On episode 10, it's all about the beans in Korean dishes. A slow food nation, Korea boasts a variety of dishes using beans as a main ingredient.<br />Today we bring you protein-rich kongbiji-jjigae: ground-and-soaked-beans stew with kimchi and pork. Then, a cool summertime favorite, kong-guksu: cold noodles in ground bean soup.<br />On Chef's Advice, catch a simple recipe for homemade soy milk.<br />But before all that, our two chefs engage in a battle of pride. Taste and talk about the fun world of Korean food.<br /> <br />Recipe<br />1) Kongbiji-jjigae<br />1. Soak beans in water for more than 6 hours, then boil them. Sieve the beans and peel them.<br />2. Add the boiled bean water to the blender as you grind the beans.<br />3. Chop kimchi into 2cm pieces and season.<br />4. Slice pork 1cm wide, 2cm long and 0.5cm thick, then season.<br />5. Slice green onions thin.<br />6. Add some cooking oil and fry the pork and kimchi in a pot. Then add 3 cups of water. <br />7. Add the ground beans and boil once more. Then top it off with green onions.<br /><br />2) Kong Guksu<br />1. Soak white beans for 6 hours, boil them with some salt, then peel them and rinse in cold water.<br />2. Pour 5 cups of water into a blender and grind the beans with pine nuts.<br />3. Julienne the cucumbers and slice half the cherry tomatoes for garnish.<br />4. Boil noodles in salted water, then rinse them in cold water using a sieve.<br />5. Put the noodles in a ball shape in a bowl, then pour the ground bean soup and top with cucumbers, tomatoes and black sesame seeds.
