All language subtitles for Korean.Food.Made.Simple.S01E09.WEBRip.x264-ION10

[Judy]: Koreans don't need
an excuse to celebrate food,

but when one does come up,
they certainly go to town.

I'm here at the Namdo food
festival in the southern
region of Korea.

It's held every year tocelebrate the successful harvest

and the local dishes
of this area.

[Percussive world beat Music]

Every year Korea puts on over
2,000 different festivals

and many of them are dedicated
to all things culinary,

from barbecue to rice cakes.

This truly is a country that
is obsessed with food.

Welcome to Korean Food
Made Simple.

[Slow traditional Korean music]

[Judy]:
My name is Judy Joo.

I'm a Korean-American chef
and food writer,

now living and working
in London.

And I'm passionate for
the Korean flavours I grew
up with in the States.

In this series, I'm travelling
back to South Korea

from the buzzing metropolis
of Seoul

to the swarming beaches
of Busan.

Introducing the people and
places who inspire my cooking,

and sharing with you the best
of Korean food.

Back in my kitchen, I'll show
you my simple tasty twist on
classic Korean dishes,

and how a few simple
Korean ingredients
can transform a meal.

There's is always more to life
with some spice.

And hopefully inspire you to trysome tasty Korean flavours,

with family and friends.

Wow! I could eat a bucket
of these!

[Judy]: Later, I use
Korea's number one national
treasure, kimchi,

to create a traditional stew,

I show you my recipe
for a rich hearty galbijjim,

a beef stew using short ribs,

and I show you how to make
a delicate and delicious
tofu stew.

Also I visit the rural region
of Namdo for a food festival

and taste a soup
with 100-year history.

That is heavenly.

[Judy]: And in Seoul,
I meet a Buddhist monk
whose Temple cuisine

takes vegetarian dining
to a whole new level.

But first, I find out
just how fanatical

Koreans can be
about their food.

I'm at a very special
Korean food festival

where everyone is here
to celebrate the country's
national treasure.

This food is absolutely
everywhere

and there's one word
on everyone's lips.

Kimchi!

The word kimchi is synonymous
with Korean cuisine.

This fermented cabbage is eaten
with every meal of the day

and kimchi fever seems
to be spreading

as it's worth over
$100 million a year in exports.

Three friends from Korea have
taken it upon themselves

to promote kimchi
across the globe.

They've travelled from
Russia to America

handing out free samples
in 27 different countries.

Europe versus America,
which had a better reception
to kimchi, do you think?

-Mostly eastern parts
of Europe, yeah.

-Because they're used
to pickles.

-Man: And also chili.

-Tell me about your burrito.

How do you kimchi-fy your
burrito?

-Man: There's a kimchi aioli
and also kimchi pork.

-Want to try?
[Judy]: I would love to try.

-Man: Yeah, yeah, of course.
-Yeah.

Have fun on your travels.

-Man: Nice meeting you. Bye.

-So here I found a little area

that is serving up
some more classic Korean food
involving kimchi.

And I'm going to see
what this little stall
is dishing out here.

[Speaking Korean]

-Ah, so here they're cooking
up some kimchi jigae,
or kimchi stew.

So she's cooking this, making
this with pork and kimchi.

This is a clever way
to use kimchi

that's just about gone
a bit too sour or is older.

So you just chuck it all into
a stew and you have a use
for your old kimchi.

And now I just have to find
a place to sit and dig in.

[Conversation din]

-All: Kimchi!

-This is something that
I've been eating since
I was a little kid.

Mm.

And this really captures
the essence of kimchi
in one pot.

And I've got a quick and easyrecipe that you can try at home.

One of the stews that Koreans
make all the time is called
kimchi jigae.

And it starts out with
some pork belly.

Pork belly is one of the most
loved ingredients or meats
in Korea

and that's because
it goes so well with kimchi,
which is the national dish.

And this is sliced
really thinly.

You can just buy it like that.

You could see it's about
half a centimetre thick

and it's like fresh bacon.

And this fat goes
really well with kimchi,
as well as the pork meat.

The two love each other.

Kimchi and pork go together
hand-in-hand like two peas
in a pod.

[Sizzling]

Give that a quick sauté.

[Sizzling]

Just render some of that
fat out gently.

You don't want to get
too much colour on this meat,
just to soften it a bit.

[Sizzling]

And with this pork,

of course,
I'm going to add kimchi.

And this is quite fresh.

It has vibrant colours,
it looks crispy.

Usually you would use
very mature kimchi

and you can tell it's mature
because it smells
a lot more sour

and it tastes sour and it
has a bit of a brownish colour
and it turns almost opaque.

But I'm going to use this
fresh one today.

Dump that in.

I'm going to sauté that all
with your pork belly.

[Sizzling]

We're going to add some water

and that kimchi sauce is goingto serve as a base for our stew.

There's so much flavour
in it already, you don't really
need to add anything else.

But I am going to add one
other extra kick.

It's a little bit of gochujang,
which is our fermented
chili paste,

just to bring out a bit
more heat in this stew,

and a little bit of sugar

just to balance the heat out,
not too much.

[Clanking]

A quick mix,

get that gochujang
and the sugar dissolved.

That's already smelling
really good.

Little bit of salt.

[Crumbling]

I'm just going to let
that simmer for a bit

and then add some tofu.

Tofu comes in many
different varieties.

This is firm tofu.

As you can see, it holds
its shape quite easily.

There's firm, medium,
soft and silken.

And I like to use firm tofu
because I don't want this to
break up too much to my soup.

[Clunk]

A few slices.

And tofu isn't just a food for
vegetarians in Asia.

You mix it with meat
quite often.

It's a food in its own right.

Just going to add some onions,
spring onions, of course.

Chives.

[Crunching]

I'm going to add some
chili as well,

fresh Korean chilis.

[Clinking]

And that's it.

That's kimchi jigae.

[Clank]

I've got an old traditional
Korean pot.

I'll just ladle this up.

[Clank]

Finish that up with just a
drizzle of sesame oil...

on top,

really fresh flavour.

And that is my quick and easy,
so simple kimchi jigae.

And this is exactly how you
might eat in a Korean home,

something really comforting
with a few little side dishes
or banchans.

Some seaweed, I've got some
dried anchovies here, pickled
seaweed,

cucumber and carrot salad,

some steamed rice and,
of course, my kimchi jigae.

Mm.

And that really tastes
like Korean home cooking.

[Judy]: The Namdo Provincein southwest Korea is a paradiseof fresh produce.

It has everything from wide
open plains for farming

to a coastline providing
a rich bounty of seafood.

I've come to sample local dishes

and help celebrate
the harvest at this year's
Namdo food festival.

Each of these food tents

is run by a local restaurantproudly presenting the specialtydishes of their region.

So it's no wonder that nearly
40,000 people flock
to this festival every year

to sample the best food Korea
has to offer.

And this tent is from Mokpo
where they're famous for
their octopus.

This just isn't any type
of octopus.

These thrive in the mud
flats there.

They literally burrow down
into the ground,

and the mud is so
rich in minerals it's really,

really good for your skin.

[Speaking Korean]

-I'm going to give one
a try now.

Mm.

That is fantastic.

This stall over here
is from the Jangheung County

and they're famous for a certaintype of beef soup.

It's called samdae gomtang
and I'm going to check it out.

[Speaking Korean]

This is Mrs. Ko.

[Speaking Korean]

-And she's in charge of
this dish.

It's called samdae gomtang

and it literally means
three generations

and it's been around
for over 100 years.

It starts out with
a very serious beef stock

and that's made from the cowsin this area called hanwoo beef.

[Crowd din]
Mm.

That is heavenly.

And I think I know
their secret.

It turns out that every day
they never throw out
the stock completely.

They always save and reservea little bit to add to the freshstock that they're making

and that's what gives this soup
such a deep and rich
and complex flavour.

So I think I'm probably having
just a little taste
of that magical stock

that was invented
over 100 years ago.

[Judy]: Coming up,
I show you my take on a classic
braised beef stew, galbijjim.

And I visit a Buddhist temple
to try some exquisite
vegetarian dishes.

I feel like I've just sat down
at a five-star restaurant.

[World music]

[Judy]: I'm executive
chef and food writer Judy Joo,

and this is my guideto the very best of Korean food.

[Judy]: Back in my
kitchen I'm putting my twist

on classic Korean dishes
for you to cook at home.

Later I dine with Korean monks

on some of the best vegetarian
food that I've ever tasted,

and I show you how to make
a delicate and delicious
tofu stew.

But first, here's my recipe
for a sure-fire family
favourite dish.

Who doesn't love
a big hearty beef stew?

In Korea we make a great one
using short ribs and this is
called kalbi,

and we're going to make
kalbijjim, short rib stew.

And this is made from the beef
around the rib.

As you can see,
it's really nicely marbled
and it's on the bone

and that bone's goingto impart a lot of great flavour

and also thick
in the stock a bit.

Now I'm just going to salt this

on all sides
with the some sea salt.

Be generous.

These can take more salt
than you think.

Going to brown these first,

on every side.

[Sizzling]

And Korea definitely
has four distinct seasons.

The winters are ridiculouslycold and the summers are so hot.

And so the food takes on that
type of philosophy,

for the stews in the winter
really hug you and make
you feel cozy inside

and the soups
in the summer are nice
and cool and refreshing.

[Sizzling]

After these have been
browned on all sides,

I can take them out.

[Sizzling]

Save them for later.

I'm going to deglaze this pan
with a bit of soju,

it's a rice liqueur which is
the national drink of Korea.

[Sizzling]

Little slick on the bottom.

And the alcohol
is then just going to burn off

and the soju's going to add
a nice sweetness to it.

It doesn't have
a super strong taste,

just has a lot of alcohol,
in my opinion.

In go the onions

and ginger.

Some good flavour
with the ginger.

Onions, ginger and then,
of course, garlic.

And I've got eight cloves here.

The garlic
I'm just going to crush

so they can release
their flavour easier.

I'm going to throw my beef
right back in.

[Sizzling]

Another unusual but very Korean
addition is apple juice.

We would usually use pear juice,but apple juice is a lot
easier to find.

And to that apple juice
I'm going to but a whole slew
of other flavourings

like mirin,
which is some or sweet alcohol;

a lot of soy sauce,
which is going to add saltiness
and depth of flavour;

sesame oil, really
great nuttiness;

and some brown sugar,

just a couple spoonfuls there

and that's going to help
the stock to get really nice
and caramelized

and give it a great colour;

some black pepper

and just a little bit
of salt at the end.

Just going to top this off
with water so all
the beef is covered.

And this is the simple bit.

Just cover it.

Meantime we're going
to prepare our vegetables.

Got shiitake mushrooms, again,
another umami flavour.

Potatoes.

[Clunking]

I'm going to add
another root vegetable,

radishes.
These are Korean radishes,

but you can use, of course,
any white radish.

The Korean radishes, though,

do have less water
so they'll stand up
better in stews like this.

And I'm going to add these smalllittle Chantenay carrots.

You can use regular ones
if you want to.

I'm not going to bother
peeling them.

And after a couple of hours,

ooh,

thickened,
caramelized stew.

Give that a bit of a mix.

And this is where we're
going to at our veg.

And these vegetables
are all the flavours of harvest

and will give this stew
a nice side dish

that's kind
of built into it.

Give that a bit of a mix.

So now we've got meat
and a ton of veg in here.

[Clank]

And just for a little bit of
finishing garnish,

I'm going to use pine nuts,
which are grown
throughout Korea.

I'm just going to give
these pine nuts a little bit
of a toast,

give a little bit of colour,
not too much, in a dry pan.

I don't want to burn these.

Move them around quite rapidly.

And the last part of my garnishis a little bit of spring onion.

So you get little strips

and that I'm going to throw
right on top of my stew.

[Bubbling]
Ooh.

[Clank]

And this is a sharing dish,

so I'm going to plate it up
in a big bowl,

put it in the middle
of the table.

Everybody's going to love this.

And don't forget about
the toppings, a little bit of
fresh enoki mushrooms,

our julienned shredded
spring onions

and our toasted
golden pine nuts.

And that is the most gorgeous
winter beef stew.

See the meat is literally
falling off the bones

and it's soaked up all
that sweetness and salt.

Mm.

That is like butter, and
the perfect warm winter stew.

[Judy]: Vegans
and vegetarians often have
a difficult time in Korea,

the land of meat and barbecue.

Even their kimchi and tofu
stews usually contain
some sort of fish.

The secret to discovering
the best vegetarian food

is to find a Buddhist temple.

I've heard about a temple
restaurant in Seoul run by
a female monk called Daean

that is famed for its vegetarianBuddhist cuisine.

Daean has worked tirelesslyto popularize this style of food

and I've come here to find out
why restaurants like
Balwoo Gongyang

are so on trend in
modern Korea.

I feel like I've just sat down
at a five-star restaurant.

This is so incredibly beautiful.

[Speaking Korean]

-So, which one is the big
attraction to you?

-Me? I would have to say
this right here.

It's in a lotus flower, right?

-Monk: Fruits.
[Judy]: It's beautiful.

-Monk: The round one
is a lotus seed.

-Really?

I've never had a lotus seed.

This is a real treat for me.

This is very special.
Thank you.

Mm.

Mm!

As well as meat,

temple food traditionally avoidsthe use of five taboo

ingredients that are believed
to distract your focus
during meditation.

They are garlic and four membersof the onion family.

I don't miss onion
or garlic at all.

[Laughs]

-Monk: She want to see you this.

This sesame seed soup.

[Judy]: Sesame seed soup.
Ah.

Mm!

This just proves anybody that
isn't a fan of vegetarian food

that you can really eat
excitingly and vibrantly

without any kind of meat.

And I'm so impressed.

-Thank you.

-I'm going to make
a soondubu chigae,

which is from silken
tofu and it is one of the best
vegetarian dishes there is

because it's full of umami.

And one of the great things
that Korea does with their
vegetable stocks

is use dasima.
Now this is seaweed.

It's a different type of seaweedthat way you used to roll sushi.

It's much thicker,
looks like bark,

has a really rich smell to it

and it's the base

of your vegetarian soup.

I'm going to cut a pieceand this is the source of umami.

Umami, which kind of translates
to savoury or pleasant taste,

and that's going to go into
my pot to make my dasima stock

with just white onions
and spring onions.

And another really rich in umamiingredient are mushrooms,

shiitake mushrooms.
Now, these are dried.

Because of that they have
really intense flavour.

You can chuck those in.

[Clank]

Just need to pour some water on.

Those ingredients are going
to make this stock extra,
extra flavourful.

And it really is that simple.

And what else to fill this
vegetarian pot full of
but great vegetables.

I'm going to start out

just with some more
white onions.

You can cut things up and dice.

Everything's just going
to soften lightly.

[Scraping]
Some ginger,

put as much as you want.

I quite like ginger.

[Clanking]

Garlic.

And this stew is so packed
full of different tastes

that you really don't miss
the meat.

And I find that that's the trickwith making something vegetarian

is when a meat eater eats it andthey actually really like it.

I'm going to put in my Korean
chili flakes, the gochugaru.

Going to melt.

Depending on how spicyyou like things, don't brown it.

It can burn quite easily,
so keep it on low heat.

And that's ready for the stock
to be added.

I've got my traditional
family-style Korean pot here.

Oh, that's gorgeous.

And this stock has taken
on a really great golden colour

after cooking
for about 30 minutes.

And it's got a bit of a flavour
of the sea, too,

that I can smell
from the seaweed.

We're going to fill our pot
with a lot of great vegetables.

I like to use courgettes
or zucchinis

'cause they add such a great
element of colour.

Ah.

I love vegetables, personally,

which is another reason why
I love Korean cuisine

because usually
you'll find that two thirds
of your plate at least

is covered with vegetables.

Just do a mix of mushrooms.

These enokis are really easy
to cut with your scissors.

And shiitakes, of course.

That marries the shiitakes
that we had in our stock.

Some button mushrooms as well.

Give that a stir.

[Clanking]
Spinach, throw a lot
of that in there.

Korean cabbage,

which is also napa cabbage.

[Crunching]

I'm just going
to let that come to a boil

so the vegetables soften.

Season it a bit

with Korean sea salt.

Time to add
a special ingredient,
which is silken tofu.

This is your source of protein.

You just split them open

and then dump it right in.

And you put it in last
because it is so softthat it breaks up really easily.

You don't want it to just turn
into small little bits.

And you're just going to cookthis just till it heats through.

to add a bit of creaminess,

is to add a couple of raw eggs,

which I'm going to mix through.

That's going to poach
in that bubbling stock.

[Clanking]

One bubbling ladle full.

And Koreans do like to eat
their food quite hot,

temperature-wise
and spice-wise.

Little bit of garnish on top:

chopped chives, fresh chilies
and spring onions.

And that is my
chock-full-of-veggies

hearty soondubu chigae.

[Clank]

Mm.

That really is the best
vegetarian stock you can make

and it is so incredibly simple
for the flavour and
the complexity that you get.

And I've paired this with areally great bowl of brown rice,

some spinach,
some pickled radish

and some sesame leaves

to make an ultimate
vegetarian feast.

And trust me, with this
you're not going to miss
the meat at all.

I'm here at Jogyesa Temple,
which is one of the largest
temples in Seoul,

and you can hear this very calm
chanting behind me.

And if you peek inside,

you'll see that the altar
is teeming full of offerings,

everything from rice
to different colourful fruits.

And it really fascinates me
in Korea how you can go from
the grandest of festivals

to something as sacred
as a religious ceremony,

and food is always involved.

[Orchestral swell]