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  • (bright music)

  • - Hi, everybody!

  • Do you like corn?

  • Yes, you do, then let's high five.

  • I love corn.

  • I love just corn by itself.

  • I love the flavor and texture.

  • And any dishes made with corn,

  • that's always my favorite.

  • Today, I'm going to make Korean old-fashioned cornbread.

  • Cornbread is called oksusu-ppang.

  • Oksusu is corn.

  • Ppang is bread.

  • When I was at elementary school

  • my school used to give us snack everyday

  • for each student.

  • We used to have a piece of this cornbread,

  • like a size just like this.

  • And then the oval shape.

  • And over top, like a little mountain.

  • And this kind of bread was very special for me.

  • And delicious.

  • This cornbread is made from cornmeal.

  • You know, I really miss miss that bread taste.

  • All the time I always looking forward to

  • the time that the snack is provided.

  • The cornbread I remember is not very sweet.

  • Old-fashioned stone ground yellow cornmeal.

  • I'm not working for this brand name,

  • but any type of yellow corn I'm using.

  • If you find the stone ground yellow cornmeal,

  • and then buy this.

  • So I'm going to measure two cups.

  • You guys remember this,

  • my tablespoon, teaspoons.

  • So I just got this new one

  • because years and years I've been using.

  • It's kinda little worn out.

  • Sometimes like a really wobbly.

  • And then I got this same, exactly same amount.

  • I just scoop the water.

  • This one, so American standard,

  • like a tablespoon, teaspoons I'm using.

  • Two tablespoons sugar.

  • Salt, half a teaspoon.

  • One egg.

  • One tablespoon vegetable oil.

  • Any cooking oil you can use.

  • Corn oil, vegetable oil.

  • You could use any type of milk,

  • whole milk, fast reduced milk, any type of milk.

  • I will use one and half cup.

  • Let's just mix this.

  • Beautiful color, yellow color.

  • Already smells really corn smell.

  • Consistency is like this.

  • I need to let it sit just for 20 minutes.

  • I'm soaking my cornmeal,

  • kinda make it softer.

  • I got this idea from making rice cake.

  • You know, so whenever I make rice cake

  • I need to soak rice in cold water.

  • And then later when it's cooked,

  • it's more fluffy and softer.

  • Especially we don't use wheat flour here, anything.

  • Just only cornmeal I'm using

  • because I love intense kind of flavor.

  • And this baking powder, I'm going to add this

  • just before baking to make it fluffy.

  • Now I'm preheating my oven 400 Fahrenheit.

  • And then let's just use butter.

  • We need just a little bit butter flavor,

  • and it really makes it better.

  • So I'm going to use one tablespoon.

  • OK so, I put this at room temperature

  • so it is easily, very soft.

  • Using your brush.

  • All over on the bottom.

  • Just a little bit side also.

  • OK, 20 minutes passed and then see,

  • so look a little separated, right?

  • And then liquid on top.

  • You just mix this.

  • And then we are going to add baking powder.

  • Two teaspoon.

  • And mix.

  • When you mix this with baking powder,

  • this baking powder is helping

  • like creates little airy bubbles.

  • So it makes this dough really fluffy.

  • So right after mix this, we need to bake.

  • Consistency's a little thicker than before.

  • Don't you think so?

  • Like this, you see there are already little bubbles.

  • Yes.

  • It takes 30 to 40 minutes,

  • depending on your size of baking pan.

  • Meanwhile, I'm going to prepare my breakfast.

  • Today's a Saturday, so Saturday brunch.

  • I will just make and then I'm going to eat

  • with my freshly baked cornbread.

  • It will be so delicious.

  • This is Greek yogurt.

  • And tomato.

  • I will eat all this tomato.

  • These days strawberries are available all around the year.

  • I'll add here.

  • Let's add some kiwi too.

  • Golden kiwi.

  • Golden color.

  • And blueberry.

  • There you go.

  • My yogurt is done.

  • So I'll just keep in the refrigerator.

  • OK, 30 minutes passed.

  • And, let's check out.

  • And I'm making coffee too.

  • It's the middle I like to take this.

  • It's come clean.

  • But I like to make it a little brown.

  • I'm going to bake just a few minutes more.

  • This is too big and too big and thick.

  • And then I just poke this huge hole I made with this.

  • So at home you can use your toothpick.

  • Very good.

  • Wow.

  • Beautiful, isn't it?

  • Look at that!

  • Great, oh my.

  • Smells so good.

  • Wow.

  • Look at this. (laughs)

  • Isn't it pretty?

  • Just let it cool down just a few minutes.

  • And then I'm going to cut it and eat my breakfast.

  • This one I made it last night.

  • This is like a heart shape.

  • So you can make it any shape,

  • right, if you have a baking pan.

  • Isn't it cool?

  • See, sponge-like.

  • Join me for breakfast.

  • And my coffee.

  • So this is breakfast.

  • Let's taste.

  • Mmmmm.

  • Mmmmm.

  • Mmm!

  • That's it.

  • This is the cornbread that I remember.

  • When I was in elementary school

  • I tasted this kind of bread!

  • Soft, fluffy, corny. (laughs)

  • A little sweet, not too sweet.

  • Lots of lots of corn.

  • No flour here.

  • My left hand, my cornbread.

  • Right hand, my yogurt.

  • Busy, busy.

  • Mmmm.

  • This one, last night I made this.

  • (laughs)

  • You can make any shape.

  • A heart, heart, my heart.

  • (laughs)

  • So, this going to be a good present

  • for Valentine's Day, isn't it?

  • Today we made Korean old-fashion oksusu-ppang,

  • cornbread, Korean style.

  • In America, cornbread is very popular.

  • So this is my style.

  • Korean, kind of old-fashioned style.

  • And how about you style?

  • Just let me know.

  • Enjoy my recipe.

  • See you next time!

  • Bye!

  • (bright music)

(bright music)