All language subtitles for Korean.Food.Made.Simple.S01E05.WEBRip.x264-ION10

[Soft instrumental music]

-I'm here in the very wet,
the very beautiful Jinju,

a traditional city that is often
regarded as one of the cultural
and historical gems of Korea.

[Judy]: But it's not
only the rich traditions
and beautiful architecture

that make Jinju so unique.

It has been recognized
by UNESCO as an important city
of gastronomy.

Many of Korea's favourite
classic dishes originate
from the city.

And hidden behind these walls
are generations of families

who are keeping
these food legacies alive.

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 try
some tasty Korean flavours,

with family and friends.

Wow! I could eat a bucket
of these!

In this show I am reinventing
some classic Korean dishes.

Later I make the biggest
and the best bibimbap

packed with vegetables
and perfect for a family meal.

I show you how tofu
is the star

of a gorgeous
guilt-free tofu salad.

And in my recipe for bossam

I steam and roast pork belly
for a very special Sunday lunch.

Also I join Mrs. Kim
and her friends

in the energetic task of making
firm tofu by hand.

You can only do a clockwise.

And I visit a farmer in Boseung

who shows me that green tea
isn't only a healthy
option for humans.

But first I'm in Jinju

exploring the traditions
of Korea's best-known dish,

bibimbap.

A beautifully presented
meal of rice served
with vegetables and meat,

it's a perfect balance of
colours, textures and flavours.

Originally part
of Royal Palace cuisine,

it's meant to represent
the wisdom and philosophy
of Korea,

as Professor Choi, a Korean
food historian explains.

Wow. Famous Jinju bibimbap.

-Yes, it is. In Asian food,
especially in Korean food,

odd number is very important.

So if you see bibimbap,
they use five different colours,

five different
cooking techniques,

and you can feel
five different taste.

-Okay, the cooking techniques--

alright,
so there's raw, stir-fried,

blanching,
braising and frying.

That's a lot of work
for one dish.

It's really complicated.

-You eat with your eyes.

-So it's a feast for your eyes
visually first.

-Right. Enjoy. And then, oh,
it's beautiful.

And then you
mix and then you eat it.

-So shall we get going and
mix?

-Yes.
[Laughter]

In Korean word "bibim" means to
mix and "bap" means rice. So.

-So this is literally
mix-your-own, do-it-yourself,
right?

-Right.

You like it?

-That tastes incredible.

This is not like any other
bibimbap I've had.

-No.
-Why is that?

-Actually, this restaurant
has a few secret
technique and sauces.

Let me tell you about
it.

It looks like just ordinary
soy sauce.

-Yeah.

-But it has been aged
over 50 years.

-Really?

-Do you want to taste a little
bit?

-I'll try it.
-Uh-huh.

It's...

-Wow. Mmm.

-Isn't it great?

-It's quite salty.
-I love it.

-I'm going to have more.
-But it has sort of umami.

-It really is umami.

-So if you see the bibimbap,

the beef and mushroom which has
a brownish colour

is seasoned with this
special sauce.

-That's delicious.

-Yes. It's the national
food in Korea.

Everybody just loves
bibimbap from kids to,
you know, older people.

-This is such a great dish
I think that everybody
should be eating it at home.

Bibimbap is literally
one of my most-favourite dishes

and whenever I go out
to a Korean restaurant
I usually order it.

And bibimbap is a dish
just for one person

but it's so delicious
I've always wanted the entire
table to enjoy.

And I'm going to do this
in a massive cast-iron pan.

And that's going
to help crisp my rice up

so I get yummy coating
on the bottom.

Then I'm going to put
my rice on top

and leave this on low heat
while I make all of
the other ingredients.

I can hear it sizzling already.

And bibimbap can be a little bit
of a complicated dish

just because there are so many
different vegetables involved.

Usually would season every
single one of these individually

in their own proper way

but I'm just going to use one
master sauce

which is going to start out
with some ginger,

a little bit of garlic,

two cloves, soy sauce,

mirin, sweetness,

some sesame oil,

crushed roasted sesame seeds.

That is perfect.
So I'm ready to start cooking
in a bit of vegetable oil.

[Sizzling]
Ooh.

These are Korean-style
bean sprouts.

They're not as watery
as the ones you find
in the rest of Asia.

And I'm going to add
my master seasoning,

just drizzle that on top.

Now, I like to cook
my seasoning sauce

just because there is some
raw garlic and ginger in there.

And I want to bring down
that pungent flavour
and that spice a little bit

by cooking it through.

[Sizzling]

And this really is about
building layers of colours.

It's all about balance
and harmony when it comes
to textures, flavours.

If you find that your
pan's getting a little bit dry
just throw in some mirin.

This just acts as a deglazer.

And I do want to get these out
of the pan a bit quicker,

so I'm going to use my tongs.

Going to dump
my spinach in.

The pan is so hot this is going
to wilt down right away.

Some shiitake mushrooms.

We use a lot of different kinds
of mushrooms in Korea.

And these we definitely
want to keep al dente.

A little bit of bite with your
mushrooms is always nice.

And now, some beef.

Just minced.

Chuck it in there.

The rest of your
seasoning sauce.

[Sizzling]

I'm going to add a bit of sugar.

A little bit of sugar
in Korean beef.

That's done.

What is a Korean table
without kimchi?

And bibimbap always has
some eggs involved

whether they're fried in cold
bibimbap

or in dolsot bibimbap
or hot bibimbap,

I'm going to nuzzle
them in there,

we're just going
to use the yolks.

Now because this is starting
to sizzle,

it's going to cook when
you mix the rice through.

Then we're going to make our
special bibimbap sauce.

Chili paste, gochujang,

sweet smoky firey.

Some mirin.

Sesame oil.

Give that little bit of a mix.

Couple shakes of sugar.

Sesame seeds.

One, two.

Our ubiquitous spring onions.

Chuck some in there.

And stir it altogether.

[Clicking]

So you bring this right
to the table.

Set it in front of your family

and this will definitely make
their eyes pop out
of the sockets

because this is the biggest
and the best bibimbap
they have ever seen.

I'm going to drizzle
some of this...

spicy hot sauce on.

And bibimbap literally
means mixed rice.

And that's exactly
what I'm going to do right now.

And this pan works
just like a hot stone pan.

And what you want is a bit
of crispy rice on the bottom.

And that's going to add some
great crunchy texture.

This is really exciting.

Mm.

It is so tasty.

I love bibimbap.

I'm here an [unclear] village
in rural southwest Korea,

where I'm in search of one of
my most favourite things to eat.

Tofu, or bean curd,
is a healthy stable in Korea,

high in protein and calcium and
low in carbohydrates and fat.

Mrs. Kim and her friends are
showing me how to make handmade
tofu,

or dubu, as we call it,
from scratch.

These are soybeans
that have been dried.

They were harvested last year.

And then she takes this,

and puts it into one
of these old grinders.

I'm going to give it a try here.

Oh my God, okay, it's heavy.

All right.

[Speaking Korean]

This is the traditional way
that you would make tofu

just using two stones
and grinding it by hand.

Nowadays they have machines to
do this part for you.

And so now--

[Speaking Korean]

-It's splashing, she says
it's really hot.

[In Korean, Laughing]

-Miss Kim has just added
the pulp of the soybeans

and she's got this cast-iron pot
that she's been using for years.

And over time it's become
seasoned like any cast-iron pot

to make her tofu extra special.

-[Speaking Korean]
-[Laughing] Okay, sorry!

You can only do it
clockwise.

Really grounded
in tradition, here,

can't stir your soybeans
counterclockwise.

Looks like a big vat
of melted marshmallows.

This bubbling potion,
that's going to become
tofu shortly.

[Speaking Korean]

-It looks like they're ready
for the next step, here.

So they're basically
going to pour...

this cooked soybean
a mixture

into this cotton net
basically to strain things.

And what they want is now being
collected in this big aluminum
vat down there.

And that's what you're going
to make tofu out of.

So, we have to get every last

bit of the juice out.

It's hard work making tofu.

And now they're going
to add the coagulant

which is basically salt that's
been fortified a little bit
with some magnesium and calcium

and this is what's going
to cause the milk to curdle
to make tofu.

[Judy]: The curds
are turned out into a press

which is weighed down
with heavy stones

and within half an hour
the weight drains off
and the tofu sets.

And then, it's ready to be cut
up into firm blocks.

Dip it in some sauce.

It's almost like I can taste
the nuttiness from the soybean

because it's so fresh.

[Judy]: Coming up,
a simple stunning guilt-free
pan fried tofu salad.

My sticky and savoury roasted
version of bossam,

a pork belly dish--

That is the perfect bite.

[Judy]: And I visited
the tea plantations of Daesung

to meet an enterprising farmer.

[Instrumental riff]

[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 try a boiled pork dish,

Bossam, made with a very
special type of pig.

And I make an irresistible

steamed and roasted version
of my own that's great to share.

But first, I show you how
simple sliced tofu can make
a spectacular salad.

When you buy tofu, it usually
comes packaged like this,

either in a small box or a tub
that's been filled with water.

Now, these little boxes usually
contain silken tofu,

and it's been formed in this
box, and that's because it's
really, really soft;

it doesn't hold its
shape on its own.

What you can see
about it, though,

is that it really
is soft and silky.

It's almost buttery.

This is made from soybean milk
and a coagulate and
a little bit of salt,

that's it.

In Korea, we use this tofu a lot
for stews and soups,

but you can also use it
as a substitute for dairy
to make smoothies,

cheesecakes,
puddings.

Another kind of tofu
that is more useful,
I think, more versatile,

is firm tofu, and it
always comes packed in water,
'cause it's really fresh.

Just slice it open,
drain all that water out,

give it a little bit of a wash
under cold water.

You can see it's a lot firmer.

It holds its own shape.

It's going to be cuttable.

And that is what
I'm going to use to fry.

Some people are a bit scared
of tofu, but with this recipe,

I'm really showing off tofu's
great qualities.

And I've just cut a few steaks,

and I'm just going to pan-fry
them with a bit of oil.

There is a little bit of excess
water on this,

so just give
it a brief dry-off,

a little dab with kitchen
towels, and then into the pan.

[Sizzling]

Dry each one gently.

And that's really because,
as you know, oil and water
doesn't mix,

and if you put it in
when it's really wet,
the oil will start to spit.

And I'm just going to leave that
on low heat while I make
a little bit of a dressing.

I'm going to start that with
a little bit of gochujang.

It's sweet, it's spicy,

and I'm going to dampen
that fire with some honey.

I like using money honey
in this recipe.

Some soy sauce--
pour it in gently.

A drizzle of toasted sesame oil.

Actually, a little bit more
than a drizzle.

Mirin, a hint of alcohol.

Some toasted sesame seeds.

Good amount in there.

Some spring onions.

And now I'm just going
to mix this up.

Just add a hint of garlic, not
too much, 'cause we're not
cooking this dressing.

And that tofu's
ready to turn now.

You're looking for a really
golden, crisp colour.

So it's just a couple
of minutes on each side,
and then give it a flip.

And while it's still in the pan,
just give it a little bit
of a salt,

and you're going to serve
with this tofu warm,
right off the pan,

on top of your spinach.

And spoon on some dressing.

And just finish it off

with some
purple sesame leaves crust.

And this is my warm,
sweet and spicy tofu salad.

I'm not a vegetarian,
and I do love to eat my meat,

but I do love also to eat tofu,

and I hope that I've persuaded
you to try it,

because it really
is something special.

- Green tea is known for its
incredible health benefits,

and local farmers
here in Bo Sang

have come up with an
enterprising way of harnessing
what's inside this powerful leaf

and turning it into something
altogether different.

[Judy]: Almost 20 years ago,

researchers discovered
that if green tea was added
to the local pig feed,

the resulting pork
was less fatty
and had a better taste.

I'm helping Mr Kim,
a local farmer

who infuses his dry feed
with green tea powder

from a nearby plantation.

So this is just regular pig
feed-- it's mixed grains, corn--

but the magic ingredient
is [unclear].

This is the green tea,
and this is just green tea
that's been ground up,

and you just mix it
all in, right?

Green tea is full of many
medicinal properties.

It has Vitamin C, amino acids,

antioxidants,

and research shows
that it even alleviates stress,

which makes for a happier pig.

[Speaking Korean]

-Ah, okay!

So apparently the green tea
also fights cholesterol
levels in the pig,

which makes for a leaner pork,
which is why

the pigs here
from Bo San are so popular.

Feeding time, huh?

Okay.

[Judy]: The pigs aren't the only
ones eating well,

as I have been invited to eat
with Mr Kim and his wife

and try some of their famous
Bossam,

using green tea pork.

[Speaking Korean]

-There are many different
dishes that you can make with
this green tea pork,

but tonight,
we're having Bossam.

And Bossam is made
from pork belly

that's been boiled a couple
of hours with ginger and garlic.

[Crunching]

-[Speaking Korean]
-Mmm, yeah.

I'm actually pleasantly
surprised by this,

because I thought that less fat
would mean less flavour,

but this is really,
really tasty, and I'm going
to have another.

Pork belly is one of Korea's
most favourite cuts of pig.

And I'm going to show you a
really easy way

to prepare it
that is so popular.

I've got one big slab--

and just buy the highest quality
meat that you can.

[Crinkling]

And we're going
to twice cook this pork,

so I'm going to put
that into some boiling water.

And then I'm going to create
a stock

using my favourite
Korean ingredients--

garlic.

Just smash them.

[Tapping, scraping]

And throw that inside.

[Tapping]

This recipe is called bossam,
and it really is for sharing.

You have it with a lot
of people, and I have so many
memories with this dish.

When I was at university on
Friday nights my friends and I
would get together--

I'm throwing
in some ginger here--

and all indulge in a big
piece of pork belly.

And pork really lends itself
to dwengjang,

this fermented
soybean paste.

Give that a whisk--

ooh.
Forgot one thing:

my spring onions.

You can leave the roots on,
it doesn't matter.

Throw a bunch in there.

[Crunching]

And that's going to boil now
for about an hour,

and then I'm going to roast it.

[Clunk]

[Scraping]
Every pork belly really begs

to be rubbed down
in some kind of glaze.

And it's kind of like
a glazed ham, I would say.

A lot of ginger,

which really loves pork.

About a good couple tablespoons
in there.

[Tapping]

Some dwengjang.

And now we're going to add
a little bit of sweetness.

Usually we'll use mulyeot,
which is corn syrup;

or rice syrup,
which has a bit of colour.

But since these are a bit
hard to find, I'm going
to use runny honey.

This is going to add texture
and sweetness.

I'm going to mix that up.

[Clanging]

And our pork belly now has been
going for about an hour.

I can smell it.

Ooh, wow.

That looks amazing
and smells even better.

We're going to cut off the skin.

It's a bit rubbery.

[Slicing]

Now we're just going to rub
this guy down.

I always get really excited when
I make pork belly just

'cause it's one of those really
kind of sinful foods.

Let that drizzle all over it.

Don't forget to get the sides.

And that's going to cook for
only about 20 to 25 minutes,

just to get the glaze all shiny.

[Clunk]

And Korean cuisine always
has a little bit of something
on the side,

and this bossam pork belly
dish is no different.

I'm going to make a little bit
of a dwengjang sauce,
if you will.

So, that's going to be
my fermented soybean paste.

I'm going to grate
some white onion.

[Scraping]

[Tapping]

Ooh, that's making my eyes go!

Some ginger.

[Scraping]

There's always drama.
Now I'm crying.

[Tapping]

Mix that together.

[Clinking]

Then I'm just going
to add some sesame oil.

Hint of nuttiness.

Love that.

Some roasted sesame seeds.

When you put a little bit
onto your pork belly

it's going to
taste brilliant.

[Clink]

That looks gorgeous!

Oh...

that smells...

absolutely amazing.

Cannot wait to eat this.

It just is falling apart
as I cut it.

I guarantee you everybody's
going to be asking
you for this recipe.

[Judy]: The traditional
Korean table

always has a myriad
of side dishes.

I've got spinach,

which has been blanched
and lightly seasoned.

Kimchi, which you're never
left without.

And then I've got a little bit
of salted shrimp, which you can
use also on top of the pork.

And this is our gorgeous
dwengjang sauce.

And just a little bit
of pickled radish,

and fresh red lettuce leaves.

And I'll show you
how you eat this.

Grab a pair of chopsticks,

little bit of hot,
steaming white rice.

Great piece of our pork belly.

Little bit of our
dwengjang sauce,

smear it on top.

[Clink]

And you kind of just
wrap it all up.

[Crunch]
Mm.

And that is the perfect bite.

Crispiness, and the sweetness
and juiciness from the pork--

this really is sinful eating.

[Crunch]

[Judy]: Back in Jeonju,
I'm enjoying another
Korean tradition:

tea.

I'm trying a couple
of artisanal teas.

And this is called Ssanghwacha,
which is made from seven
different healing herbs.

And at this teahouse, they add
ginseng and Korean dates.

[Soft instrumental music]
[Slurp]

Mm, wow--

you can taste the spiciness
from the ginseng,

and this has a very medicinal
feel to it.

And I can tell why Koreans drink
this when they're starting
to feel under the weather.

And it's places like this
teahouse in Jeonju

that help keep Korea's food
traditions alive.

[Mid-tempo instrumental music]