Lexi Gonzales, gumawa ng Pinoy version ng Japchae! | Mars Pa More
Paano kaya lalagyan ni Lexi Gonzales ng Pinoy twist ang Korean Japchae? Alamin natin ang kanyang Japchae recipe rito sa video!
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00:00How are you, Mars and Spars?
00:03K-drama addict, it's you, Mars!
00:05Oh, yes, Mars!
00:06We have a special treat for you, for you, and for you.
00:10Oh, yes!
00:11Mars Lexie and I prepared a Korean Japchae with a Pinoy twist.
00:16Let's try it here at Mars Masarap!
00:20Okay, Mars Lexie, what do we need for this Pinoy Japchae?
00:24Yes, it's simple.
00:26Of course, kangkong for a Filipino touch.
00:28Wow!
00:29And pancit bihon.
00:30Okay.
00:31Carrots, onion, sesame oil, red bell pepper, and green bell pepper.
00:36And of course, chicken breast that's already marinated.
00:39Okay, so what else is marinated here?
00:41Um, same as before with the bihon.
00:45Garlic, black pepper, soy sauce, brown sugar, and sesame oil.
00:52So it's a bit sweet because Japchae is sweet, right Mars?
00:56Yes, Mars.
00:57And Pinoy people love sweets.
00:59Yes, that's true.
01:01So that's why it became a Pinoy twist because of the kangkong.
01:04Kangkong and the pancit bihon.
01:06And the pancit bihon.
01:07Okay.
01:08Okay, let's get cooking so we can eat.
01:10Oh, I think Parsgail is hungry.
01:12Yeah, I'm excited to try.
01:14I hope it's delicious.
01:15Are you hungry?
01:16Just a bit.
01:17Gloves first.
01:19He's been abusing our planking for too long.
01:22Yes.
01:23It's supposed to be a post-workout.
01:24It's supposed to reduce abs.
01:26Since he's a sampoo, he needs to eat.
01:28Okay, let's see if it's already on.
01:30Is it?
01:31Yes.
01:32Okay, let's get started.
01:33So first, we're going to cook the chicken.
01:36Yes, it's already marinated for 30 minutes.
01:38Actually, no matter how long you want to marinate it,
01:40if you want it to be more flavorful, you can do it overnight.
01:42Okay.
01:43So it's just brown sugar, sesame oil, black pepper, and garlic, of course.
01:49Okay.
01:50Let's put it on the stove first.
01:52Okay, so it's cut into strips.
01:54Yes.
01:55You know what, Mars?
01:56I think this is the perfect dish.
01:57That's what I'm saying.
01:58Right?
01:59Actually.
02:00Sometimes, we make this as a dish here.
02:02Really?
02:03Yeah.
02:04Chicken breasts marinated.
02:07Do you cook?
02:09No.
02:10Sorry.
02:11Really?
02:12But he said he eats at Taste Buddies.
02:13Mars, his job is to taste.
02:15Sorry, Mars.
02:16He doesn't cook.
02:17Yes.
02:18I eat at Taste Buddies.
02:20That's why he's quiet.
02:21He has no input in cooking.
02:22I don't have any special instruction, Mars.
02:25But I mean, sometimes, at Taste Buddies,
02:27there are cooking demos of chefs.
02:29I'm there just to, you know,
02:30for example, I know what the chef is doing.
02:32But I'm just really there for moral support.
02:34That's all.
02:35For moral support.
02:36But you, Gil, since you've been at Taste Buddies for a long time,
02:39aren't you curious to try how to learn to cook?
02:43Actually, I'm still curious.
02:46I mean, I always think about stuff that maybe I can do at home.
02:48Maybe, okay, to a certain extent,
02:50I can cook at home.
02:52But the simple recipes,
02:54things that I can pick up easily,
02:57the desserts, simple desserts that I can make at home.
03:01So, maybe those are the ones that I research online
03:04or the ones that I pick up from our Taste Buddies taping
03:06that maybe I can make at home.
03:08The easy ones, right?
03:09Yeah.
03:10So, to a certain extent, I can cook.
03:13I just don't cook often, admittedly.
03:16This looks like it's being cooked by the chicken.
03:19Yes.
03:20Okay.
03:21Now, it's cooked.
03:22It can be this color or a little brownish.
03:26So, are you sure that it's already cooked?
03:29We can now add the onions.
03:31So, there.
03:33Just mix it again.
03:35And then, we will add the carrots.
03:39There.
03:40Let's put the vegetables in.
03:42The vegetables.
03:43Yes.
03:44Getting some color.
03:45Yes.
03:46I wonder when the water spinach will be ready.
03:48It's still at the end.
03:49The water spinach is last because it's easy to cook.
03:51Yes.
03:52And then, sesame oil.
03:53Oh, that's a lot.
03:56Love it.
03:57Just mix it.
03:58Just mix it.
03:59And then, of course, the red and green bell pepper.
04:03Okay.
04:05Okay.
04:10The color is beautiful.
04:12Oh.
04:13It's almost Christmas.
04:14That's why it's red and green.
04:16Correct.
04:17Let's get into the theme.
04:19It smells so good, Lexie.
04:21It really smells like Mars.
04:22Yes, Mars.
04:23It smells like Japchae.
04:25Yes.
04:26That's right.
04:27It's the sesame oil.
04:29I just realized that it's the sesame oil.
04:31And the soy sauce also.
04:32And the soy sauce and the sugar in it because you can smell that it's already sweet.
04:35The color is like Japchae.
04:37Yes.
04:38Okay.
04:40Okay.
04:41And now,
04:43our pancit bihon.
04:45It's already been re-cooked.
04:46It's already been re-cooked and we already mixed it.
04:493 tablespoons brown sugar,
04:513 tablespoons soy sauce,
04:53and 3 tablespoons sesame oil.
04:56Of course, we also added 1 tablespoon of black pepper.
05:00Okay.
05:01Just like that.
05:02Can you help me?
05:03Sure, sure.
05:04It's a bit heavy.
05:09There.
05:14You might want to switch over there.
05:18Okay.
05:21It looks like pancit.
05:22Yes, that's the goal.
05:24Plus, the kangkong Mars.
05:26It looks like pancit but it tastes like Japchae.
05:31And then, we can add the most important, the kangkong.
05:36The kangkong.
05:37The kangkong.
05:38Wow.
05:39What's the kangkong?
05:40Is it blanched or just soaked in water?
05:43It's blanched.
05:44Yes, it's blanched.
05:45Okay.
05:47And now, our favorite part.
05:49Let's taste Lexi's dish.
05:51Let's go.
05:54Okay.
05:55How is it, Mars?
05:57It's delicious.
05:59It's delicious.
06:00It's really the best.
06:01It's so good.
06:02You just put it in your mouth.
06:03It's so good.
06:04It's delicious.
06:05Super.
06:07The best.
06:08Interesting, right?
06:09In fairness, it really tastes like Japchae.
06:11It's delicious.
06:12And really, the other fish that I tasted was just the sesame oil.
06:17The sesame oil.
06:18It really stands out.
06:19Thanks, Mars Lexi.