- Hi, everybody!

Today let's make something warm, hearty,

and cozy, and delicious, made with soy beans!

It's called kongbiji-jjigae.

Jiigae is a stew, kongbiji is soy pulp.

When we make tofu, soy beans are

soaked and boiled,

after that, they are ground very, very finely,

including all water. And then put it in the sack.

And then squeezed,

and then all this creamy white beans

go through the sack.

But, in the sack, the left over squeezed one,

this is pulp, soy pulp.

We make stew with this!

Especially winter time, this is so, so delicious.

This is my most favorite dish that I tasted

from my grandmother.

Whenever I had a vacation, especially winter vacation,

I used to go to her house.

Every meal was so delicious,

breakfast, lunch, dinner.

And sometimes she made this stew, kongbiji-jjigae.

We need soy beans.

We need

around half a cup.

Wash and soak in cold water.

I just soaked these in cold water for 12 hours.

These beans are going to expand like this.

We are going to make anchovy kelp stock.

I love anchovy kelp stock, because it goes well

with this stew, but you can use also vegetable stock.

As long as the stock is delicious,

you'll make a delicious kongbiji-jjigae.

It's like a plate!

Dried kelp, dasima

dasima, around 4 x 5 inch,

Just a square,

and seven dried anchovies, that's all I need!

Dried kelp and anchovy.

Remove heads, and guts.

Now so clean, clean seven dried anchovies,

and I'm putting these in the bag.

Then I will add four cups water.

Cover.

I'm going to boil this over medium-high heat

for 20 minutes.

And I'm going to blend.

Add one cup water.

Very creamy.

And vegetables.

I must take care of my vegetables.

This is a large green onion, daepa.

If you don't have this, two green onions would be okay.

Green onions.

And garlic.

This green chili pepper is too large,

I think this amount is enough.

One green chili pepper,

and one red chili pepper.

Next, onion.

Onion makes it a little sweet.

Just press down, half a cup.

My rice is bubbling.

And, I'll turn down the heat.

My rice is simmering and my stock is now really nice.

Next, meat, pork.

If you are vegetarian, just skip it.

Around half a pound.

Turn off.

The color is a little brown.

Let's taste!

Good, good.

Yum!

Yum, yum.

One important ingredient.

What is it?

Kimchi!

My kimchi's well fermented.

It tastes sour.

I need only around one cup.

And cut this.

I will use this pot.

Let's see my rice.

Nice.

Well done, I'm going to turn off.

Let's heat up.

Medium-high heat.

Sesame oil, around two teaspoons.

Garlic,

onion,

and meat.

And I will add one teaspoon soy sauce.

jin-ganjang, and ground black pepper,

around a quarter teaspoon.

Stir this.

You just keep stirring around a couple of minutes,

until this pork is no longer pink,

and then I will add the kimchi.

Kimchi has to be cooked, stir fried like this.

I would just stir fry until kimchi's

a little withered and softer.

I will just keep cooking about four to five minutes.

Once you add the kimchi, the kimchi brine comes out.

So easily you can keep stirring.

First time when I saw the kongbiji-jjigae

was really cold winter.

My grandmother, she's always quiet.

Whatever my grandfather said, she never talked back,

kind of a grandmother.

I never forget this story relating to my kongbiji-jjigae.

And one day my grandmother,

there was an open day at the market,

and said, "oh, you wanna follow me?".

Of course, I love to go to the market.

Even now, I love to go to the market, you guys too?

My grandmother said, "tell your grandfather

you need some money to buy some delicious stuff",

such as steamed corn or rice cake.

So I told him, "grandfather, I need some money,

and I wanna eat some oksusu, jjin-oksusu (steamed corn)".

My grandfather gave me some money.

So I went to the market with my grandmother together.

We went to the house where we could buy tofu

and she asked, "oh, give me some biji, kongbiji".

They gave her a ball.

It looked like mozzarella cheese.

"Why grandmother buy that kind of stuff?"

I was just wondering.

Next morning she made such a beautiful, gorgeous,

bubbling stew, and...(alarm bell goes off).

Five minutes I kept stirring,

Let's add stock, one cup, and a half cup.

Wow, smells so good!

Once I stir fry kimchi.

We still have some leftover stock here.

You guys can make more, next batch.

Add some more water, boil more,

and then make one and a half cup.

Delicious anchovy kelp stock, and pork,

and kimchi, and garlic, onion.

It should be delicious!

And now let's add.

And here, it's bubbling, right?

Stir like this.

And green onion.

Green chili pepper.

You don't have to cover this,

just let it boil without the lid.

You don't have to stir harshly.

Like this.

What we want is a heavy, bubbly, creamy biji-jjigae.

Once the bean is cooked, and we can eat it.

And usually we salt with shrimp sauce.

You know saeujeot.

This is a real traditional way,

but if you don't have this,

just use fish sauce, one tablespoon.

If you are vegetarian, use just one teaspoon salt.

Scoop more juice, one table spoon.

What do you think?

It looks delicious, isn't it?

Let me taste!

Mmm, mhm, oh my, good, good.

I will just turn it off.

Green chili pepper, green onion,

red chili pepper, add them just before serving.

Then I will make it bubbling and serve.

Always my grandmother said, "open the table."

A Korean table is not like a usual western style table,

just you can sit down, you know, on the floor.

The table's legs are short,

so when you sit down, it's a perfect size.

Everybody's sitting around it together and eating.

The legs are folded, you can fold.

So this is easily, you can store,

like between, usually the corner.

At the corner of my grandmothers house,

there was a rice chest.

A nice, wooden rice chest there,

and between the wall.

there's a large gap. She put several

large and small Korean tables.

And it depends on how many people are eating

and they just chose.

So my uncle brings it, and then she gave my uncle,

all side dishes, and rice.

And then last, last minute, this kongbiji-jjigae is coming.

All done, rice is done, everybody's sitting,

and then "oh, biji-jjigae!" (laughing)

Oh my! the taste was so good!

I just tasted this.

If my grandmother were still alive,

she would give me tons and tons of compliment.

"Yes, you are good, you are good!". (laughing)

Oh, I made rice.

Rice and some side dishes.

Broccoli, this is my side dish

for this kongbiji-jjigae and rice.

This is one of my recipes on my website. You guys can make this easily.

These days, Korean radish is so delicious.

Very juicy!

And I made kkakdugi.

When I run out of kkakdugi, I have to make it again,

because we should take advantage of its peak time.

And this is myeolchi-bokkeum.

Small dried anchovies.

I made this this morning.

Fermented squid.

This fermented squid is also one of my recipes,

very popular recipe.

I know a lot of you guys make this.

This is squid, squid one month fermented with salt,

and then, salt is washed away,

and then chopped up, and then mixed with

with seasoning sauce. It's really tasty.

Okay, time to eat!

I made white fluffy rice today.

Let's add colorful vegetables.

Wow, very thick, isn't it?

Looks delicious, look at this!

Mmm~

Very nutty, this is very, very creamy and nutty.

Usually how I eat this, I scoop some,

put some on my rice, like this.

Mmm, mmm, so yummy, and I like to keep keep eating.

Just I remember my grandmother's kongbiji-jjigae, yum!

Today we made kongbiji-jjigae.

Ground soy bean stew.

You guys can make a big batch

and share with many, many people.

Enjoy my recipe.

See you next time!

Bye!

(upbeat music)