(chopping)
(Traditional Korean music)
- Hi, everybody!
Where am I?
I'm in Yeongyang county northeast
of Gyeongsang province, Korea.
This is a beautiful village.
It's called Dudeul village.
Today I'm going to make delicious geotjeori,
Baechu-geotjeori; quick, fresh kimchi.
I have a mission for you and for myself.
Korea Agro-Trade Center contacted
me a while ago and they asked me.
This year their slogan is, 'Red, hot, spicy'.
They asked me if I have any ideas
video ideas to represent this slogan.
Kidding?
I'm the person who's teaching how to make spicy,
red, hot kimchi online to millions of people
from all around the world, just like you.
This area, Yeongyang, they produce the best
top quality Korean hot peppers.
What is geotjeori, Baechu-geotjeori?
Geotjeori is kimchi, still kimchi, but fresh.
Freshly, quickly you can make.
Salting time is very short so the cabbage
still has really crispy texture.
a lot of water inside and also
it's coated in heavy kimchi paste.
Best thing is that you just make small amount,
small portion, and finish eating it at one time
Probably you know about this Baechu-geotjeori,
especially when you visit a Korean
famous Kalguksu place, they always serve this together.
You will enjoy the Kalguksu more
when you eat it with Baechu-geotjeori.
So let's go inside and let's make together.
This is a really gorgeous house, isn't it?
This is like the old style,
always sitting on the floor on the mat.
The sunlight's too harsh, I like to wear my hat.
Okay, much better.
This is baechu, Korean cabbage.
I'll just measure one pound, really small portion.
Okay, first.
Gorgeous.
Inside is yellow and these green leaves,
lots of green leaves.
This is good quality.
And we need only one pound.
(crunching)
After removing this,
It's going to be one pound.
Cut it coarsely.
Add some water, around just half a cup water.
And salt, one tablespoon.
Mix.
I'm going to salt this for 30 minutes.
Every 10 minute you need to mix this
so that all are evenly coated.
Yesterday I went to a market, just local market.
I needed some fermented anchovy,
because when you make kimchi, to make it really delicious,
and deep flavored kimchi, you need this.
So I'm going to make a
special way of kimchi paste.
I need around three tablespoons for one pound cabbage.
See?
This is really fermented anchovies, really tasty.
Around two, three and then
the liquid.
All together around three tablespoons.
So I'll add half a cup of water.
This is glutinous rice flour.
Two teaspoons, only two teaspoon you need.
One,
two.
Let's turn on,
and just stir this.
Let it boil.
In five minutes all this fish is going to be melted.
Then I'm going to strain this and I'll use it
as a kimchi base, kimchi paste base.
Now, you see?
And turn off.
Here's a strainer.
So this is kimchi base and then I'm
going to just stir this one more time.
I wanted to taste this Yeongyang gochu.
so yesterday I visited Yeongyang Red Pepper
Trade Corporation, run by Yeongyang County.
So, this is the person I met.
I gave him some interview and then he explained very nicely.
I saw there, all the process.
When fresh Korean red peppers come,
they wash, really nicely.
After that, cut them into small pieces and then dry.
They have special equipment.
It has to be low temperature,
but it has to be dried in a really short time.
So that it's not going to lose the color and flavor.
After this, they just grind.
And then they make a package.
So I saw all this from the beginning
to the end and it takes only three hours.
It's amazing!
I was always worried about these hot pepper flakes.
Are they really washed nicely?
Because, you know, when they bring it,
who is washing, how many times washing?
I was always curious about that
but yesterday I learned that this Yeongyang gochu
company, it's really, everything's clean.
I tasted yesterday.
Color is really bright red.
Very sweet.
And then I asked him, mmm, smells kind of sweet, you know.
I asked him, my first question is,
how come the gochu-garu I buy in New York City,
even though it's very expensive hot pepper flakes,
why the color is kind of dark?
Kind of brownish.
He said, because when they dry
over high heat to to make it really faster
the color is going to change to dark brown color.
The gochugaru produced in their factory,
they don't use that method and dry it at low temperature and short time.
That's why they have to cut it before drying.
Anyway, this is gochugaru.
I can't wait to taste this gochugaru.
And also, interesting thing is
I asked him, this is for kimchi
It says "kimchi yong botongmat"
It's spicy, mild, or medium,
but it says in Korean "botongmat".
The person sayid this is sold in America.
I just gave him my recommendation.
Why is it not written in English?
"botongmat" in Korean.
If this is sold in America
you gotta translate it in English.
He said, "Oh, that's a good idea."
I hope they change.
Anyway, I will just use one third cup.
And mix.
I think this color is very pretty.
To make it tasty I will add just a little bit sugar.
one and a half teaspoon.
Mix it well.
It already smells good.
Then, meanwhile, I'm going to mix this again.
Now we need garlic and ginger.
I brought this.
You guys know this, eh?
Mine.
three cloves of garlic.
And onion, about a quarter cup.
(chopping)
Ginger, just around half a teaspoon.
In my house I never do this.
I have a food processor, but you know,
when you travel I make a small portion
of kimchi and then I always take this.
This is my savior.
(laughs)
Then grind, pound, let's pound together.
(banging)
And also I asked him "gochugaru, hot pepper, red pepper,
came from South America, near the Amazon River.
But how come Korean gochugaru is less spicy?"
He said, even though they are the same species,
all this taste and flavor can be different
depending on the climate where
they grow and also depending on soil.
I asked him, why, what makes
this Yeongyang gochu, stand out?
Then he said in Yeongyang area, the soil is very good.
Peppers really grow well.
Also, the temperature in the early morning
and night time is cool.
But daytime is really sunny.
That's why the gochu is
sweet and also thick.
When they grind it they can get
a lot of good quality flakes.
(pounding)
This house has a patch in the yard.
I just took these two green onions
and also buchu, these are garlic chives.
Cut this.
green onion.
carrot for color.
I will add just a little bit.
I'll cut into matchsticks
a little bit, only 1/4 cup.
We add a lot of ingredients in here;
green onion and garlic chives and some onion.
So we still need some fish sauce.
If you guys don't have the fermented fish
and use 2 tablespoons fish sauce,
it will be wonderful.
But I already added fermented fish here
so one tablespoon fish sauce is enough.
One tablespoon and mix.
Oh my, so delicious looking already!
That's right, this red pepper color, so pretty, bright red.
I'm so comfortable here!
It's like my house.
(laughs)
Actually summertime, my grandmother's house
had this kind of mat,
We used to sleep here in the daytime
and take a nap. With my uncle,
we were always talking, chatting each other.
Usually a persimmon tree was there in my grandmother's house.
We called this Pyeongsang.
Wonderful, I feel so comfortable.
I'm thinking about my old time.
Plus, I'm also making this recipe, too.
Now, kimchi paste is all done.
See?
They look like, it takes a little time,
but actually, think about, when you have a food processor
at home just quick, quick, quick.
I'm going to wash this and rinse and mix together.
That's baechu geotjeori!
This is the way that we wash.
like this.
Really cold water.
Just mix this with my kimchi paste here.
I just think about my children.
Whenever I make geotjeori they always come.
I said, "Say, ah!"
And then I put this in some sesame seeds and then they eat.
Now, I don't have children here.
All you guys online, virtual, say "Ah!"
Then I can give you some, have a taste.
So now you can make it at home.
Just follow this recipe.
Sesame seeds.
My God, yummy, yummy!
More sesame seeds.
This is baechu-geotjeori.
But it's special baechu-geotjeori because
I used Korean hot pepper flakes produced in this area.
Isn't it fantastic?
I invited some people and I'm going to eat
with my dakjuk, chicken porridge, together.
So here you go, everything is ready.
And also I have my new friends.
She's the owner of this house and her relative.
And she's, her name is Miss Jo Gui bun.
This area, there was a really historical
figure named the Lady Jang Gye-Hyang.
She wrote a Korean cookbook written in Korean
for the first time in our history in1670.
She just wrote down her all recipes,
plus how to take care of each ingredient
and her know-how and skills,
and she just wrote down for her family.
Not like these days' cookbook authors,
She just wrote down all the recipes for her own children.
This house is jonga.
Jonga means that for generation, generations
it's handed down through first son
and then she's the 13th generation.
So I was very honored to meet her.
Besides, she just allowed me
to cook and film my videov here.
Thank you so much.
(speaking foreign language)
She's also running a cooking class around here.
(speaking foreign language)
- Puk puk (pal pal)! (laughs)
You remember "puk puk" (pal pal)?
Long time, long time I boil this
until really tender, this chicken until tender.
(speaking foreign language)
- She loves the spicy and also the flavor from the anchovy.
Anchovies taste is not like fish sauce.
It's real fermented fish.
it gives a really deep flavor.
Today we made geotjeori. and I am eating
with dakjuk, chicken porridge.
Enjoy my recipe.
(speaking foreign language)
See you next time. (speaking foreign language)
Enjoy my recipe.
See you next time!
- [All] Bye!
(speaking foreign language)
(laughs)
(Korean festival music)