(upbeat music)

- Hi everybody.

Today I'm going to make

really, really simple and delicious recipe.

Super simple.

Super easy.

This is apple ssamjang.

Ssamjang is dipping sauce.

When you go to the Korean barbecue restaurant

they just bring lettuce

and then they bring

some kind of soybean paste based dipping sauce.

And then wrap and eat it.

This is ssamjang.

Ssamjang is a dipping sauce.

But today I'm making this ssamjang

with apple instead of using sugar.

This is one of my cookbook recipes.

You know, you guys love my recipes.

And also, I love my own recipes.

I love my own food.

But while I was making my cookbook,

this is my favorite, most favorite recipe.

I used this one apple,

small size apple instead of sugar.

And then it turned out so good.

Almost I cry.

I'll show you how to eat it.

I made rice

and I'm going to make sauce.

And how I make the wrap and eat.

So I already pre-washed.

Look at this.

This is green leaf lettuce.

Green lettuce and red leaf lettuce.

And actually this is kale, kale flowers.

Really pretty, eh?

These are edible.

And this is basil.

Boston lettuce.

Red chicory and endive.

I like endive.

A little bitter taste, I love that.

And this is perilla leaves.

These days very peak.

Korean store you can find very easily.

That's my favorite leaf.

So how do you like that?

Three, four, five, six, seven, eight.

Eight different kinds of lettuce.

Let's start with one tablespoon

hot pepper paste, Korean gochujang.

I didn't bring my huge tub of gochujang

because it is very sticky.

So I only use one tablespoon.

So I already pre-measured this,

one tablespoon hot pepper paste.

And we need doenjang, Korean fermented soybean paste.

We got to use quarter cup.

So gochujang, doenjang.

We prepared this.

This apple is Honeycrisp.

Or you can use Royal Gala or Fuji apple,

kind of a crunchy,

crunchy apple is better

because after we make this it should be crispy.

So I chose Honeycrisp.

(slicing)

Yeah, sounds like a crispy texture.

Let's cut into small pieces.

(chopping)

Look at that, it's a lot around here.

And then, let's chop this up.

(rapid chopping)

Okay, a lot.

There you go.

So dilute saltiness.

This is a great way of making ssamjang.

So far anybody has a problem with following my recipe?

No, nobody.

So easy isn't it?

And then we're gonna add two garlic cloves.

(smashing)

(rapid chopping)

And then two green onions.

(crunching)

(rhythmic chopping)

And then here,

we have to mix this well

with sesame oil.

Sesame oil generously, I will add one tablespoon.

Sesame seeds, around one teaspoon and mix.

(glopping and clinking)

So first, looks like this.

But you are going to keep mixing.

So more and more you'll see more juicy.

Nice.

I'm going to transfer this here.

Mmm.

Smells doenjang smell,

really earthy smells.

And then this vegetable basket.

I will just add this in the center.

This is like a flower arrangement.

Amazing isn't it?

Really pretty.

Rice.

You can quickly make this meal.

Just rice, make rice and wash,

wash and drain this lettuce and ssamjang.

So easy.

So let's eat.

I will choose Boston lettuce.

And then, I like to add this, the basil.

And endive.

And just a little flower.

Oh my, isn't it pretty? (chuckles)

I will just put the some rice here.

Rice.

And ssamjang.

You don't have to be stingy

because it's not very salty.

And then wrap.

Mmm.

This pouch is so tasty and very flavorful.

All different herb, and basil leaf.

And also the very crunchy, crispy.

And also sauce is like sweet and crispy.

Everything is crispy.

Really, really tasty.

Also I feel good.

These are all good stuff.

When you eat with your family members,

you can build your own wrap.

I'm gonna make one more.

This time, I will add some lettuce.

Perilla leaf.

I will just add also flower

because flower pretty.

And rice.

And ssamjang, apple ssamjang.

And wrap.

Put into your mouth or my mouth?

How can I give you? (laughs)

I have to eat.

Mm.

I can keep eating and eating

because it's so delicious

and then make me feel really happy and comfortable

because all these are vegetables.

Koreans love ssam.

When I was in Korea,

like really long time ago,

I was surprised.

I was living in kind of a second floor rented house,

you know second floor.

And first floor is landlord living.

And then one day I came home,

first floor I could see what they doing.

The whole family, like four or five family sit around.

Koreans, we have a table.

Table is like a small table like this.

You got to sit down on the floor.

I was so shocked.

Lettuce like mountain, like this.

Whole mountain and then ssamjang,

it's a huge ssamjang in the bowl.

And then, whole family just eating barley rice

and eating, making (crunches), eating.

And actually, it looks really delicious.

It always left strong impression on me.

Make this kind of wrap

and make apple ssamjang.

But apple ssamjang,

the apple, water is drawn out.

So you should make this small amount

and finish eating, just in one meal

because two hours, three hours later watery.

It's not going to look really appetizing.

Today we made apple ssamjang,

apple dipping sauce.

Enjoy my recipe.

See you next time, bye.