(knife chopping on wood and happy instrumental music)
- Hi everybody!
This is Union Square, farmer's market in New York City.
Today's recipe is Gang-doenjang
which is thick soybean paste stew.
To enjoy Gang-doenjang I gotta find really fresh vegetables.
So today's Saturday, they open, I just came here.
Once I pick it up and I'll go home fast
and make this delicious Gang-doenjang.
Let's go shopping!
(happy upbeat music)
I'm home and I washed these vegetables.
Isn't it pretty?
Now I'm going to put it here
and then let's make Gang-doenjang.
Gang-doenjang is thick soybean paste stew.
You know Doenjang-jjigae?
Doenjang-jjigae is Korean fermented
soybean paste stew in English
but this is a thick which means a little saltier,
it's like a dipping sauce but hot and sizzling.
So today we're gonna add some protein to make broth tasty.
This one is all together eight ounces.
Eight ounce ground beef or eight ounce seafood
or just like me today,
eight ounce of mixture of beef and seafood.
If you are vegetarian, use vegetables:
dried kelp, mushrooms.
This is my earthenware pot, six cups.
If you don't have earthenware pot use just any pan
or any pot.
So I will just heat it up.
I need to mince this garlic.
Four cloves of garlic.
Four ounces clam.
It's just frozen and I thawed out in the fridge.
Just cut it up.
And this is also I froze and thawed out.
And two teaspoons vegetable oil, beef, and clam
and garlic, then stir.
The reason I keep stirring this
is to make really delicious stock.
This stew is very thick and salty
so that's why you can use it as a dipping sauce.
Keep stirring until the beef is no longer pink.
While this is boiling I'm just cutting,
this peeled potato, potato will make this stew thick.
Just make it small, cut into small pieces.
And then onion, onion also cut into small pieces.
Let's see, now it has lots of water coming out.
Wow, looks so good!
One cup, around 1-1/2 cup is good.
And onion, onion also one, 1-1/2 cup.
One large onion.
We need also green chili pepper.
I always use all seeds
but sometimes you see brown seeds
so you can take off like this.
And chop it up.
Just a little bit of zucchini.
It'll be so delicious.
See potato? Potato is a little translucent.
I stirred about five minutes.
Now add one cup water.
And let's add doenjang.
Done-ang half a cup.
This is half cup, a lot.
A little stir.
And cover.
10 minutes, cook over medium-high heat.
(mellow whimsical instrumental music)
(stew bubbles)
So, around three minutes I boil this. Now it's really bubbling.
Today I just bought this also, squash flower, really pretty.
This is in Korean "Hobak-kkot)
I'm going to put this in the last minute
and green onion too.
Stir this.
Mix this all with soybean paste.
Whenever I go to a farmer's market
I'm always excited.
So fresh vegetables and flowers, it puts me in a good mood.
(mellow whimsical instrumental music)
(timer rings)
Nice, now I gotta make it evaporate some more,
to make it thick.
I will turn up the heat to high heat.
While you keep stirring this,
starch from potato comes out and also it's squished
so that it's going to be thicker.
Smells really, really good!
It should be delicious, yeah?
Because we added some beef and clams here.
So it should be delicious and we added all these vegetables.
But we just added only one cup of water.
Now this thickness is good.
Let's chop some green onions.
I just washed this, I like to add some flower.
Gorgeous!
Turn off.
Vegetables are here and rice.
I'll show you how to eat it.
This is wow, look at that!
My rice, multigrain rice.
Green lettuce, red lettuce, rice here
and then, look at that.
See, this is kind of a ssamjang,
but hot stew, thick stew, pouch.
A little sweet, salty, savory, really delicious.
You guys should make this and all family enjoy together.
The full written recipe is on my website.
You can check it out before making this.
Today we made Gang-doenjang and wrap.
Enjoy my recipe.
See you next time, bye!
(happy upbeat music)