(chopping sound)
(bright music)
- Hi everybody!
You guys see my kitchen!
It's been a long time, hasn't it?
I just traveled to Korea
I made four episodes
if you haven't seen them,
you gotta see that. Eventually
I just came back home!
I want to make something hardy food
that you can share with all your
family and friends.
Today, I will make spicy pork stew.
In Korean, dwaejigogi-jjigae.
You can use other meat
something that's available
or if you're a vegetarian,
think, think, think!
First, garlic.
Seven garlic cloves
and this is ginger, one teaspoon.
(garlic smashes)
(chopping)
(knife scrapes)
Garlic and ginger.
a quarter cup hot pepper paste,
gochujang
one tablespoon hot pepper flakes,
gochu-garu
sesame oil, two teaspoons,
then ground black pepper, half a teaspoon.
(pepper mill grinding)
Mix this,
this is paste,
spicy paste for
this pork stew.
(mixing sound)
This paste will make
this stew very delicious.
Now these two vegetables!
Onion, and potato.
Four ounces of potato, just to give
a little thickness.
(chopping)
Chunks.
And, onions. I use a lot of onions
because I don't use sugar,
onion will make it sweet.
(onion chopping)
Chunks.
Potato and onion is ready.
This is pork belly.
Pork belly, one pound,
I pre-measured.
(rustling of butcher paper)
a quarter inch thick.
Cut into bite size pieces.
When I make stew I always use rind.
Because rind is very tasty.
This has to be a little fatty,
Three layers are
nicely layered.
So you have to find this
kind of pork belly.
You can also use pork shoulder.
Pork shoulder is also good.
You know what I mean,
when I wear my glove!
I'm ready to mix this!
So this pork,
I'm going to add to vegetables.
And this,
Let's use as much as we can.
Then, use your hand
just mix.
This is very important process.
Kind of a little marinate it.
Pork and all vegetable,
garlic, ginger, all flavors are
mingle together I always marinate first.
(mixing sounds)
Sesame oil smells good!
(mixing food)
I'm going to let it sit for 10 minutes.
10 minutes have passed,
I'll add water,
Three and a half cups.
Fish sauce, one tablespoon.
And one teaspoon salt.
And stir.
This broth will be very tasty
and nice!
(gas turned on)
Turn on the heat,
medium high heat
and then I'm going to make my rice too!
(clarinet slow jazz music)
Soon, it will be 25 minutes,
I'm going to prepare this.
Three green onions,
and one green chili pepper,
this green chili pepper
is very important.
Its flavor will enhance the taste.
Don't skip it!
And, tofu.
Just a half, I'll use.
It's around eight ounces.
Just cut.
(chopping)
And cut the green onion.
(chopping)
(timer goes off)
You heard the sound, right?
Green chili pepper.
(chopping)
What's going on?
Yay!
Look at that!
All well cooked,
25 minutes over medium high heat.
Tofu in.
Green onion and green chili pepper.
And cover.
And then, another five minutes.
Five minutes just so we keep cooking.
This is my Gaji-namul, egg plant side dish.
I'm preparing my lunch.
And, sesame seeds.
Yummy smells!
(timer rings)
Looks so yummy!
You can serve this pot on the table,
just like this
and when you eat it,
always prepare individual bowls,
and ladle.
And, my rice!
I made this rice with black beans.
That's it! This is my lunch!
And also your lunch!
You guys can make it,
just follow this recipe
and just make this kind of
nice nice meal.
Let me taste!
Let's taste pork.
Very nice!
Wow, this broth is really really tasty,
savory, perfect sweetness
from the onion,
soup is so good.
We say "si-won-hada!".
This means in English, cold.
This can't be cold
This is a hot, and temperature is hot,
but we Koreans say, "si-won-hada.'
Cool, it goes through my whole body,
It feels very refreshing.
Steamed eggplant,
The recipe is already on my website.
Delicious!
This is sliced fish cake,
and this time I stir-fried
with Korean hot pepper flakes
and also a little bit of water,
so it's a little moist.
Oh my gosh, so delicious!
You'll love it.
Today we made spicy pork stew,
dwaejigogi-jjigae,
Enjoy my recipe,
see you next time!
Bye!
(bright cheery music)