The video is about making Baechu-geotjeori, a type of fresh Korean kimchi. The host is in Yeongyang county, Korea, where the best Korean hot peppers are produced. She makes kimchi paste using fermented anchovies, Korean hot pepper flakes, garlic, ginger, fish sauce, and other ingredients. The host explains that geotjeori is a type of kimchi that is made quickly and has a crispy texture, and it's often served with Kalguksu, a Korean noodle dish.
The video also features the host visiting a local market and learning about the production of Korean hot pepper flakes, which are made using a special method that preserves the color and flavor of the peppers. The host also meets a local woman, Miss Jo Gui bun, who is a descendant of a historical figure who wrote one of the first Korean cookbooks. The host cooks and films her video in Miss Jo's traditional Korean house, and they enjoy the geotjeori with chicken porridge together.
Throughout the video, the host shares her knowledge of Korean culture and cuisine, and she encourages viewers to try making geotjeori at home.
Here are the key facts extracted from the text:
1. The speaker is in Yeongyang county, northeast of Gyeongsang province, Korea.
2. The speaker is in Dudeul village, a beautiful village in Yeongyang county.
3. The speaker is making Baechu-geotjeori, a type of kimchi.
4. The speaker is using Korean hot pepper flakes produced in the Yeongyang area.
5. The Yeongyang gochu company has a special process for drying hot peppers at low temperature and short time to preserve color and flavor.
6. The speaker visited the Yeongyang Red Pepper Trade Corporation and learned about their process.
7. The speaker was worried about the cleanliness of hot pepper flakes, but learned that the Yeongyang gochu company has a clean process.
8. The speaker used fermented anchovy to make the kimchi paste.
9. The speaker added glutinous rice flour to the kimchi paste.
10. The speaker used garlic, ginger, green onion, and garlic chives in the kimchi paste.
11. The speaker used fish sauce in the kimchi paste.
12. The speaker used sesame seeds as a garnish for the kimchi.
13. The speaker's grandmother used to make kimchi in a similar way.
14. The speaker is cooking in a traditional Korean house with a mat and a persimmon tree.
15. The speaker met Miss Jo Gui bun, the owner of the house, who is a descendant of a historical figure named Lady Jang Gye-Hyang.
16. Lady Jang Gye-Hyang wrote a Korean cookbook in 1670.
17. The house is a jonga, which means it has been handed down through generations of first sons.
18. Miss Jo Gui bun runs a cooking class in the area.
19. The speaker ate the kimchi with dakjuk, chicken porridge.
20. The speaker's recipe is inspired by traditional Korean cooking.