– English Lyrics

Lyrics & Translation

[English]

Quick, you have 30 minutes to make

dinner for you and your family. What are

you going to make? Got nothing? Well,

don't worry. I got you.

[Music]

Now, these are three of my 30-inute

go-tos. And some of them are just

recipes you maybe didn't know could be

made in under 30 minutes. It's kind of

like you found a new shortcut through a

neighborhood on your way to work, and

now every day you're saving half the

time and still getting to where you want

to be. That make sense? Cool. Now, first

up, we have blackened fish tacos, which

start out with just a nice piece of

Well, this is a lot bigger than I

thought it was. cod fillet. And

technically speaking, you could use

whatever white fish that you prefer. You

could use cod, you could use halibit,

you could use bronzino. Bronzino's

white, right? I'm pretty sure. Just use

whatever you prefer because regardless,

you're just going to want to cut them

into about 1 and 1/2 in thick sections.

Something like this. So that way they

fit and nuzzle perfectly inside your

taco. Now, I would just like to preface

that I'm prepping this for two servings

because it's just me and my wife. But

all these recipes today are super easy

to scale up without adding a ton of

extra time. Now, for our seasoning, I'm

going to make that blend from scratch,

but you obviously don't have to. If you

want to just use a pre-made blend, go

for it. They work great. But I'm going

to start with about two tablespoons of

garlic powder. 2 tbsps of onion powder.

1 tbspoon of smoked paprika. Half a

tablespoon of cayenne. And if you don't

like spicy, that's okay. Just leave it

out. Two teaspoons of dried oregano, one

teaspoon of dried thyme. It's like one

of the only ones that don't have a giant

bottle of a generous pinch of salt and

black pepper. And there we have our

seasoning mix. Now, in most cases, I

would just season the protein directly

versus making the blend and then

seasoning it. But fish is pretty

delicate, so I really don't want to have

to manhandle it any more than I have to.

We'll start by drizzling it all in olive

oil just so we have a nice bind. And

then we'll just sprinkle on our

seasoning, making sure we're coating the

entirety of each piece. And then we'll

just let these rest on the counter until

we're ready to cook. And now we're just

going to make a very quick and easy

slaw. That really is pretty versatile

because it can be as simple as just

cabbage or you can do just cabbage, red

onion. You could put basically whatever

you want into it. But in the effort of

making sure this is as quick as

possible, we're going to use a mandolin

versus trying to cut it by hand. This

will give us a consistent paper thin

shred that really requires little to no

effort. But you also could just use a

knife because I understand not everybody

has a mandolin. just takes 2 minutes

longer and slightly less risk of losing

a finger. Then we'll just move that to a

bowl and we'll do the same thing to

about a fourth of a red onion.

You really don't need that much. Now

I'll just peel and then shred about half

a carrot. Again, it's really personal

preference. If you like a lot of carrot,

use a lot of carrot. If you don't like

carrot at all, then you probably

shouldn't use carrot. But it's nice cuz

it adds a little bit of color. Makes it

pop a little bit. Makes it feel a

little, you know, a little fancy, you

know? Makes it feel like you didn't just

spend 30 minutes or less making these

tacos. Makes it feel like, you know, you

put a lot of time into it. Trick those

kids. I won't tell them. And I'll be

honest, I had every intention of putting

tomatoes in this, but looking at it now,

I think it looks pretty solid. And I'm

just not feeling the tomatoes today.

Just good cuz I really don't like

tomatoes. Then we'll just give this a

little pinch of salt. A few cranks of

black pepper. A very light drizzle of

olive oil. You really don't need it, but

I like it. And we'll add a little bit of

lime zest as well as the juice.

Where'd my knife go? I grab a little

one. Quite literally a sliver. And we'll

just give this a light salad tossing.

Freaking refreshing. You're going to

love it. And the last thing to do before

we cook our fish, just make a simple

sauce.

I hope you were not as uncomfortable as

I always was. We're going in with about

a cup of Mexican sour cream. Half of an

avocado. Not even going to look. Can I

pick them or can I pick them? Actually,

this one's not as good as I thought it

was. So, that's going to be awkward. I

would like to say it was better when I

bought it, but didn't go bad since

yesterday, you know. Strap that in.

Okay. Now, I fully understand that this

is a little bit extra, but I've got this

nice tiny jalapeno. I would like to

torch it. You absolutely don't have to,

but I just like a little bit of char.

And for me, you know, it's worth the

extra 45 seconds. And now we'll add in a

few sprigs of cilantro. And don't be

afraid to use the stems because the

stems have a lot of flavor. And we'll

throw a little bit of lime zest and

juice in as well. Again, we're just

slivering here. Don't forget salt. And

then we'll just blend it until it's nice

and smooth.

It's good. You don't have to bottle

yours up. I just like to because I like

squeeze bottles, but you know, however

you want to store it. You know what

would have been really good in this?

Freaking garlic.

Next time, one of you decide to do it

and you put garlic in it. Let me know. I

think it'll be good. Do it. And now all

we have left to do is just cook. I'm

going to start off by just heating my

tortillas in a pan, letting those get

nice and warm, and then moving them over

to our pillowcase. No, we agreed on

this. It's not a pillowcase to the

sleeping bag. This part is arguably the

slowest process because depending on how

many tortillas you're heating up, like

you're either going to use a bigger pan

and then you got to, you know, wash a

bigger pan or you just take your time.

So, this is where you might go over on

time. And now for our main event, the

fish. You want your pan medium to medium

high. Don't feel obligated to use

stainless steel or cast iron or

whatever. If you want to use non-stick,

use non-stick. I would much rather you

use nonstick than you try the stainless

steel and then in this one instance

where you're like trying to make dinner

really fast, you ruin it and then you're

really upset. I don't want that. This

isn't the time to try stainless steel.

But either way, you want this about

medium medium high. Add in a nice

squeeze of food loop or oil. But let's

be honest, it's what it is. Make sure

your pan is nice and evenly coated. And

then just carefully lay down your fish.

And the important part here is that

you're patient. You're looking for all

that color to develop on one side so

that way when you flip it doesn't just

tear your fish apart. And while not

totally necessary, a fish spatula is

super helpful in these instances cuz you

really want to be able to bend and get

onto your fish. After about 2 minutes,

you're just going to go ahead and pry

underneath and flip. And don't worry too

much about your color. Blacken is more

about the seasoning blend rather than

the actual like char of your fish. It

becomes blackened because the spices get

charred, not necessarily the fish, if

that makes sense. And after about

another 2 minutes, I'm going to go ahead

and just remove our first piece. I would

much rather your fish have less color

and be super moist than more color and

be dried out and crumbling. And if your

pan kind of looks like mine, it means

that your pan really just wasn't hot

enough. That's okay. That's why you got

lots of fish. First batch, you know,

first batch is for you. Second batch,

that's for everybody else, you know.

See, my pan just wasn't hot enough. It

happens. And now all we need to do is

just plate it up all nice and mildly

fancy.

I really like kotasa, so I'm just going

to add a little bit to the top.

And there you have it.

[Music]

Next up, we have creamy tuskin chicken

pasta, which of course starts with not

chicken. You need to start by boiling a

pot of water first because that's going

to take you the longest. And if you want

to get this done in 30 minutes, start

with the water. And now for our chicken,

you'll need two chicken chests, chicken

breasts, whatever you want to call them.

Layer on a little bit of olive oil, and

then you're going to season fairly

generously with some garlic powder,

onion powder, a little bit of smoked

paprika, some dried oregano, and of

course, salt and pepper. And I'll be

honest, for this recipe, it it really

doesn't need to be super exact. You just

want to make sure that your chicken is

nice and evenly coated. But if you

really do want measurements, they're

always going to be down below. And once

your chicken is very clearly a different

color than when you started, go ahead

and set it to the side while we prep the

rest. The rest being about eight cherry

tomatoes that were very generously and

kindly donated to me by my neighbor. You

can cut them in halves. You can cut them

in fourths. Mine are a little bit on the

bigger side, so I'm going to go with

fourths. It's all personal preference.

Whatever makes you happy. Then we're

just going to finally dice a shallot. If

you were like me and also hate dicing

shallots, let me show you what I find to

be the easiest way. Definitely a little

bit more work, but it's an easier

process if that makes sense. Just start

by cutting off both ends and then

slicing it down the middle so you get

two nice halves. I remove the cores

because they can sometimes be a little

tricky, but you can leave them. Now, you

can definitely just cut them long ways

like this and then rotate and then

finely dice and that totally works. But

if you have a side that is a little more

plump, it helps if you just remove the

center ring and split it up and do it

two different times. Does that make

sense? Then we'll just cut the butt off

some garlic. Smash those.

We're going to give those a good strip.

And then we'll just roughly chop them.

And now my pasta water is boiling, so

I'm going to add in a couple generous

pinches of salt, followed by about half

a box of pasta, like 225 g. And then

I'll just set myself a timer for 12

minutes and wait. Actually, I'm not

going to wait. I'm going to cook the

chicken. In an effort to minimize the

number of pots and pans you or I have to

clean later, I'm using a highwalled

saucepan. You could do this in like a

12-in fry pan, but because the walls

aren't as high, it's just going to be a

little bit messy. Once we're at a nice

medium high heat, we're going to go

ahead and add in a little bit of oil.

And then we'll just lay in our chicken.

And since we're making pasta, pasta

spoon rest. After about 2 minutes on

that first side, we're just going to

flip and then continue to let it cook.

Then after 2 minutes on that side,

you'll flip again. Then turn your heat

down a little bit and we're going to add

in about 6 tablespoon of butter,

unsalted butter.

And once that butter is nice and melted,

you'll just base your chicken till it's

cooked through.

And make sure to flip while you're

basting so that way it cooks evenly. And

make sure to not fling some out of the

pan, too, because now now I got to clean

that. And then once those are finished,

you can go ahead and remove and let them

rest to the side. And pro tip, if your

chicken breasts are a little bit

thicker, then you might want to thin

them out, make it a little bit more

even. It'll cook quicker. Should have

told you that earlier. So, sorry about

that. My bad. Pasta's done. First, I

must verify.

Now, it's done. We're going to save just

a little bit of pasta water. We may or

may not need it. It's one of those

things where it just depends on how

thick your sauce ends up being, but it's

good to have. Now, we'll just strain it.

And now, very quickly for our sauce, in

the same pan that we cooked our chicken

in with all that buttery goodness, on

medium, medium high, in with our garlic

and shallots. Make sure you keep it

moving so that none of that garlic

burns. You just want it to be nice and

fragrant and soft. Now, we're going to

go ahead and add in our sundried

tomatoes.

And you might be thinking, why am I

pretending to put sun-dried tomatoes in

here? Well, it's because it's the only

thing I forgot at the store. So, just

pretend. Then, after about a minute,

minute and a half, we're going to go in

with our whole tomatoes. Well, not

whole, but the, you know, the ones the

ones. And we're just going to mush that

around a bit.

Then, once those are nice and broken up,

we're going to add in 2 and 1/2 cups of

heavy cream, followed by about a cup and

a half of freshly grated Parmesano

Raniano. And try to avoid the

pre-shredded stuff. And definitely don't

use the jarred like crumbly stuff

because that's that's not parmesan.

Well, technically that's parmesan but

not parmesan oraniano. Two different

things. Just go out and treat yourself

to a nice parmesan. And then you'll just

fold this all together and let it simmer

for about 3 to 5 minutes until it's nice

and thick. And once it's right about as

thick as you want it. Go ahead and taste

and adjust for salt. I need some. Then

add in a nice handful of washed spinach.

Folding that in very nicely or meanly

too. You could you could do it meanly if

you really wanted to. And then follow

that up with your pasta.

Now, all we got to do is just throw that

into a nice bowl plate. Top it off with

our chicken that's been sliced. Drizzle

on a little more sauce cuz you really

can't have enough sauce. And same goes

for cheese and just a little bit of

fresh parsley cuz we're fancy. And there

you have it.

[Music]

And for my personal favorite meal, beef

bogles, which feels a little misleading

because we don't actually start with

beef, but that's what I was holding. So,

I'm just going to just forget that

happened because it starts with rice.

Two rice cooker cups worth. And if you

don't have a rice cooker, that's totally

fine. Down below, I have all the

instructions for how to do it on the

stove. Same thing. But either way, you

want to start by rinsing in cold water.

You just want to rinse this until your

water runs mostly clear. Three or four

times is plenty. But then after that,

you're just going to fill it up with a

little line that says two, but in my

case, it doesn't say two. It's just the

line in between the one and the three,

but it's the two. Drop it in and start.

Now, for this next part, you're going to

need a blender. If you have one of

those, you know, small blender cup

things, just use that because that's

plenty. This is overkill, but it'll

work. Start with about a quarter of a

peeled Korean pear. If you don't have a

Korean pair, you can use regular pair.

Or you can even just use like a sweet

apple or a kiwi. Both of those will do a

similar job and will still taste really

good. Then 1/4 of a sweet onion. Then

two cloves of garlic and about an equal

amount of peeled ginger. about 1/4 cup

of soy sauce, half a tablespoon of

sesame oil, a tablespoon of brown sugar,

about half a teaspoon of white pepper,

and just a little pinch of salt because

there was plenty of salt inside the soy

sauce. Then we'll just close it up

and blend.

If you were using a large blender like

me, just be very careful because uh

there may not be enough liquid inside

your blender to keep it all cool. So,

just burst it, you know, burst it. Now,

we're just going to give it a little

taste. Make sure we don't need anything.

Oh, that's really good. And now in a

bowl, go ahead and pour your sauce

through a strainer. This is just going

to help remove all that extra pulp

because we really don't want it to cook

down with our meat cuz that can make it

a little bit weird in texture. And make

sure that you get as much as you

possibly can cuz you don't want to waste

any of it. If you really want to be

extra, you could just push this through

a cheesecloth because one, it'll be more

efficient and two, more effective.

You're going to get some pulp that goes

through. That's okay. You just don't

want, you know, the majority of it. And

now for your beef, I'm using thinly

sliced brisket, but it really doesn't

matter too much what cut of meat you're

using as long as it's thinly sliced

against the grain. That's that's

important, too. Thinly sliced against

the grain. You're most likely going to

find this kind of stuff at an Asian

market, but I've also seen it at Kroger

or Albertson's all the time. Like, they

have this stuff. And if you have a

butcher close by, you might be able to

get it from them, too. But basically, as

long as it's thinly cut, it'll be fairly

tender and delicious. I've got just over

a pound of it. Going to move it to a

bowl. And I'm just going to pour over my

marinade using a another piece of beef

to scrape out the inside of this bowl.

And I guess technically speaking, you

could have just strained the marinade

into this bowl, but I didn't. And now

using your hands, you're just going to

go ahead and massage it all in. Make

sure each piece is nicely coated. Just

like this. Your meat should do a pretty

good job of absorbing all that liquid

because we made just the right amount.

Now, before we cook our beef, we're just

going to want to go ahead and cut up the

other half of our sweet onion. And if

you're thinking, man, Ian, that's that's

not half a sweet onion. That's a quarter

of a sweet onion. Well, you'd be correct

because I already cut up half the sweet

onion, I forgot to press record, but I

felt felt dirty and cheap to just skip

over it. So, here we are. And you're

probably thinking that, yeah, these are

typically mixed in with your meat ahead

of time, but because we're not letting

it sit and marinate overnight, I know

these are going to take a little bit

longer to cook down. So, I just want to

keep them separate. Now, I'm going to go

ahead and cook this on non-stick, but

you can cook it in stainless steel,

carbon steel, whatever you prefer.

Either way, you start by adding in a

little bit of food. And we're just going

to add in our onions.

We're just going to spread those out so

they cook down as quick as possible.

We're on medium high heat, by the way. I

don't know if I said that.

Are you impressed? Me neither. And after

about 5 to 7 minutes, your onion should

be fairly translucent. Oh, sick. Rice is

done. We can go ahead and add in our

meat. Now, if your meat does not fit in

your pan, go ahead and do this in

batches. It's okay. The worst thing

you're going to do is overcrowd your pan

and steam your meat. Nobody in the

history of the world has ever been like,

"You know what? I love steamed beef."

Please, someone fact check me on that. I

would really be curious to know. What

we're going to do is we're just going to

toss a little bit about half of our meat

in there. We're going to spread it out

and let it cook. And then you know what?

After the second batch, we'll just add

it all together. Mix it all up. And then

the onions will be mixed with the beef.

Sit. And then after about another 5ish

minutes, your pieces should have a good

little color to them. A little bit of

char. You can go ahead and just remove

it. And if you did this in batches like

me, we're going to go ahead and just

drop in our next batch.

And then, like I said, we're just going

to mix that all back together. Then

we're done. And now all there's left to

do is just plate it up with a little bit

of rice, our bugi, and a little bit of

sesame seeds. And there you have. Wait,

wait. Old place. Always

forget

green onions.

And there you go.

[Music]

Thank you guys so much for watching and

staying to the end of the video. I

really hope that you guys enjoyed.

Here's a picture of me as a baby.

Key Vocabulary

Vocabulary	Meanings
cook /kʊk/ A2	verb - to prepare food by heating it noun - a person who prepares food
make /meɪk/ A1	verb - to create or prepare something
cut /kʌt/ A1	verb - to divide something with a sharp object noun - an act of cutting or an opening
blend /blɛnd/ B1	verb - to mix ingredients together smoothly
add /æd/ A2	verb - to put something into a mixture
season /ˈsiːzən/ B1	verb - to add flavor with spices
slice /slaɪs/ A2	verb - to cut into thin pieces
boil /bɔɪl/ A2	verb - to heat a liquid until it bubbles
dice /daɪs/ B2	verb - to cut into small cubes
peel /piːl/ A2	verb - to remove the outer skin of a fruit or vegetable
toss /tɔːs/ B1	verb - to mix ingredients lightly
mix /mɪks/ A2	verb - to combine ingredients together
plate /pleɪt/ B2	verb - to serve food on a dish
sauce /sɔːs/ B1	noun - a liquid served with food
marinade /ˌmærɪˈneɪd/ B2	noun - a mixture for soaking food to add flavor
fish /fɪʃ/ A1	noun - an aquatic animal verb - to catch fish
chicken /ˈtʃɪkɪn/ A1	noun - poultry or meat from a bird
rice /raɪs/ A1	noun - a grain used as staple food
onion /ˈʌnjən/ A2	noun - a bulb vegetable
garlic /ˈɡɑːrlɪk/ A2	noun - a pungent bulb spice