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(chopping)
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- Hi everybody!
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Today, I am going to show you how to make sundubu-jjigae,
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hot spicy sizzling tofu stew.
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Have you ever heard about this dish, no?
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You never tasted Korean food?
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This is the right time for you.
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Actually, seven years ago when I started Youtube
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I uploaded this seafood soft tofu stew,
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but today, I'm going to make a really easy, simple
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kimchi soft tofu stew, kimchi sundubu-jjigae.
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This is sundubu.
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It's a soft tofu, some people call this silken tofu.
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Tofu by itself is no taste, as you know.
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To make a delicious stew, we need
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to make a really good stock.
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How can I make a good stock?
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You can use, just simply, chicken broth.
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A can of chicken broth, you can use.
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Or make anchovy stock.
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Anchovy stock is a dried anchovy.
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So now just eight anchovies are
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now laying down here, waiting for me.
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So I'm going to show you how to do it.
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Meanwhile, I'll keep in the refrigerator.
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Let's make a delicious stock.
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We call this myeolchi dasima yuksu.
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It's a dried anchovy stock.
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Remove these heads and guts, like this.
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One, some people ask me, Maangchi,
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can we use just the fresh anchovies?
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No, fresh anchovies not going to make a good stock.
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You have to use dried anchovies.
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Next, radish, this Korean radish.
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Really cute, isn't he?
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Yeah, like my palm size.
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Always, I keep in the refrigerator
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because whenever I make soup or
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anchovy stock I use this radish, too.
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(peeler scraping)
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(water running)
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(paper rustling)
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I will just make really thin slice, like this.
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(chopping)
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About three ounce, so five slices I'm going to use.
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This is dasima.
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Dasima is dried kelp.
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Also, this is my really necessary ingredient.
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Whenever I make this delicious stock, I need this guy.
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It says dried seaweed.
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Actually, seaweed, how many kinds of seaweed in the ocean?
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Tons of, tons of, thousands of seaweed,
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but the real English name is dried kelp.
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Korean or Japanese grocery store is sold.
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I'll use around a palm size.
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Your hand size, and then let's add this here
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and this is four cups of water.
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Cover, and boil.
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(pot rattles)
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So ten minutes later, I am going to lower the heat.
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We are going to boil this 20
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minutes more, so total 30 minutes.
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(timer rings)
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So, our stock is done.
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So I'm going to strain this.
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So, this is the golden liquid, really really tasty stock.
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If we don't make this, sundubu-jjigae is not tasty.
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Some restaurants, they usually use MSG or a soup powder
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and they make this broth tasty.
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This is an earthenware pot.
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It's sold in Korean grocery stores.
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Go to Korean grocery store, this
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under ten dollars, you can buy this.
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Called a ttuk-bae-gi.
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You can make all kinds of Korean food with this.
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Of course, if this is not available,
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you still can make it with a thick, small pot, heavy pot.
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So first, I'm going to make really spicy paste.
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So, hot pepper flakes, around two tablespoons.
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Sesame oil, around one teaspoon.
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And just mix.
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Okay, done.
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This is about half a cup.
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Any cuts of pork is okay.
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Onion, and garlic.
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(chopping)
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Garlic, one large garlic clove, minced.
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Last touch, we are going to use green onion.
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So, chop it up.
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(chopping)
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Half a cup.
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So then let's cook.
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Just a little cooking oil.
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We made this stock, it's two cups.
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I'm going to make now my rice.
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I have some green peas.
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When it's boil, just mix this and then
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I'm going to turn down the heat.
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Steam this rice.
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Then pork.
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(sizzling)
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I stir fry this around three to four minutes
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and then let's add the kimchi.
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(sizzling)
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We are going to add half a cup stock.
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And then I'm going to cover this.
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I'm going to make this side dish.
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This one is kongnamul-muchim and this
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is bok choy, bok choy muchim.
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So, vegetable dishes and sundubu-jjigae with rice.
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It's going to be my lunch today.
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This is sesame oil, bok choy, then mix.
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This is sesame seeds.
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This is how Koreans eat.
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When they make sundubu-jjigae or a special dish
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and then we always make small side dishes.
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So, like, this is kongnamul-muchim, soy bean sprouts.
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Okay, here.
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I'm going to wash my hands again.
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Soybean paste and hot pepper paste,
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sesame oil, garlic, and green onion, really tasty.
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Also, sesame seeds.
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There you go.
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About seven minutes, I boil.
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One teaspoon salt, half a teaspoon sugar.
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If you want to add more broth, you can add more, like this.
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I'm going to add this pepper mixture.
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(soup bubbles)
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And then last, one egg.
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Green onion.
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Done.
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So here, I'll just put it here.
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Wow, my sundubu-jjigae, my God, sizzling!
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This is braised beans, black beans
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and then this is blanched and seasoned bok choy,
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and this is blanched soybean sprouts.
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So, this is my sundubu-jjigae meal, today.
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How do you like it?
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You can make it at home, right?
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First, let's taste it.
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This egg yolk is there.
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I'm not touch egg yolk until almost finishing.
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When I finish eating, egg yolk I'm eating.
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Meanwhile, this egg yolk is sizzling,
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bubbling, it's going to cook.
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(slurping)
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Mmm.
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This broth is awesome and this tofu soft texture
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plus the kimchi, kind of a sourness,
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and then a little like chewy pork, perfect combination.
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If you have never tasted sundubu-jjigae before,
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this is time for you to learn.
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Really comforting, this is a real hearty food.
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Bok choy!
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Today, we made kimchi sundubu-jjigae.
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Enjoy my recipe, see you next time, bye!
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(upbeat music)