Hi everybody!
Fashion show!
How do you like my apron?
So today is a very special day
That's why I'm wearing this apron
You know why?
This apron.. I bought this a few years ago
when I travelled to Korea
at the airport, Incheon Airport
I got this
So I saved, saved, saved
it for this video recipe
You know what I'm going to make?
Doenjang-jjigae!
Korean fermented soybean paste stew
Let's make doenjang jjigae today!
Doenjang-jjigae is the most popular stew among Koreans.
This is almost everyday side dish
Always eat it with rice
I have never seen a Korean born in korea who hates doenjang jjigae!
If you have any Koreans friends that you see
"you hate doenjang jjigae? please raise your hand"
I can't see anyone!
That much doenjang jjigae is really important in Korean life
Doenjang jjigae is not just simple food
It has something to do with Korean culture
our ancestors
and also all this in Korean cuisine
without doenjang
you can't think about Korean cuisine
I make it with my homemade doenjang!
See?
Smells so good!
This is the same bowl
I used when I made videos for the first time
eight years ago
See?
I moved from Canada to America
I brought this
It is like my friend!
So I cannot throw away my friend, isn't it?
First, I'm going to use potato
peeled potato
medium sized, around one cup
I'll just cut it into small size
into half-inch pieces, like cubes
just put them into the bowl
Onion, around also same amount, one cup
By the way, some people ask me
Maangchi, what is your one cup?
What is it in millilitre?
This is American standard measurement
I got this from IKEA
So cheap!
This is one cup
My one cup, it says, 240ml
so one cup
and cut into
small pieces
around half-inch cubes
Whenever I make doenjang jjigae
these two items are very essential
it's potato
and onion
then we like to add more
like vitamin and more texture
I would use this zucchini
so zucchini, around one cup
same amount
Six cups earthenware bowl
We added three cups of vegetables
one cup, one cup, one cup
and then
green chili peppers
green chilli peppers, really adds a nice flavor
into the doenjang jjigae
four cloves of garlic
mince!
next
Seven dried anchovies
large size
head
and here is gut
discard
we are going to use head and also body
usually, I just only use dried anchovies' body parts
and boil
later, I take it out
before serving, I take it out
each one, one by one, with my chopsticks
but today
I'm going to show you a very easy way
it's a kind of pouch
body part and head part, all together
and then, here
you can make this, cover
like this
stash it somewhere
like this
so I'm going to add this
four shrimp
large size
tiger shrimp
remove the intestines this way
along the way
the back part
you can open this
then, you see
around here is the intestine part
but, this guy doesn't have intestines
so can you see that?
this little small thing
this is intestine
this guy
Wash
just cut into small pieces
Now, we need to add water
Two and a half cups of water
yeah, almost full
and then, let's boil!
Medium high heat
and then around 15 minutes after
it starts to really boil
we are going to add doenjang
if we use a stainless steel pot
it takes
less than this, 15 minutes
maybe 7, 8 minutes later
you need to add soy bean paste
because you know, earthenware pot takes a long time to get heated
and also
it cools down very slowly
heat up slowly
cool down slowly
that's earthenware pot
that's why I love it!
this is a quarter cup
one tablespoon more
total of 5 tablespoons
and cover
just half
turn down the heat
to medium
and then we are going to cook for 20 minutes
Meanwhile, I'm going to cut this tofu
cut into small pieces
around half inch cubes
smells good!
and then
green onion
chop chop chop!
green onion
Okay! Time to add tofu!
Let's go!
and clean up
around here, when it's really hot
you can easily clean
use a wet paper towel
cook for another couple of minutes
Today, I didn't prepare many side dishes
I'm going to eat doenjang jjigae
and my special kimchi
this is winter kimchi
I made this almost three months ago
when was it?
about two and a half months ago
I made this
i made this kimchi with my secret stuff
i buried
when i made this kimchi
I posted it on my Facebook
Everybody was curious about that
what is it inside
"what did you bury, Maangchi?"
I said "oh.."
"I'm going to release this secret,
a few months later"
Today is the time!
Wow!
Really well fermented
and salty!
just a little bit
What is it?
This is... shrimp!
Inside of the kimchi
this is naturally cooked
So, really tasty!
and
this is
this is fresh cod
a chunk of cod meat
Cheong-gak (청각)
this is a kind of sea plant
sea vegetable
really tasty
we southern part people would love this
and... add here
dried cheong-gak, i added
so remove...
this pouch
anchovy pouch
green onion
Everybody has a small bowl like this
so that
you don't have to double dip
First, rice!
Rice!
Mmmm!
Mmmmmm!
Amazing!
Oh my gosh, so good!
Really savory!
Savory taste, but
a little sweet
because of the onions
So earthy
and salty
and also not greasy
and very refreshing
refreshing my throat!
That's why all Koreans love doenjang jjigae
I'd like to taste my kimchi
Okay, I'd have some of my "buried stuff"!
Shrimp
Cod
Fermented shrimp
fermented fish
and taste like kimchi
and cooked
Fermented cheong-gak (청각)
sea vegetable
Today, we made special doenjang-jjigae
because it's made with special homemade doenjang
the most delicious stew among Koreans, Me! (laugh)
Doenjang-jjigae!
Enjoy my recipe!
See you next time, bye!