Hi everybody! It’s getting cooler these days. Let’s make a some hot soup. Soup and rice. We call this “gukbap.”
“Guk” is soup, rice is “bap” Gukbap is rice and soup boiled together. Today I’m going to make kongnamul-gukbap Kongnamul: soybean sprouts. Soybean sprouts. First. We are going to make delicious stock. I’m making anchovy kelp stock, but if anchovies are not available, you can use chicken broth and beef stock Anything. But the soup should be delicious. Eight cups of water. I already boiled. But let’s reheat. This is anchovies. Nice good looking, this is 12. This is an anchovy pouch. These days you can find at a Korean grocery store in a package. Or sometimes in a plastic bag. At the Korean grocery store in the kitchenaware section. Because I have this, I’m going to remove only intestines. But still use head and body. And remove the insides, like this… This is the last dried anchovy. I will show you more clearly. Head… and… … press down here, like this, and then this black stuff… This is the intestine. Remove, and then all these guys put them in this bag. Okay like this and then… Put this hear. This is dried kelp. I like to use one ounce. And put it here. And then 20 minutes, I’m going to boil this. Delicious stuff has to come out. So 20 minutes, I’m going to boil over medium-high heat So today I’m making two servings. If you like to make 4 servings, you can double the recipe, all everything double. How many of you guys have tasted kongnamul-gukbap? This is a kongnamul-guk – soybean sprout soup with rice. All boiled together. So the soup is a little sticky because starch is coming out from the rice, and then it’s all mixing and bubbling – so tasty. And also we don’t have to add a lot of rice, it’s actually good for your diet. Because I’m using only for one serving only a half cup of rice, that’s enough. But after eating, very filling and tasty. 20 minutes after I will add soy bean sprouts, garlic, and salt. So let’s wash soy bean sprouts. Wash until so clean. Really clean now and then I’m going to use these two garlic cloves for two people, two servings. And some onion and green onions. Onion around just a little amount. This is about two ounces, and I’ll just slice thinly. And I need garlic, 2 cloves large garlic. Now I turned down the heat to medium. Also kimchi, we have to use kimchi. Kongnamul-gukbap always uses kimchi. This is my homemade kimchi. For one serving we need only 1/3 cup. Chop it up into small pieces. By the way, this is fermented kimchi. It taste the sour If you use fresh kimchi, it’s not going to be tasty. So always use sour-tasting, fermented kimchi Making kongnamul-gukbap is so easy. If we have a fermented kimchi at home. Just one package of kongnamul you buy this. Make a good stock. Why I need this? Whenever I get this you remember something? Yeah, something is happening something is crushed! (laughs) So toasted sesame seeds. Without this I can’t think about kongnamul-gukbap. So 2 tablespoons. Each person has one tablespoon generously. So 20 minutes already passed. And then now… Like this… Wow looks good! My God! So now I’m going to turn up the heat to medium high heat. Soybean sprouts… And here with garlic. Only garlic.
Salt. Salt one and half a teaspoon. Half… This is medium-high heat. And I’m going to boil this five minutes. Five minutes after these soybeans sprouts are going to be really nicely cooked. Meanwhile this broth is getting more and more tasty. Let’s go back to our all the previous job! What was it? Don’t forget? (laughs) This is! Smells so good! Nutty and nutty! Grind finely. There’s no more sound because seeds are all mostly crushed (soup bubbles) (wind blows) Now it’s all done, let’s remove from the heat. First I like to take out kelp and dried anchovies pouch. So I’ll strain this. These anchovies, throw away. And there’s some kelp here. These soybean sprouts are well cooked. So we made a really delicious looking stock. Let’s taste. Yum! I just added a little salt, so perfect taste. And if this is a to bland for you, you need more salt? Later you can add some salt or shrimp sauce. I will show you shrimp sauce. Usually Koreans add shrimp sauce. “Oh. What are you doing? This looks really delicious.” Yes, it’s delicious. Don’t throw away, I just usually cut thinly kind into a thread and stir fry with some oil, garlic, and soy sauce and some sugar. You can make a really nice side dish. So first, these two servings, each person around a quarter cup. Bottom of your pot. Half cup rice. And then next kimchi, around 1 third cup. After kimchi, today’s main ingredient: kongnamul. Lots of kongnamul. And then green onion. I will leave some chopped green onions for later use. Ground black pepper ¼ teaspoon per person. Measure 2 cups… It’s a perfect one bowl!
Then this guy also. Turn on the heat… We still have a lot of broth left over. This guy is starting bubbling now. And this is just a little bit. I’m going to add one egg here. Nicely. This is a little red color because of kimchi. Today I’m going to eat with my side dishes. This is kimchi – nabak kimchi. Vegetable and fruit kimchi, And this is ojingeo-jeot, I made ojingeo-jeot. Fermented squid. This is saeujeot – shrimp sauce. Like this… And more green onion. And sesame seeds powder. I like to add hot pepper flakes. 1 TSP. And sesame oil That’s it, so this kongnamul-gukbap. This is 2 servings. If you don’t have an earthenware bowl, you can use any regular pot. And then serve like this. So let’s taste! Let’s wait for this egg yolk a little more cooking, yeah? Wow! Good, good! Mmm! I gotta wait a little bit because it’s too hot! Hot Food Eating Challenge, or contest! Maybe I will be number one (laughs) Mmm! Delicious delicious! My body’s really getting warm right now. Textures is so crispy because of kongnamul and kimchi. And the taste of kimchi’s sourness comes out and mixes with all other delicious anchovy-kelp stock and this is really real tasty! Wach ingredient is not skippable. And let’s have some egg yolk! See? YUM Nabak-kimchi. When I was in elementary school fifth grade. In Korea, each class has like 75 students. One class! So many students in one classroom. My homeroom teacher is very important. The homeroom teacher is teaching almost everything. These days all different subjects, teachers coming to teach math, science, all different But in the old days my homeroom teacher is teaching everything. That measly he’s very important. My teacher, his house is in front of the school. Maybe 100 meters from the school gate. He always said: “Okay, you’ll come over here. You go pick up my lunch from my house.” I was so proud of myself! In Korea around that time, before lunchtime we were all cleaning. Everybody has to clean, and then after that we eat lunch. So my teacher gave me a break, because all other students are cleaning I have to go to his a house, and then pick up his lunchbox. And then, oh my, my teachers wife, she’s an awesome cook, come to think of it again. She gave me, we call this a “chan-hap,” A lunchbox a container with a second floor and third floor, usually. First floor is just rice, and then sidedishes. And then one day she gave me a big kongnamul-gukbap. And then I had to take this and carry it to my teachers room. While I was a carrying, I was hungry, right? And my mouth is watering because of that smell! The smell is it just exactly this smell! And every each step, I had to be careful not to spill this. And then I walked all the way there without spilling, but little bit spill, but it’s okay. (laughs) Kongnamul-gukbap, I always think about my teacher. I forgot my teachers name,. But I remember his face a little bit. But the wife’s food is every day, awesome. Everyday she made a good good doshirak lunchbox for her husband. I was a proud of myself to become his delivery girl. Lunchbox delivery girl! (laughs) So today, we made kongnamul-gukbap. One-bowl meal, soybean sprout soup with rice. Enjoy my recipe see you next time!