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  • (upbeat music)

  • - Hi everybody.

  • Today we are going to make juk.

  • It's Soegogi-yachacjuk.

  • Juk is porridge.

  • Usually made with rice.

  • Soegogi-yachacjuk is made with beef and colorful vegetables.

  • This is one bowl meal.

  • You don't need any other side dishes.

  • Of course if you have Kimchi, it's good.

  • I'm going to make four servings today

  • with one cup of rice.

  • Let's start.

  • I just use this kind of colorful vegetables.

  • Bell peppers, and broccoli.

  • Broccoli is very nutritious.

  • Carrot, onion, and garlic, and beef.

  • One cup of rice.

  • Let's wash this.

  • In cold water.

  • Pour out this milky water and just grab this.

  • Scrub this.

  • Just rinse a couple of times until the water is clear.

  • We are going to soak this rice at least 30 minutes.

  • This rice is ready.

  • 30 minutes ago I soaked this.

  • Any lean cut of beef is good.

  • This is beef shank, half a pound.

  • And then I will use my food processor.

  • But you can use ground beef.

  • I'm going to grind this.

  • Oh look at that.

  • It make one ball.

  • Four garlic cloves.

  • I always start with garlic. eh? isn't it?

  • Mince.

  • And let's onion.

  • Chop into little small pieces.

  • Carrot, this amount.

  • All ingredient, let's chop into really small pieces

  • because this is porridge.

  • So we need to really, easily, you should be able to chew.

  • Almost, you don't have to chew.

  • Easily you can swallow.

  • That's the point of porridge.

  • And then the yellow bell pepper.

  • And red bell pepper.

  • All these colorful vegetables.

  • Whatever you have in your fridge, use this.

  • You can use spinach.

  • You can use other types of vegetable.

  • Even mushrooms.

  • Broccoli.

  • I washed this already.

  • And let's also chop it up.

  • Broccoli's around 1 1/2 cup amount.

  • And all this small pieces we'll use this.

  • All the cutting is done.

  • Beef and vegetables.

  • And rice is soaked 30 minutes ago.

  • Let's strain this.

  • Let's cook.

  • Sesame oil, around 2 teaspoons.

  • And then ground beef.

  • Here I find this.

  • kind of this is muscle?

  • Take it off.

  • This beef is no longer pink.

  • Add the garlic and onion.

  • Until this onion looks translucent.

  • It takes around 2 minutes.

  • Let's add rice.

  • Stir this around two or three minutes

  • until this rice is also half translucent.

  • Now it's a little translucent isn't it?

  • Clear.

  • It's time to add all vegetables.

  • All nice.

  • So let's add the water.

  • Seven cups of water.

  • Just well stir this on the bottom.

  • Sticky rice is all mixed.

  • And then cover and boil.

  • Soegogi-yachacjuk has a lot of good memories for me.

  • Because a long time ago I was living in America in 1990s.

  • At the time I was living with my family.

  • And then my father was sick.

  • He had a huge major surgery in Korea.

  • And I had to go there to see my father.

  • My father really missed me.

  • I found out my mom makes all kinds of food

  • and the doctor said that you shouldn't use salt,

  • you shouldn't use this.

  • You make that seven, eight different kinds of grains

  • to make rice.

  • Certain food he...

  • Oh ow, wow, it's boiled over.

  • Stir this.

  • And then turn down the heat to low.

  • There are not many things that he can eat.

  • And then I just made this porridge.

  • And also I made bibimbap.

  • So two kinds of food I made.

  • This porridge is, I really wanted to make a special food.

  • A very very nutritious.

  • Like a protein.

  • Lots of protein.

  • Plus mineral, vitamins.

  • I went to market by myself and pick up

  • the really lean cut beef.

  • The best cut of beef.

  • Came home and then I just chop it up with my knife.

  • All my energy.

  • So, father please, you should survive with this.

  • And recover quickly.

  • My father really really liked it.

  • So he loved my food.

  • Now I can't see him anymore,

  • but always whenever I get an email from my readers

  • they just ask me, "Maangchi, my mom's really sick right now.

  • "I don't know what to cook."

  • I always give them this direction.

  • Some of you guys already heard this from me.

  • See?

  • Rice is all done.

  • but then I like to cook just a little longer.

  • Turn down the heat.

  • Low heat.

  • So this is gim, seaweed paper.

  • I'm going to make crushed seaweed paper.

  • This serves four.

  • For each one, you use just one sheet of gim.

  • I will use fish sauce.

  • You could use salt or fish sauce but I prefer fish sauce

  • because it has better flavor.

  • Two table spoons.

  • Wow, a lot amount.

  • It will be enough for four large bowls.

  • One teaspoon sesame oil.

  • And then this gim, you make the gim, crushed gim?

  • And then give it to them on top.

  • Okay here, here is for you.

  • Like this.

  • (upbeat Caribbean music)

  • Mmm.

  • Mmm delicious.

  • a lot of beef, so make broth tasty.

  • And also gim, the seaweed paper,

  • the gim paper is really good.

  • This is a really hearty and comfort food.

  • This is also good food for babies.

  • Today we made Soegogi-Yachacjuk.

  • Porridge made with beef and vegetables.

  • Enjoy my recipe.

  • See you next time.

  • Bye.

  • (upbeat music)

(upbeat music)

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B1 beef rice porridge broccoli fish sauce onion

Beef and vegetable porridge (Soegogi-yachaejuk: 쇠고기야채죽)

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    林宜悉 posted on 2020/04/06
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