All language subtitles for Korean.Food.Made.Simple.S01E10.WEBRip.x264-ION10

[Light world beat music]

-This is what the original
Korean store cupboard
looked like,

although one a slightly
smaller scale.

The Korean countryside
was decorated with these
clay pots, or onggi,

which store everything
from kimchi to soy sauce to
doenjang and gochujang.

And you don't have to look
very far to find these
healthy Korean staples,

as they are the heart
of every Korean home.

Welcome to Korean Food
Made Simple.

[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]:
In this show, I teach you

how to make the most of popular
store cupboard ingredients.

Later, gochujang,
a sweet and hot chili paste,

gives a kick
to my Korean burger.

I make white rice healthier
with my five-grain rice

and grilled squid.

And green tea isn't just
a healthy cuppa.

It adds subtle flavour
to chiffon cake.

Also, I join a family in
the middle of the rice harvest

for a typical Korean
country breakfast.

And I visit the tea capital
of Korea

to pick the finest green
tea leaves.

But first, I discover how
gochujang is traditionally made

by artisan producers
in Sinchon.

This village in Sinchon
is home to one of Korea's most
recognizable flavours,

gochujang, a chili paste that'sfound in nearly every Korea meal

And every single one of these
houses

is home to a gochujang master
who still crafts
this paste by hand.

I'm here to visit two
generations of local women

who are still keeping this
traditional alive.

[Rain pattering]

[Speaking Korean]

-I see you've got
it started already.

So you are the gochujang
masters.

And this, what they're adding
now, is the barley water.

So this helps for fermentation

and it's literally just some
dried barley that's been
soaking in water

and then just putting
it in this rice,

which is chapssal, right,
which is sweet glutinous rice,

gives gochujang that
characteristic stickiness

and also helps round out
the fiery chili

to give it
a nice balanced flavour.

Ah, and what she's adding in
now is meju garu.

It's fermented soy bean
and rice that's been hanging
for about a month.

[Speaking Korean]

-So, gochugaru is the next
major ingredient
when you make gochujang.

And gochugaru
is just chili flakes.

But here they've ground it down
to a powder so it's really,
really, really fine.

And you can see
the bright red colour.

I'm going to try some.

Mm.

You know, it looks
really fiery,

but it's actually not
as spicy or as hot as you would
think it would be.

It's almost got a sweetness
and a nice smokiness
and earthiness to it.

And to complete the gochujang,

homemade soy sauce and Korean
sea salt are mixed in.

That, I think it's ready to go
into the onggi,

or clay pots.

-Gochujang.

-And she has a special
squeezing technique

and that's how she knows
that the gochujang
is the right texture.

Once you try gochujang,

I guarantee you that it'll
replace your stable hot sauce,

whatever you have
in your store cupboard.

Gochujang,
or Korean chili paste,

is one of the most essential
ingredients in any
Korean pantry.

And when you buy it,
it generally comes
in big tubs like this.

Peel off the foil seal

and you have a re-sealable
little container.

And you can see it's sticky,
it's a paste,

it's gooey,
but it's not too hot.

And this stays good in your
fridge for quite a while.

And so you're going
to find yourself wanting to put
this in everything,

on top of pizza,
with eggs.

And this is going to be
the basis of my crazy Korean
burger,

which starts out with pancetta.

You can use bacon.

I like pancetta.

It's basically to make sure
that this burger

stays nice and moist inside.

Give that a bit of a whizz.

[Whirring]

Some garlic and ginger.

[Clacking]

Onion.

[Crunch, whirring]

Whizz it all up.

And just mince that down till
it's pretty smooth.

I don't want to have large
chunks of onion in my burger.

And then mix that in with your
ground beef.

A little bit of soy sauce,
drizzle of sesame oil.

Roasted toasted
sesame seeds.

Little bit of sugar.

Whenever we use beef or meat,

there's always a little
bit of sweetness.

Not too much.

Black pepper,

and Korean sea salt.

My three best friends,

the most important ingredients
in any Korean pantry.

Gochugaru, Korean chili flakes.

That's got a gorgeous colour.

And you're going to see
those little red flakes show up
in the beef later.

Gochujang, Korean chili paste,

a good amount in there.

That's going to complement
that fire with the gochugaru
as well as some sweetness.

And tanjong,
Korean fermented soybean paste.

That's our umami kick
in this burger.

To keep things a bit moist
and light,

I've got a little bit
of fizzy water.

This is a little trick
that I've learned working
various restaurants.

It just adds a bit of moisture
and makes it a bit lighter.

And then get down and dirty
with your hands.

Don't be scared.

I like making good-sized
burgers

and I do a little trick.

I make a little indentation
in the centre of my burgers

and that's because
when burgers cook naturally,

they tend to rise in the middle
of it and this way
when you grill them,

they come out flat.

And even though I am Korean,
I grew up in New York
and New Jersey

so I have a long history
of burgers.

[Sizzling]
Place them down.

[Sizzling]

While those cook for a few
minutes on one side,

that gives me just enough time
to knock up some Korean ketchup

and some fancy Asian
mayonnaise.

[Sizzling]

I'm going to spice that up
with our gochujang,
Korean chili paste.

Just a little bit.

Mix that through.

And so our mayonnaise
doesn't feel left out,

we have to bling him
up to.

So using Korean mayonnaise

and the juice
and the sauce from kimchi,

Korea's national dish.

And that's a quick and easy
kimchi mayonnaise.

[Sizzling]

Juicy Korean burgers,

brioche buns,

toasted and griddled,

plate this up on
a little board.

Bottom bun first,

then my Korean burger.

Cucumber kimchi,

fermented, spicy,
but crispy.

Gochujang ketchup.

And because we're greedy,
we put some mayonnaise on too.

Mix the two together.

And that is my crazy
Korean burger.

Think that would go down
really well in New York,
London and Seoul.

I'm serving my Korean burger
with some light,
crispy lotus root chips.

I can't fit this whole thing in
my mouth at once.

[Crunch]

That is awesome.

The cornerstone
of the Korean table,

like most Asian countries,
is rice.

It's a central part
of every meal.

It's the busiest
and most important time of
the year right now:

harvest season.

Korean rice is harvested
in the autumn,

mainly by small family
farmers like this.

It's short-grain, similar
to sushi rice,

and traditionally familieswould mix the expensive polished

white rice with grains
like barley, millet and beans.

Today's dish is kongbap,which literally means bean rice.

And I've got two different types
of beans here, red and black.

And I'm on bean duty
and I've got Mrs. Kim's
daughter here,

and her granddaughter.

So I've got three different
generations.

And what Mrs. Kim's daughter
is doing here is she's washing
the rice,

which is something that
you always do with Korean rice.

You wash it several times.

What I didn't know isthat she saves some of the waterto wash her face

because rice has a lot
of great health properties.

It's full of nutrients and it
really moisturizes your skin

and that's why Korean women havesuch beautiful skin.

And I think we're done too.

[Speaking Korean]

Yeah?

Okay, let's go.

The rice, beans and whole grainsare steamed together

and then served with a
traditional Korean breakfast,

of kimchi stew,
pan-fried fish, more kimchi

and several other types
of banchan, or side dishes.

But the pride and joy
of this table is the kongbap,
or bean rice.

And everybody knows that beansare really, really good for you.

They're low in fat,
low in calories
and chocked full of protein.

[Clinking]

[Speaking Korean]

-So, this is a rice porridge
that's made from
black sesame seeds

and rice that's been
ground down into a powder.

Mm.

[Speaking Korean]

[Laughter]
-Think we all love it.

[Judy]: Coming up, I
show you how to make my own
favourite wholesome rice dish:

five-grain rice with
spicy grilled squid.

I bake a delicate green tea
chiffon cake

and serve with
peaches and Chantilly cream.

And I travel south
to the terraces of Boseong

where I learn to spot
the finest green tea.

[Light world beat music]

[Judy]: I'm Judy Joo,
bringing you my guide to
the best of Korean flavours.

That is fantastic.

[Judy]: And showing
you simple stunning recipes
inspired by my travels.

Later I sample some of
the very best freshly picked
Korean green tea

from the hills of Boseong,

and I whisk up the lightest
of sponges with
my green tea chiffon cake.

But first, I show you how to
cook rice the Korean way.

In Korea, rice
is the staple starch.

It's kind of like our bread.

And so they often make
this multi-grain rice
to boost up their nutrition.

You can buy it just like thiswhere you can see the beans havebeen broken up already

so it all cooks evenly
at the same time.

You got many different
types of rice.

Here's black race, there's brownrice, white rice, sweet rice,

some mung beans,
green and yellow.

And I think I've even seen some
millet seeds and barley,

and that's really,
really good for you.

And I'm going to make a very
common dish called japgokbap,

which is a five-grain rice.

[Clacking]

I'm going to start out with
white rice

and this is pure, shiny,
polished

beautiful clean white rice,
short-grain.

Not much nutritional value
with that, though,

which is why I add some
brown rice.

And this is where a lot of
the nutritional value comes in.

A couple spoonfuls of that.

And wash your rice.

That's to get rid of all
the excess starch

and you can see
that the water will turn foggy.

Just pour that off.

My mom used to do this
numerous times

until the water she poured
out was almost clear.

[Splashing]

I think that water's
clear enough.

[Trickling]

Time to add the beans.

First I'm going to add
some mung beans.

These are small
little green beans

and we use them for a lot
of different things in Korea.

We make pancakes
out of them, porridge,

and they have a lot of
medicinal properties.

And because these are
so small you can cook them
right from dry.

[Rattling]

Next I'm going
to add some grains.

This is Korean millet.

Small little things,

and they're chocked full
of vitamin D.

[Pattering]

And these are black beans.

These were dried and because
they're a little bit larger,

I've been letting them soak
for two hours

because I want everything
to cook at the same time.

[Clunking]

And then I'm going to do a trickthat my mom taught me

that really doesn't
make any scientific sense
but it seems to work.

You use your hand,

you put it on the top
of the rice

and then you pour
water over until it hits
your third knuckle.

[Trickling]

There is some truth behind it,
I think

because my rice turns
out great every single time
I do this.

And that will then go into

my super cool Korean
rice cooker.

Now, this is my new best friend
because it talks to me,

it sings to me,
it plays music.

And I can just put it on
the right setting,

cause I've got multi-grain rice
in there.

[Machine speaks Korean]

I just lock it,

walk off,

and it's ready to go.

And I've decided to make
something really healthy to go
along with my nutritious rice,

some fresh squid that's been
marinating in gochujang,

which is my Korean chili paste,

some mirin, a touch of rice
vinegar and some soy sauce.

A minute on each side,
that's all you need.

[Sizzling]

[Clunk]

Ooh.

And you always have to
fluff your rice up right after
it cooks

to aerate it.

This looks and smells
so good for you.

And that's going to make for areally nutritious healthy lunch.

Makes for the perfect lightlunch that is really guilt-free.

These rolling hills
in Boseong and the surrounding
misty climate

create the perfect conditions
for growing green tea,

which thrives
in moisture-rich environments.

[Judy]: Boseong is known
as the tea-growing capital
of Korea.

These green and fragrant
terraces account for over 40%

of Korean green tea
production.

I'm here to visit Sejin, who hasa local organic tea plantation.

This is my first time.

-First time.
-Yeah.

And really pretty.

I didn't know they
have flowers.

-Yeah.

Flowers and seeds.

We'll use it for flower teas
and for just for plantation.

-For planting.

-There are three types of
harvest.

-Mm-hmm.

-The first is
the very young leaves.

-Because those
are the best ones, like this.

-Yeah, this is the woojeon,
in Korean.

-Woojeon.
-It's the most expensive.

-Baby leaf, yes.

-And it has the best taste?

-Yes, best taste.
-Can I try?

-Yeah, try.

-It's nice.

[Laughter]
Very fragrant.

Harvesting of the delicate firstcrop happens in the spring.

And the leaves are hand-dried
within 24 hours of picking

in a hot iron cauldron
over a wood fire.

The leaves are then
rubbed and rolled to curl them
and heated again,

repeating this processuntil the tea is completely dry.

-The second is bigger
than this, but still soft.

-Mm, and that's middle grade.

-Yeah, middle grade.

-That's probably what I drink
all the time, right?

-Uh huh.

[Laughter]

And the third, we are picking
now, is for green tea powder.

-Okay,
I know green tea powder.

You can make lots of different
things from that.
-Yeah.

Would you like to try?

-I would love to try
some tea.

[Conversation din]

Smells amazing.

It's really nice.
-Mm-hmm.

-It's clean.

-Yes.

-No bitterness
or acidity at all.

Yeah.

-Because it was made of
young leaves.

-Mm.

[Light world beat music]

-There's a long history
of tea in Korea

and one of the most popular
teas that we drink is nokcha,
or green tea.

And I making it from
the garunokcha, which is
green tea powder,

which is 100% green tealeaves that have been pulverized

literally down tothe point where they're a reallyfine powder.

And this is the first
ingredient

that I need to make
my green tea chiffon cake.

And chiffon cake always starts
out with eggs.

Now, the difference betweenchiffon cake and angel food cake

is that in chiffon you usethe yolks as well as the whites.

And it's very important to do
this method of three bowls

when you're separating your eggs

because you're using
a lot of eggs,

and the second you get
any fat into your whites

you can't use it.

So keep everything clean
and separated.

And once this is clean
then you can mix it
with the other whites.

[Judy]: To make my meringue
base,

I tip the seven egg whites
into a clean mixing bowl

and gradually add enough
sugar to help the whites form
stable medium peaks.

[Whirring]

[Clank]

I always like to finish
it off by hand.

[Clanking]

Perfect little curl at
the end. That's how you tell
its medium peak.

Stiff peak will be
straight up.

[Clinking]

Now I'm just going to mix
together a few dry ingredients.

I've got my cake flour,
which I'm going to mix with
some baking powder.

So there is a bit of chemical
leavener as well.

A pinch of salt,

don't forget about salt
in your sweet baking, too.

[Clinking]

[Click]

Egg yolks.

Pour those in.

[Judy]: To the seven egg yolks,
I gradually add the rest
of the sugar

and beat on a high speed
until pale and fluffy.

[Whirring]

Then I slowly pour in 70
millilitres of vegetable oil

in a thin steady stream.

[Whirring]

And this is where
I add my green tea too.

[Whirring]

I can smell the green tea
also.

It's going to make a gorgeous
chiffon cake.

Can turn the speed up.

[Whirring]

Not too much, 'cause there's
a lot of liquid in here now,

so it's going to start
splashing around.

Just so it's incorporated.

[Whirring down]

And that's done.

[Clanking]

I'm going to take this
dry mix

and mix it in with
my egg yolk mixture,

about a third at a time.

Carefully fold it around.

Add a bit more.

And the secret
to getting this right

is really just being as
gentle as possible.

Take your time and really put alittle bit of love in this cake.

Koreans in general
don't bake that much

but I think that things
like a green tea chiffon cake

would do really, really well
in Korea.

And so that's fully
incorporated,

and you can see my gorgeous
green tea colour here.

And I'm going to mix that very
carefully with my meringue.

Just sacrifice a bit of your
meringue first.

You always want to make the two
mixtures incorporate better.

You want to keep all of
that air so literally just cut

and fold through,

and then I'm going to slowly
incorporate this green
tea mixture into my meringue,

about a quarter at a time.

You want to be really gentle
at this point

not to lose all
the air.

And I'm going to pour this
now into

my angel food cake mould.

I have oiled this.

And that is going to go
into an oven for about an hour.

Even when you place it
in the oven,

do it gently to not
disrupt the air.

[Clinking]

And that's been in there for
about an hour.

Ooh.

And you can see it's risen quitenicely.

And you're going
to turn it over.

Don't even attempt
to unmold this cake until it
is completely cool

'cause it will rip apart.

You can serve this
just with a cup of tea,

but I like to make
mine into something grander,

so I'm going
to make Chantilly cream.

[Judy]: To make the Chantilly
cream,

I start out with a couple
of spoonfuls of icing or
powdered sugar to taste,

to which I add double
or heavy cream and the seeds
from a split vanilla pod.

Then give it a whirl.

[Whirring]

This goes really quickly,
so do watch it.

So that's my Chantilly,
really nice and silky.

And our chiffon cake is
completely cool.

As you can see, I can touch it.

Just run an offset spatula

carefully around the sides
and that should come right out.

And you got to do the centre.

And then flip it over gently,

but support it
with your other hand.

It should come out.

[Clinking]

Bit of cake, some Chantilly
on top,

peaches.

It's a bit of my green tea
chiffon cake.

In Korea you give a lot of
presents when you go over to
people's houses.

You never show up
empty-handed

and this would be the best
thing to bring over.

[Judy]: Traditionally,
Koreans used to live in houses
made of rice straw.

These are called byeotjib,
which literally translates
to straw house.

And they make these roofs
every fall just before
the winter and re-thatch them.

This Korean folk village keepsthese building traditions alive.

And rice has another important
use here, too,

in sikhye, a rice wine
made from malt and cooked rice.

[Laughs]
Must be good.

[Laughs]

[Orchestral swell]