(upbeat music)
(upbeat music)

Hi, everybody.
Hi, everybody.

Today's recipe is soup.
Today's recipe is soup.

Soup, soup, soup!
Soup, soup, soup!

Delicious soup.
Delicious soup.

This is everyday Korean soup
This is everyday Korean soup

made with soybean sprouts.
made with soybean sprouts.

In Korean, kongnamul-guk.
In Korean, kongnamul-guk.

"Guk" is soup in Korean.
"Guk" is soup in Korean.

Kongnamul is soybean sprouts.
Kongnamul is soybean sprouts.

This soup is very, very popular
This soup is very, very popular

and typical, common, everyday soup among Koreans.
and typical, common, everyday soup among Koreans.

I gotta eat this soup at least once a week,
I gotta eat this soup at least once a week,

you know, that kind of soup.
you know, that kind of soup.

This soup is very savory,
This soup is very savory,

and I also add some Korean gochugaru, hot pepper flakes,
and I also add some Korean gochugaru, hot pepper flakes,

so it's a little spicy.
so it's a little spicy.

I learned this recipe from my late aunt
I learned this recipe from my late aunt

when I visited her house, when I was young,
when I visited her house, when I was young,

it was really, really delicious,
it was really, really delicious,

because she used dried anchovies.
because she used dried anchovies.

Dried anchovies made this soup so, so tasty.
Dried anchovies made this soup so, so tasty.

Ever since then, I always make this soup,
Ever since then, I always make this soup,

just like my aunt's style.
just like my aunt's style.

This is from a Korean grocery store,
This is from a Korean grocery store,

and this is from a store near my house,
and this is from a store near my house,

just a regular grocery store.
just a regular grocery store.

This is 12 ounces, a 12 ounce package.
This is 12 ounces, a 12 ounce package.

You guys are coming from all around the world.
You guys are coming from all around the world.

So I'm giving you a one-pound recipe.
So I'm giving you a one-pound recipe.

I pre-measured these.
I pre-measured these.

And first, I'd like to show you how to wash and clean them.
And first, I'd like to show you how to wash and clean them.

Some of you guys don't know how to wash them, right?
Some of you guys don't know how to wash them, right?

So let's go.
So let's go.

(water running)
(water running)

Pick up some and shake them in the water.
Pick up some and shake them in the water.

And...
And...

(water running)
(water running)

(basket tapping)
(basket tapping)

(water running)
(water running)

So like this.
So like this.

A couple of times, change the water and wash.
A couple of times, change the water and wash.

Take out any dead beans.
Take out any dead beans.

You see?
You see?

Any black kind of beans.
Any black kind of beans.

I will put this back in my pot.
I will put this back in my pot.

And then, I'm going to add some water here.
And then, I'm going to add some water here.

8 cups of water.
8 cups of water.

So for 1 pound of soybean sprouts 8 cups of water.
So for 1 pound of soybean sprouts 8 cups of water.

And I'm going to add just 8 large dried anchovies.
And I'm going to add just 8 large dried anchovies.

If you are a vegetarian,
If you are a vegetarian,

use vegetable stock instead of water.
use vegetable stock instead of water.

8 cups of vegetable stock.
8 cups of vegetable stock.

Then you don't need to add these anchovies.
Then you don't need to add these anchovies.

Or if you are not a big fan of anchovies,
Or if you are not a big fan of anchovies,

just use chicken broth.
just use chicken broth.

But my favorite version uses dried anchovies.
But my favorite version uses dried anchovies.

This is my soup pouch.
This is my soup pouch.

I will just add this and remove this.
I will just add this and remove this.

Press down, and remove the guts.
Press down, and remove the guts.

These are 8 large dried anchovies.
These are 8 large dried anchovies.

And add this here.
And add this here.

I always add soy sauce, 1 tablespoon soy sauce.
I always add soy sauce, 1 tablespoon soy sauce.

And 1 tablespoon fish sauce.
And 1 tablespoon fish sauce.

If you are vegetarian, just use salt, later.
If you are vegetarian, just use salt, later.

Hot pepper flakes, gochugaru, 1 tablespoon.
Hot pepper flakes, gochugaru, 1 tablespoon.

So this is half an onion, a medium-sized onion.
So this is half an onion, a medium-sized onion.

(knife tapping)
(knife tapping)

Slice this.
Slice this.

(knife tapping)
(knife tapping)

4 garlic cloves.
4 garlic cloves.

(knife tapping)
(knife tapping)

(knife tapping)
(knife tapping)

(water running)
(water running)

Turn on the heat.
Turn on the heat.

So I'm going to cook this for 30 minutes
So I'm going to cook this for 30 minutes

over medium-high heat.
over medium-high heat.

When I was in Korea, my friends and I,
When I was in Korea, my friends and I,

we used to get together sometimes,
we used to get together sometimes,

having fun, talking
having fun, talking

"Oh, dinnertime is coming," so we've gotta say goodbye.
"Oh, dinnertime is coming," so we've gotta say goodbye.

"And what are you going to make for dinner today?"
"And what are you going to make for dinner today?"

We always say "Yeah, I need to make a soup."
We always say "Yeah, I need to make a soup."

We always make kongnamul-guk,
We always make kongnamul-guk,

and also another soup is doenjang-guk,
and also another soup is doenjang-guk,

Korean fermented soybean paste.
Korean fermented soybean paste.

We use seasonal vegetables,
We use seasonal vegetables,

Like spinach
Like spinach

and all kinds of green vegetables or Napa cabbage,
and all kinds of green vegetables or Napa cabbage,

and then we make soup.
and then we make soup.

If you can make a delicious kongnamul-guk,
If you can make a delicious kongnamul-guk,

you are a good cook.
you are a good cook.

So later, I'm going to take out the anchovies,
So later, I'm going to take out the anchovies,

and then I will add this green onion.
and then I will add this green onion.

2 large green onions.
2 large green onions.

I'll just cut it right now.
I'll just cut it right now.

Here.
Here.

And also, just before serving,
And also, just before serving,

I will add toasted sesame seed powder.
I will add toasted sesame seed powder.

I will just add this, 2 tablespoons.
I will just add this, 2 tablespoons.

Grind this.
Grind this.

I ground this really finely.
I ground this really finely.

And set aside.
And set aside.

(alarm ringing)
(alarm ringing)

I cooked for 30 minutes,
I cooked for 30 minutes,

and now it's bubbling and boiling.
and now it's bubbling and boiling.

Actually, it was boiling over around 20 minutes after.
Actually, it was boiling over around 20 minutes after.

I had to crack the lid like this.
I had to crack the lid like this.

Let's take out the anchovies.
Let's take out the anchovies.

This is anchovies.
This is anchovies.

And add green onion.
And add green onion.

And stir this.
And stir this.

Nice.
Nice.

It's all cooked.
It's all cooked.

I'm going to turn it off.
I'm going to turn it off.

And sesame oil.
And sesame oil.

2 teaspoons.
2 teaspoons.

Add salt to your taste.
Add salt to your taste.

I will add 2 teaspoons.
I will add 2 teaspoons.

And stir this.
And stir this.

Nice.
Nice.

How can I eat?
How can I eat?

Korean soup is always served with rice.
Korean soup is always served with rice.

So you need to make rice
So you need to make rice

because this is going to be a meal for us, rice and soup.
because this is going to be a meal for us, rice and soup.

I'll bring my rice.
I'll bring my rice.

And also, one thing.
And also, one thing.

You guys remember?
You guys remember?

What kind of side dish we need?
What kind of side dish we need?

We don't need anything else, except for one thing,
We don't need anything else, except for one thing,

if we want to make one side dish.
if we want to make one side dish.

Kkak-du-gi.
Kkak-du-gi.

Kkakdugi is radish, cubed radish kimchi,
Kkakdugi is radish, cubed radish kimchi,

and it should be fermented and taste sour.
and it should be fermented and taste sour.

I made this a couple of days ago for my video.
I made this a couple of days ago for my video.

Okay? I will bring it.
Okay? I will bring it.

This is my kkakdugi.
This is my kkakdugi.

kimchi, kkakdugi brine
kimchi, kkakdugi brine

it should be all soaked nicely.
it should be all soaked nicely.

Look at that.
Look at that.

Nice, isn't it?
Nice, isn't it?

And then, I'll get some kimchi.
And then, I'll get some kimchi.

So, this is my rice.
So, this is my rice.

Sesame seed powder.
Sesame seed powder.

Usually, when I eat this, I eat it this way.
Usually, when I eat this, I eat it this way.

Some rice... I put some rice here.
Some rice... I put some rice here.

And kkakdugi.
And kkakdugi.

Put some kkakdugi here.
Put some kkakdugi here.

Mmm.
Mmm.

(upbeat music)
(upbeat music)

Oh my gosh, so good.
Oh my gosh, so good.

So good. So good.
So good. So good.

So savory with the nutty sesame seed powder,
So savory with the nutty sesame seed powder,

and also crispy kkakdugi and crispy soybean sprouts
and also crispy kkakdugi and crispy soybean sprouts

with rice, and you will finish this meal so quickly.
with rice, and you will finish this meal so quickly.

I want to keep, keep eating.
I want to keep, keep eating.

Kongnamul-guk is Korean soul food, everyday soup.
Kongnamul-guk is Korean soul food, everyday soup.

Make kongnamul-guk and also kkakdugi.
Make kongnamul-guk and also kkakdugi.

The kkakdugi recipe is also on my website.
The kkakdugi recipe is also on my website.

Enjoy my recipe.
Enjoy my recipe.

See you next time.
See you next time.

Bye.
Bye.

(upbeat music)
(upbeat music)