(bright music)
- Hello everybody!
Abalone!
This is a live abalone from market, I bought.
Behind me you see ocean.
This is my father's home town.
When I was young I used to play
all the time around here.
Yesterday, once I saw this live abalone,
I just thought that, you know,
a few years ago I posted my recipe, abalone porridge.
So it's time for me to remake this abalone porridge
because live live and fresh fresh!
I'm going to make jeonbokjuk for my breakfast.
Let's go home.
It's raining. (laughs)
(lively music)
So first, let's handle our abalone.
We've gotta remove these slippery things.
And then add some salt here.
Just rub this.
And the side too.
This is a sponge.
See, look at this.
They all clean.
And this guy too.
And then I'm going to take off,
so use a spoon,
easily come out.
And then.
Isn't it beautiful?
This is the, you know, shell.
People are making expensive furniture with this,
inlaid mother of pearl.
And I'm going to wash this.
I am here, outside of my house.
Today we make four serving.
Chop up this carrot into little small pieces.
I'm going to put it there.
We need garlic.
Namhae is famous for also garlic,
and for quality, but it's not big.
It's really small.
Garlic.
Chop two or three green onions.
This is really awesome!
Just I am in the nature
and outside of a house, and cooking.
I feel really, really lot of oxygen.
I can inhale.
Plus, I'm cooking! It makes me
more and more healthy and more excited.
you see the abalone,
you see around here on the tip,
there is some red spot.
You need to get rid of this.
And then lets cut.
Thinly slice.
I weighed this.
This is four and half ounces.
Fresh abalone is very hard.
It's not easy to cut,
so you need a really sharp knife.
Also, intestine here.
Cut a few times like this.
Then lets cook.
First, sesame oil, about two teaspoons.
And garlic.
And this jeonbok intestine first.
So, really beautiful greenish,
And rice.
Just stir until rice is a little translucent.
You know, when I use the frozen abalone
there's no intestine,
but this intestine makes the really abalone porridge
very deep flavor.
And then lets add this abalone.
And this is water.
six cups of water,
but I'm going to add around five cups.
Later, one cup more.
And cover this
over medium high heat.
10 minutes cooking.
After that, I'm going to add these guys,
(bird squawking) colorful vegetable.
Could you hear that sound?
oh my God, loud sound, loud voice.
So we are going to, 10 minutes after
I'm going to add this carrot and onion, green onions,
and then a little lower heat,
and then until, lower the heat and keep cooking.
So now it's boiling.
10 minute passed.
Let's check out.
Wow, look at this color!
Really milky color.
Then chopped carrot and green onion.
All this together.
And cover this.
So low heat, really slowly, slowly cooking
until all rice is well, well cooked.
I have a extra one cup of water.
If this is too thick, I'm going to add more water,
this one cup extra water.
And if this is good, then I don't have to add water.
OK, 10 minutes passed.
So you can eat it right away,
but I like to make just a little bit more water here.
So total six cups of water we use.
I'm going to turn up the heat.
And add some salt.
We never used any salty stuff.
This is fish sauce I brought.
Fish sauce, one teaspoon.
And salt one teaspoon.
Then taste!
Well done!
Mmm, delicious.
Very good.
If you want to add egg, you can add.
If you share this with four people,
four eggs you need.
I like to add just like make poached egg here.
I'm going to cook couple of minutes.
seaweed paper, this is optional.
Whenever I travel and cook,
I always carry seaweed paper, gim.
I'll just toast my gim.
Toast both sides this way.
Make it crispy.
Put it in the plastic bag like this.
And then crush, crush the gim.
Gimgaru, we make gimgaru this way.
This gim flavor always enhance the main dish.
Our jeonbokjuk is done!
Wow, awesome.
Turn off.
Remember this poached egg?
Look at this, awesome!
This is jeonbokjuk we made together today.
And yesterday I made this seaweed.
This place, island is always famous for delicious
sea vegetables that I used to eat.
This is tot-namul and this is parae,
parae and mu, radish.
All two different types of seaweed.
tot-namul and parae radish salad.
OK, let's taste!
Mmm~
Jeonbok.
Mmm, chewy and soft,
and very savory.
Fresh jeonbok is so hard,
but when it's cooked,
very soft and chewy.
While I am in this island,
I like to make more jeonbokjuk
because it's not easy for me to find this
large size jeonbok.
Porridge always calms down
my stomach, feel good.
Never have some digestion problem.
That's why we make this for older people
or young children,
or, some simple breakfast you can make this.
Instead of abalone, you can add some shrimp,
shrimp porridge.
You can add clams, clam porridge.
this way you can make this.
Really great!
Someday I'm going to post this recipe.
I find this parae at a Korean grocery store sometimes.
And this one is not easy to find, tot-namul.
Mmm, awesome.
Today we made jeonbokjuk, abalone porridge
made with fresh alive jeonbok, abalone.
Enjoy my recipe.
See you next time!
Bye~