(upbeat acoustic guitar music)
Hi everybody!
These days, I feel like having some warm soup.
And hearty soup!
Soup season has come!
(laughs)
You guys are just saying, "oh, Maangchi, I want to eat Korean soup!"
Korean meals are rice and soup, and
more side dishes.
That's a kind of
Korean table setting.
In Korea, we say if you can make
kimchi, rice, and doenjangguk, doenjang jjigae,
you are a good cook already.
Today I'm going to make doenjangguk.
Doenjang is fermented soy bean paste.
It's very very staple food
in Korean cuisine.
So today I'm going to make this
with bok choy.
But I'm going to add some protein.
tofu!
So it's bok choy tofu doenjang guk.
In Korean, Cheonggyeongchae dubu-doenjangguk.
It's very delicious and hearty.
Let's get started!
First we're gotta make a delicious broth.
Usually I use anchovies.
I just prepared dried anchovies here
but if you are not a big fan of Mr. Anchovies,
use just the chicken broth.
If you are a vegetarian,
use vegetable stock.
By the way,
I made a very delicious vegetable stock
which is one of my upcoming cook book recipes.
I love the anchovy flavor
so I just prepare large dried anchovies.
And these are around
eight large anchovies.
Half ounce which is 15 grams.
All are cleaned.
I removed the heads and guts.
except for one because I want to show you
how to do.
These are cleaned dried anchovies.
How to clean?
Just cut off the head
and press down.
This is gut. Remove it.
This is my soup strainer.
And then I'm going to put it in my large pot.
By the way,
today's recipe is for 4 servings.
Even if you live alone
just make it
and keep it in the refrigerator
and you can keep eating all week.
So this is eight cups
eight cups of cold water.
Let's heat it up.
I will just boil around 10 minutes.
10 minutes over medium-high heat.
Meanwhile I will show you my bok choy.
Cut off the stem.
So that you can split like this.
And if this is too long
just use your hands and cut like this.
This is eight ounce.
So let's wash!
You see there is some dust.
Until there's no sand.
Three times I cleaned.
I'm going to add garlic.
Four large garlic cloves
and one large green chili pepper.
Green chili pepper.
This green chili pepper
always goes well with doenjangguk.
Any doenjangguk, doenjang jjigae
I always use green chili pepper
but if you can't eat spicy food
just skip it.
My stock is boiling and I will add doenjang
and also I like to make it a little spicy
so I will also add gochujang.
1/4 cup doenjang.
I need this guy.
Strainer.
1/4 cup doenjang.
This is flour.
Just plain wheat flour.
Gochujang (hot pepper paste.)
Hot pepper paste is optional
but I like the flavor.
And just press down and mix it together.
The reason I use the strainer
is that the broth is not going to be chunky.
You may be wondering,
"can we eat this?".
Of course you can eat it
but I like to make a very clear soup like this.
And then we gotta add this bok choy.
These anchovies are still inside.
Okay.
And garlic and green chili pepper.
All these things arel boiling together
and it creates really delicious stock.
This heat is still medium-high heat and cook for 15 minutes.
From the beginning so far
how many minutes are cooking?
10 minutes and 15 minutes.
So 25 minutes is total cooking time.
And then I will add the tofu.
Next let's cut tofu!
And this tofu.
One package is one pound
and you can use half or a whole.
I will use this whole one package.
Cut it into bite size pieces.
This time I like to cut into
kind of little bit strips.
(lighthearted music)
This way when I make it,
it's a really good diet food
because I eat small portion of rice.
Okay 15 minutes passed!
Oh wow looks good!
The bok choy looks really tender, soft.
Nice.
And then tofu.
I add whole one package of tofu
so I may need some salt
or fish sauce later.
And five minutes after, my soup will be done.
I'm going to eat this as my lunch.
Now my soup is done.
These are some side dishes,
and rice and soup.
It's my lunch today.
But I like to taste this first.
Turn off.
And remove the anchovy strainer.
Let me taste!
I like to add some fish sauce.
You guys can also use salt.
Maybe 2 teaspoons fish sauce.
This is about 2 teaspoons.
Perfect!
This is kkaenip-kimchi.
Perilla leaf kimchi.
Stir fried zucchini and shrimp.
And this is bok choy doenjangguk.
So delicious!
Look at that oh my!
Have some (laughs)
Have one bite!
Mmm~ so good.
This soup is very savory.
A little spicy
and kind of earthy.
And soft tofu and tender bok choy,
all this combination is very very good.
You don't need any side dishes.
You can eat.
I'm going to put my rice into my soup here.
(upbeat music)
Today we made bok choy tofu doenjang soup.
In Korean, cheonggyeongchae dubu-doenjangguk.
Enjoy my recipe.
See you next time!
Bye!