(upbeat music)
- Hi, everybody.
Today's recipe is really, really easy,
simple, delicious, and gorgeous-looking side dish,
Korean banchan!
What is banchan?
Banchan is a side dish
that we always eat with rice.
That's why a side dish should be a little salty.
This egg dish is really fluffy
so that it looks like a volcano.
I'm going to name this dish
as a spicy volcano egg side dish.
You like it? (laughs)
Because I add Korean hot pepper flakes here
to make it little spicy, but it's not that spicy.
Today, I'm going to use this guy.
This guy is earthenware.
This is a really small size, two and a half cups.
I'm going to use this. We need four eggs.
Four eggs.
To make it savory, I will use chicken broth,
but if you have anchovy stock,
you can use the anchovy stock, too.
Let's start!
Quarter cup chicken broth.
This is low sodium chicken broth.
I'm going to use my small burner today,
because this bowl is very small.
Put it here.
Four eggs, let's crack these eggs.
Four eggs.
Instead of fish sauce or salt,
I will use soy sauce, jinganjang.
Dark soy sauce, one tablespoon, plus one teaspoon.
And this is Korean hot pepper flakes,
gochugaru, one tablespoon.
Smells delicious!
Soy sauce and hot pepper flakes put together,
I love the smell.
And sesame seeds, this is toasted,
very crispy toasted sesame seeds, one tablespoon.
I'm going to grind.
I use my mortar and pestle,
but if you guys don't have a mortar and pestle,
you can use these two fingers.
Just crush these like this.
Then, sooner or later, it will be powdered, right?
Here. (tap, tap, tap!)
And then, stir this 50 times, 50 times.
This is going to be really nutty,
savory, and tasty.
And then I will add quarter cup chicken broth.
So total, we use half a cup chicken broth.
And 50 times more,
using fork.
Very good.
All together, 100 times, huh? (laughs)
And then now, let's heat it up,
over medium high heat.
I have to wait until this broth is boiling.
It will take around 3 to 4 minutes.
We also need green onion.
Two small green onions.
This green onion,
after all this is cooked,
I will just add it on top.
So, I like to really chop it finely.
And then...
Now, it's boiling.
It takes only, you know, couple of minutes.
Come over here to see it.
I will just turn down the heat to low.
Pour this
and keep stirring,
just little by little.
Because this earthenware bowl is hot,
so even though heat is very low,
still, it is cooking.
80% of the bowl is filled.
And stir a couple of times like this,
and cover.
I like to make it volcano.
I will use this, my stainless bowl, here.
Set the timer for 10 minutes.
These are my side dishes that I prepared.
I'm going to eat these with my gyeranjjim.
This is cucumber.
This is a so easy recipe.
I learned this recipe from my cousin.
When I lived in Korea,
she was living in the same city as me.
One day, I went to her house
and she was raising three children.
The three children were, they all ate a lot
because they were teenagers.
When she makes a kimchi stew,
she makes a huge pot of kimchi stew.
She made gyeranjjim this way.
That's kind of unusual because usually,
egg color should be yellow
and we always add some shrimp,
shrimp sauce there,
and sometimes chopped green onion on top.
My cousin's steamed egg was different,
kind of brownish.
It didn't look like eggs,
but when I tasted it, it was so tasty!
Just only a little difference
makes it really, really enhance the taste.
Did you hear?
The steam comes up and it dropped.
You see?
I hope that you heard it (laughs).
Open! Turn off.
Look at that, oh my!
(laughs) Oh my.
And then, I'm gonna add
some chopped green onion.
I told you, to make a little more spicy,
I like to make this way.
And drizzle sesame oil.
Oh my, it looks so good!
This is rice.
Wow!
It's like a volcano, isn't it?
Zucchini with shrimp.
And this is bok choy.
I have the recipe on my website.
This is fish cake,
and cucumber.
Let's eat!
Isn't it so easy?
You guys, you should make this.
Mmm.
Let's dig in (chuckles).
See it, wow!
I'll show you what it looks like.
Look at that!
Look at that.
This is, oh my.
This is really tasty.
Let me taste.
Let me eat my volcano!
Mmm.
Very savory,
and nutty,
and little spicy,
awesome.
It's like really hot, soft tofu stew,
you know, sundubu-jjigae
but little kind of dense,
but more savory, and really tasty.
Everything is delicious.
(upbeat music)
Just egg and a few ingredients,
I just mixed these and cooked.
It's really hot, temperature is hot,
and fluffy, and little salty,
and savory, and nutty.
Yum, so this is a perfect side dish.
Cheers, everybody.
Happy cooking.
Today, we made spicy volcano egg side dish,
Maeun- ttukbaegi- gyeranjjim in Korean.
Enjoy my recipe.
See you next time.
Bye.
(upbeat music)