(chopping sound, bouncy music)
Hi everybody!
This morning I feel like making a nice breakfast.
Something that goes down very smoothly.
And mild. Something that I can digest very well.
So I'm making porridge. We are going to make saeu-juk.
I got some really fresh shrimp
I shelled the shrimp and then cut all along the back
and then if you find a long black line
this is the intestinal track, and we have to remove this.
This is 8oz of cleaned shrimp.
I'm soaking my rice in cold water.
One hour ago I started soaking.
One cup short grain rice, and rinse this a couple of times
drain and soak in cold water. That's it!
Let's smash garlic! (smashing sound)
(chopping sound) I use 2 large garlic cloves
And onion,
Around half cup onion.
I like to finish all cutting jobs.
So carrot, this is already peeled.
I need around a half cup.
Transfer this here.
4 green onion
Chop it up.
And then shrimp!
So now I'm going inside to quickly wash my hands.
I'm using a little bit of carrot and green onion
but these are optional.
If you are really busy and you want to make a quick shrimp porridge
then just garlic and onion and shrimp
That's all you need, these things.
But I like to make it a little bit colorful so I use this.
Of course it's a little - little! - more delicious (laughs)
Now let's heat it up.
I'm cooking outdoors.
So I'm going to use this wind protection.
This is the sesame oil I brought.
And sesame oil always means toasted sesame oil.
So one tablespoon.
And then garlic and onion.
Wow smells good!
This rice, let's drain the water.
I stir fried 2 minutes, and then add rice
When you make porridge, any kind of porridge
use a large pot, because when this is boiling it's easily boiling over.
I stir fried this rice around 2 or 3 minutes
and then this rice is a little bit sticky and there is no water on the bottom
and look a little cooked.
And then add shrimp.
Wow lots of shrimp.
The more shrimp we use, the taste is more savory.
Wow, looks great!
The shrimp is around half cooked.
And then, carrot.
I will add water now.
8 cups.
Cover. I'm going to cook around 20 minutes.
Over medium high heat.
(birds singing)
(waves crashing)
The sun is coming up so I have to wear my sunglasses
You know, the weather at the beach is always changeable.
Today's weather is very changeable. (laughs)
So around 10 minutes after, it's really boiling with bubbling.
So you need to keep an eye on this. I said 20 minutes cooking over medium high heat
"Ok Maangchi said 20 minutes, I can go do my work."
Don't do that, keep an eye on this because any minute it will boil over.
So when this is boiling over, just stir this with your ladle.
And half cover.
I like to add some eggs. So I want to add 2 eggs.
Beat the eggs...
So 20 minutes after, the rice is cooked.
But we need to cook more, so I like to turn down the heat to low.
And I'm cooking around 10 minutes more.
(bird chirping)
Really really good! Some times you have to stir this now
so that it's not going to be burnt on the bottom.
Nice, huh? Nice consistency.
These toasted sesame seeds, I'm going to grind a little bit.
Nice. You don't have to grind really finely. That's enough.
10 minutes passed! Green onion first.
And egg.
Before adding egg, first one more time stir this.
So that the bottom is not going to be burnt.
Sticky. Ok...
Nice! So, egg.
So don't stir. Let it cook for one minute.
And I'm going to add this salty stuff. Fish sauce.
2 tablespoons.
Like this.
Gorgeous, isn't it?
Saeu-juk is done. I'm going to turn off.
Nice. I'm so happy
Because I can cook outdoors like this!
I love my wind protector.
Amazing! Without this I can't cook.
(laughs) I don't need any other side dishes.
I just brought some kimchi.
And some kimchi and saeu-juk, that's it!
Like this. Also the small one.
And a lot of left overs.
And then -- wow windy! (laughs)
This is gim-garu, toasted and crushed gim, seaweed paper.
I toasted my gim on the stove, put it in a plastic bag and crushed it.
So this one is very nice. Whenever I make this porridge, I need to make this.
So I'm going to add this...
Wow windy windy! Oh my God! (laughs)
And sesame seeds...
Wonderful time! Time to eat!
Cheers everybody! (laughs)
Mmm!
So delicious. And savory, and shrimpy! (laughs)
I think this is more delicious because just I cook right here
And then eating outside of my home. What could be better!
So today we made saeu-juk.
Shrimp porridge. Enjoy my recipe.
See you next time, bye!