Ah ah ah Ah ah – Good morning everyone. I am about to have oneof my classic breakfasts. I’m gonna call it the brekkie container, even though there’s nothingbreakfasty about it. But I could have it for everymeal of the deity damn day. A batch of my meals thatI’m gonna establish you today are interchangeable, yeah, let me show you how I make it. It’s very, quite simple .( mellowed music) Probably the most timeconsuming aspect of this banquet is steaming the broccoli. I chopped off the branch, and now I’m gonna take apart the treetop. I’m chopping all thelittle bits of broccoli into bite sized patches. I didn’t know you couldactually eat the branch either. The stem’s really good, it precisely smacks like broccoli as well.Now I’m gonna moisten this, I’m gonna applied it in my SaladSpinner, and cause it a clean. So now that we have our clean-living broccoli, we’re gonna put it inside this potty. I have this like steamer thing, so I’ll set a slew of that. And then I have my scalding water ready. And I’m just gonna like pour over it, I’m just gonna eyeball. While we wait for the broccoli, I just like to have things ready, so I’m gonna start prepare the egg. I guess “its like”, I meanit’s pretty self illustrative on how to cook an egg( laughing ). Now so we’re just gonna make the egg fry. So now I’m gonna prepare the rice. I made some brown rice yesterday night, and I exactly heated it up, and now we’re gonna computed some soy sauce. You can use that coconut aminos.I think it’s supposed to belike a healthier alternative to soy sauce, but we’renot do that now. And now we’re gonna add sesame petroleum. And this does everythingtaste so yummy. It passes it like thatnutty aromatic spice. So that looks really good, and now we’re gonna supplemented some broccoli. Broccoli is the bestvegetable of all time. For the final step, we’regonna throw an egg in there. I make I started makingthis dish in college. This is like a recipethat has stood with me for a very long time. Mm, you are eligible to lent Sriracha, that are actually promotes it as well. Your what, your phone. – Good thing, I must be given to get my phone without being on the camera, but I couldn’t get it on. – Yeah, I know but everyoneknows that we live together. – Yeah but I justthought I’d give you guys a little bit of space, you know.- All privilege chaps, it is time for lunch, and this next recipe isjust like a staple of mine. It’s called doenjang jigae. It’s a Korean soybean paste soup, and it smacks perfectly luscious. I make this at least once a week. Like I need it in my systemevery like four eras. So first you’re gonnawanna get a small onion. I’m honestly just gonna use half. And then I’m just gonna kind of dice them. I think that’s what it’s called, but you just make it intolike kinda chunky sections.You don’t need to make it too thin. When I was in college, I wouldput like the whole onion in, like a full gigantic onion, and then it would justbe like an onion soup, so you don’t want that. The onions “re just like” a line-up thing, they’re not like thestar of the prove at all. So I feel like the water’s almost ready. You’re gonna get a pot, and you’re gonna grabsome cool anchovies. I just got this at the Korean mart. But I’ll just say like 10 anchovies. Like this is good enough. So now I’m gonna put it on the stave, and we’re gonna contributed some hot water. I’m just gonna eyeball it. It’s really hard to sayhow many bowls this is. I’m just gonna let it stew. As it’s boil, I’m gonnaadd some minced garlic. So I’m gonna do likea big spoonful of that, and I’m gonna put it in the soup.I’m going to rind one sizable potato. So now I’m just gonna cut the potato, and kind of dice it into chunky bits. And now we’ve got a zucchini. I took off the edges, and now I’m going to kind of quarter them. I are happy to impel my zucchinislices pretty thin. If you don’t like zucchini, you are eligible to settled like other veggies in, like you could putbroccoli, you could put, trying to think. Zucchini is like the main one, guys. So now we’re gonna prepare the soft tofu. There’s a lot of moisture in now, you’re gonna wanna drain that out. I like to get the soft tofu, but feel free to get themedium, the medium conglomerate. I just like the composition of the soft tofu, because I don’t need to usemy teeth when I chew it. It’s just like a delightful mince. And let’s also settled this in a bowl, because then I kinda feellike I’m on a cooking indicate. If you don’t like spicy things, delight do not add this, but I am chopping in a serrano pepper, and I’mgonna exactly start chopping it.So now I have four stalks of dark-green onions. Cut them very finely, sothis is gonna go in the soup, and also it’s gonna bea garnish for the top. She is boiling. This is the key ingredient to this soup. So I’m gonna supplement like a spoonful of this. And I’m gonna just letit evaporate in now. And I kinda used to help, you know, I kinda break it around with my spoon.We’re creating a nice likebase for all the stuff we’re about to put in. So now I’m gonna cause it evaporate for another like five minutes or so. So now that it’s finished heated, I’m gonna personally fishout all the little anchovies, with my chopstick, and frankly, this is not the mostefficient thing to do, but I can’t use my filter, because I don’t wanna fish out the garlic. Okay, so once you’veremoved all the anchovies, supplement the small onion, whoop, and now I’m gonna supplement like half of these potatoes. Oh my god, I’m always soscared to do this part,’ reason I don’t want it to sprinkle on me. I’m actually merely gonnaadd half of these potatoes, because I is known that I cookedthis in a very small pot.( slurping) It’s hot. Ah it’s good though, seasoning’s perfect. So the onions are lookingnice and translucenty.The potatoes need a little bit more work, but it’s okay,’ cause it’sstill gonna be on the shell. Okay, so now it’s timeto add the zucchini. I’m gonna precisely plunk it all in. Ooh, I chopped a lot of zucchini, okay this is gonna be a zucchini soup. I’m gonna lay in my serrano spices. And hopefully that spices things up here.Am I even gonna have office for the tofu? Ooh yes, okay, the potatoesare definitely soft, and I think it’s time toadd the soft tofu now. Let’s see how much of this Ican realistically shove in. Ha, just stop being afraid, simply freakin’ give it in, it’s fine. Okay, can we threw all the tofu in? And okay, fuck it, I’m justgonna threw all of it in. And now we cover this. Oh my gosh, okay this gazes ready, human. Now that it’s almost finished cooking, we’re gonna add the dark-green onions. I’m gonna apply the heat down, and it’s ready to serve. Oh my gosh, this is exactly what I craved. I provided it with alittle bit of brown rice.( slurping) Mm, mm, that is so tasty. This literally tastes like a grip to me. She likes to watch me from that. Ta-da. So it’s dinner age, and I’ll be cooking, yup, you predicted it, another Korean dish. This is called dak galbi, and it’s essentially likea spicy grilled chicken, and it’s so freaking good, Ialways order it at restaurants.But I considered, you are well aware, maybe I can cook this at home. And formerly I had that epiphany, I was beginning to, and it’s pretty missile. So let’s get started. So here I have twoorganic chickens breasts, and I’m gonna start part it into little bite sized segments. So now I’m gonna get some butter lettuce, you can use romaine lettuce, but they’re actually having like a recall right now, so I couldn’t get that. So I got the butter lettuce, and I’m gonna usage this for my packages. I’m gonna articulate this in the Salad Spinner, and then clean that.And I’m actually gonna be mincing the garlic myself this time,’ begin I want it to taste really good. Cut this as fine as I can, without chopping my fingers off. So now I’m gonna get a bowl, and I’m gonna framed it inside. And this is where we’regonna start marinating substance. So now we’re gonna get atablespoon of soy sauce, two tablespoons of rice vinegar. To include some spice, we’re gonnaget some hot pepper powder, and I’m gonna expend a tablespoon of that. But if you like it realspicy, you can add two. But your daughter gets heartburn now, so even though she likes the spice, I have to kind of likemellow it out, you are well aware. And frankly, this is theingredient of the hour. This is the gochujang, which is red pepper paste, and frankly, this makes anything taste really good. We need three tablespoons of this. And now I’m gonna grab some seasoning, and add it into this mixture. Give it a good combination. All liberty, so now it’s likeone adhesive, that gazes good.Add this chicken. So now I’m just gonnamix this all together to make sure that all of the little parts are coated evenly. So I’ve just assigned the contents into another Tupperware bowl, and now I’m gonna marinatethis for at least 20 minutes. I intend, the longer you marinate it, the better it’ll taste, because all the stuff will start like seeping into the chicken, but yeah, like a minimumof like 20 minutes is good.All freedom, in you get, goodbye. I forgot one critical ingredient. I forgot the onion, this is the onion that we expended earlier today. But I was supposed to slice it and employed it inside the marinade. We’re gonna threw it in aswe concoct it on the go. There’s gotta be lettuce onions in here. Honestly, I could putgreen onions in anything. I wanna try to make agreen onion soup, actually. And then lets chop the rest of this onion. I imply it should bemarinating in the sauce, but it’s okay, what can you do. All right, it has been 30 minutes later, the chicken is now marinaded. I’m gonna get some petroleum, ooh. I’m gonna fry everything on this wok. By the mode, shout out toEmily, she got me this wok for my birthday, it’sgenuinely one of the best talents I’ve ever gotten, because it can cook, humankind, and it’s non-stick, it’s amazing. It’s from Sur La Table. Okay, so I recall the onions are ready, and now I’m gonna simply pourall this chicken in here.Ahh.( chicken sizzling) I like spice. Mm, it’s ready. How numerous packages do I want? You can be very generous with the folds, I’m gonna kept four fornow, just for presentation. Can you hear me? Okay, I’m gonna employed thechicken into this bowl. You cannot forget the dark-green onions, unless you dislike light-green onions, of course. But I’m very generous with the surfacing. And also it only addsa neat sprinkle of color. I like to eat it with some brown rice. First I’ll get somelettuce, and then I’ll make a little berthed of unpolished rice. I’m gonna really top it offwith a little chicken.And then you wrap it up, andyou jostle it in your opening. Mm, wow.( mellow music ).