Participants: Barbara Nolen (Host), Kyong Weathersby
Series Code: LCT
Program Code: LCT000008
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00:01 Walnut Gluten, Vegetarian Meat, Korean Stir-Fry?
00:06 Today, we'll be preparing a variety of delicious, 00:09 colorful, and healthy oriental dishes 00:11 that you won't want to miss. 00:13 Join us in the kitchen. 00:48 Welcome to "Let's Cook Together." 00:50 This program features vegetarian cooks and chefs 00:54 from around the country and around the world. 00:57 Hi, I'm Barbara Nolen. 00:59 It's my pleasure to introduce our guest Kyong Weathersby 01:02 who is going to teach us about a type of cuisine 01:05 that maybe new to some of us. 01:07 Kyong has authored several cookbooks 01:09 and taught numerous cooking schools. 01:11 Welcome to 3ABN, Kyong. 01:13 Oh, thank you. I'm very happy to be here. 01:16 And where have you traveled to get here? 01:20 I'm from Mena, Arkansas. 01:21 Mena, Arkansas? Yes. 01:23 Okay. A beautiful country. 01:25 We got a lot of mountains and the trees, 01:28 pine trees so beautiful over there. 01:29 Oh, I bet it is. Yes. 01:31 I've never been there, but I hope to some day. 01:32 Oh, you can come see us one day. 01:33 So how long have you been in the US? 01:36 About 23 years. And you're originally from? 01:38 From Korea. Oh, Korea? 01:40 Yeah. [speaking in foreign language] 01:42 Means hi to Korean people. It means hi in Korea. 01:46 Well, good. Okay. 01:48 Well, what are we gonna be cooking today? 01:50 Today, we are going to cook-- I'm gonna show people 01:53 how to make Vegetarian Meat. Oh, wonderful. 01:55 Because this is vegetarian cooking class. That's right. 01:58 And with that, I'm gonna show them 02:00 how to make delicious Fried Rice. 02:03 Oh, okay. Oh, I can't wait to taste it. 02:05 And we call that Job Chai which is 02:07 a Korean traditional noodle, it's really delicious. 02:10 Then it's Stir-fry. We had only one-- 02:13 very different way than Chinese stir-fry. 02:16 So it's gonna be very delicious and interesting time 02:20 we're gonna have together. Yes. 02:21 Well, this will be very interesting indeed. Okay. 02:26 Okay. Maybe we can go and start the first recipe. 02:29 Okay. Would you like to go ahead and read the ingredients? 02:33 Okay. It is for Walnut Gluten. 02:55 Okay. First what we need to do, I'm going to let you go ahead 02:59 and use the blender. The blender? 03:00 Let's go ahead and open that one. 03:03 First we're gonna put some 1 cup water 03:07 and we need a 3/4 cup walnut 03:11 and let's go ahead and put some sea salt. 03:15 Okay, let's take it all out here, somehow they got wet. 03:19 And this is garlic powder and onion powder. 03:23 You can go ahead and blend it for me, please. Okay. 03:48 Okay. When you blend this one 03:51 make sure it has really smooth. Mm-hmm. 03:54 If you have any chunk of the walnut 03:56 like when you make the Vegetarian Meat, 03:58 it's like you had meat, a meat and bone in there. 04:01 So we don't like to have any bone. 04:02 No, that won't be good. Okay. 04:04 Next step what I'm gonna do, this is 1 1/2 cup gluten flour. 04:09 Now the people who wants to know what is gluten flour is, 04:12 this one like protein substrate from the wheat. 04:15 So actually this is all protein. 04:19 And I'm going to add, this is like a whole wheat flour 04:24 and now we're gonna mix this real good, 04:26 whole wheat flour and the gluten flour. 04:33 And this is like a walnut mixture 04:36 I'm gonna go ahead and put it in here. 04:39 Take it all out here. 04:43 And at home I usually mix it with my hand, 04:46 but since this is a cooking show I'm gonna wear the gloves. 04:49 And as you see there, we are using a walnut in the gluten. 04:54 The walnut is very high in fiber and high in omega-3, 04:59 which is really good for your brain. 05:01 When people has depressions, 05:03 I will recommend people to just eat lot of walnut. 05:07 It's really good for the depressions. 05:10 Also, omega-3, when people had like heart problems, 05:17 really good for the heart problems. 05:18 It will reduce the heart problems 05:21 and fighting for cancers. 05:23 So this recipe will be helpful to many people? 05:26 Many people those who had health problems. 05:29 Mm-hmm. Okay. 05:31 Sometimes this one really holds really good. 05:35 But when you have some gluten flour, 05:37 here maybe you can just add some 05:39 little bit more water will be okay. 05:41 So we just add some little bit more water. 05:45 Barbara, somehow we didn't read the broth ingredients. Oh. 05:49 Yes. Okay. 05:50 So maybe, would you like to read the broth ingredients? 05:51 Okay. For the Broth we use... 06:15 Okay, for the time consuming what I did, I can show to you. 06:21 This is all the broth ingredients I already-- 06:23 Oh, it smells so good. 06:24 Isn't it smells good? Yes. 06:27 All I did, I just add all here. 06:29 As you read--when you read there like a soy sauce powder, 06:32 this is unfermented. Unfermented. 06:35 I know there is, if you want 06:37 to use a soy sauce, this is unfermented too. 06:40 Do you know that all the soy sauce you buy 06:43 from grocery stores, they're actually fermented? 06:47 Fermented? Yeah. 06:48 So you're talking like the Bragg-- 06:49 about Bragg's? Yeah. 06:51 I have a sample right here, 06:52 maybe you can show to the audience. 06:54 Yes, okay. Yeah, how about that? 06:56 This is what I use at home. I've never used this-- 06:58 Soy sauce powder. Soy sauce powder. 07:00 You can get it from, like, health food store. 07:01 Health food store. I'll have to look for that. 07:03 Which is there cheaper-- Is it? 07:04 And it tastes really good too. All right. 07:07 And that's a good tip I've learned already today. 07:11 So what you need to do, just make a little log like this 07:15 and the boiling broth you can just cut about 1/2 inches thick 07:22 and you can just dump it in the boiling water 07:25 like this, boiling broth. Uh-huh. 07:27 If you want to like to make some steaks... 07:30 Right. I'll show you some trick. 07:32 You can just mix up as steak's shape, 07:38 then you can just put it in the broth 07:41 and they come out in nice sizes steaks without any cholesterol, 07:46 without any saturated fat, 07:48 we can still enjoy vegetarian meat. 07:52 So let me go ahead and put it in here. 07:54 So we will see how it look. 07:57 I will just continue put it in here. 08:00 And this gluten because I'm using like a walnut 08:05 and a whole wheat flour, this is high in fiber 08:08 and lot of people who are allergic to gluten, 08:12 they say that they can even eat this gluten. 08:14 Oh, they can eat it? Wonderful. And they can digest it. 08:16 So--Well, I can't wait to try this recipe myself. 08:19 Yeah, this is very delicious, so easy and simple. 08:23 Yeah. You see how simple it is, yes. Yeah. 08:25 So all you need to do, you know, just put it in here, 08:28 let it simmer for 30 minutes and then it will be done. 08:32 You know lot of times I'll make about two, three batches 08:36 and then put it into Ziploc bag and put it in the freezer. 08:39 Whenever I need like meat dishes, 08:41 I just take it out and I have a meat there. 08:44 Interesting. Yeah, very nice. 08:46 So it's almost done here. Smells good, isn't it? 08:52 Very good. Yeah. 08:55 Okay. And do you like the taco? 08:59 Oh, I love tacos. Yeah. 09:01 What you need to do after you cook, 09:02 you can put it in the food processor 09:04 and then make a grind meat. Oh, really? 09:06 And you can eat it like taco fillings. 09:08 Well, this is exciting. Yeah. 09:09 I'm really learning new things today. 09:11 Or if you like, like a spaghetti, 09:14 you like to have a meat sauce in it-- Mm-hmm. 09:16 You can still blend it and ground and put it in there. 09:19 Then you have like a meat sauce and spaghetti. 09:22 So once you know how to make this recipes, 09:27 if you love the meat dishes, 09:29 maybe if you want to eat healthy, you know, 09:31 this is a substitution without any cholesterol. Mm-hmm. 09:35 The reason I'm showing you how to make vegetarian meat, 09:39 there are so many people had a problem 09:41 with heart problem and their cholesterol 09:45 and even diabetes is caused from animal products. So, Okay. 09:52 So I'm gonna go ahead and close and then simmer for 30 minutes 09:56 and I'm gonna go ahead and time in here. 10:01 Would you like to show the viewer 10:03 how the finished product look like? 10:04 Oh, I would love to. Yes. 10:09 Eating is so easy how easy it is to make this Vegetarian Meat? 10:13 This is how the finished product look like. 10:15 Look at that, isn't that beautiful? 10:18 Look. Now is this the recipe that you made up yourself? 10:22 Yes. It is. 10:23 Actually God inspired me this wonderful recipe 10:27 and I am so happy that I can share with the whole world. 10:31 God has really blessed you with a real talent. God is so good. 10:35 While the gluten's cooking, let's go on to our next recipe, 10:38 recipe which is Vegetarian Fried Rice. 10:42 The ingredients are 11:15 Okay. Let's cook. Let's cook. 11:19 First what I'm gonna do, I'm gonna put some 11:21 1 tablespoon olive oil, then I already had diced, 11:26 this is diced-- Diced carrots. 11:28 Yeah, make sure you don't use the choppers 11:32 because oriental dishes we usually see 11:34 with our eyes when you eat. 11:37 So 1/2 cup onions 11:41 and then 1 cup celery here 11:45 and let me give you a spoon so maybe you can stir--Okay. 11:49 I'll pour some vegetables in there, 11:51 then 1/4 cup parsley here. 11:54 Let's go and put it all in there and green onions. 11:59 Uh, don't they look good? 12:00 Yes, it's very colorful. It's very colorful. 12:03 And first program, I mean, first recipe I showed you 12:07 how to make vegetarian meat, so this is how you dice. 12:10 This is vegetarian meat diced. Yeah, vegetarian meat. 12:13 We are going to go ahead and stir fry 12:17 until they are just lightly cooked. Mm-hmm. 12:20 But make sure that when you cook stir-fry for the fried rice, 12:25 make sure that this wok it has to be really hot. 12:28 Mm-hmm. You want it on high? 12:30 So that way cooking time is not really takes really long, 12:33 but you want a crunchy, nice and crisp and tender. 12:38 My husband always wonder why is it like crisp and tender? 12:42 But it's not too hard, but when you chew 12:45 there's like a crisp in there. 12:47 Oh, I love that about the oriental food. 12:49 Yeah. You don't have to cook through it. 12:51 And you don't want to kill all the nutrition. 12:54 It probably doesn't absorb as much oil that way either. 12:56 Does it? No. No oil into this. 12:58 Just 1 tablespoon olive oil. Yes, not much anyway. 13:01 And olive oil, I mentioned is very high in omega-3. 13:05 And it will lower your bad cholesterol in your blood. 13:08 Yeah, we all want that. Yeah. 13:10 We all need that, don't we? 13:12 Like when you look at, look at the carrots 13:15 it's very high in vitamin A. Mm-hmm. 13:17 Good for your eyes and, Barbara, you might need to eat 13:21 lot of carrots. I need to eat more carrots. 13:23 And not only that, it will help you 13:27 to reduce your cancer too. 13:29 God is so good He put all this good stuff in the carrots 13:33 and another one, look at the celery. 13:36 If anybody has like high blood pressures, eat some celery. 13:40 It will lower your blood pressure. 13:41 Oh, really? I didn't know that. Yeah. 13:43 It's so, you know, when you study about cooking, 13:47 it's not just the food, you're learning about God's goodness. 13:51 Oh, He's so good all the time. 13:53 You know, He put all the goodness in His food here. 13:56 Okay. And that's pretty good. 13:59 So next what I'm going to do, 14:00 I'm going to add 1 tablespoon olive oil. 14:06 I'm going to add cooked brown rice. 14:10 Maybe you want to use 2 spoons. It will be so much faster, yeah. 14:13 Oh, okay. This is how we cook in Korea. 14:16 So you're gonna teach me how to really cook oriental. 14:18 Yeah. And this is pecan pieces. 14:21 I'm using pecan pieces because we are adding 14:23 some more protein in our body. 14:27 So--and this is soy sauce powder, 14:31 it's unfermented and we'll go ahead 14:33 and break it out, so easy to mix it. 14:35 Here take it all out here. 14:40 And this is nutrition yeast flakes. 14:42 Oh, look at that? Oh, it's so pretty. 14:44 It looks so good. And it smells good too. 14:47 A lot of oriental dishes, 14:49 we are so accustomed to use MSG. Yes. 14:52 MSG is really harmful to your brain 14:55 and then lot of people suffering from headaches 14:58 because of lot of MSG. 15:00 So what I do, I developed to find that nutrition yeast flakes 15:05 gives good flavor. Mm-hmm. 15:07 Not only it is very high in vitamin B complex, 15:09 B1, B2, B6, B12. Wow. 15:13 And if our brain, if we want to think clearly-- 15:16 okay, maybe getting too hot. Mm-hmm. 15:18 Okay, let's get it over here. 15:21 You don't want to get it to stick in the bottom. 15:25 Anyway if you want to have the clear thinking, 15:27 then you'll need a vitamin B for your brain, 15:31 so this tastes good with nutritional yeast flakes 15:34 tastes good and it's good for you. 15:37 It look like almost done. 15:39 Looks wonderful. Yeah. 15:41 So when you look at it, this is not just the food, 15:45 but we just appreciate our Creator. 15:48 Onions is such good for your, 15:51 people had like high blood pressures or high sugar level, 15:56 people have diabetes problems, 15:58 they need to eat lots and lots of onions. 16:00 Onions is really good for everyone. 16:03 So-- that's what the recipe. 16:05 Look at that how fast and how easy and simple. 16:08 Very fast and easy. 16:10 And I think we have finished product 16:11 we can show to the viewer. 16:13 Oh, and it looks-- Yeah. 16:15 So beautiful and you presented it so well. 16:18 You know, we eat with our eyes. Yes, it looks very good. 16:20 So when it looks good, you just have little effort 16:23 with decorating with onions and some tomatoes. 16:27 Yes, you've just soaked these onions in water, haven't you? 16:29 Yeah. Is that what you did? 16:31 All I did just cutting the end. Cut the ends a little. 16:33 Cut the ends like a cross 16:35 and then put it in ice cold water 16:36 and just-- Make them sort of curl-- 16:38 Make a flower. It looks so pretty. 16:40 And okay. Well, fantastic. 16:44 Maybe we can go on to the next recipe. 16:45 Yes, what are we gonna do next? 16:47 Next recipe, I'm gonna show you Korean traditional Noodle. 16:53 Uh, okay. We're gonna use 17:30 Okay. This is Korean Noodle. 17:34 This is very traditional noodle that we only fix 17:36 during holiday or wedding and birthday. 17:41 So if you want to find-- if you want to do this recipe 17:44 when you go to oriental store 17:46 and looking for like oriental noodle or naengmyeon 17:50 and they will all know what they're looking for. Okay. 17:53 So for the time consuming, I already cooked this noodle 17:57 for about 7 to 10 minutes. Okay. 17:59 What you need to do, you need to heat up your skillet very hot. 18:03 Then I'm gonna add some about 1 tablespoon olive oil, okay. 18:08 Then we're gonna go ahead and add 18:10 all these vegetables that are already sliced. 18:12 Carrots, spinaches this is about-- 18:16 I'll put about 1 cup. This is spinach. 18:19 Then I have sliced onions and here you go 18:25 we learnt how to make vegetarian meat, 18:27 I already sliced looking real good 18:29 like real meat and put in onions. 18:34 Uh, look at the one meat here and the garlic. 18:39 You have to have garlic and onions together. 18:45 We are going to cook until nice, crisp and tender. 18:49 You don't have to cook through it. Mm-hmm. 18:51 And as you see that, spinach is very high in calcium 18:56 and lot of people don't know that. 18:57 God put some calcium in there 18:59 so who will need a cow's milk anyway. 19:01 Well, you're right. 19:04 Like I mentioned earlier look at the onions. 19:09 You know, when you have a cold, 19:12 you need to have some onion soup because your immune system 19:17 you will kill your germs and the bacteria in your body 19:20 Wow. So really good benefit to eat onions. 19:25 And another thing, look at that like carrots, 19:30 very high in vitamin A and it's good for your eyes. 19:35 If you have a hay fever, it's really good for-- 19:38 Good for hay fever. I didn't know that. 19:39 Good for hay fever. 19:41 And also, you know, very high in like antioxidants. 19:44 This fights your cancer too. Look at that, smells so good. 19:49 It's so colorful. Yeah, okay. 19:52 At home you can cook little longer, 19:54 but we'll go ahead and turn this one off. 19:58 Then I'll have to show you how to mix this one. 20:01 Would you like to go ahead and put this 20:03 in here in the noodle? Yes. 20:05 Okay, let me go ahead so you can just hold it. 20:08 Yeah, that's better. Can you see that? Okay. 20:14 It's kind of hot, so be careful. All right. 20:19 Then we have here like soy sauce powder. 20:24 You can use like Bragg, but I like to use a soy sauce powder. 20:29 Somehow it has better flavor. Then turbinado sugar. 20:32 Turbinado sugar is, like, first sugar you ever make it 20:36 from the factory is a turbinado sugar, 20:39 so it has more nutrition and vinegar in there. 20:43 And sesame seeds, very high in calcium 20:46 and we love sesame seed, we have a good flavor too. 20:51 Then after that, I love to mix with hand 20:56 and like to feel my food, don't you? 20:59 Yes. You just mix-- 21:01 Always have a little of the child left in us, right? 21:03 Yeah. And my mom always said do you know 21:07 what is the secret to be a good cook? 21:09 No. What'd she say? 21:10 And she say, you mix with your hand. 21:12 Oh... Mix really good. 21:14 There were all this ingredients in seasoning 21:18 just getting to mingle together. 21:20 Mm-hmm. Okay. 21:22 Let's show our finished product. Oh, I'd love to. 21:25 Yeah, we're gonna show the viewer how it looks. 21:27 We'll take this out of the way. Okay. 21:30 Look at this, doesn't that look just wonderful? 21:32 Look at that. It is so delicious. 21:36 This sure does. I can't wait to taste this after the program. 21:40 Let's do our last recipe together. 21:42 All right. Okay. 21:45 The ingredients for our Korean Stir-fry are 22:15 Okay. Because of the sake of time. 22:18 I already put all my vegetables and vegetarian meat 22:22 and we're gonna heat it up and maybe 22:24 we can continue go and stir fry here, 22:27 like as this is stir-fry you don't cook through it, 22:31 you just cook fast and in the hot-- 22:33 Cook fast. Yeah, yeah. 22:35 Hot heat, so would you go ahead and stir it? All right. 22:38 While Barbara is stirring, I'll carry on. 22:41 This is like, let me see, 3/4 cup water. 22:45 I'm gonna add cornstarch here and this is for the thickening 22:53 and this is like soy sauce unfermented. 22:57 Like I mentioned to you there all the soy sauce is fermented 23:00 when you get it from all the grocery stores. 23:04 And this is nutrition yeast flakes 23:06 for the flavor and vitamin B. 23:08 I'm putting some sesame seed. 23:12 This already smells so good. 23:14 Hmm, it does. Yeah. 23:15 And then looks good and smells good. 23:18 When it get hot and you just mix this corn starch mixtures. 23:23 Now we're gonna just put it in here 23:26 and then you continue to cook until this mixture gets thicker. 23:30 Let me see, I have little more 23:31 corn starch in the bottom of the cup, 23:34 so I need all this corn starch out, okay. 23:39 Look at how fast this is cooking. 23:41 This is so delicious. 23:43 When I created this recipe, it was so good and guess what? 23:47 I lost my temperance, I added all. 23:51 Your temperance is right out the window now. Yeah. 23:54 But, you know, this is such a healthy 23:57 and it's such a nutritious thing you don't have to worry 24:00 about gaining weight, you know? How nice. 24:03 Look at that how it's thickening 24:05 and it's so simple to make it, ain't it? Yes. 24:08 Well, it's time to take a short break 24:10 and we will give you information on how to get the recipes. 24:16 We hope you've enjoyed cooking with Kyong Weathersby. 24:19 Now let's take a moment to review our oriental recipes. 24:22 For the Walnut Gluten you will need 24:48 For the Vegetarian Fried Rice you will need 25:32 For the Korean Noodle or Job Chai, you will need 26:13 For the Korean Stir-fry you will need 26:48 If you would like more information 26:50 on how you can contact Kyong, 26:52 or if you would like today's recipes, 26:54 please write to 3ABN PO Box 220 26:58 West Frankfort, Illinois 62896 27:01 Or call us at 1-800-752-3226. 27:06 That's 1-800-752-3226. 27:10 Now let's get back to the program 27:12 and take a look at our finished recipes with Kyong. 27:17 Welcome back. 27:18 We've arranged our table with our finished product here, 27:20 all the nice things we've made today. 27:23 Yeah. This is delicious and very high in protein 27:27 Vegetarian Meat I just showed you how to make. 27:30 And this is compressed carbohydrate 27:32 with brown rice of delicious Fried Rice. 27:36 And this is-- you have to make this one, 27:39 like, delicious and Korean Noodle, Job Chai 27:43 and last one we make the Stir-Fry 27:47 and it's so easy and is simple to make. 27:49 You have to try this at home. 27:51 Well, thank you so much, Kyong. 27:53 Thank you for having me. 27:54 Our time is about up. 27:56 Thank you for joining with us 27:57 and remember you're not in this alone. 27:59 Join us again on "Let's Cook Together." |
Revised 2014-12-17