This video was made for YouTube’s NextUp program. They asked me to make something that explains my background, my goals, and what I expect to learn from the YouTube Creator’s camp. It’s supposed to be short and reflect my interests and personality, so I chose a simple and delicious mungbean sprout side dish recipe called sukjunamul. […]
When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor. …Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You’ll have to soak it overnight!
I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some from the jar and mixed with seasonings to use as a side dish.
