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(bright bouncy music) Hi everybody. What are you doing these days? What are you cooking? These days when I go outside, I feel chilly, so cold. What can we do to make our house so cozy and warm? Your family member will come home: “Wow mom, we’re so warm!” “This is so comfortable, what are you making! It smells so good!” That’s the kind of food I’m going to make today, It’s soft tofu stew, sundubu-jjigae.

Everybody’s favorite, sundubu. Sundubu is soft tofu, and we make a stew with it. There are so many different kinds, but today I’m showing you meaty sundubu-jjibae, I will use beef. So easy, simple, and quick recipe.

First thing we have to do is make a delicious stock. Delicious stock makes this stew delicious. So what kind of stock? There are many, many different kinds of stock, For vegetarian, vegetable stock, I’ve already posted the recipe, and also chicken stock, or beef broth, you guys can use any of those.

But today I’m making anchovy stock. All we need is two cups of delicious stock, okay let’s get started. I’m making stock here, with 8 cups of water, and we need anchovies. Large dried anchovies, you’ve heard so many times, and I’m going to discard the heads and guts.

And dried kelp, and radish. With only these 3 ingredients we’ll make a delicious stock. This is a large pouch, I bought this in a Korean grocery store, and put all this stuff in here and boil it together.

Later, just take it out. But if you don’t have this, don’t worry, just put everything here and boil it together and then later you can strain it. That’s it! This is dashima, dried kelp. This amount, around 10 grams.

And these anchovies, with the heads and guts removed. These are 8 large dried anchovies for soup making, add these. And then radish, this is Korean radish, but you guys can also use daikon. This was the best looking among all the radishes in the store.

Let’s peel it. For 8 cups of water I will use this amount, it’s 8 ounces. And slice thinly. Put all this stuff in here. And this is 8 cups of water, I will add this. I will just cook this for 30 minutes, at medium high heat.

Onion, green onion, and 2 garlic cloves. Green onion. And 2 garlic cloves. (water running) I prepared skirt steak, but you guys can use any kind of steak, just use very tender cut, tender meat. 8 ounces beef, cut into very small pieces.

If you cut this too large it’ll take longer, to tenderize this meat, so I always cut it into really small pieces. Of course you can use ground beef, too. So my meat is prepared. (water running) These 3 things: hot pepper flakes, sesame oil, and ground black pepper, that’s all we need.

But the amount of hot pepper flakes totally depends on your taste. If you love really spicy food, you can start with 1/4 cup, which means 4 tablespoons. I’m a really spicy food lover, but today I will use 3 tablespoons.

You can make a mild version just using 1 tablespoon. One, two, three. And 2 teaspoons sesame oil, one, two. And ground black pepper, 1/4 teaspoon. And then mix this. The hot pepper flakes are going to be soaked in nutty sesame oil.

Very nice, very simple, and smells so good. (water bubbling) This is soft tofu, it’s sundubu! It says 11 ounces, so 312 grams. We’ll use 2 tubes. Now my stock is done, I will turn off, this stock is around 6 cups.

We need only 2 cups. I will cook this in this pot. When you serve it you can use an earthenware bowl, I will show you how to do it later. Add around 1 tablespoon cooking oil, and then garlic, onion and green onion.

Stir this for a couple of minutes, until a little crunchy. This is my rice. (pot sizzling) Nice, nice, already smells good. These smells make my house really cozy and warm. It just starts a little bit brown, add beef.

And stir. Isn’t it so meaty? I’m cooking until this beef is totally cooked. I will add 2 cups stock. One. Two. Turn down the heat to medium. Anchovy stock plus the beef will makes the stock double delicious.

Okay, I cooked it for 7 minutes over medium heat, let’s see. Like this. We didn’t add any salty stuff, so I will use fish sauce 2 tablespoons. One, two. 1/2 teaspoon salt, and then tofu. And this, too.

Add some spicy seasoned gochu-garu. Leave some for later use, just before serving, I will add it. Amazing, it looks so good! Cover, and cook over medium high heat, 3 or 4 minutes longer. And then you can serve as it is, you can share this with all family members, or use individual earthenware bowls.

These are my earthenware bowls, each one is 2 cups, 2 cup earthenware bowl is good for 1 person. Okay done, turn off. Oh my, it smells so good! Yummy, yummy. This is my earthenware bowl… Turn on the heat again, you see it starts boiling, just crack 1 egg, and put this here.

This is a kind of a set, it’s a saucer, Just put it here. (stew bubbling) I told you about this leftover, it makes it look more red, nice. You can clean it up with a wet cloth. Okay turn it off. We made a really nice sundubu-jjigae.

Let’s transfer this to the table, let’s eat. Let’s go! Hot, hot bubbling. This is rice. I’m not going to break the egg yolk, the heat is going to cook the egg yolk until it’s half cooked. Gonna taste.

I’m so happy, (giggles). When you go to a Korean sundubu place, they usually serve it with a small yellow corvina, you know, fried yellow corvina. But I prepared this mackerel, salty mackerel. I just pan-fried it this morning, and I’m going to show you what I make.

All these recipes are on my website, you can check them out. Kkakdugi, cubed radish kimchi, and this is fish cake, stir fried fish cake. And mung bean sprouts, shredded squid, godeungeo, fried mackerel.

I’m enjoying every single bite! The broth is so savory, and the meat, the skirt steak is slightly chewy. This sundubu-jjigae can’t go wrong, it’s full of good stuff! Homemade food is the best, you know why? Because all the ingredients we choose are the best, top quality ingredients.

With these small side dishes, this is how we Koreans eat. If you make sundubu-jjigae always serve it with rice. Today we made sundubu-jjigae with beef. Meaty sundubu-jjigae. Enjoy my recipe, see you next time, bye! (bright bouncy music)

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