(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)