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  • (upbeat music)

  • Hello everybody!

  • What are you making these days?

  • These days it's getting cooler,

  • it's like fall season has come.

  • I think that we need some spicy stew.

  • So we are going to make Kimchi-jjigae, kimchi stew.

  • This is one of the most popular korean side dishes,

  • stew among all the dishes.

  • I've never seen anybody who hates Kimchi-jjigae.

  • If you can eat spicy food, everybody loves it.

  • Some people don't like kimchi texture,

  • but when I cook this, everybody loves this.

  • You remember eight years ago,

  • I started uploading my video on youtube,

  • so many people loved this recipe.

  • Today I'm going to remake this video

  • with a little different recipe more upgraded,

  • and more tasty and with HD!

  • To make this stew more tasty I am going to make

  • anchovy stock with these dried anchovies.

  • And I'm going to choose the seven

  • most handsome guys here.

  • So if you don't have dried anchovies,

  • you can use chicken broth or beef broth or even water.

  • One, two, three... seven.

  • These guys are chosen.

  • These guts is like black kind of intestines,

  • all everything together.

  • I just remove this all remove the black stuff.

  • Around maybe 1/3 cup amount,

  • and slice thinly.

  • These three green onions.

  • I'm going to use these, these roots, add this to my stock.

  • Here you go!

  • You can get this dried kelp in any grocery

  • store these days but expensive.

  • When you visit a korean grocery store,

  • it's much cheaper.

  • So I'm going to add just this amount

  • three or four inches

  • These guys are going to make really delicious stock.

  • Four cups of cold water, and then boil.

  • Meanwhile let's chop up these vegetables and kimchi.

  • kimchi is in my refrigerator,

  • and three green onions I will just cut it first.

  • Two green onions

  • and this is for later garnish.

  • I will just chop it up.

  • And medium sized one onion I am going to use whole

  • Slice thinly so when it's cooked,

  • this onion is going to be almost melted.

  • give sweetness.

  • To make the Kimchi-jjigae it should be fermented kimchi,

  • which means the kimchi tastes sour like aged kimchi.

  • I have, maybe three weeks ago, I made this kimchi,

  • well well fermented, very sour.

  • And perfect for me to make Kimchi-jjigae.

  • This is my fermented kimchi,

  • I'm going to show you this one,

  • it's yesterday I made this kimchi.

  • You know in korean cuisine kimchi is so important.

  • My kimchi, these days this kimchi, old kimchi is so sour,

  • so just making Kimchi-jjigae, Kimchi-bokkeumbap,

  • Kimchi soup, Kimchi pancake, all kinds of stuff I make with this.

  • But I still miss the freshly made kimchi,

  • so yesterday I made this kimchi I'll show you.

  • Very fresh smells, I love that.

  • And then this juice, kimchi brine we call this.

  • You need to press down like this,

  • Smells good, I love that.

  • I want to eat this but today I have to

  • eat my lunch with my Kimchi-jjigae.

  • Before I run out of aged kimchi,

  • I gotta prepare my freshly made kimchi.

  • I'll put it back,

  • and then I will show you this one.

  • Wow smells sour,

  • Look at that, brine,

  • smells really pungent.

  • I'm going to use one pound of kimchi.

  • One pound kimchi, and we need kimchi brine.

  • I will use around 1/4 cup.

  • So let's put this here.

  • And then again press down and then close,

  • so put this in the refrigerator.

  • I'm going to bring my meat,

  • today I will use pork: 1/2 pound.

  • This is shoulder part but you can use pork belly.

  • Pork belly is very delicious but

  • sometimes when I see too much fat,

  • this pork shoulder, but I like to include this skin.

  • Skin part is so tasty when you cook.

  • I'm going to cut this kimchi first,

  • bite-sized.

  • This part.

  • It's boiling over...

  • I open just half.

  • So I need to cook this 20 minutes.

  • red hand! Let's wash!

  • It was frozen but I put this in the refrigerator,

  • a few hours later just easy to cut.

  • Like this.

  • And then I'm going to add onion one cup,

  • and green onion, two green onions chopped.

  • Exactly twenty minutes see, wow bubbly and boiling

  • I'm going to turn down the heat.

  • Low heat and close.

  • We are going to add something like hot pepper flakes

  • and make it spicy and salty and a little sweet.

  • Salt one teaspoon,

  • and sugar I will use two teaspoons.

  • One, two.

  • Hot pepper flakes you may want more spicy,

  • and you can add more hot pepper flakes.

  • And hot pepper paste around one tablespoon.

  • And sesame oil one teaspoon, gorgeous!

  • Turn off.

  • Wow look at that!

  • Kelp, really expanded.

  • Also radish I, I made radish really sliced thinly

  • that's why you can see through almost half translucent.

  • Look at that, so that means all delicious stuff came out.

  • Let's strain.

  • Look at this color, beautiful color.

  • So all these things are edible you can eat it (laughs)

  • and also this dried kelp is expanded,

  • don't throw away I usually cut thinly and

  • then just stir fry with soy sauce and a little honey

  • and garlic and sesame oil later,

  • it's tasty like one side dish you can make.

  • Measure two cups.

  • One cup,

  • two cups.

  • We have a little, like around a half-cup more,

  • but you can add later if you want.

  • So let's go.

  • Ten minutes after I will just mix this and add my tofu.

  • This is tofu, I am going to use half package.

  • I use medium firm or firm tofu,

  • or just any type of tofu you can use.

  • And half, this one, I am going to use later.

  • I will show you how I do this leftover tofu.

  • Fill it up with water, clean water,

  • and keep in the refrigerator.

  • It will be okay up to a couple of days.

  • And then let's go to our stew!

  • already ten minutes passed.

  • See this hot pepper paste, mix well.

  • Then tofu.

  • close.

  • Turn down the heat to medium.

  • Yes... and this green onion, like this.

  • Nice!

  • This is my mitbanchan.

  • mit- banchan, side dishes in the refrigerator.

  • I keep this for long time I can eat it.

  • Gochu-jangajji is green chili pepper pickles.

  • umm! Ocean smell!

  • This is Doljaban-muchim.

  • And my rice, multi-grain rice.

  • Cheers everybody!

  • So this is for four servings,

  • Four people can share this amount.

  • Oh my, so good!

  • Sweet, sour and spicy, and savory!

  • And then let me taste this pork.

  • Very delicious, it's a little salty,

  • so always eat with rice.

  • Kimchi.

  • So today we made korean Kimchi-jjigae!

  • Korean Kimchi-jjigae, perfect Kimchi-jjigae!

  • You will be surprised how tasty it is.

  • Enjoy my recipe, see you next time!

  • Bye!

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キムチシチュー(キムチチチゲ:김치찌개 (Kimchi Stew (Kimchi-jjigae: 김치찌개))

  • 4 0
    林宜悉 に公開 2021 年 01 月 14 日
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