(chopping and cheery music)
Hi everybody!
Today let's make doenjang-jjigae!
Fermented soybean paste stew. There are so many variations
depending on what kind of ingredients you use.
For seafood, all kinds of shrimp, scallops...
or if you are vegetarian, just use lots of mushrooms and plus vegetable stock instead of water
But today I'm showing you how to make doejang-jjigae with beef.
Just a little bit of beef!
It makes this stock very tasty.
You guys may already know about doenjang-jjigae, how important it is in Korean cuisine.
Doenjang-jjigae is everyday stew.
Breakfast, lunch, dinner, rice and doenjang-jjigae, and kimchi
these three things, you never get tired of them.
Probably in your culture you have a that kind of stew, or something special.
This is beef. Beef brisket.
You can use any part.
But promise: you gotta slice very very thinly!
Or use ground beef.
What we need is really thin pieces, so that quickly cooking and quickly tenderized.
It was frozen, so I thawed it out one hour ago.
This is 8 ounces, so I'm going to use 4 ounces.
So this grain, against the grain so that it's tender.
Slice very thinly. Almost shaved.
This amount is for 4 servings,
but if you just want to eat just doenjang-jjigae and kimchi and rice, two servings.
Let's heat up the pot.
Medium heat, and we need garlic.
Two garlic cloves.
So my beef is not fatty so I'm going to add 2 ts vegetable oil.
So that I can stir fry easily.
Garlic.
Around 2 minutes cooking until no longer pink.
And add 2 cups of water
And cover.
From now, cook 10 minutes over medium heat.
Then we are going to add all these vegetables and doenjang (soybean paste).
When I make doenjang-jjigae I never skip onion, zucchini, and potato.
And also, later, tofu.
So we need just 4 ounces of each ingredient.
4 ounce onion, 4 ounce zucchini, and potato.
I peeled my potato and soaked in cold water so the color won't go brown.
So I will use only 4 ounces.
About this amount.
I know exactly how much it's going to be. This is 4 ounces.
Like this.
Cut into cubes.
I'm going to add all these vegetable cubes at the same time.
This is going to be around 2 cups.
Store bought doenjang.
Usually in my house I use my homemade doenjang, really pungent.
And I love it.
But to make this recipe I have to use store bought doenjang because
you guys can't make doenjang unless you are really avid Korean cooks.
I have a recipe and a lot of people actually make their own homemade doenjang.
and whenever they make doenjang the outcome, the result they are so amazed
by the taste and the deep flavor.
But you guys are busy, so buy store-bought doenjang. The result is delicious.
I'm going to use just a quarter cup.
And now, 10 minutes I cooked. Let's add all vegetables.
And then doenjang.
Beef is already precooked.
And also with this water, delicious stuff is coming out.
While this is boiling.
And also doenjang has a savory taste.
So I'm going to cover and cook.
10 minutes later I'm going to add tofu.
Tofu should not be cooked too long.
I want really soft tofu.
So the tofu is later, the next step.
I will add just a little bit.
Maybe this amount.
It's around a half cup.
And cut.
And one green onion.
And gochu, green chili pepper.
A lot of you guys ask me: "What is a Korean breakfast?" "What is a Korean dinner?"
So today I'm showing you how to serve a Korean breakfast table.
And also it can be a Korean dinner table.
Why not lunch? Lunchtime everybody is busy
with school or work, so usually we eat a lunchbox.
or just a quick one bowl meal.
(bubbling)
When I was in elementary school, during the summer vacation
I went to my grandmother's house
One day my grandmother said "Ok," and there was a patch
where she was growing cucumbers, tomatoes, and also green chili peppers.
I followed her and she picked some up, little by little, and then
we came home together, and then she made doenjang-jjigae.
I saw my grandmother using green chili pepper not this big, it was like half size.
And then she broke her green chili pepper and quickly put it into her doenjang-jjigae.
This was really freshly picked green chili pepper
and then she broke it and the smells...
fresh droplets like -- ooh -- sprayed
to my nose! I never forget.
Ok, 10 minutes!
And let's add tofu.
And green onion.
And green chili pepper.
I told you...
When you are busy, you can do that.
This is gochugaru, Korean hot pepper flakes.
I will add just a little bit, 1 teaspoon.
I add this and it makes it more refreshing.
You guys follow me now, you broke this green chili pepper
then go, wash your hands!
I cooked this 5 minutes.
Look at that!
Nice.
All the beef is on the bottom.
My doenjang-jjigae is done. Put it in an earthenware bowl.
Oh this green chili pepper smells really really good.
Like this!
This is yellow corvina
I just pan fried.
So, this is my breakfast!
I used to eat this way a long time ago.
These days my real breakfast is not like this, just having some coffee.
But Korean typical breakfast is like this. And dinner.
Let me taste!
This is doenjang-jjigae, you see?
Wow, delicious looking.
So good. Pan fried yellow corvina.
Eggplant and vegetable stir fried.
Stir fried fish cake.
Water kimchi. I have not posted this recipe yet but someday I will post this.
And this is kim-muchim, seasoned dried seaweed.
Really good side dish for a lunchbox.
(laughs)
Mmm! Beef.
Oh my! Are you interested in seeing how I eat this yellow corvina?
Corvina is waiting! (laughs)
Like this.
There are tiny fish bones on the side.
Remove this and this is totally flesh.
Mmm. Mm!
So today I showed you how to make doenjang-jjigae with beef.
In Korean, sogogi doenjang-jjigae.
Enjoy my recipe! See you next time!
Bye!