(gentle happy music)
- Hi, everybody.
Today we are going to make very delicious,
hearty winter food.
What are you watching?
You guys are looking at this?
Oh, Maangchi's ingredient, the main ingredient.
Yes, that's it, this is beef.
Eight ounces.
I'm going to make a really delicious bulgogi stew.
I'm going to cook this in earthenware pot.
It's called ttukbaegi.
In Korean: Ttukbaegi-bulgogi.
This is going to be a really good winter food.
Why?
Ttukbaegi is not going to cool down easily.
Usually when we serve this it should be like sizzling
and then while you're eating, slowly, slowly cool down.
So until you finish your meal it's going to be really warm.
But you guys don't have a earthenware pot?
No problem!
Just make this in a heavy pot, like a small heavy pot.
You can use this.
You can double, triple this recipe
and then enjoy with so many people.
I'm going to show you also vegetarian version
using mushroom.
I'll make two versions.
This is skirt steak.
Skirt steak is my favorite.
Very tender and chewy.
One side is a lot of fat like this.
I like to trim this.
This is enough.
Nice!
So this is
fat
that I removed.
You see there's
grain.
Kind of this way, right.
And then I like to cut thinly.
Cut this way.
I just cut all.
I'm going to use my another chopping board.
Let's make marinade.
Two garlic cloves,
mince.
Two large garlic cloves.
Here.
Let's add the soy sauce, one tablespoon.
Two teaspoons sugar.
Honey, two teaspoons.
One.
Two.
And ground black pepper.
Just a quarter teaspoon.
Sesame oil, one teaspoon.
And mix until all
sugar is dissolved.
Smells good!
Add meat.
Oh my, so delicious smell!
Okay, cover this.
And set aside.
Noodles, this is starch noodles.
When we make Japchae we use these noodles.
When it's a cooked with bulgogi stew,
it turns into really chewy and translucent.
Really tasty.
Some people, especially me,
I love the noodles more than meat.
One ounce per one serving.
I'm going to take two ounces
because I will just make vegetarian version too.
This amount is around two ounces.
We have to soak these noodles in cold water.
You can soak this for 30 minutes.
These are noodles I soaked one hour ago.
It looks like this.
And then carrot.
Let's cut.
Let's cut into matchsticks.
Let's add onion.
Large green onion.
We call this in Korean, Dae-pa.
Dae, Dae means large, so Dae-pa.
If you guys can't find this, use just usual green onions.
Red chili pepper.
It's for color.
That's optional.
This is a Ssukgat in Korean.
Ssukgat is called crown daisy or chrysanthemum greens.
This is very fragrant.
Just before serving, I'll just add this.
This one, I've just already washed.
Wow, smells so good.
This is radish sprouts.
This mushroom is a Paengi-beoseot, , enoki mushrooms.
one, two, three, four, five, six, and seven
kinds I chose.
I'm making vegetarian version.
I still I have to make marinade.
Same method.
Two teaspoons honey and all here.
And ground black pepper.
Mix this.
Mushroom version.
I'm using these: king oyster mushrooms.
These two guys are eight ounces.
I'm going to slice this.
And then marinate.
This is mushroom bulgogi.
I will use my hand.
Okay, good.
Today is a strange day.
It's raining outside.
Just before filming, it was not raining, weather was so good!
And then now really suddenly looks like a storm
outside my house!
Actually it makes me feel cozy again.
Because I'm making this really hot soup.
Beef, this is for mushroom.
Two cups of water in each bowl.
You guys can use anchovy stock or chicken or beef broth.
Half teaspoon fish sauce.
And half teaspoon salt.
And for vegetarian version, salt, one teaspoon.
Let's turn on the heat.
We have to wait until these guys are boiling.
And then we are going to add all these things.
If i add from the beginning this meat,
vegetables, from the beef, all foams
are coming up.
So that's why when this is hot, I will put it here.
Some of you guys might love spicy version.
Then just simply you can add some hot pepper flakes.
And sesame oil, just one teaspoon.
The bubbles are coming up, it's boiling now
Mushroom.
Carrot.
Some onion.
Green onion.
Then now, bulgogi.
Carrot.
Onion.
Green onion.
Let it boil.
(rain falling)
I boiled for 10 minutes without cover.
Now really bubbling.
Then we need to add noodles.
I will just add half of noodles.
These noodles are so tasty.
Just after one minute or two minutes,
the noodles are going to be cooked.
I will add these mushrooms enoki mushrooms.
Radish sprouts.
This one, too.
Egg.
Ssukgat.
(upbeat jazz music)
I made rice.
Multi grain rice, spinach, and this is fish cake,
stir-fried fish cakes.
And this is soybean sprouts, cooked.
And this is kimchi, of course.
And this is a spicy version.
I'm going to add this, why not?
(chuckling)
Egg is half cooked.
Wow, look at this noodles.
Oh my!
Looks so good.
And I will add some
to make it spicy.
Lots of protein and good vegetables and rice.
Very nutritious!
(slurping)
Mm.
I like to eat my fish cake.
First, rice.
Mm.
Kongnamul muchim.
(slurping)
Real delicious.
And
I want kimchi.
Mm.
Spinach side dish.
Vegetarian version.
King oyster mushroom's texture is very,
when it's cooked, very chewy just like meat.
(soft music)
Today we made Ttukbaegi-bulgogi.
Bulgogi stew
in earthenware pot.
I made two versions.
One is that I use skirt steak and this is mushroom.
Enjoy my recipe.
See you next time.
Bye!
(happy upbeat music)