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  • (upbeat music)

  • - Hi, everybody.

  • Today's recipe is really, really easy,

  • simple, delicious, and gorgeous-looking side dish,

  • Korean banchan!

  • What is banchan?

  • Banchan is a side dish

  • that we always eat with rice.

  • That's why a side dish should be a little salty.

  • This egg dish is really fluffy

  • so that it looks like a volcano.

  • I'm going to name this dish

  • as a spicy volcano egg side dish.

  • You like it? (laughs)

  • Because I add Korean hot pepper flakes here

  • to make it little spicy, but it's not that spicy.

  • Today, I'm going to use this guy.

  • This guy is earthenware.

  • This is a really small size, two and a half cups.

  • I'm going to use this. We need four eggs.

  • Four eggs.

  • To make it savory, I will use chicken broth,

  • but if you have anchovy stock,

  • you can use the anchovy stock, too.

  • Let's start!

  • Quarter cup chicken broth.

  • This is low sodium chicken broth.

  • I'm going to use my small burner today,

  • because this bowl is very small.

  • Put it here.

  • Four eggs, let's crack these eggs.

  • Four eggs.

  • Instead of fish sauce or salt,

  • I will use soy sauce, jinganjang.

  • Dark soy sauce, one tablespoon, plus one teaspoon.

  • And this is Korean hot pepper flakes,

  • gochugaru, one tablespoon.

  • Smells delicious!

  • Soy sauce and hot pepper flakes put together,

  • I love the smell.

  • And sesame seeds, this is toasted,

  • very crispy toasted sesame seeds, one tablespoon.

  • I'm going to grind.

  • I use my mortar and pestle,

  • but if you guys don't have a mortar and pestle,

  • you can use these two fingers.

  • Just crush these like this.

  • Then, sooner or later, it will be powdered, right?

  • Here. (tap, tap, tap!)

  • And then, stir this 50 times, 50 times.

  • This is going to be really nutty,

  • savory, and tasty.

  • And then I will add quarter cup chicken broth.

  • So total, we use half a cup chicken broth.

  • And 50 times more,

  • using fork.

  • Very good.

  • All together, 100 times, huh? (laughs)

  • And then now, let's heat it up,

  • over medium high heat.

  • I have to wait until this broth is boiling.

  • It will take around 3 to 4 minutes.

  • We also need green onion.

  • Two small green onions.

  • This green onion,

  • after all this is cooked,

  • I will just add it on top.

  • So, I like to really chop it finely.

  • And then...

  • Now, it's boiling.

  • It takes only, you know, couple of minutes.

  • Come over here to see it.

  • I will just turn down the heat to low.

  • Pour this

  • and keep stirring,

  • just little by little.

  • Because this earthenware bowl is hot,

  • so even though heat is very low,

  • still, it is cooking.

  • 80% of the bowl is filled.

  • And stir a couple of times like this,

  • and cover.

  • I like to make it volcano.

  • I will use this, my stainless bowl, here.

  • Set the timer for 10 minutes.

  • These are my side dishes that I prepared.

  • I'm going to eat these with my gyeranjjim.

  • This is cucumber.

  • This is a so easy recipe.

  • I learned this recipe from my cousin.

  • When I lived in Korea,

  • she was living in the same city as me.

  • One day, I went to her house

  • and she was raising three children.

  • The three children were, they all ate a lot

  • because they were teenagers.

  • When she makes a kimchi stew,

  • she makes a huge pot of kimchi stew.

  • She made gyeranjjim this way.

  • That's kind of unusual because usually,

  • egg color should be yellow

  • and we always add some shrimp,

  • shrimp sauce there,

  • and sometimes chopped green onion on top.

  • My cousin's steamed egg was different,

  • kind of brownish.

  • It didn't look like eggs,

  • but when I tasted it, it was so tasty!

  • Just only a little difference

  • makes it really, really enhance the taste.

  • Did you hear?

  • The steam comes up and it dropped.

  • You see?

  • I hope that you heard it (laughs).

  • Open! Turn off.

  • Look at that, oh my!

  • (laughs) Oh my.

  • And then, I'm gonna add

  • some chopped green onion.

  • I told you, to make a little more spicy,

  • I like to make this way.

  • And drizzle sesame oil.

  • Oh my, it looks so good!

  • This is rice.

  • Wow!

  • It's like a volcano, isn't it?

  • Zucchini with shrimp.

  • And this is bok choy.

  • I have the recipe on my website.

  • This is fish cake,

  • and cucumber.

  • Let's eat!

  • Isn't it so easy?

  • You guys, you should make this.

  • Mmm.

  • Let's dig in (chuckles).

  • See it, wow!

  • I'll show you what it looks like.

  • Look at that!

  • Look at that.

  • This is, oh my.

  • This is really tasty.

  • Let me taste.

  • Let me eat my volcano!

  • Mmm.

  • Mmm.

  • Very savory,

  • and nutty,

  • and little spicy,

  • awesome.

  • It's like really hot, soft tofu stew,

  • you know, sundubu-jjigae

  • but little kind of dense,

  • but more savory, and really tasty.

  • Everything is delicious.

  • (upbeat music)

  • Just egg and a few ingredients,

  • I just mixed these and cooked.

  • It's really hot, temperature is hot,

  • and fluffy, and little salty,

  • and savory, and nutty.

  • Yum, so this is a perfect side dish.

  • Cheers, everybody.

  • Happy cooking.

  • Today, we made spicy volcano egg side dish,

  • Maeun- ttukbaegi- gyeranjjim in Korean.

  • Enjoy my recipe.

  • See you next time.

  • Bye.

  • (upbeat music)

(upbeat music)

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