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  • (loud chopping)

  • (whimsical music)

  • - Hi everybody!

  • Today, I'm going to make cheonggukjang-jjigae.

  • We made cheonggukjang in my previous video.

  • Cheonggukjang, here you go!

  • We made eight balls.

  • With two pounds of dried soybeans last time.

  • Extra-strong fermented bean paste stew.

  • Too long, isn't it (laughs)?

  • Korean name is better.

  • Cheonggukjang-jjigae.

  • Jjigae is stew.

  • All together, let's say!

  • Cheonggukjang-jjigae.

  • Let's make Korean cheonggukjang-jjigae (laughs).

  • When we make stew, we add kimchi.

  • And also a few more vegetables,

  • and with stock, delicious stock.

  • I'm using anchovy stock today.

  • You know I love anchovy flavor.

  • But if you don't have anchovies, you can use chicken.

  • Chicken stock.

  • So easily, you can make it.

  • Are you ready?

  • So I'm using these vegetables.

  • Onion, garlic, zucchini,

  • and this large green onion.

  • You can find in a Korean grocery store.

  • It's dae-pa.

  • Especially with this cheonggukjang-jjigae stew,

  • this dae-pa makes it a kind of a little sweet,

  • and the flavor is more rich.

  • But if you don't have, not available,

  • use just plain green onions.

  • Green onions, maybe three green onions.

  • Three or four.

  • This is zucchini, around one cup amount.

  • I think this is around one cup.

  • And...

  • Just I will dice.

  • (knife chopping)

  • A half of medium onion.

  • (knife chopping)

  • I cut into chunks, like this.

  • And garlic, two garlic cloves.

  • (knife chopping)

  • I need to add kimchi and dried anchovies.

  • I will bring my anchovies!

  • (bag rustles)

  • Two ...

  • I chose these seven good looking anchovies.

  • So remove the heads and guts.

  • Press down, open, and there's a kind of intestine.

  • Remove.

  • And I'm going to throw away.

  • On the bottom.

  • And next, kimchi!

  • For this stew, we have to use fermented kimchi.

  • What is fermented kimchi?

  • Kimchi should taste sour.

  • So sour kimchi we are going to use.

  • Around just 8 oz, one cup.

  • So kimchi.

  • Like this amount, one cup.

  • And chop it up.

  • Let's add here.

  • Little kimchi brine.

  • About two tablespoons.

  • (scrubbing cutting board)

  • (water running)

  • Four and half cups water.

  • And cover.

  • Heat this ...

  • over medium-high heat.

  • 20 minutes.

  • (time ticking)

  • Meanwhile, I'm going to slice this green onion.

  • (knife chopping)

  • Dae-pa, large green onion.

  • Tofu.

  • 8 oz, just half of one package, 8 oz.

  • Cut this.

  • And this thing.

  • We can open this, eh?

  • Just later.

  • This is a probiotic.

  • Endures high heat,

  • so that Koreans making doenjang-jjigae

  • you know, soybean paste stew,

  • or cheonggukjang-jjigae with high heat, bubbling.

  • But still it's not going to be killed quickly,

  • because it's very heat resistant.

  • But anyway, when I make this,

  • I want to add at the last stage.

  • Mm! Good aroma.

  • Very earthy!

  • So around seven, eight minutes later, it's boiling over.

  • With a lot of bubbles.

  • And then I just crack the lid.

  • Smells so good!

  • You know, the kimchi,

  • kimchi and dried anchovies and just boiling with water,

  • that smell.

  • You guys may know that right?

  • I can't resist that aroma, really delicious.

  • Already I'm so hungry I want to eat something (laughs).

  • (timer rings)

  • So 20 minutes passed, and boiling, boiling, boiling.

  • Delicious smells (laughs).

  • Okay, let's see!

  • This is the anchovies.

  • So I'm going to add, this is fish sauce.

  • About one teaspoon.

  • Fish sauce has some delicious flavor.

  • Kimchi's a little translucent,

  • and this broth is very delicious.

  • Let's add the cheonggukjang.

  • Press down.

  • You know in the cheonggukjang we added some garnish.

  • Red chili pepper, green chili pepper.

  • And a little subtle flavor will be added.

  • The stew is a little thicker than before,

  • because of the cheonggukjang.

  • Wow!

  • Yummy smell!

  • And then tofu!

  • Add tofu.

  • Green onion, like this.

  • Leave out some, because right before serving

  • I will just add here,

  • and then it looks more delicious.

  • For now these green onions should be cooked together.

  • Oh, my!

  • Looks so good!

  • I will cook five minutes.

  • If we want to make it spicier,

  • you can add hot pepper flakes here.

  • But from kimchi it's spicy,

  • so I don't want to add any more hot pepper flakes.

  • Wow, this smell!

  • Real smell, this cheonggukjang smell.

  • This is amazing!

  • In New York City, I make Korean

  • traditional cheonggukjang here!

  • You guys can make it!

  • No matter where you live.

  • After I left Korea, I never tasted cheonggukjang, you know?

  • Homemade cheonggukjang.

  • But, just one day I tried to make this

  • and then it worked so perfectly,

  • I almost just almost cry.

  • You know, because so happy.

  • Some cheonggukjang is not broken up, and just break.

  • No lumps.

  • Let's take out these anchovies.

  • Anchovy you did a good job! Thanks!

  • You make this delicious.

  • Squeeze out.

  • And then green onion, leftover green onion.

  • And then we just serve!

  • With rice.

  • Turn off.

  • Here you go!

  • This is my lunch table.

  • Some of you guys may think, "Oh, maangchi,

  • Always eating,

  • standing and eating at the kitchen counter,"

  • No!

  • I have my the kitchen table

  • and kitchen table everybody sitting there, we eat.

  • In order to switch this to kitchen table,

  • my lighting, so all change.

  • I have to change it, so too much work.

  • So I'm just showing you how to eat.

  • So pretend this is your table!

  • Look at this.

  • Wow!

  • Look at that, the broth is a little thick.

  • Look at that.

  • Rice? Of course rice!

  • (blowing)

  • (slurps)

  • Mm!

  • Mm!

  • Calm down my inside, and it's so savory!

  • And delicious.

  • (blows) Mm!

  • This is my oyster pancake.

  • Mm!

  • Gochujeon green chili pepper made pancake, so easy!

  • Mm!

  • Today, we made cheonggukjang-jjigae.

  • Extra-strong fermented soybean paste stew.

  • Enjoy my recipe, see you next time!

  • Bye!

  • (whimsical music)

(loud chopping)

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