- 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)