[Narrator] On Jeju Island, we make a stop at the private cooking school and culinary workspace
of Chef Yang Jung Ji.
Here, the chef shows us some of Jeju's favorite soups.
[Jia Choi speaking] So, today he's going to introduce us to a traditional Jeju food,
which is shared with family on a special day.
The first one would be Miyeok Guk.
So, to make Miyeok Guk, the broth is made with, uh....
Let me show you what is used in here.
So, the pork and.... pork. A little bit of garlic and all the spices.
Yes, ginger.
Soy bean paste.
And then, yes, the interesting thing is that he's adding the intestines of the pork.
He's gonna chop a little bit.
[chopping sounds]
So, which is very different from typical Korean food.
So, normally we don't add fat or intestine to make a clear broth.
But yeah, he's chopping.
But he's not adding a lot, but by adding a little bit, Chef Jung said that it gives some better flavor.
So, boil for about an hour.
Between an hour and two hours until the meat is fully cooked.
This is a sort of seaweed called "mojaban" in Korean.
In Jeju dialect they call it "mom." "Mom." So, it's mom.
[Speaking Korean]
So, this is not fresh seaweed. It has been dried,
and then rehydrated and blanched in water.
So, chopping up small bite-size.
So, in Jeju food, many....
All kinds of seaweed is just very often, which is very interesting.
And the seaweed has.... All the different types of seaweed has different textures
So, not all of them has deep, deep flavor. But the texture....
So, I think people enjoy to have different texture.
In this case, the interesting thing is that you're boiling in the water.
[Speaking Korean]
So, you're not supposed to boil the seaweed too long.
So, for about 20 minutes.
[Speaking Korean]
This is buckwheat. Buckwheat flour.
To give a consistency and for seasoning, he's gonna use aged kimchi.
So, traditionally, Jeju people — they didn't eat kimchi.
But, he's gonna add just a little amount.
Well, for Koreans, this is not a lot.
So....
The important thing is to add a little bit sour, aged kimchi.
[Speaking Korean]
He says the climate is warm here and humid. Kimchi fermentation happens quickly.
So, he said that this kimchi was made 3 months ago.
[Speaking Korean]
So, kimchi has already sodium in it, and it has a good flavor — umami,
so he's saying that you don't have to season a lot.
So, by adding kimchi at the end, it has, you know, good salty flavor everything.
So, it makes, yeah, everything easier.
So, you're gonna dissolve the buckwheat flour.
So, you wanna add to the soup....
....for a good consistency.
[speaking Korean]
So, little by little....
[speaking Korean]
So, yeah. I'm gonna taste.
Hmmm.
It needs salt or something. It lacks something, so....
He's adding the dark soy sauce.
So, normally for the soup and stew, dark soy sauce is added.
And for the braised dishes, just light soy sauce is used in Korea.
It's done? Done.
Yeah, kimchi — you just add at the end. I mean, at the table.
[Speaking Korean]
So, um....
I'm literally topping the soup with kimchi.
And this is a crushed sesame seed. Roasted sesame seed.
"Mas-issge deuseyo" means Bon Appetit in Korea.
[Music Playing]