(knife chopping)
(upbeat music)
Hi, everybody.
It's getting colder.
Do you feel like having some hot soup or stew these days?
I do. I do.
So let's make Korean spicy soft tofu stew with seafood.
In Korean, haemul sundubu-jjigae.
You guys already know sundubu-jjigae.
I posted kimchi sundubu-jjigae, and also a meat version.
Today is seafood version.
Which one do you like the most?
So let's get started.
First, I gotta introduce you.
This is soft tofu.
This is tube.
So we need two tubes.
I'm going to make two servings,
but even though I said two servings,
probably you guys can share with three or four people.
I usually make more than enough.
So this is two tubes. You can buy this.
Always check out the expiration date.
And this is anchovy kelp stock.
I gotta use this anchovy kelp stock.
Otherwise, it's not tasty.
We're gonna make a delicious broth.
So onion, around a quarter cup, just this amount.
And two garlic cloves.
(knife chopping)
And onion also.
Chop it into small pieces.
(knife chopping)
King oyster mushroom.
Let's use this to make a more savory flavor.
Also chop it up.
(knife chopping)
And this is large green onion,
but you can also use small green onion.
You need maybe two small green onions.
I'm going to use this white part.
Green part is for later.
After all finishing, I'm going to sprinkle this.
I heat up my pot.
Let's just add some oil.
And garlic onion, green onion.
And mushroom.
(pot sizzling)
And stir this.
Let's add this stock.
I will just use around two, two and a half cups.
(pot sizzling)
And then add
two and half cups.
And close.
And just cook for five minutes.
So now, let's make kind of a spicy seasonings.
Quarter cup of pepper flakes.
Sesame oil, two teaspoons.
One, two.
And ground black pepper.
Around a quarter teaspoon.
And mix well.
Hot pepper flakes are all soaked in this sesame oil.
You see?
It looks wet, right? Like this.
Three kinds of seafood. Oyster, frozen oyster.
I got this from a Korean market, frozen section.
And also, shrimp and mussels.
So you guys can use also squid.
I sometimes use squid.
And this mussel, I cleaned this, all this cleaned,
and removed the beard and then washed them.
And just like when I showed you how to preserve some clams,
it's the same method.
Show me.
And oyster.
Six.
One, two, three, four, five, six.
And shrimp.
So this is very large shrimp.
Three.
So let's wash this
Add some salt.
Squeeze, squeeze.
(water running)
You see? Intestine.
(water running)
And now, it's boiling.
(water boiling)
Look at that.
It should be delicious, right?
And then add this and mussels.
Open mussel, don't use this.
It always has to be closed.
Okay, there. Like this.
Sundubu.
Cut it in half like this and squeeze out.
So just a little break up.
We need to make it salty.
So you can use salt or fish sauce.
I use two tablespoons fish sauce.
And some seasoning.
Use just around half.
This one, left over, I will use later.
Wow. It looks good already.
Close.
So cook over medium-high heat, around five or six minutes,
until the mussel is open, and also shrimp is well cooked,
and the broth is very, very savory.
After this is cooked, add some eggs.
So I have an earthenware pot.
When you go to a Korean tofu place,
it's smaller than this, usually.
This is two and a half cups.
(soup boiling)
Yay. Nice.
And turn off.
Some leftover here.
Good news.
Crack one egg.
(knife chopping)
All right.
Okay.
Oh my.
Good.
Sundubu-jigae has to be served like this,
but if you don't have an earthenware pot,
crack the eggs into this pot,
and then around one minute after,
the egg will be just a little bit set.
It should not be cooked thoroughly,
because while we are eating,
egg is going to be cooked naturally.
Just use any bowl.
So I'm going to turn off.
You can serve like this.
Just like a Korean restaurant, I have this stainless bowl.
When you go to Korean sundubu place,
they serve this rice
and also some little side dishes plus nurungji.
I'm going to make that.
I'm looking forward to my delicious nurungji.
Put some cold water.
And boil.
I'm so happy.
My favorite version, just haemul sundubu-jjigae I made.
And this are the side dishes I wanted to show you.
Wow.
This oyster.
And big shrimp
Egg.
Just in case I dripping.
Oh my. So savory.
Where is it coming from, this sweetness?
Hmm~
Oh my. So good.
Ah.
Let's have some rice.
Wow. Nice.
Rice first.
So delicious.
Lots of perilla leaves homegrown.
And then I made the jangtteok, kind of a pancake.
Egg is half cooked.
So good!
Kimchi.
Mm.
Kongnamul-muchim.
Fish cake, side dish.
Mm.
One of the most popular videos on my channel.
Sigeumchi-namul. Spinach side dish.
Mm.
I'll just have some more rice.
My last side dish.
This is spicy raw crab.
Maeun gejang.
I posted soy sauce crab,
but this one is I haven't posted yet, but my cookbook.
So my 2019 cookbook has this recipe,
but I'm going to post this recipe someday.
See? Like this.
It's not very pleasant looking
because I need to suck all this delicious, sweet flesh.
Mm.
Shrimp.
Use your hand and take off shell and eat.
Oyster is really good, really tasty.
I see that some people don't like the oyster flavor,
but that's my favorite.
This stew is a lot for me.
But I'm going to eat little by little,
just so I want to show you how I eat,
between the rice and stew and side dishes.
Side dish eating, and then also go back to your stew.
And this is nurungji.
Korean tofu place, some places,
they provide this kind of nurungji, and on the table,
so you can make your own nurungji like this.
Very nutty.
I love nurungji.
Mm.
So today, I showed you how to make
Korean spicy soft tofu stew with seafood,
in Korean, haemul sundubu-jjigae.
Enjoy my recipe.
See you next time.
Bye.
(upbeat music)