Hi, everybody.
Today. Let's make one bowl meal.
With this!
You know what it is?
It's a kind of summer squash.
It's called a globe squash.
Looks like a kind of ball, a globe.
Very tender and sweet.
Soft and delicious.
The other day, I went to the farmer's market.
I found this guy so cute.
Once I saw this my heart was beating because I'm
so looking forward to making this dish for myself.
I'm going to make hobak-sogogi-deopbap with this.
Squash and beef over rice.
I cut to make this 1 pound.
I'm going to cut this into big chunks.
This stem...
I just cut this
big chunk.
This is a kind of cooking,
it's Korean countryside cooking.
You don't have to make matchsticks and you don't have to make it nice
It has to be a big chunk.
So then after cooking, this is so smooth and you can feel the texture.
Okay.
You know what I'm saying?
So I'm going to put it here
and then just one green onion
and then green chili pepper.
Green onion.
Green chili pepper.
I just put all these things here. Why?
It's going to be like countryside cooking, so easy way.
And then this is saeujeot.
This is salty, fermented shrimp.
And when I make kimchi, I add this and also steamed eggs I use this.
Summer squash and this salted fermented shrimp are really going well together.
So this is about one tablespoon,
including some salty brine and shrimp.
Tiny shrimp like this.
Shake it, shake it.
Boom, boom.
I feel like dancing today!
Okay.
And then this leftover hobak
Later, I'm going to make a pancake with this.
Yum, yum, yum.
Beef.
One spoonful of beef.
Actually, this is eight ounce.
You don't have to buy really expensive steak.
This is top round roast, that part.
So not much fat inside.
Before taking care of my beef, I'm going to cut onion and garlic
six large garlic cloves.
Ok, my garlic is all nicely minced
and onion.
Onion.
This amount.
Next beef about 2 to 3 inch long.
And then you see there is some grain.
I'm going to just along the grain, not opposite way.
Put it in the bowl.
We need to marinate this beef.
Soy sauce, one tablespoon.
Sesame oil, one tablespoon.
Ground black pepper.
Then add the potato starch. One tablespoon, potato starch.
Or you guys can just use flour, plain flour.
And mix.
Smells good.
Let's cook.
I'm going to add around one tablespoon cooking oil.
I'm cooking this over high heat.
Bottom part is cooked.
A little crunchy, and turn it over.
Beef is done, and...
Hot cooking oil, and onion and garlic stir fry.
It smells really great and makes this entire dish so yummy.
That's why I'm going to add some generous amount of oil.
This is grapeseed oil
You guys can use a vegetable oil, corn oil, for any cooking oil.
So this is over high heat.
One, two. Garlic and onion.
Just let it cook until a little bit firm.
Now, the smell is really, really good.
You know, garlic and onion.
You know, all of you guys know this,
the garlic is a little crunchy
time for this squash.
All with juice, leftover juice, everything.
I'm going to turn down the heat to medium. The squash chunks are big.
So I'm going to cook over medium heat.
So until around maybe 4 or 5 minutes until nicely cooked,
but still crispy.
I cooked for 5 minutes
and I'm going to turn off.
Like this.
Rice,
Like this.
Sesame seeds.
Let's eat together.
Come on!
Let's taste.
So delicious!
You can cook so quickly.
Big chunk of squash soft, but a bit crispy.
And with the rice and beef is chewy beef, but still very tender
because of the way of our cooking makes the beef very tender.
If you don't like beef, you can use the pork.
You can use any protein that you like.
You guys can use any summer squash or zucchini.
Okay.
My grandmother.
Grandmother, of course, her house is a traditional house, thatched roof.
All Korean countryside people they were growing squash
during the summertime and pick it and then put in doenjang-jjigae
and all kinds of dishes we make.
And my grandmother asked me why and she's making doenjang-jjigae
She asked me to go and pick it up one hobak from her backyard garden
and so pretty, and flowers that you can cook
someday I'll show you how to make some kind of pancake
with squash blossom. And also leaves!
When squash is young the leaves are very tender.
We just steam this and make a wrap
and with ssamjang and rice and eat.
And sometimes they chop it up and then we make doenjang-jjigae.
And then too many squash!
You can't eat all and then let them grow.
Then around fall season and this is going to be grown
very nice and sweet huge pumpkin.
Cut it off and we make all kinds of rice cake all kinds of porridge
Many things. That's amazing, from the young to the old so you can all take advantage
of this hobak squash.
Today we made hobak-sogogi-deopbap.
Summer squash and beef over rice.
Enjoy my recipe.
See you next time! Bye!