Kimchi soft tofu stew (kimchi sundubu-jjigae: 김치순두부찌개)
(chopping)
- Hi everybody!
Today, I am going to show youhow 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 agowhen I started Youtube
I uploaded this seafood soft tofu stew,
but today, I'm going tomake a really easy, simple
kimchi soft tofu stew,kimchi sundubu-jjigae.
This is sundubu.
It's a soft tofu, some peoplecall 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 notgoing 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 reallythin slice, like this.
(chopping)
About three ounce, so fiveslices I'm going to use.
This is dasima.
Dasima is dried kelp.
Also, this is my reallynecessary ingredient.
Whenever I make this deliciousstock, I need this guy.
It says dried seaweed.
Actually, seaweed, how manykinds 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, andthen let's add this here
and this is four cups of water.
Cover, and boil.
(pot rattles)
So ten minutes later, I amgoing 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 usuallyuse 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 kindsof Korean food with this.
Of course, if this is not available,
you still can make it with athick, small pot, heavy pot.
So first, I'm going tomake 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 goingto 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 aroundthree 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 andsundubu-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-jjigaeor a special dish
and then we always make small side dishes.
So, like, this iskongnamul-muchim, soy bean sprouts.
Okay, here.
I'm going to wash my hands again.
Soybean paste and hot pepper paste,
sesame oil, garlic, andgreen 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 blanchedand 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 yolkuntil 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 andthis tofu soft texture
plus the kimchi, kind of a sourness,
and then a little like chewypork, perfect combination.
If you have never tastedsundubu-jjigae before,
this is time for you to learn.
Really comforting, thisis a real hearty food.
Bok choy!
Today, we made kimchi sundubu-jjigae.
Enjoy my recipe, see you next time, bye!
(upbeat music)
It's about time for some sizzling, comforting stew, isn't it? How about sundubu-jjigae? It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. The full recipe is here: http://www.maangchi.com/recipe/sundubu-jjigae Enjoy my recipe, and let me know if you make this! Take a photo and send it to me! Help others by translating this video's English caption into your own language: http://www.youtube.com/timedtext_video?v=BvZ9m3Bikuw&ref=share My new cookbook, Maangchi's Big Book of Korean Cooking: http://www.maangchi.com/big My first cookbook, Real Korean Cooking: http://www.maangchi.com/real My monthly letter: http://www.maangchi.com/letter Instagram: https://www.instagram.com/maangchi Facebook: https://www.facebook.com/maangchi Twitter: https://twitter.com/maangchi