(Chopping and cheery music)
Hi everybody!
Do you like asparagus? I make delicious side dishes with this all the time .
Korean style: sweet, sour, and spicy.
This is one bunch, one pound.
I like to choose asparagus with thin and long stems.
Really pretty. After all cleanup, it's going to be 10 or 11 oz.
Around 350g.
My rice is really bubbling now!
And then I will add frozen peas.
And turn down the heat to low.
This part is the tough part. Just hold this...
at the end, like this.
Naturally snapped. Like this.
(snapping)
Or you can just cut off.
Cut off about 1 and a half inches.
You see? Very fresh.
So we are going to use these.
And don't throw away these hard stems.
Just add these when you made vegetable stock
they have a lot of flavor.
So, let's blanch!
These stems are so thin, you can blanch them only one minute.
So it's already 1 minute. I will turn off the heat.
Let's rinse in cold water.
(running water)
These guys are so tender and beautiful.
Then let's make seasoning. 2 garlic cloves.
And one green onion
Chop it up! (laughs)
(chopping)
(running water)
Oooh!
Green chili pepper. My doenjang-jjigae!
This is my green chili pepper. This is a good tip for you guys.
I just sliced this and froze.
Sometimes when you're busy like this, you can just use them.
Green chili peppers never go bad because they are frozen. (laughs)
My rice is all well done.
Nice! On the bottom some nurungi.
Scorched rice, that's my favorite. Ok!
I'm going to turn off.
Let's make seasoning sauce! With this garlic and green onion.
And soy sauce 1 tablespoon.
This is apple cider vinegar 2 tbs.
Very delicious.
Hot pepper paste, gochujang, around 2 tablespoons.
Sesame oil, 2 teaspoons. One, two.
Salt. A quarter teaspoon.
And toasted sesame seeds.
I'm going to add a little sweetness. I'm going to use this rice syrup.
Around 1 tablespoon.
A little sweet, sour, spicy. A little salty
Kind of seasoning -- Oh my! Smells so good!
Now let's add asparagus.
Just mix. Gently, gently mix
Oh my! Looks delicious, doesn't it? My mouth is watering right now. (laughs)
And lots of sauce...
So pretty, isn't it? Sprinkle more sesame seeds.
What is it? (laughs) This is tofu!
I just cut off this amount of tofu, because there is so little doenjang-jjigae!
(melodic music plays)
This is my lunch table. Rice, and kimchi.
And this is sukju-namul. Mung bean sprouts.
And this is mushrooms. Mushrooms with perilla seeds powder.
Doenjang-jjigae, fermented soybean paste stew.
And this is today's recipe, asparagus side dish.
This is my usual meal, Korean meal.
Ok, rice. Rice is the main thing!
So let's have this.
This. If this is too long for you, then cut it.
Cut off and then mix this, it's up to you. But I like to enjoy the whole thing.
Mmm!
Mmm! These are banchan, all side dishes.
This asparagus is really tender. Tender and crispy.
And with seasoning sauce it's amazing.
Today we made an asparagus side dish.
Enjoy my recipe, see you next time!
Bye!!