Two Chefs Ep10

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.
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.
On Chef's Advice, catch a simple recipe for homemade soy milk.
But before all that, our two chefs engage in a battle of pride. Taste and talk about the fun world of Korean food.

Recipe
1) Kongbiji-jjigae
1. Soak beans in water for more than 6 hours, then boil them. Sieve the beans and peel them.
2. Add the boiled bean water to the blender as you grind the beans.
3. Chop kimchi into 2cm pieces and season.
4. Slice pork 1cm wide, 2cm long and 0.5cm thick, then season.
5. Slice green onions thin.
6. Add some cooking oil and fry the pork and kimchi in a pot. Then add 3 cups of water.
7. Add the ground beans and boil once more. Then top it off with green onions.

2) Kong Guksu
1. Soak white beans for 6 hours, boil them with some salt, then peel them and rinse in cold water.
2. Pour 5 cups of water into a blender and grind the beans with pine nuts.
3. Julienne the cucumbers and slice half the cherry tomatoes for garnish.
4. Boil noodles in salted water, then rinse them in cold water using a sieve.
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.