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  • Hi everybody!

  • Today, let's make really healthy, delicious, and gorgeous looking Korean "kongjuk."

  • Kongjuk is bean porridge.

  • You can use any types of beans: soybeans, white beans, and red beans

  • I make this porridge with these dried green peas

  • and split.

  • So this is in small pieces.

  • So you can make it so easily at home.

  • So let's start!

  • First, I have to wash and soak in cold water.

  • Rinse a couple of times.

  • Soak this in a lot of water.

  • I just washed these

  • and eight hours ago I washed these.

  • See? Size is different.

  • Look at this. Like this.

  • I'm going to let them soak and then make it later.

  • More bean bags here!

  • And let's strain these.

  • Now we have to boil this

  • until these beans are so tender

  • you can mash.

  • So I like to cook these first.

  • Two cups for two servings.

  • So one cup...

  • One...

  • Two.

  • And then I will add two cups of water.

  • Two cups of beans, two cups of water.

  • Cover.

  • Very low heat.

  • For one hour.

  • And then around fifteen minutes after

  • it's going to be bubbling, boiling over.

  • Then we can open, just half.

  • Lot of beans still left.

  • I always freeze these.

  • So this is a little more than three cups

  • and these beans are two cups

  • so with one package you can make five cups of soaked beans.

  • So which means that five people you can serve.

  • You can have a Korean bean porridge kongjuk party

  • So your friends are coming over,

  • "Ok this Saturday we are going to have a kongjuk party, Korean kongjuk party."

  • "Breakfast! So you guys come over."

  • And then, how many people are coming?

  • Ten people are coming.

  • You need two bags.

  • Because this is five cups.

  • Next, I'm going to make nice, nice gorgeous garnish.

  • With Korean jujubes.

  • This is jujube - dried fruit.

  • See? When you go to Korean grocery store

  • you can find it easily.

  • Any grocery store they sell.

  • Dried jujube.

  • And these pine nuts.

  • Look at this, big size!

  • Huge size!

  • And then I only need one large jujube.

  • We need to pit this.

  • Cut until you feel the seed.

  • And then, just like this

  • Cut around this.

  • With your knife, and turn.

  • Keep turning until you get the seed.

  • This seed has lots of sticky, delicious stuff.

  • Never throw away.

  • I'm eating this.

  • (muffled) Like this.

  • And then later, the seed I take it out and remove.

  • And then now we have a nice, beautiful, looks like a skirt.

  • And then here, on the edge part

  • I will just fill it up with pine nuts.

  • My beans are boiling over.

  • Close half.

  • Like this.

  • Go back to our jujube.

  • So press down.

  • Roll it up.

  • Roll, roll.

  • Nice.

  • And then squeeze.

  • Or you can use your plastic wrap.

  • Rolling...

  • It's like a candy!

  • Last minute I'm going to cut it.

  • Let's keep it here.

  • And then now we have to make a nice rice cake.

  • My grandmother made kongjuk with kong - beans - and rice

  • Real rice.

  • Soaked rice and together boil, boil boil

  • and we just ate.

  • Of course no garnish.

  • That's the kind of usual way of making kongjuk.

  • But today's kongjuk is very upscaled!

  • Tasty and gorgeous and beautiful.

  • So I just made this nice beautiful garnish

  • and then we are going to make rice cake.

  • So I'm just boiling a little water.

  • I need my glutinous rice flour.

  • Half cup glutinous rice flour.

  • And I will use a quarter teaspoon salt.

  • And quarter cup water.

  • This water is boiling, really hot water.

  • So I boiled this water.

  • And then mix.

  • Mix this with your wooden spoon

  • until you can handle very easily

  • because it's too hot!

  • And then I will use my hand!

  • Just keep doing...

  • until it's a sticky lump.

  • And soft and smooth.

  • Kneading.

  • Even though this amount of dough is very small amount

  • but still we need to knead nicely

  • Ok so now, using both hands.

  • Make a small rope

  • and then, like this.

  • Knead together.

  • I kneaded maybe one minute.

  • I don't want it to get dried.

  • So like this...

  • Now I can really smell these beans.

  • Delicious smell!

  • Today's recipe we just use only glutinous rice flour

  • and beans

  • I have many many vegan and vegetarian followers

  • You guys are so so smart.

  • Sometimes I make a meat dish

  • you just change, modify to your recipe

  • I'm always impressed with your stories

  • how you make my recipes veganized or vegetarian style

  • But today's is totally vegan.

  • Now let's wait until my beans are done.

  • (distant honking and traffic)

  • (sizzling)

  • One hour I boiled these.

  • A couple of times I stirred this like this.

  • Already look like it's well mashed

  • gorgeous green color.

  • So turn off.

  • This is really well mashed with just this wooden spoon

  • It depends on beans

  • if you use other types of beans,

  • but still it's not mashable like this

  • you can use food processor

  • It's should look like well mashed potatoes

  • I like to make it really really creamiest porridge

  • I don't want any kind of lumpy stuff

  • I'm going to strain out any rough stuff.

  • And this is three and a half cups of water.

  • Little by little, pour this.

  • So that only beans go through this strainer.

  • I will add quarter cup glutinous rice four.

  • And well mix.

  • Next, we're going to make rice cake.

  • So rice cake...

  • This is jeonbun, starch powder.

  • The reason I like to use starch is

  • starch makes it very smooth

  • The surface of the rice cake will be very smooth.

  • Just i use around two teaspoons.

  • This is starch, potato starch

  • but if you don't have potato starch just use glutinous rice flour.

  • Like this...

  • Divide into two.

  • Like this.

  • And you can spread this.

  • Easily.

  • Flatten this.

  • This, too.

  • And then

  • Let's cut.

  • Let's make a square shape.

  • Rectangle.

  • Same size, we have to make the same size.

  • See? Rice cake.

  • And this, lots of left over.

  • So I will make rice cake balls with this.

  • I will make balls...

  • So we made rice cake balls

  • Cute rice cake balls!

  • And this is rice cake, let's cook!

  • My porridge, let's turn on the stove.

  • And also..

  • For our fried rice cake...

  • Here.

  • When it's really boiling I will just add all this rice cake.

  • And garnish with this square rice cake.

  • So I will just leave it open.

  • And keep watching.

  • Put some oil.

  • (sizzling)

  • So I will just turn down the heat

  • to medium.

  • This is really delicious.

  • Next this garnish, I'm going to slice this.

  • I will just, one more time...

  • I don't want to burn this. Really low heat.

  • And cut.

  • You can see, huh? It's really expanded.

  • So this is nice porridge.

  • You see this bubbling.

  • Now boiling.

  • It's time to add rice cake balls.

  • From now, three minutes.

  • We have to cook.

  • (bubbling)

  • Rice cake balls are floating.

  • I turned down the heat to medium.

  • Add one teaspoon salt.

  • Lower the heat...

  • (bubbling intensifies)

  • After we put all the rice cake balls

  • it took three minutes.

  • So now perfect.

  • Turn off.

  • Garnish...

  • I'll drizzle some honey.

  • About two teaspoons.

  • So that's it!

  • Today we made kongjuk!

  • Let me taste.

  • Mmmm.

  • Mmm! Yum!

  • So nutty!

  • I taste all beans.

  • Really beany, beany! (laughs)

  • And smooth!

  • Let's taste rice cake!

  • Mmm! This taste is irresistable.

  • What a delicious such things in the world. (laughs)

  • We made kongjuk!

  • So enjoy my recipe

  • See you next time!

  • Bye!

Hi everybody!

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