[00:08] [Music] It's a great
[01:23] be able [Music] I'm going to meet my friend. Who I Have
[02:09] [Music] You're so never change. You haven't changed at all. Let's
[02:24] make something delicious today for the lunch break.
[02:44] water 1.5 times the normal amount. Let it rise a little. Just a little water. Just a little bit. water. Just a little bit. Let it rise slightly in the container like this. Okay, this is very convenient. I made it like this for...
[04:07] soybean paste. [Music] [Music] So, outs p p. That's green. Good. It looks tender and delicious. It tastes good even if you dip it in something like this, right? It tastes good. Guy, yes. Put this much
[04:20] learned from a lady who used to make soup for gukbap a long time ago. Hmm, back when I lived in Yeosu. Yes. Instead of rice and water, when I lived in Yeosu. Yes. Instead of rice and water, starch should go in. Good. Hmm,
[04:44] taste good. Iseo, Se-wae, do you make it like this too? Yeah, it smells super delicious. You packed this. No, Mom packed it. Oh, Mom always makes it and brings it over. packed it. Oh, Mom always makes it and brings it over. Okay, yes. We put the anchovies in
[05:04] here. It tastes good with anchovy broth, you know. So, let's shell these anchovies. How many did we get? Is n't this too much? I've seen a lot of your greenery. Okay, let's put in about n't this too much? I've seen a lot of your greenery. Okay, let's put in about seven. Put in seven.
[05:17] Yes. But they say it tastes
[06:05] better if you put in the heads too. Just take out the guts. So, let's put the heads in. Then put them in. But sometimes there's something black stuck to the heads. You have to do that well. Das. Oh, okay. Going make. Since you're crying, I should have bought more. I thought Mom would be here. [Music] Oga diff, a few different,
[06:41] or the Chinese market over there, there are plenty. But strangely, they don't sell water celery. You have to go to the Korean market for water celery. People don't eat it much. Ah, it's go to the Korean market for water celery. People don't eat it much. Ah, it's pretty, right? If you're not
[06:58] usually squeaky, it'll come out. You do it again."  At home You do it again."  At home [Music]
[07:10] So, the soybean paste soup smells delicious. Oh, can you turn the heat down a bit? Boil it. Make the heat very low, very soft. You don't have to boil this soybean paste soup for a long time. Yeah, right. If you boil it for too long, it won't taste good. Just... Ah, don't even get me started. Fine, do as
[07:24] delicious flavor needs to come out of the anchovies, so if I tell you to lower
[08:03] boil it like this, right? Your soybean paste... this is called homemade soybean paste. It looks very delicious. Hey, Mom still makes it for me. No, I know how to do it, but Mom still makes it for me. No, I know how to do it, but
[08:17] I don't do it. I make the soybean paste myself. Ah, right. There are beans and things like that there, too. Oh, then beans. You make soybean paste with beans and make bean paste too. Yeah, beans grow there. Ah, right. Beans must grow there. Yeah. Hey, it's
[08:41] The colors come alive. going [Music]
[08:58] Thais. Our Korean chives are thin like this. Ah, but Chinese chives are thick, wide like this. Take out.  Look [Music] Yeah, they sell this organic at the department store too. But it looked really
[09:14] sell this organic at the department store too. But it looked really fresh.
[09:30] Lard for health, washing it all up is a lot, right? I So, did you put this in your lunchbox as a side dish? Hey, what should I do? I just put everything in. I put in carrots, chili peppers,
[09:42] Hey, what should I do? I just put everything in. I put in carrots, chili peppers, And on top of that, I put in things like seafood, yeah, like Manila clams. The clam meat is
[09:54] yeah, like Manila clams. The clam meat is delicious.
[10:09] my life easy. Hmm, I want to do something for you. Thank you. You can put easy. Hmm, I want to do something for you. Thank you. You can put
[10:21] onions in here, or carrots. I'm really bad at making it thick. Look, then no, the chef has to do it. The chef has to do it.
[11:50] At the school cafeteria during vacation. People are still making it now. No, everyone buys it or buys it as a special. No, everyone buys it or buys it as a special. How precious is this? Yeah, put some sesame salt here. Try adding some sesame salt. Put it in here. I'm not going to grind it, just put in whole
[12:07] not going to grind it, just put in whole
[13:35] um, ssamjang, never. Ssamjang, ssam, into bite
[14:04] don't make for, I want to...
[15:13] kimchi and doenjang, gat kimchi, gat kimchi, mustard, that kimchi wrap, chives, pancakes.
[15:38] My angry at me because... How you know she wasing Korea, wasing can
[16:19] Oh my goodness, meeting after 20 years, eating rice like this again, eating delicious meat... She drew it even more finely than us. Because it's very delicious. This, this,
[16:36] really seems like a complete food. Meat with this and that vegetable... yeah, it's really tasty. Right now, something like this.  You
[16:53] You always cooked and fed us. Whenever we went to your house, there were always lots of delicious side dishes. You've always been good at cooking. Eat this. You have to open your mouth wide. Oh, what are you doing these days? Oh my, listen carefully. You're
[17:12] for more than we just picked ours. And I feel like no time has passed at all cooking together. Us old