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  • (chopping)

  • - Hi everybody!

  • Today, I am going to show you how to make sundubu-jjigae,

  • hot spicy sizzling tofu stew.

  • Have you ever heard about this dish, no?

  • You never tasted Korean food?

  • This is the right time for you.

  • Actually, seven years ago when I started Youtube

  • I uploaded this seafood soft tofu stew,

  • but today, I'm going to make a really easy, simple

  • kimchi soft tofu stew, kimchi sundubu-jjigae.

  • This is sundubu.

  • It's a soft tofu, some people call this silken tofu.

  • Tofu by itself is no taste, as you know.

  • To make a delicious stew, we need

  • to make a really good stock.

  • How can I make a good stock?

  • You can use, just simply, chicken broth.

  • A can of chicken broth, you can use.

  • Or make anchovy stock.

  • Anchovy stock is a dried anchovy.

  • So now just eight anchovies are

  • now laying down here, waiting for me.

  • So I'm going to show you how to do it.

  • Meanwhile, I'll keep in the refrigerator.

  • Let's make a delicious stock.

  • We call this myeolchi dasima yuksu.

  • It's a dried anchovy stock.

  • Remove these heads and guts, like this.

  • One, some people ask me, Maangchi,

  • can we use just the fresh anchovies?

  • No, fresh anchovies not going to make a good stock.

  • You have to use dried anchovies.

  • Next, radish, this Korean radish.

  • Really cute, isn't he?

  • Yeah, like my palm size.

  • Always, I keep in the refrigerator

  • because whenever I make soup or

  • anchovy stock I use this radish, too.

  • (peeler scraping)

  • (water running)

  • (paper rustling)

  • I will just make really thin slice, like this.

  • (chopping)

  • About three ounce, so five slices I'm going to use.

  • This is dasima.

  • Dasima is dried kelp.

  • Also, this is my really necessary ingredient.

  • Whenever I make this delicious stock, I need this guy.

  • It says dried seaweed.

  • Actually, seaweed, how many kinds of seaweed in the ocean?

  • Tons of, tons of, thousands of seaweed,

  • but the real English name is dried kelp.

  • Korean or Japanese grocery store is sold.

  • I'll use around a palm size.

  • Your hand size, and then let's add this here

  • and this is four cups of water.

  • Cover, and boil.

  • (pot rattles)

  • So ten minutes later, I am going to lower the heat.

  • We are going to boil this 20

  • minutes more, so total 30 minutes.

  • (timer rings)

  • So, our stock is done.

  • So I'm going to strain this.

  • So, this is the golden liquid, really really tasty stock.

  • If we don't make this, sundubu-jjigae is not tasty.

  • Some restaurants, they usually use MSG or a soup powder

  • and they make this broth tasty.

  • This is an earthenware pot.

  • It's sold in Korean grocery stores.

  • Go to Korean grocery store, this

  • under ten dollars, you can buy this.

  • Called a ttuk-bae-gi.

  • You can make all kinds of Korean food with this.

  • Of course, if this is not available,

  • you still can make it with a thick, small pot, heavy pot.

  • So first, I'm going to make really spicy paste.

  • So, hot pepper flakes, around two tablespoons.

  • Sesame oil, around one teaspoon.

  • And just mix.

  • Okay, done.

  • This is about half a cup.

  • Any cuts of pork is okay.

  • Onion, and garlic.

  • (chopping)

  • Garlic, one large garlic clove, minced.

  • Last touch, we are going to use green onion.

  • So, chop it up.

  • (chopping)

  • Half a cup.

  • So then let's cook.

  • Just a little cooking oil.

  • We made this stock, it's two cups.

  • I'm going to make now my rice.

  • I have some green peas.

  • When it's boil, just mix this and then

  • I'm going to turn down the heat.

  • Steam this rice.

  • Then pork.

  • (sizzling)

  • I stir fry this around three to four minutes

  • and then let's add the kimchi.

  • (sizzling)

  • We are going to add half a cup stock.

  • And then I'm going to cover this.

  • I'm going to make this side dish.

  • This one is kongnamul-muchim and this

  • is bok choy, bok choy muchim.

  • So, vegetable dishes and sundubu-jjigae with rice.

  • It's going to be my lunch today.

  • This is sesame oil, bok choy, then mix.

  • This is sesame seeds.

  • This is how Koreans eat.

  • When they make sundubu-jjigae or a special dish

  • and then we always make small side dishes.

  • So, like, this is kongnamul-muchim, soy bean sprouts.

  • Okay, here.

  • I'm going to wash my hands again.

  • Soybean paste and hot pepper paste,

  • sesame oil, garlic, and green onion, really tasty.

  • Also, sesame seeds.

  • There you go.

  • About seven minutes, I boil.

  • One teaspoon salt, half a teaspoon sugar.

  • If you want to add more broth, you can add more, like this.

  • I'm going to add this pepper mixture.

  • (soup bubbles)

  • And then last, one egg.

  • Green onion.

  • Done.

  • So here, I'll just put it here.

  • Wow, my sundubu-jjigae, my God, sizzling!

  • This is braised beans, black beans

  • and then this is blanched and seasoned bok choy,

  • and this is blanched soybean sprouts.

  • So, this is my sundubu-jjigae meal, today.

  • How do you like it?

  • You can make it at home, right?

  • First, let's taste it.

  • This egg yolk is there.

  • I'm not touch egg yolk until almost finishing.

  • When I finish eating, egg yolk I'm eating.

  • Meanwhile, this egg yolk is sizzling,

  • bubbling, it's going to cook.

  • (slurping)

  • Mmm.

  • This broth is awesome and this tofu soft texture

  • plus the kimchi, kind of a sourness,

  • and then a little like chewy pork, perfect combination.

  • If you have never tasted sundubu-jjigae before,

  • this is time for you to learn.

  • Really comforting, this is a real hearty food.

  • Bok choy!

  • Today, we made kimchi sundubu-jjigae.

  • Enjoy my recipe, see you next time, bye!

  • (upbeat music)

(chopping)

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キムチソフト豆腐煮込み(キムチスンドゥブチゲ:김치순두부찌개 (Kimchi soft tofu stew (kimchi sundubu-jjigae: 김치순두부찌개))

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    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語