of Tubbo and Eryn at the restaurant]

Tubbo: Oh, ok. [?]: You should tell them how to eat it together. Tubbo: You’re overestimating my chopstick skill. [?]: Here. [Passes Tubbo some of the meat] Tubbo: Oh, thank you. [?]: And here, together. Tubbo: Ok. [Takes a bite] Waitress: With this vegetable. Tubbo: Mm, it’s really sweet! [?]: Foreigners quite like it. Eryn: [Reaches over and tries some food too, struggling a bit with his chopsticks] [?]: Unexpected, right? [?]: Oh, they like yukke? [?]: They just need to get used to it. Waitress: I will grill and hand it over to you, so please help yourselves. [?]: Ok, thank you. Eryn: [Tries more food and gives it a thumbs-up] [?]: Hm, good?! Tubbo and Eryn: Yeah! Tubbo: So far 10/10.

[The video ends]

YD: These kids are polite. They seem very polite, don’t they? Especially after hearing how old I am. It feels like they’re saying, “Yes ma’am, it’s very delightful.” So cute, and they seemed like they really enjoyed their meal. They were eating it up. They drank soju, they ate some noodles, and even doenjang-jjigae. I’ve heard foreigners don’t really like the taste of doenjang-jjigae, but they ate pretty much [all] of it. The restaurant also had pot rice, so I made them try that too. They ate that well too.

[YD plays the second video she recorded of them at the restaurant]

Tubbo: Go crazy ok, yeah! Alright.

YD: We ordered naengmyeon for a palate cleanser too. We ordered a lot.

Tubbo: [Struggles to cut the noodles with the scissors that were handed to him]

YD: He’s asking why we cut the noodles.

Tubbo: [Manages to cut the noodles] Kang-si [?]: Ok, and- and– [does chopstick motion] Tubbo: [Laughs] What am I gonna need? Eryn: Chopsticks? Kang-si [?]: Yeah. YD [?]: Chopsticks, mm. Eryn: [To Tubbo] You go first. Tubbo: [Inaudible] Why is it cold? YD [?]: Oh, because the noodle is cold.

YD: Yeah, he found it interesting that the noodle is cold.

Tubbo: [He struggles with his chopsticks] Oh no, oh no… [Everyone laughs] Kang-si [?]: Very difficult. Ok! Tubbo: [Manages to fish some noodles out and holds his hand under them so they don’t splash everywhere as he transports them to his bowl] Seoneng [?]: Oh, uh, oh! It might be difficult for them to eat that. YD [?]: Hm? Kang-si [?]: Do you want some, Seoneng? Gimme the chopsticks, I’ll share you some. Eryn: [To Tubbo] Slippery. How did you get it? Kang-si [?]: I’ll give you some, hand me the chopsticks. Seoneng [?]: Can I hand you mine? Just a small amount, please.

YD: They mimicked how Kangseok [Kang-si, YD’s husband] handles the noodles. Like, picking up the noodles like this and moving it to your dish.

Tubbo: That’s why you’re better than me (?).

YD: That’s Seoneng.

Kang-si [?]: Here’s your chopsticks, Seoneng. Eryn: I think this is enough. YD [?]: Oh, he’s taking some to his dish. Seoneng [?]: He learned. Tubbo: Do you like, spin 'em? Seoneng [?]: Scissors? Kang-si [?]: Like– [He holds up his chopsticks and shows them how to do it. Ok. OK! Eryn: [Picks up only a few noodles, which dangle] Seoneng [?]: Good! Tubbo: Maybe I did- I did a sht job of cutting, I'm sorry. Eryn: That's ok. Doing good.

YD: It had a nice atmosphere.

Eryn: Bravo. Tubbo: Oh, thank you. YD [?]: The noodles might be a bit slippery for them to...

YD: They really struggled to pick the noodles up. They asked why we cut the noodles then proceeds to eat like that 'cuz it's too long.

YD [?]: Shall we cut it? Kang-si [?]: Eryn? [He leans forward and cuts Eryn's noodles with scissors]

YD: –So we had to cut it for him like he's a baby.

[Everyone laughs] Eryn: It kept on moving!

[The video ends]

YD: [Laughs] Ah, so cute. It was fun. So we tried various dishes together. And uh, UK– UK– both of them are from the UK, but they didn't know there is a viral series of British students trying Korean food,*** so I told them "Seeing how you react to unfamiliar foods, like... How do I put this? You were very polite trying these out, not making any weird disgusted noises (so you can go viral too)." They didn't refuse anything. Well, they also said that this was the best Korean food they had so far. They might've been just being polite, but still, you know, they were... Hmm, very neat? Yeah. I get why he's so popular.

*** [Note: YT: Korean Englishman]

YD: Anyways, it was a lot of fun. After the meal, I asked them if they wanted to go take a YD 4-cut with us, explaining this is a trending form of birthday event amongst fans of younger generations in Korea where they rent and run a photobooth for their YouTuber / CCs / Influencers. I asked "It's close from here, you wanna go?" and he said yes. That's how we ended up taking a group photo. It wasn't planned beforehand.

YD: We arrived there– [Laughs] I tried, I knew it closes at 10pm, so I tried to visit there around then (to avoid people). So we got there around 9:30? And my fans were sitting there waiting for me. As soon as they spot me they go, "Wooooooo!!! It's so good to see you in person!!!" ...then they started crying, which made Tubbo and Eryn panic a bit. They were like "Wow YD, u a superstar! Whoa." [Laughs]

YD: No, 'cuz I told them that there might be a few fans because it's my birthday event, and they were OK with it. Well, he's also a Youtuber, so he wouldn't be too unfamiliar with this kinda situation I figure. But even though I warned [him] about it, they seemed a bit surprised as people started SOBBING, so Kangseok evacuated them all. He told them, "Let's get out and try some salted butter rolls while she..." The boys leave and get bread, and I go have a short conversation with my fans, take photos, give autographs... [Laughs]

YD: It was a LOT of fun. It was a memorable day.

The original VOD can be found here (please note that the video is only available to VIP members of YD's channel).

Timestamp for this conversation: ~12:30 - 23:00

#Yangding #QSMP #Tubbo #QSMP Meetups #YD #According to Forgetmelotz a lot of YD's viewers were calling Tubbo and Eryn ''babies'' how cute #August 23 2024 #That transcript took forever to write wheezes #Would've been even longer without those subtitles though #Translators are the backbone of our community fr #Eryn Cyberonix #Eryn

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chefilona · 1 year ago

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CHEF ILONA: JEYUK BOKKEUM

Stir frying the Bokkeum way

Exploring the cooking techniques found in Korean cuisine

What is bokkeum? It is the Korean method to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat.

Origins

The origins of jeyuk (jeyuk is the Korean word for pork) bokkeum can be traced back to the Joseon Dynasty in Korea, which lasted from the late 14th century to the late 19th century. During this time, meat dishes were relatively rare in Korea due to Confucian dietary restrictions that encouraged vegetarianism. However, pork was more commonly consumed in Korea than other meats because pigs were easy to raise and provided a reliable source of protein.

The modern version of jeyuk bokkeum, as we know it today, likely began to take shape during the 20th century. With the introduction of chili peppers and other new ingredients, Korean cuisine started to evolve, incorporating spicier and more flavorful elements into traditional dishes.

All about that spice

Jeyuk bokkeum is usually made with a combination of gochujang and gochugaru.

Gochugaru is a coarsely ground Korean chili powder similar to crushed red pepper flakes in texture, traditionally made from sun-dried peppers without the seeds.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It’s primary constituents are gochugaru, glutinous rice, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

Though the application of chilies in this dish comes two-fold, yet the dish isn’t nearly as spicy as you might think. And of course, you can always adjust the heat level to your taste. You can omit gochugaru if you like it less spicy or add more to make it spicier.

Why marinating matters

The technique of marinating meat in Korean cuisine, known as "bulgogi," dates back centuries. The term "bulgogi" means "fire meat," and it originally referred to beef dishes. Over time, this marinating and grilling technique was adapted for various meats, including pork, leading to the creation of “jeyuk bokkeum."

Jeyuk bokkeum gained popularity in South Korea as a delicious and affordable street food option. It's known for its spicy and savory flavors, making it a favorite among many Koreans. It can be found in restaurants and homes throughout South Korea

This dish can be served in ssam, lettuce wraps alongside other dishes, or it can be enjoyed with rice and some additional vegetables. If you happen to have some kimchi, this would be a great accoutrement to enjoy with the pork.

The dish's history reflects the adaptability and creativity of Korean cuisine, where traditional ingredients and techniques are combined with new flavors and ingredients to create delicious and distinctive dishes like jeyuk bokkeum.

Jeyuk Bokkeum

Adapted

Serves 6

1 ½ pound pork loin (pork belly is traditional- if you use belly increase cooking time to 12-15 minutes) cut into bite size pieces (1/8 inch thick)

¼ cup gochujang

2 tablespoon soy sauce

1 tablespoon dark soy sauce

2 tablespoons brown sugar

2 tablespoons gochugaru

½ teaspoon ground black pepper

1 tablespoon toasted sesame oil

5 garlic cloves, minced

1 tablespoon ginger, minced

1 medium size onion, sliced

4 green onions, sliced

1 teaspoon toasted sesame seeds

Add all the marinade ingredients into a bowl with the pork along with the onions and green onions.

Mix everything together until fully combined.

Marinate the pork in the fridge for at least 30 minutes, but overnight is best.

To cook, heat a heavy bottomed pan, or preferable in a large cast-iron skillet, cook the marinated pork (in 2 batches if you have a small pan).

Fight the temptation to start moving the meat around in the pan the moment is touches it. It is important to allow the pork to sear and become caramelized. Leave it for 30 seconds and stir. Repeat the process until the pork is cooked.

#pei #chefilona #eastcoast #canadianchef #eater #cbcpei #chefsofinstagram #yum #explorecanada #foodwriter #koreanfood #jeyukbokkeum #gochugaru #gochujang

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