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 nothing breakfast about it. But I could have it for everymeal of the idol damn date. A mint of my banquets thatI’m gonna register you today are interchangeable, yeah, let me show you how I make it. It’s very, quite simple .( mellowed music) Probably the most time-consuming aspect of this banquet is steaming the broccoli. I chopped off the root, and now I’m gonna take apart the treetop. I’m chopping all thelittle bits of broccoli into bite sized slice. I didn’t know you couldactually eat the branch either. The stem’s really good, it precisely tastes like broccoli as well. Now I’m gonna wash this, I’m gonna put it in my salad spinner, and yield it a bathe.
So now that we have our clean broccoli, we’re gonna applied it inside this pot.I have this like steamer thing, so I’ll place a stockpile of that. And then I have my stewing liquid ready. And I’m just gonna like pour over it, I’m just gonna eyeball. While “were waiting for” the broccoli, I just like to have things ready, so I’m gonna start fix the egg. I suspect “its like”, I meanit’s pretty soul explain on how to cook an egg( giggling ). Now so we’re just gonna cause the egg fry. So now I’m gonna prepare the rice. I made some brown rice yesterday night, and I simply heated it up, and now we’re gonna contributed 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 doing that here. And now we’re gonna lent sesame lubricant. And this becomes everythingtaste so delicious. It passes it like thatnutty fragrant flavor.
So that looks really good, and now we’re gonna add some broccoli. Broccoli is the bestvegetable of all time. For the final step, we’regonna throw an egg in there.I speculate I started makingthis dish in college. This is like a recipethat has stayed with me for a very long time. Mm, you are eligible to contributed Sriracha, that really increases it as well. Your what, your telephone. – Good thing, I must be given to get my phone without being on the camera, but I couldn’t make love. – Yeah, I know but everyoneknows that we live together. – Yeah but I justthought I’d give you guys a bit of opening, you know. – All right guys, 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 delicious. I make this at least once a week. Like I need it in my systemevery like four periods. So firstly 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 only make it intolike kinda chunky regions.
You don’t need to make it extremely 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 place thing, they’re not like thestar of the depict at all. So I feel like the water’s almost ready. You’re gonna get a pot, and you’re gonna grabsome dehydrated 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 situate it on the stave, and we’re gonna add some hot water. I’m just gonna eyeball it. It’s really hard to sayhow many cups this is. I’m just gonna gave it stew. As it’s heated, I’m gonnaadd some minced garlic. So I’m gonna get likea big spoonful of that, and I’m gonna leant it in the soup. I’m going to rind one enormous potato. So now I’m just gonna chop 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 like to offset my zucchinislices pretty thin. If you don’t like zucchini, you can set like other vegetables 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 here, you’re gonna wanna drain that out. I like to get the soft tofu, but feel free to get themedium, the medium firm.I just like the quality of the soft tofu, because I don’t need to usemy teeth when I grind it. It’s just like a delightful mince. And let’s also set this in a container, because then I kinda feellike I’m on a prepare appearance. If you don’t like spicy things, delight do not add this, but I am chopping in a serrano pepper, and I’mgonna just start chopping it. So now I have four stalks of 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 give it simmer for another like five minutes or so. So now that it’s finished simmer, 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 sieve, because I don’t wanna fish out the garlic. Okay, so once you’veremoved all the anchovies, add the small onion, holler, and now I’m gonna compute like half of these potatoes. Oh my deity, I’m always soscared to do this part,’ start I don’t want it to sprinkle on me. I’m actually only gonnaadd half of these potatoes, because I “ve realized 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 fuel. Okay, so now it’s timeto add the zucchini. I’m gonna only plop it all in. Ooh, I chopped a good deal of zucchini, okay this is gonna be a zucchini soup. I’m gonna lay in my serrano seasonings. And hopefully that spices things up here. Am I even gonna have room 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, merely freakin’ situate it in, it’s fine.Okay, is impossible to gave all the tofu in? And okay, fucking it, I’m justgonna made all of it in. And now we cover this. Oh my gosh, okay this gapes ready, person. Now that it’s almost finished cook, we’re gonna lent the lettuce onions. I’m gonna situate 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 unpolished rice.( slurping) Mm, mm, that is so tasty. This literally smacks like a hug to me. She likes to watch me from that. Ta-da. So it’s dinner age, and I’ll be cooking, yup, you approximated 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 reputed, you are familiar with, maybe I can cook this at home. And formerly I had that epiphany, I started to, and it’s pretty missile. So let’s get started. So now I have twoorganic chickens breasts, and I’m gonna start shape it into little bite sized pieces.So now I’m gonna come 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 implement this for my wraps. I’m gonna make this in the Salad Spinner, and then clean that. And I’m actually gonna be mincing the garlic myself this time,’ crusade 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 articulated it inside. And this is where we’regonna start marinading trash. 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 exploit a tablespoon of that. But if you like it realspicy, you can add two. But your girlfriend comes heartburn now, so even though she likes the spice, I have to kind of likemellow it out, you know.And honestly, 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 grasp some spice, and add it into this mixture. Give it a good mixture. All claim, so now it’s likeone adhesive, that examinations good. Add this chicken. So now I’m just gonnamix this all together to make sure that all of the little bits are coated evenly. So I’ve just transmitted the contents into another Tupperware bowl, and now I’m gonna marinatethis for at least 20 minutes.I signify, the longer you marinade it, the better it’ll taste, because all the stuff will start like permeating into the chicken, but yeah, like a minimumof like 20 minutes is good. All claim, in you get, goodbye. I forgot one critical ingredient. I forgot the onion, this is the onion that we exploited earlier in the day. But I was supposed to slice it and set it inside the marinade. We’re gonna put it in aswe concoct it on the pan.There’s gotta be dark-green onions in here. Candidly, I could putgreen onions in anything. I wanna try to make agreen onion soup, actually. And then tells chop the rest of this onion. I mean it should bemarinating in the sauce, but it’s okay, what can you do. All privilege, it has been 30 minutes later, the chicken is now marinated. I’m gonna come some lubricant, ooh. I’m gonna fry everything on this wok. By the highway, shout out toEmily, she got me this wok for my birthday, it’sgenuinely one of the very best endowments I’ve ever get, because it can cook, human, and it’s non-stick, it’s amazing.It’s from Sur La Table. Okay, so I thoughts the onions are ready, and now I’m gonna exactly pourall this chicken in now. Ahh.( chicken sizzle) I like spice. Mm, it’s ready. How countless folds do I demand? You can be very generous with the wrappings, I’m gonna applied four fornow, just for presentation. Can you hear me? Okay, I’m gonna gave thechicken into this bowl. You cannot forget the dark-green onions, unless you detest green onions, of course. But I’m very generous with the surpassing. And also it merely addsa neat splashing of color.I like to eat it with some brown rice. First I’ll get somelettuce, and then I’ll make a little bed of brown rice. I’m gonna merely top it offwith a little chicken. And then you wrap it up, andyou jostle it in your cavity. Mm, wow.( mellow music ).