(chopping) (Traditional Korean music) - Hi, everybody! Where am I? I'm in Yeongyang county northeast of Gyeongsang province, Korea. This is a beautiful village. It's called Dudeul village. Today I'm going to make
delicious geotjeori, Baechu-geotjeori; quick, fresh kimchi. I have a mission for you and for myself. Korea Agro-Trade Center contacted me a while ago and they asked me. This year their slogan
is, 'Red, hot, spicy'. They asked me if I have any ideas video ideas to represent this slogan. Kidding? I'm the person who's
teaching how to make spicy, red, hot kimchi online
to millions of people from all around the world, just like you. This area, Yeongyang,
they produce the best top quality Korean hot peppers. What is geotjeori, Baechu-geotjeori? Geotjeori is kimchi,
still kimchi, but fresh. Freshly, quickly you can make. Salting time is very
short so the cabbage still has really crispy texture. a lot of water inside and also it's coated in heavy kimchi paste. Best thing is that you
just make small amount, small portion, and finish eating it at one time Probably you know about
this Baechu-geotjeori, especially when you visit a Korean famous Kalguksu place,
they always serve this together. You will enjoy the Kalguksu more when you eat it
with Baechu-geotjeori. So let's go inside and
let's make together. This is a really gorgeous house, isn't it? This is like the old style, always sitting on the floor on the mat. The sunlight's too harsh, I
like to wear my hat. Okay, much better. This is baechu, Korean cabbage. I'll just measure one
pound, really small portion. Okay, first. Gorgeous. Inside is yellow and these green leaves, lots of green leaves. This is good quality. And we need only one pound. (crunching) After removing this, It's going to be one pound. Cut it coarsely. Add some water, around
just half a cup water. And salt, one tablespoon. Mix. I'm going to salt this for 30 minutes. Every 10 minute you need to mix this so that all are evenly coated. Yesterday I went to a
market, just local market. I needed some fermented anchovy, because when you make
kimchi, to make it really delicious, and deep flavored kimchi,
you need this. So I'm going to make a special way of kimchi paste. I need around three tablespoons
for one pound cabbage. See? This is really fermented
anchovies, really tasty. Around two, three and then the liquid. All together around three tablespoons. So I'll add half a cup of water. This is glutinous rice flour. Two teaspoons, only two teaspoon you need. One, two. Let's turn on, and just stir this. Let it boil. In five minutes all this
fish is going to be melted. Then I'm going to strain
this and I'll use it as a kimchi base, kimchi paste base. Now, you see? And turn off. Here's a strainer. So this is kimchi base and then I'm going to just stir this one more time. I wanted to taste
this Yeongyang gochu. so yesterday I visited
Yeongyang Red Pepper Trade Corporation, run
by Yeongyang County. So, this is the person I met. I gave him some interview and
then he explained very nicely. I saw there, all the process. When fresh Korean red peppers come, they wash, really nicely. After that, cut them into
small pieces and then dry. They have special equipment. It has to be low temperature, but it has to be dried in a really short time. So that it's not going to lose
the color and flavor. After this, they just grind. And then they make a package. So I saw all this from the beginning to the end and it takes only three hours. It's amazing! I was always worried about
these hot pepper flakes. Are they really washed nicely? Because, you know, when they bring it, who is washing, how many times washing? I was always curious about that but yesterday I learned that
this Yeongyang gochu company, it's really,
everything's clean. I tasted yesterday. Color is really bright red. Very sweet. And then I asked him, mmm,
smells kind of sweet, you know. I asked him, my first question is, how come the gochu-garu I buy in New York City, even though it's very expensive
hot pepper flakes, why the color is kind of dark? Kind of brownish. He said,
because when they dry over high heat to
to make it really faster the color is going to change
to dark brown color. The gochugaru produced
in their factory, they don't use that method and dry it
at low temperature and short time. That's why they have
to cut it before drying. Anyway, this is gochugaru. I can't wait to taste this gochugaru. And also, interesting thing is I asked him, this is for kimchi It says "kimchi yong botongmat" It's spicy, mild, or medium, but it says in Korean "botongmat". The person sayid this is sold in America. I just gave him my recommendation. Why is it not written in English? "botongmat" in Korean. If this is sold in America you gotta translate it in English. He said, "Oh, that's a good idea." I hope they change. Anyway, I will just use
one third cup. And mix. I think this color is very pretty. To make it tasty I will
add just a little bit sugar. one and a half teaspoon. Mix it well. It already smells good. Then, meanwhile, I'm
going to mix this again. Now we need garlic and ginger. I brought this. You guys know this, eh? Mine. three cloves of garlic. And onion, about a quarter cup. (chopping) Ginger, just around half a teaspoon. In my house I never do this. I have a food processor, but you know, when you travel I make a small portion of kimchi and then I always take this. This is my savior. (laughs) Then grind, pound,
let's pound together. (banging) And also I asked him "gochugaru,
hot pepper, red pepper, came from South America,
near the Amazon River. But how come Korean
gochugaru is less spicy?" He said, even though they are the same species, all this taste and flavor can be different depending on the climate where they grow and also depending on soil. I asked him, why, what makes this Yeongyang gochu,
stand out? Then he said in Yeongyang
area, the soil is very good. Peppers really grow well. Also, the temperature in the early morning and night time is cool. But daytime is really sunny. That's why the gochu is sweet and also thick. When they grind it they can get a lot of good quality flakes. (pounding) This house has a patch in the yard. I just took these two green onions and also buchu, these are garlic chives. Cut this. green onion. carrot for color. I will add just a little bit. I'll cut into matchsticks a little bit, only 1/4 cup. We add a lot of ingredients in here; green onion and garlic
chives and some onion. So we still need some fish sauce. If you guys don't have
the fermented fish and use 2 tablespoons fish sauce, it will be wonderful. But I already added fermented fish here so one tablespoon fish sauce is enough. One tablespoon and mix. Oh my, so delicious looking already! That's right, this red pepper
color, so pretty, bright red. I'm so comfortable here! It's like my house. (laughs) Actually summertime,
my grandmother's house had this kind of mat, We used to sleep here in the daytime and take a nap. With my uncle, we were always talking, chatting each other. Usually a persimmon tree was
there in my grandmother's house. We called this Pyeongsang. Wonderful, I feel so comfortable. I'm thinking about my old time. Plus, I'm also making this recipe, too. Now, kimchi paste is all done. See? They look like, it takes a little time, but actually, think about,
when you have a food processor at home just quick, quick, quick. I'm going to wash this
and rinse and mix together. That's baechu geotjeori! This is the way that we wash. like this. Really cold water. Just mix this with my kimchi paste here. I just think about my children. Whenever I make geotjeori
they always come. I said, "Say, ah!" And then I put this in some
sesame seeds and then they eat. Now, I don't have children here. All you guys online,
virtual, say "Ah!" Then I can give you
some, have a taste. So now you can make it at home. Just follow this recipe. Sesame seeds. My God, yummy, yummy! More sesame seeds. This is baechu-geotjeori. But it's special baechu-geotjeori because I used Korean hot pepper
flakes produced in this area. Isn't it fantastic? I invited some people and I'm going to eat with my dakjuk, chicken
porridge, together. So here you go, everything is ready. And also I have my new friends. She's the owner of this
house and her relative. And she's, her name is Miss Jo Gui bun. This area, there was a really historical figure named the Lady Jang Gye-Hyang. She wrote a Korean cookbook
written in Korean for the first time in our
history in1670. She just wrote down her all recipes, plus how to take care of each ingredient and her know-how and skills, and she just wrote down for her family. Not like these days' cookbook authors, She just wrote down all the
recipes for her own children. This house is jonga. Jonga means that for
generation, generations it's handed down through first son and then she's the 13th generation. So I was very honored to meet her. Besides, she just allowed me to cook and film my videov here. Thank you so much. (speaking foreign language) She's also running a
cooking class around here. (speaking foreign language) - Puk puk (pal pal)! (laughs) You remember "puk puk" (pal pal)? Long time, long time I boil this until really tender, this
chicken until tender. (speaking foreign language) - She loves the spicy and also
the flavor from the anchovy. Anchovies taste is not like fish sauce. It's real fermented fish. it gives a really deep flavor. Today we made geotjeori. and I am eating with dakjuk, chicken porridge. Enjoy my recipe. (speaking foreign language) See you next time.
(speaking foreign language) Enjoy my recipe. See you next time! - [All] Bye! (speaking foreign language) (laughs) (Korean festival music)
