(chopping and happy music)
- Hello everybody.
You know where I am?
I'm at the eastern tip of Long Island.
It's called Montauk, this area.
Can you hear the wave sound?
This is awesome place.
Right behind me is the Atlantic ocean.
You know, I love, love beach, ocean
especially this wave sound.
I'm so excited right now
I gotta cook something.
(laughs)
This morning I went to the fish market
I found fresh, fresh scallops caught just this morning.
Once I saw the freshest scallops
I wanted to make some doenjang-jjigae.
Today we are going to make paeju-doenjang-jjigae.
Paeju is scallops in Korean.
You guys remember my doenjang-jjigae video?
A while ago I uploaded a video
which was very kind of typical way
made with some dried anchovies but today no anchovies.
Mister no, there is no anchovies here.
I'm going to make a delicious, delicious doenjang-jjigae
with just a few ingredients.
Main ingredient is, of course
Korean fermented bean paste, doenjang,
and we need some protein
so I chose protein fresh, fresh scallops.
I went to a supermarket yesterday,
just a local supermarket, I found some Nappa cabbage.
So small, cute Nappa cabbage.
Only one left!
Nappa cabbage was like hiding there.
Once I saw this, it's like my relative,
one of my relatives sitting there.
(laughs)
That means that I was so happy to find this.
I made some simple kimchi.
Kimchi, doenjang-jjigae, and also lobster.
lobster, I just already boiled it.
It's going to be my brunch, brunch,
so delicious brunch, let's go!
(whimsical instrumental music)
Here is the kitchen.
I love this kitchen.
Stove and sink, perfect for me.
I don't need any luxury, just fire and water.
Fire, water, and knife.
I brought my knife.
This is a lobster, Mr. Lobster, and this is for doenjang-jjigae,
so simple, simple ingredients.
This is potato.
Potato, onion, garlic, jalapeno pepper,
and this time I chose butternut squash.
These days butternut squash, they peeled and
cut up, so easily you can take it.
Color is really pretty when you make doenjang-jjigae.
Orange color makes it really more appetizing.
One large potato I'm using.
one cup.
This is around 1-1/2 cup potato.
And butternut squash.
I will use around one cup.
Then we need garlic.
Jalapeno pepper.
And then put some water here.
One cup, two cup, three.
I will use doenjang 1/3 cup.
Let's start boiling this.
So I didn't bring my timer.
"Hey Siri, can you set the alarm in 10 minutes?"
- [Siri] Your alarm is set for 3:03 PM.
- Okay, thanks.
I like to use two green onions.
This is scallop, half a pound scallops.
It's very clean but I like to wash one more time.
I will cut up my scallops bite-size pieces.
All we have to do is waiting
until this doenjang-jjigae is boiling
and then later we'll just add this scallops
and green onion, that's it.
If you guys are vegan, no animal protein
then just don't use this but use delicious mushrooms.
I'm going to set my table. My rice is already done.
I'm waiting for my Siri.
(wind and waves)
(hissing)
Smells so good.
Doenjang-jjigae smells, I can't resist!
Look at that steam, coming, coming, coming.
(alarm)
Yeah, did you hear that, my Siri?
It's alarm clock, it working!
Look at that.
Let's add scallop.
And now I'm going to lower the heat to medium
and then I will just ask my Siri five minutes longer.
Wow, colorful huh?
And then green onion.
Turn off the heat.
I will use my knife.
So I just made this lobster tail sliced.
You guys are wondering, "What are you going to do with this,
these big chunks?"
You guys can check out my another cooking lobster video.
I made lobster, kind of sushi, lobster gimbap.
Check it out.
Right before serving let's heat up doenjang-jjigae again.
Soy sauce and wasabi.
This is wasabi.
Kimchi, it's awesome, I like to eat lots of kimchi.
Sesame seeds.
(whimsical music and waves)
(crack)
Cheers, everybody!
Cold, tastes good, I love it.
My rice. and this is a very special meal today in Montauk.
So soft and tender and sweet and earthy.
This is like melting in my mouth.
Delicious.
We have to break this wasabi.
You can use a spoon, small spoon.
I will eat the lobster.
First put some rice and this is gim, seaweed paper,
and this, big chunk.
Then dip and eat.
Good combination!
Today we made paeju-doenjang-jjigae,
doenjang-jjigae with scallops.
Enjoy my recipe, see you next time, bye.
(happy music)