- Whoa.
Hey, guys. It's Selena. Okay.
I've learned so much about cooking in this past year.
One. But practice makes perfect.
So I'm continuing my lessons from my own kitchen
with some of the best chefs all across the country.
And even if we're miles away,
we can still have fun cooking together apart.
Hey, guys, do you mind
grabbing the groceries?
- Anything for you, Head Chef.
Oh, no. Please cut that out.
Oh, Freddy's going.
I'm nervous.
Hey. - Hey. So many blondes.
Yep.
- Anything I can help with?
- No, I think we got it. - I wish.
- Okay. All right.
- All right. Thank you. - Y'all take care.
- He seemed like a sweet soul. - Tell him to come in.
- Didn't he? - This is intense.
- Let's see what we're doing.
Look, there are shot glasses.
- Oh, my God, I think it's Korean barbeque.
- Where you do it yourself. - How fun.
- DIY. - How amazing.
- Ugh, I'm so excited.
Selena and Esther, take one.
Let's dial up Esther. Love her name.
♪ Oh, I'm trying, I'm trying,
♪ I'm trying, I'm trying, I'm trying ♪
♪ Oh, trying, I'm trying, I'm trying ♪
♪ My feelings on fire ♪
Hi, Esther!
- Oh, my gosh, hi! - Hi.
On this episode, I'm joined by influential
New York City-based chef Esther Choi.
She turned her life goal of owning her own restaurant
into a reality with mokbar,
which now has multiple awards and locations.
She was also named to the "30 Under 30
Rock Stars Defining the Industry" list by Zagat.
- What's up, girls?
- Hi. - Hi, Esther.
- How are you?
Are you guys excited for today?
- Yeah. - Yes, very excited.
This is Theresa, Raquelle, and Anna.
But we're all blonde, so you'll get confused.
- Definitely, but I'm blonde too,
so I can, you know, get in with it.
- Love it.
- I also wanted to introduce you
to my two girls over here.
- Oh, yeah.
- Ilji, she's, like, my chef helper.
- Hi. - And this is Ashley.
Just wanted you guys to say hi. - Hi.
- They're gonna go and maybe help
once in a while, but it's just me.
- I'm sure we'll see you again. - Yeah.
- We're going straight into it. Are you ready?
- Oh, I'm born ready. - Born ready. I love that.
Today we're making a beautiful Korean barbeque spread.
We're doing kimchi animal sauce,
apple ssamjang, cucumber kimchi,
marinated short ribs,
we're doing spicy pork, and a beautiful bouquet
of lettuces and mixed mushrooms.
And to top it all off, corn cheese and egg soufflé.
I love Korean barbeque.
- We're ready. - We love it.
- We're excited. - Yeah.
- We're gonna start with making the marinade.
So let's start with bringing in the onion.
- Let's do it.
- Soy sauce. - Soy sauce.
- Asian pear, which looks like this.
- Ooh, Asian pear. - Ooh.
- Garlic. - Got it.
- Sesame oil, sugar... - Sugar.
- Our sake.
- Maybe it's in that green...
- Oh, yeah, the sake.
- Who's the King Charles? Who's that?
- Fred. - My baby Fred.
- Anna's child.
Hi, Fred.
Okay, fish sauce, and then gochujang.
- Fish sauce, and what was that last one?
- The gochujang. So it's in the red tub.
- Gochujang. - Kay, so gochujang
is basically a fermented chili paste.
It's a little spicy. Have you guys had that before?
- Yes. - So excited.
Okay, and you're gonna need a blender.
- All righty.
- So we're just gonna use half this onion.
So let's cut it and peel it.
- Yes, ma'am. - Perfect, perfect, perfect.
Half of it you can set aside
'cause we're gonna use it later for caramelized onions.
- Oh, yum.
- You got your onion. Let's chunk it.
Doesn't have to be perfect
'cause it's gonna go in the blender.
- Okay. - Okay.
- And then your Asian pear.
We're just gonna peel it. - Like, with a peeler?
- A peeler. - Okay.
- Well, unless you wanna try to do it with your knife.
I think it would be very difficult for you, but--
No.
- So with the pear, to make things easier,
we're just gonna cut around the core.
- Mm-hmm.
- Be careful. - Be careful, Sel.
- Don't hurt yourself. - I got it.
- On this episode, we're not cutting ourselves.
- Oh, she took a little bite. - That's right.
- Is it good? - Yeah.
- Well, we're only using half the pearl,
so the other half, the girls can eat.
- Oh, it's delicious. Very refreshing.
- And the pear and the marinade will break down the meat
and make it, like, super tender.
Also give, like, a nice floral sweetness,
so that's why we're using the pear.
- That's great. It tastes delicious.
- Yeah.
- So we're gonna use half of this
and throw it in the blender.
You know what I forgot?
I forgot that we-- I'm gonna wear an apron
because Korean food can kind of get a little messy.
- Okay.
- And you're wearing a white shirt.
So I'm a little concerned.
- I have to say, she does spill on every single outfit
in every episode and never wears an apron.
So I feel like today could be the day.
- Today's the day. - Oh, we all have to wear one.
- Everyone has to wear one.
- Okay. - I want to wear one.
I want that one.
- This is so chic. - No!
- Okay, garlic. Let's do five cloves.
And you can throw it in the blender.
- Whoops. - Garlic down.
- A cup of soy sauce.
- That smells so good.
- Half a cup of sesame oil.
Half a cup of sugar.
- Just make sure that's sugar.
Is that salt or sugar?
- It's sugar.
- Quarter cup of sake. - Ooh.
- Fish sauce, a quarter cup of that.
- Oh, man.
- How long have you been cooking for, Esther?
- I actually learned to cook from my grandma.
And I learned professionally as well after college.
Like, 15 years now almost.
- Nice.
- But I grew up cooking with my grandma.
So pretty much a lot longer than that.
Wow.
- So let's blend this.
Ah.
"Ah."
- Okay let's grab two large bowls.
Whoa, whoa.
- Okay. This is stressful.
Sel!
- Are you okay? - You're gonna, like--
- It's like a ruckus over there.
- Welcome to Selena's kitchen.
- All right. - All right.
Split the marinade in two bowls.
- Smell that. - Oh, this is...
- Oh, yes. - This is your kinda meal.
Ooh, yes.
- You're so happy. - So excited.
- We gon' eat good.
- We're not even doing what I'm supposed to be doing.
- Do you wanna taste it?
Do you wanna give it a little taste?
- Yes, I do.
- To make sure it's to your liking?
- Oh! - Yeah, you like it?
- I love it. - You love it?
- I wanna eat this as soup.
- Oh, wow, that's really intense.
All right, so what we're gonna do
is take your gochujang, the chili paste.
- Yes. - This is what will
differentiate the two marinades.
So we're marinating two types of meat.
We're marinating pork and we're marinating beef.
- Yum.
- So just take, like, a spoonful
and just add it to one of them.
- Oh, yeah, I love this stuff. - Whoa.
- That looks good. Perfect.
Let's whisk the gochujang into the marinade.
- Why do we have such a big-ass whisk?
Look at this.
- Oh, wait. - It's so...
- Oh, wow. Do you have a smaller--
- Sel, you have, like, so many--
- Guys, we can't hear her. Sorry, go ahead.
- Do you have a smaller whisk? If not, you're fine.
- It's always extreme. There's no--
- I just was laughing 'cause I saw Esther's,
and it's, like, this tiny baby whisk
and we had this giant--
- Goes 0 to 100 real quick. - All righty.
- So the other whisk you were using is a balloon whisk,
and that's normally for, like, meringue.
Like, dessert. But it's all good.
It's still a whisk.
- Oh, that was so...
- Okay, so one will be, like, slightly spicy.
And then one will be more of, like, a savory sweet.
So that's how you make two different marinades
but, like, one base.
Super easy. - Awesome.
- Okay, so let's go to the fridge
and grab your meat.
- Oh, it's party time.
- You know what would be funny? - What?
- Is if I taught y'all how to cook.
- Hey, girls. - That would be hilarious.
- Do you guys wanna maybe drink
a shot of soju with me?
Yes!
- Yeah? Let's do it. Okay.
- Do we have the shot-- - Awesome.
- They're over there? You see the clear ones?
Right there, right there, right there, right there.
- I'm gonna bring my girls in too.
- Yay! - So we can do a shot together.
- Water shot for Sel. - To the girls.
- To the girls and cooking.
- Cheers!
Yes.
Whoo-hoo!
- I know. It's a little intense.
Selena, do you have a karaoke machine?
- I do. - Yes!
You know Korean barbeque is all about,
like, karaoke for dessert, right?
- Yes, actually. I've done that before.
- We're gonna, like, get wasted and then do karaoke.
- Oh, fun! - Great.
That sounds like every Friday.
- That's all part of the experience.
- So your meat.
Let's start with the beef. - Got it.
- We're gonna cut this into, like, three
so that's it's kind of bite-size.
And you can just throw it into your not-spicy marinade.
- Kay.
- So the cut we're using, it's short rib.
You know, when you go to the Korean supermarket,
it's really great because they already have it
butchered like this for you.
You don't have to cut it so small.
I mean, some people like big pieces of meat.
Some people like-- - I love big pieces of meat.
- Theresa loves big pieces of meat.
- She's like "'Selena + Chef' is provocative."
- Selena, did you grow up
cooking at all with your family?
- So my dad's side,
my grandmother's the cook of the house.
So what she did was cook all day long.
And it would just be
constant fragrance in the house.
So when I was younger, I would mess around.
Then my mom's side, you know, would go fishing,
and I used to-- what is it, descale?
- Oh, yeah. - Descale the fish.
- Yeah, like, scale the fish? - Yeah, yeah, yeah.
But obviously, I'm not like you, of course,
getting into it professionally.
- Now you are. You're becoming a professional.
- This is season three.
- ♪ Mm, mm, mm, mm, mm, mm, mm, mm ♪
♪ Look at her now ♪ - You're a chef.
- Okay, so let's do the pork.
like, three chunks,
and then throw it into the spicy.
- Much better.
- Let's do a little mixy-mixing.
- Theresa's lit. She's mixing with a knife.
- I'm not putting my hands... - I love this scene.
It's like a meat party.
- Have you ever been to Korea?
- Oh, my gosh, so I used to go really often,
but obviously, because of COVID and everything,
it's been a year and a half since I've been.
Yeah, but I like to go because I have a lot of friends there.
That's where I get a lot of my inspiration.
And it's like motherland for me, you know?
- That's awesome.
- Have you guys been to Korea, anyone?
- No. - No. I would love to, though.
- Selena, that's your next spot, okay?
- I'm down.
- So we are going to pop this in the fridge
and let it marinade while we work on everything else.
- After you, my lady.
- So the next thing is, we're gonna caramelize
half this onion, so let's do a dice on this.
- Okay. - Do you know the trick
where you cut into it like that?
- Yeah.
- This is always so nerve-racking.
- Be careful. Good, good, good.
And then you just do one in the middle.
And you know what? Don't even do that
because you might hurt yourself.
So let's just cut straight in. Good.
I mean, there's a little bit of peel in that,
but okay, that's fine.
- Esther, what's your favorite karaoke song?
- I love K-Pop.
I know, Selena, you did, like, a Blackpink thing, right?
- I sure did. It was so much fun.
- So cute. - Aww.
- I grew up on K-Pop,
So I, like, love to sing in Korean.
I have to, right? I gotta support my peeps.
- Yeah, exactly.
- All right, so you're just gonna get a pan.
- Kay. - I'll get a pan.
- Add the onions to that with a little bit of oil.
- Here we go. - You're doing great, ladies.
Turn on the heat to medium. - Got it.
- This process will take about, like, 10, 15 minutes.
So maybe, like, one of you girls can, like,
hang out there and make sure it's not, like, burning.
- Yeah.
- In the meantime, we're gonna do cucumber kimchi.
- Cucumber.
- Grab five of the mini cucumbers,
and we're also gonna grab a mandolin.
- The mandolin.
- You wanna grab a bowl.
And what we're gonna do, we're gonna mandolin
the cucumber straight into the bowl.
- Oh. - Okay.
Oh, wait, you're making me nervous doing that.
When you hold the cucumber, hold it from the top
so that your hand isn't close to the bottom.
Just make sure when you're getting closer to the end,
just go really slow and be careful.
- I'm taking my time.
- It's one of the most dangerous tools in the kitchen,
but it just makes everything so easy and uniform.
- My girlfriends are taking selfies.
No, we're not.
How are the onions? Is it sizzling?
- Yes, it's sizzling, and it's getting a little translucent.
- Okay, good. So tell me about the cute boys
that have been delivering your groceries.
- Oh, dear. - Okay, to sum it up,
they've all been pretty amazing.
Hopefully, one day we can bring them into the house
so it's not just an outside meetup.
- Oh, I didn't realize this was a dating show as well.
I love that.
All right, so we're gonna grab some salt.
- Salt.
- No, it's the thing that says "salt."
- The thing that says "salt"? - Yeah.
- Like, a generous amount of salt.
Like, grab it like that. And then you just mix it.
- Oh, I thought this was gonna be healthy.
- No, no, it is healthy. We're not consuming the salt.
We're gonna wash it out later.
What the salt is gonna do to the cucumbers,
it's gonna draw out all the moisture
and it's gonna give this incredible texture
to the cucumber.
- Okay. - Press it down like that.
And then set it aside. - Yep.
- All right, so we're moving on
to one of our sauces, apple ssamjang.
So, Selena, you wanna grab your apple.
- Okay. - This is gonna be,
like, a dipping sauce.
- Ooh. - Okay, let's peel the apple.
All right, while Selena peels the apple,
Raquelle, do you wanna grab
all the lettuces from the fridge?
- Yes, would love to. - All the beautiful lettuces.
- Look! - Oh, whoa, that's cool.
- Oh, it's gonna look even prettier
once we're, like, done with it.
Great, all right, so same thing with the apple.
Let's cut it around the core
so it makes it easier for you, right?
And then with the rest of the apple,
we're just gonna, like, dice it.
- Fred is loving today. - He's like, "I smell meat."
You got it, girl.
- How we feeling, ladies?
Oh, your onions are looking great.
- Good. - You can turn off the heat.
Before you leave the pan, can you put that into a bowl
and stick it in the fridge so it gets cold?
- Yup.
- Hey, Raquelle, you want to maybe find,
like, a beautiful big platter for the lettuce?
- Yes.
- Like, wherever you wanna put it on.
Like I'm gonna put it on this, like, beautiful board.
- Oh, nice.
- So find something really pretty to put it on.
- All right. - Presentation is everything,
and that's what Korean barbeque is about.
Selena, that looks great.
Let's find a bowl and put all the apples in a bowl.
Okay.
So for the dipping sauce,
we're gonna grab your gochujang.
You're also gonna grab doenjang,
which should be in a tub that looks like that,
but it's brown. Yeah.
Also, sesame oil, you have garlic...
- Yeah. - Two stalks of scallion.
- Got it.
- And we're just gonna chop it up.
And we're gonna add it to the apples.
- Is the brown container as spicy as the red?
- It's not. It's similar to miso.
It's, like, really funky and fermented.
So I'm not gonna have you guys try it
because you might get turned off.
Thank you.
Okay, we're gonna grate the garlic.
Just one clove.
You can just grate it straight into the apple.
- Okay.
- And then we're gonna do half a cup
of the gochujang into the apple.
- Oh, my gosh. - Half a cup straight in.
- Yeah, I know it seems like a lot, but don't worry.
And then we're gonna do, like, a quarter cup of the doenjang.
A quarter cup of the other one.
Girls, what do you guys think of the smell?
Are you guys getting, like--
- Excited? Yes. - So hungry.
- I'm starving. - Excited?
Well, I was gonna say it's a little intense in the funk.
To me, like, funk means flavor.
- That's the name of Sel's new song.
- And then you're gonna do a quarter cup of sesame oil.
- Okay.
- And fold in, like, the apples into the sauce.
- Guys, I'm so hungry - I know.
- Oh, my God, me too. - Do you have, like,
a really pretty bowl you can put this in?
- Is this a decent size? - Yeah, that's perfect.
- Beautiful.
- Okay, and then... - Good shot.
- You're gonna grab your onions
out of the fridge and grab the kimchi.
It's fermented cabbage.
- I can eat kimchi, like, alone. it's so good.
- Really? - Yeah.
- And what we're making is kimchi animal sauce.
And this sauce is inspired by the animal sauce from In-N-Out.
- Ooh! - Yum!
- Do you guys like that sauce? - Yeah.
- We love it. I mean, who doesn't, right?
Okay, so this is gonna get
your hands and board extremely dirty.
Do you wanna throw on gloves? - Yes.
- And this is so your hands
don't smell like kimchi for days,
'cause that's what's gonna happen.
Okay, so let's grab one of the kimchis.
Oh, my God, look at that glove on you.
That's hilarious. - Wow.
- Let's just dice it into small chunks.
Okay, careful not to, like, cut your glove.
- Theresa, can you pass me that big piece?
- Yeah, that looks good. - Cheers.
- You know, that's, like, a real old Korean man thing.
Like, soju and, like, a slice of kimchi.
- Is it good? - So good.
- And then you have to do a shot of soju
after you eat a piece of the-- - Yes.
- Selena, maybe chop it up a little bit more.
- Okay. - Oh, wow.
That looks really scary, like, with the gloves
and the knife and the reds.
- Say, "Kimchi!"
- I wish you could see my screen!
It looks crazy. - It does. I know.
I look like "The Texas Chain Saw Massacre."
- We're gonna throw that into the onion bowl,
and then we can, like, clean it all up.
- Okay.
- We're gonna add some mayo, ketchup, Dijon mustard.
- Dijon mustard.
- Go ahead and measure a quarter cup of mayo.
- Whoo!
- Three tablespoons of ketchup.
And then...
One tablespoon of mustard.
- One of the thing you just tossed away.
- Oh, no! - Yeah.
- You tossed a little too quick.
- Perfect.
And then do, like, a little sprinkle of sugar.
- ♪ Little sprinkle ♪
- Like-- - Yeah.
- And then a little sprinkle of sesame oil.
Mix it all together.
We're gonna find a beautiful bowl.
- Yum.
Oh, it looks just like In-N-Out.
- Well, a little different. - Right?
- But better. - But better, yeah.
- Let's finish our cucumber kimchi.
Remember the cucumbers that we sliced and salted?
- Yes.
- We're gonna wash off the salt.
And then do you have cheesecloth?
- Yes, we do.
- Oh, great. Grab the cheesecloth.
- I think you're gonna squeeze the--
- We're gonna grab some of the cucumber,
you're gonna put it in the cheesecloth,
and then what we're gonna do is,
we're just gonna squeeze
so you're drawing out all the moisture from the cucumber.
Yes, perfect. That's great.
- That looks so good. - Beautiful.
And we're gonna grab gochugaru,
which is, like, the red chili flakes.
- Red... - Yes.
- Yeah, that's right. - Yummy!
- So we have sesame seeds... - Got it.
- Fish sauce... - Fish sauce.
- Yum.
- Sesame oil, vinegar.
I love that you have, like, runners, you know,
like, grabbing your stuff. - Oh, yeah.
- She has us working hard.
- All right, so your red paper flakes.
- Yes.
- So in Korean, this is called gochugaru.
It's Korean red chili flakes.
It's, like, sweet, floral spice.
And this is the heart of kimchi.
- Okay. - Kay?
Let's start with three tablespoons.
One tablespoon fish sauce.
Vinegar, two tablespoons.
One tablespoon of the sesame oil.
Awesome, and then let's do
one tablespoon of the seeds.
One tablespoon of sugar. - Kay.
- And then just mix it all together.
- This looks so good. - Yum.
- Taste it.
This is, like, my favorite thing ever.
- Oh, wow.
- I would eat like this every day.
- So you just learned how to make cucumber kimchi.
- It's so good.
- There's, like, two more things,
and then we're gonna get grilling.
So let's just grab the corn.
- Corn. - Got it.
- We're gonna get a big bowl and a small bowl.
And then we're just gonna put the small bowl
upside down into the big bowl.
Yes. Hold the corn.
And then you're just gonna cut the corn.
- Whoa.
- Oh, my God, I love this trick.
- That's so cool.
- Do you wanna take a seat and I can do the rest?
- Oh, thank you. - Yeah.
- Come on over, baby.
- So we're just gonna add a little bit of mayo,
just enough to, like, coat.
- Okay.
- And then add a pinch of salt to it as well.
- Yummy.
- We just have to, like, whisk eggs,
and we're, like, done.
- Okay, great.
- Just crack two eggs in a bowl.
Yup.
Little bit of salt, and we just whisk it.
- Mm-hmm. - And that's it.
- Whoo!
- Okay, ladies, now for the finale.
So let's grab your, like, big platter.
So this is where we're gonna do, like,
the most beautiful mushroom and lettuce arrangement.
- Ooh. - It's a mushroom party.
- We're just gonna open the mushrooms from the packaging.
And let's start with our lettuces.
Oh, yes, this is where your artistic element comes out
and you're just gonna, like, make it look beautiful.
- Let's put these on the outskirts
and these in the center.
Go, Picasso.
- Go off, Picasso.
- Put the mushrooms in, like, the middle.
- Oh yeah. - Or that.
Like, beauty is in the eye of the beholder, so...
- I would go to the MoMA to see this.
- It's finally time to eat, ladies.
- I'm so excited for the meat.
- Oh, my God, it looks so good, you guys.
- I know. I'm so excited.
- The last thing you need is your portable grill.
But make sure it's, like, secured.
- How do we secure it?
- You see this hole here on the side?
- Yeah.
- The hole should be on the side here.
- Right here. - So away from this.
Oh, the other way. Yes, yes, yes, yes.
So that hole should be here one this side.
Yes, like that. And then...
- God! - Oh, no, no, no.
- Help. It doesn't, like, go.
I'll try.
- This is like that one time we were trying to fit the lid.
♪ ♪
- Okay, so yeah, it's gonna click, right, so--
- See? It's not just me.
- Turn it a little bit more to your...
Put it down. Turn it.
Yes!
- Thank you. - Victory!
- It doesn't lock in necessarily.
It just-- - Oh, it just lays.
- Yeah, that's perfect. That's perfect.
- Yay! - I'm ready.
- Okay, let's put the corn in the little thing on the side.
And then you just, like, sprinkle cheese
right on top of the corn.
- Ooh! Oh!
- Pour in the egg.
- This is so cool.
- Let's turn it on high.
Ashley and Ilji here are gonna join me.
- Yay!
- Why don't we drink, like, a shot of soju?
- Okay. - Let's do it.
- And start adding our meat on the grill.
- Oh, my gosh, it smells like heaven.
- Cheers! - This is huge.
- Cheers!
- To Korean barbeque.
- Whoo!
- Selena and Esther take on Korean barbeque.
- So you see how my meat is,
like, getting really dark and caramelized?
That's what we wanna see.
- This is my favorite "Selena + Chef" episode.
- Oh, my gosh. Awesome.
- We're taking another shot.
- Soju. - You have to take it.
- Okay, when we do cheers, you guys,
let's do it in Korean.
- Mm. - In Korean, it's geonbae.
Geonbae!
- Geonbae. - Whoo!
- We're ready to eat. Are you guys?
- Yes. - Yeah.
- Let's grab a lettuce wrap.
- Everybody, grab your favorite lettuce.
- I'm gonna do, like, butter lettuce.
We can put a piece of meat on there.
You know what, the whole fun of it
is to put whatever you want in there,
and then just eat and enjoy, ladies.
- Oh, my God. - Oh, my God.
- Wow. - This is literally...
- Exceptional. - My favorite thing ever.
- Makes me wanna cry. - So good.
- It's so good.
- Oh, my God, you guys are, like,
seriously Korean now.
I've Koreanized you.
- This is so good.
- Let the mushroom soak up the meat juices.
Am I right, ladies?
- Oh, my God, I love that. Yes.
- I think the soju's hitting.
- Did you guys get to taste the pork yet?
- Yes, it's so good. - It's amazing.
Hey, Esther, before we go,
do you mind talking a little bit
about the charity we're dominating to?
- Yes, of course.
So my charity is Liberty in North Korea.
They have this program where they rescue refugees
out of North Korea
and show them how to live a normal life.
- That's beautiful.
We're very, very happy and honored
to be donating to this cause.
- It's, like, so special to me.
Thank you. - Thank you.
- You guys, the best part of Korean barbeque
is the dessert, which is karaoke.
And you guys should go sing "Ice Cream."
- Oh! - She's given us a trial.
- Right? Dessert? - That was good.
- Ice cream, Selena, that's your song, Blackpink,
for a full circle.
- Love it. Thank you guys so much.
We had so much fun,
and this one is gonna go down in the books for sure.
- For sure.
- Thank you so much for joining me.
- How do we say goodbye in Korean?
- Annyeong. - Annyeong.
- Bye, ladies. - Bye.
- Thank you for letting us sing your song.
♪ Come a little closer 'cause you looking thirsty ♪
♪ I'ma make it better, sip it like a Slurpee ♪
♪ Diamonds on my wrist, so he call me ice cream ♪
♪ You can double dip 'cause I know you like me ♪
♪ Ice cream, chillin', chillin' ♪
♪ Ice cream, chillin' ♪
♪ ♪
- ♪ Ice cream, ice cream, ice cream ♪
- That was really special. - Let's eat again.