(chop chop chop!) (lively music)
- Hi everybody.
I'm making mitbanchan today.
It's called myeongnanjeot.
Fermented pollock roe.
I'm using frozen pollock roe.
I know all of you guys who follow my recipes
are waiting for me,
"oh, this time, what kind of recipe's going
to be introduced?"
So today's recipe is kind of a little bit hard core.
Korean grocery stores,
they always sell this myeongnanjeot
in the corner of the frozen section.
Very expensive!
Even though that's expensive,
why they sell this?
There is a customer to buy this,
but now you guys can make it at home.
Let's make it together.
You know, you'll be surprised at how simple it is.
We need one pound roe from pollock.
It says 12 ounces,
but when you wash this,
and take it out, it will be around 11 ounces. it was frozen but I just thaw out
in the refrigerator.
See this.
This is one pound.
You probably say, "oh, what am I going to do
with the leftover?"
You can put it in the fish stew,
Maeuntang
In the last minute you can add
so that you can make really delicious fish stew.
I will use around one tablespoon salt.
Now we really washed this nicely.
I'm going to put all this here.
And I'll use this one to mix all and the seasonings.
First, I will add
1/4 cup Korean gochu-garu,
(Hot pepper flakes) plus one tablespoon.
Salt, one tablespoon plus one teaspoon.
This is mirim,
a kind of cooking wine.
It's sweet and also removing some fishy smell.
I will use 3 tablespoons.
Two, three.
Very simple!
and then garlic and ginger.
4 cloves of garlic and one teaspoon ginger.
Peeled ginger.
You can mince or if you can,
just like me, cut them into thin matchsticks.
Let's put this here.
I need to prepare everything.
After I mix all these, my hands
are going to be coated with all spicy stuff,
so I just prepare this thing.
This is my small jar,
An earthenware jar.
Exactly 1 pound will fit in here.
This is salty, spicy, garlicky, gingery
kind of seasonings.
Before adding this, I like to check it out.
I like to get rid of any stringy stuff.
See? like this. Split this.
All are clean.
In the old days,
we added lots of salt, more than this.
I added only one tablespoon
plus one teaspoon of salt,
so it's not very salty.
It'll make really good side dish.
And then what am I going to do?
I'm going to just wash my hands quickly
and just mix.
When you deal with the seafood,
it should be so quick
because it spoils quickly.
Like this.
Just like when you make kimchi.
(chuckling)
Coat these evenly.
Wow, it smells!
I'll put this into my jar.
Look at that, exactly one pound fit!
Now I'm just cleaning around the edges.
I'll cover the top with hot pepper flakes.
I will cover the top with the hot pepper flakes
so that it's not going to be exposed to the air.
And then cover this.
Where to go? To the refrigerator.
See you!
Bye bye~
"You should also bye bye."
(chuckling)
(lively music)
Welcome back!
Now it's time to open my myeongnanjeot.
Time to start eating!
(chuckling)
This guy.
This is pickled perilla leaves.
I made this one year ago.
Currently I'm growing new perilla leaves.
When I harvest all my perilla leaves,
I will make this again.
Yay!
Look at that, gorgeous, isn't it?
It's firmer than before.
If you make this at home,
you don't have to take all out.
Just keep it in here,
Take it out piece by piece.
and eat. After taking it out,
always press down the top
so that top of the myeongnanjeot
is not exposed to the air.
Always store it in the refrigerator.
As time passes,
it's more tasty.
You will taste more deep flavor.
I will eat this with my kimchi.
I need to chop it up really thinly.
Let's take some myeongnanjeot.
Maybe two pieces.
It's not that salty.
Cut like this.
I wanna show you inside.
See?
Beautiful!
Slice like this.
Drizzle sesame oil generously.
And then green onion, one chopped green onion.
And very crunchy toasted sesame seeds.
I made Kongnamul.
Kongnamul muchim is always my favorite.
And this is mackerel.
Salty mackerel.
And one is missing,
My perilla leaves.
I will just eat only a little.
It's not very salty.
Look at that.
Gorgeous, eh?
This color is olive green.
These days,
my perilla leaves are growing very well.
You'll see them soon. I'm going to show you,
on my patio. And rice and soup.
I made doenjangguk
with napa cabbage.
Napa cabbage and doenjang,
oh, I forgot to remove this anchovy pouch.
Anchovy pouch!
Last thing is Gim, seaweed paper.
I'll wrap these things, it's so delicious.
Toast it this way,
so the color changes to green.
Can you see?
Then let's cut it.
Cover.
(chuckling)
Let's go to the patio.
Let's have lunch together!
(chuckling)
Myeongnanjeot! Yay!
This doenjangguk,
Baechu doenjanggukIs my favorite,
anytime, anywhere,
I love baechu doenjangguk.
It calms down my stomach.
Okay, let's see, myeongnanjeot!
First, a piece of gim
and some rice and this.
And kimchi, just a piece.
Wrap it, eat.
umm~
Savory and little salty
and also chopped green onion together
when you chew it, it's so good.
Between this side dishes,
I'm going back to my soup.
Next, I'll just eat mackerel.
Pan fried mackerel, salty mackerel.
Let's taste the mackerel,
so mackerel also, I like to wrap this in gim.
I'll just add some kimchi here a little bit.
This way, this way you eat.
Each side dish has its own unique flavor.
I made myeongnanjeot.
I never eat myeongnanjeot by itself.
Always with other side dishes
so be sure to know that, right?
This is a kind of Korean table setting.
Now let's go back to my myeongnanjeot again.
Like this.
Cheers to everybody!
I wanna put this in your mouth if you were here.
I made all these side dishes.
All are homemade.
I know that you guys can do.
I'm going to keep eating this
and this is my dessert.
My favorite, fig.
Today we learned about Korean myeongnanjeot.
Fermented pollock roe.
Enjoy my recipe.
See you next time.
Bye~ (lively music)