- Hello everybody, where am I?

I'm in Sunchang County, Northern Jeolla Province in Korea.

I came here to show you really delicious gochujang,

Korean hot pepper paste.

I'm standing in the village.

This village was made around 20 years ago by Sunchang County.

It is gochujang masters' places.

Before that, these artisans used to live here and there,

but Sunchang County helped them

gather together so they live here,

and they make gochujang.

Every house has hundreds and hundreds of earthenware

filled with gochujang (hot pepper paste).

So, I came here, the right place to show you

real delicious gochujang.

Usually, the gochujang you buy at a Korean grocery store

in a small tub is made in a factory.

But this is where they make homemade gochujang.

I used to live not far from here,

I would come here to buy only this gochujang,

Sunchang gochujang.

I took this home, and then, I always made some

special food, always I said to my family,

"This is made with Sunchang gochujung! Oh my, so expensive."

Even though nobody paid attention to the price. (laughs)

So today, I'm going to buy some delicious gochujang,

and then take it home, and I will just make a recipe.

Let's go together!

Made with sweet rice, glutinous rice.

(laughing)

This is barley.

Very deep flavor.

One is for me, two is for my friends in Seoul.

So before going back home to New York City,

I'm going to stop by Seoul.

I like to give these to my friends, they will be so happy.

Made with persimmons.

Variety of some roots, even including some radishes.

So pretty color.

Delicious, very chewy.

I bought some gochujang and jangajji, yellow corvina jangajji

really expensive, but I have an idea

to make a really similar taste with dried pollock.

Tomorrow, I'm going to show you the recipe, let's go!

Heavy!

(traditional Korean music)

Hi, everybody! (laughs)

Look at my eyes.

I'm going to cover my eyes,

because the sunlight is so strong!

This is the gochujang.

You can buy this gochujang only this area.

So, this is very precious.

I'm going to use this, but you might be wondering,

"Maangchi, to make this side dish I have to visit Korea?"

No, no, no, no.

You just can use any Korean hot pepper paste,

gochujang sold at a grocery store.

Today, we are going to make Bugeopo gochujang-muchim.

Bugeopo is dried, shredded pollock.

I got this package in New York City from my grocery store,

all the time I shop there, this one is the same.

Yesterday from the local Korean grocery store near here,

I bought this, same content, dried, shredded pollock.

This guy is one package, 150 grams,

this is 100 grams, about 3 1/2 ounce.

So, you can pick up this, and let's make it.

I also invited some local people,

and we are going to have a simple lunch today.

This one, I got this from New York City,

but still it's all in Korean.

I hope someday, when they export this kind of product,

I hope they write in English, on the front,

so that you guys can easily find out,

but, just on the back, dried, sliced pollock, it says there,

or dried shredded pollock.

Mmm, smells, there is no fish bone, but sometimes,

I see a small fish bone,

and then you can check out each piece.

Okay, good.

What I'm going to do is put all these guys in a plastic bag.

And then I will add a quarter-cup water,

and then just mix.

Because I want to make it really small pieces.

I will tear each piece into small, bite-sized pieces,

and also make it flaky,

so you need to add a little bit of water.

It should be evenly moist,

and then set aside here, 10 minutes.

I have to wear this white hat,

because my forehead is almost burning.

Wow, sun is so, so hot!

So now, I'm going to make paste

with this gochujang I bought yesterday,

and two cloves of garlic, let's crush together.

Put this in a large bowl.

Let me wash my hands.

So let's add the gochujang. Gochujang, half-cup gochujang.

I will add just a little bit, one drop of vegetable oil,

and then half a cup.

So, jocheong, it's rice syrup, half-cup.

And we got to add sesame oil, two tablespoons.

And this is vegetable oil, two tablespoons,

and then mix.

You see, so sweet and oily and spicy, just mix.

Sesame oil smells so good, and with garlic.

So now, this paste is already done.

So what we have to do is

I need to take care of these guys.

Now really nicely smooth,

softer than before but not enough.

For flaky texture, I will pound this with my pestle.

(banging)

Around one minute.

You see, soft and flaky.

This is going to be really delicious.

Use your fingers just tear.

I've been making this way for years,

and all my family love this,

and this is a really great side dish for lunchbox

when you go on a picnic, just rice and this and kimchi,

three things are all you need.

Really delicious, especially in the mountain

when you eat this, very tasty.

"Oh, Maangchi, why don't you use scissors?"

Because, if you cut with scissors, it's not flaky,

so you use your fingers, even though it's a little work,

it will be more tasty, good texture.

Now, all you can do is mixing, mix this together.

I'm going to wear my glove.

Sesame seeds I brought from my home in New York.

This is really, really crispy, nutty, sesame seeds.

I will add some here later.

Look at that, wow, juicy, but sooner or later a lot of paste

is going to be absorbed, so we got to make this very juicy.

And sesame seeds.

This is only 100 grams, but actually this is a lot

because we eat only just a small amount in one meal.

I put this in the airtight container or jar

and keep in the refrigerator.

Whenever I need, just take some,

and just a few strips and then eat,

with other side dishes and rice and soup.

But today, I just invited some local people,

we are going to have lunch here.

So, I'll just use all.

More sesame seeds, yum, yum, yum.

And expensive gulbi jangajji, yellow corvina.

Wow,

yummy!

Sesame seeds.

That's it!

Yay, yay, I made this!

So I'm going to taste this bugeopo gochujang-muchim.

Mmm.

Sweet and chewy, juicy,

spicy, amazing!

This gochujang is wonderful, so more delicious than usual.

Mmm, yum!

Expensive yellow corvina,

little more salty, saltier than mine,

and deep flavor, a little fishy and delicious,

kind of like jelly.

Today, I showed you how to make bugeopo gochujang-muchim.

Dried pollock seasoned with gochujang.

This house where I stay

is called the Choyeondang.

I want to give a special thanks to them

for allowing me to film this video.

I invited some locals.

(speaking foreign language)

I keep talking, talking and then learn about this county.

Nice meeting you, and can you look at my camera?

(speaking foreign language)

See you next -

(speaking foreign language)

See you next time.

(speaking foreign language)

Bye!

(speaking foreign language)

See you next time.

- [All] Bye!

(laughing)

(traditional Korean music)