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  • Hi everybody!

  • We need some soup, to make our body. warm, isn't it?

  • So I'm going to show you how to make doenjangguk.

  • Doenjang is fermented soybean paste

  • There are a lot of different kinds of doenjangguk in Korean cuisine.

  • If you use napa cabbage, then it's cabbage doenjangguk.

  • If you use bok choy and tofu, it's bok choy tofu doenjangguk

  • All are on my website.

  • This is Koreans' staple food.

  • Whenever I have this with my rice it makes me feel so comfortable.

  • Today I'm going to show you how to make sigeumchi-jogae doenjangguk.

  • Sigeumchi is spinach. Jogae is clams.

  • This is Koreans' all-time favorite.

  • But clams should be really really fresh.

  • It should be alive, that's most important.

  • I asked my fishmonger, I said: "Tomorrow I'm going to use clams."

  • "So how can I keep these very fresh?"

  • And then he told me this method.

  • So come here!

  • I put these in my refrigerator all through the night.

  • This is a bag of my ice cubes.

  • And this is paper towel, I put some water here.

  • And these are count neck clams, very small and a little bit greenish.

  • This is 1 pound.

  • Oooh! Look at that! Did you see? (laughs)

  • These guys are still really really alive!

  • I'm making salty water.

  • 4 cups of cold water and 1 tablespoon salt.

  • Let's make salty water.

  • Transfer these to my salty water.

  • This guy is breathing! Look at that!

  • I'm making an atmosphere like an ocean.

  • So they think: "Ok, I can comfortably breathe here."

  • And also if this is too bright, just in case, they are not going to spit out.

  • So I use a kitchen towel. And then...

  • Like this. So comfortably spit out! (laughs)

  • You can do this for a couple of hours.

  • So I already did 1 pound to film this.

  • Ok let me see what they look like.

  • Here you go!

  • Look at that! A lot of dirt is on the bottom.

  • And we have to wash these again.

  • We're going to use 1 pound of clams.

  • Now, clean.

  • Probably you guys are going to be wondering: "Maangchi what are you going to do with this?"

  • Don't worry! (laughs) Don't worry much!

  • I will just use them later, I can add to doenjang-jjigae.

  • Any place, even in spaghetti I can add this.

  • I can hear them, these guys' breathing sound: "Pshu, pshu" sound.

  • And I will bring my spinach.

  • You know, for this this sigeumchi doenjangguk, you have to find bunch spinach.

  • Like this, look at this.

  • You know, these leaves are long,

  • And also very large and sturdy.

  • And also this root, red color is delicious but it doesn't have to be red.

  • And kind of large size.

  • This is bunch spinach, we need this to make sigeumchi doenjangguk.

  • I like to eat this part, too. So I just split this like this.

  • If you see any yellowish leaves,

  • just take them out.

  • This is too long for this soup, so just cut using hands like this.

  • So I did all like this.

  • This is 10 ounces (283 grams). Let's wash.

  • I will wash 3 times.

  • So clean!

  • Wow! My hands are so cold!

  • These days, the water is so cold!

  • Now clams are ready! My spinach is ready!

  • And then, action! (laughs)

  • Ok, I will just heat it up.

  • I will bring my beef.

  • Just 4 ounces (113 grams)!

  • And cut...into

  • Small pieces.

  • So this is 4 ounces beef brisket.

  • And 4 garlic cloves.

  • My pot is heated, while my pot is heating we've done, like this!

  • 1 teaspoon sesame oil.

  • And beef.

  • Garlic.

  • Stir this 1 to 2 minutes.

  • Until this beef is no longer pink.

  • Smells already so delicious! (laughs)

  • Today's Saturday, I didn't eat breakfast so I'm so hungry right now.

  • Ok I will add water, 7 cups of water.

  • And cover this.

  • I'm going to cook this for 25 minutes so that the beef will get tender

  • and the broth is going to be so delicious.

  • 25 minutes passed! Let's see!

  • And this is my mesh strainer.

  • Add doenjang, 1/4 cup.

  • And gochujang around 1 tablespoon.

  • And just stir this in the strainer.

  • Break it up so all the chunks are going to remain here.

  • So you can have clear soup, not chunky.

  • This is my recipe from my cookbook.

  • My first cookbook, Real Korean Cooking, this is one of the recipes.

  • Now doenjang, gochujang, and also nice beef stock here, yummy!

  • Next ingredients are spinach and clams.

  • Ok, spinach.

  • It looks like a lot, but all these guys are going to shrink.

  • Ok, add!

  • And cover this.

  • This is green chili pepper and red chili pepper.

  • Green chili pepper will give this a nice nice flavor.

  • But if you don't like to eat any spicy food, just forget about that.

  • I will just slice this.

  • This green chili pepper is serano pepper.

  • Pepper inside are some brown seeds.

  • I don't want to use these.

  • Wow these clams are all open.

  • Look at this spinach, all the vitamins, all everything is coming into this broth.

  • (bubbling)

  • Close this...

  • So 3 more minutes cooking, then all done!

  • Turn off.

  • I made multigrain rice and a big bowl of soup.

  • I cut some fresh cucumber and some ssamjang.

  • And this is chive pancake.

  • And this is my perilla leaf kimchi.

  • And this is mushrooms, sauteed mushrooms and vegetables.

  • And this is my fermented kimchi.

  • Mmm! So good! (laughs) So good.

  • Oh wow!

  • clam.

  • Mmm!

  • Very sweet and a little chewy.

  • Mmm! (laughs)

  • And let me taste my rice, too.

  • Cheers everybody!

  • Let's have some spinach soup.

  • (blowing)

  • (slurping) Mmm!

  • The broth is very delicious!

  • And very clammy. It's different from anchovy kelp stock.

  • And also very earthy, and a little spicy, savory.

  • And spinach is very soft, and chewy clams, perfect!

  • Today we made sigeumchi-jogae doenjangguk.

  • In English: Soybean paste soup with Clams and Spinach.

  • Enjoy my recipe! See you next time!

  • Bye!

Hi everybody!

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B2 中高級

菠菜蛤蜊豆漿湯(Sigeumchi-jogae doenjangguk: 시금치조개 된장국) (Soybean paste soup with Spinach and Clams (Sigeumchi-jogae doenjangguk: 시금치조개 된장국))

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    林宜悉 發佈於 2021 年 01 月 14 日
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