---
title: 'Hanwoo BBQ Feast With an Old Friend | Real Korean Cooking Stories'
source: 'https://youtube.com/watch?v=X3-0stFYYAU'
video_id: 'X3-0stFYYAU'
date: 2026-07-30
duration_sec: 1056
---

# Hanwoo BBQ Feast With an Old Friend | Real Korean Cooking Stories

> Source: [Hanwoo BBQ Feast With an Old Friend | Real Korean Cooking Stories](https://youtube.com/watch?v=X3-0stFYYAU)

## Summary

The video captures a heartwarming reunion between two old friends who cook a traditional Korean meal together, featuring hanwoo BBQ, homemade soybean paste soup, and various side dishes. The conversation weaves together cooking techniques, personal memories, and the emotional significance of sharing food.

### Key Points

- **Water ratio for dough** [02:44] — Use 1.5 times the normal amount of water, let it rise slightly in the container.
- **Anchovy broth technique** [04:20] — Learned from a lady in Yeosu: instead of rice water, add starch water; also put anchovy heads in for flavor, removing only the guts.
- **Soybean soup caution** [07:10] — Do not boil soybean paste soup for too long; after adding paste, keep heat very low to preserve flavor.
- **Korean vs Chinese chives** [08:41] — Korean chives are thin, Chinese chives are thick and wide.
- **Lunchbox side dish ideas** [09:30] — Mix carrots, chili peppers, Manila clams, and other seafood into a versatile side dish.
- **Sesame salt use** [11:50] — Add whole sesame salt to dishes without grinding.
- **Various kimchi types** [15:13] — Mentioned kimchi, doenjang, gat kimchi (mustard leaf), chive pancakes.
- **Emotional reunion** [16:53] — Cooking together after 20 years feels like no time has passed, highlighting the deep bond through shared meals.

### Conclusion

The video emphasizes that cooking and sharing traditional Korean food strengthens friendships and preserves cultural heritage, with the simple act of preparing a meal together bridging decades of separation.

## Transcript

[Music] It's a great
be able [Music] I'm going to meet my friend. Who I Have
[Music] You're so never change. You haven't changed at all. Let's
make something delicious today for the lunch break.
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...
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
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,
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
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.
Yes. But they say it tastes
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,
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
usually squeaky, it'll come out. You do it again."  At home You do it again."  At home [Music]
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
delicious flavor needs to come out of the anchovies, so if I tell you to lower
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
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
The colors come alive. going [Music]
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
sell this organic at the department store too. But it looked really fresh.
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,
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
yeah, like Manila clams. The clam meat is delicious.
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
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.
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
not going to grind it, just put in whole
um, ssamjang, never. Ssamjang, ssam, into bite
don't make for, I want to...
kimchi and doenjang, gat kimchi, gat kimchi, mustard, that kimchi wrap, chives, pancakes.
My angry at me because... How you know she wasing Korea, wasing can
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,
really seems like a complete food. Meat with this and that vegetable... yeah, it's really tasty. Right now, something like this.  You
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
for more than we just picked ours. And I feel like no time has passed at all cooking together. Us old