So it is time for yet another delicious meal here in Korea.
Today we're having sundubu jjigae (순두부찌개) which is a tofu stew and this is probably
my favorite Korean dish.
It is so tasty and I can't wait for it to get here.
So we're back here in Seoul (서울), Korea.
We were here for all of August when it was like incredibly hot and humid and now we're
back in the middle of October and this is like my favorite weather.
I know it is cool.
So nice!
And we're staying in a totally different area.
The last time we were staying near Seoul station and now we're near Hapjeong (합정) station
which is actually near Hongdae a very popular area and near the Han River which is really
cool.
So we've been exploring lots of new restaurants here in the new hood.
And you know what I think we've found our favorite place already right here.
So you know what is the worst.
When you have your camera set to slow motion and you've been recording this fantastic meal
and you realize crap there is no audio and we're eating at like slow speeds so we're
going to have to do this again.
You know what I'm not the most articulate person and I thought I did a really good job
of explaining this dish and it is all gone.
Anyways, the food is here.
We're having our Sundubu jjigae (순두부찌개) so if you take a look here it comes in this
earthen ware pot and when it first came out it was still bubbling because it was fresh
off of the stove so it was like pipping hot.
It was still boiling but anyways here is the dish so look at all of those massive chunks
of tofu.
Yeah, this is all the fresh tofu.
The soft tofu and they are so generous here.
Like they give you so so much.
The nice thing about the soft tofu is well is that it has less water content so that
silken tofu.
No, it has more water content that is why it is so jiggly.
Of course.
Yeah, the less water the harder it is.
Oh my gosh.
Yeah.
But some of the other ingredients we also have some chives here.
They have some zucinni, we have this massive dumpling.
Usually when we order Sundubu jjigae (순두부찌개) it comes with clams and I'm not a huge fan
of clams so I really like that this restaurant gives you this giant Mandu (만두) instead
which is so cool.
Look how big that is.
It is a king sized Mandu (만두).
Wang Mandu (만두) over there.
Yeah.
So what else is in here?
Let's see.
Oh, we also have a cracked egg.
It is kind of like a poached egg.
They just drop it in so it is still a little bit raw.
You break it up and mix it around.
The base is made out of Gochujang sauce which is the red pepper paste sauce.
Yeah.
And that is what gives it its spiciness and a lot of its kick.
Yes, and we always eat this with rice.
Always.
Alright, try a bite.
So you get a bit of rice on your spoon, little bit of soup.
Take three.
Hahaha.
Mmmmm.
That is so so good.
It is my favorite dish.
I love Sundubu jjigae (순두부찌개).
Whenever I have a chance to eat this I go for it.
So Sam is going in for the tofu.
Going in for the Sundubu (순두부).
Mmmm.
Yeah, that is just delicious.
Your eyes are watering a little bit.
What is going on over there?
The last bite I had the spice went down the wrong.
The chili flake.
Yeah, the windpipe or the wrong way.
I have like chili flakes stuck in my throat.
Oh my this is a dangerous dish.
Yeah.
But anyways in terms of of jjigae's there is a whole bunch of other jjigaes such as
Doenjang jjigae, Kimchi jjigae this is also my favorite.
The Sundubu jjigae (순두부찌개).
And so this is something that we typically have like not on a daily basis but several
times throughout the week.
Yeah, so anyways on to the star of this meal.
Let's open that up and see what is inside.
It is a giant Mandu (만두).
So I'm just going to plop it down on here dissect it with the chopsticks.
Oh, dissection this is like science class except in a kitchen.
Yep, and as you can see in here it has got all of the different meat, it has got different
vegetables, ground meat.
I can see chives in there.
Yeah, it is kind of like.
I'm going to try a bite.
Yeah, love mandu (만두) so it is such a cool addition to this sundubu jjigae (순두부찌개)
and I have to say this is not like a regular thing that you would put in here.
This is quite a special addition that is unique for this restaurant.
Yeah, we really lucked out finding this place because this is what they specialize in.
Yeah, they're a mandu restaurant and we'll probably be back again to do a mandu video
at some point.
And you know what they are so good that they've actually been on television a few times.
Yeah.
Yeah, so you can see throughout the restaurant you see these like kind of newsreel type.
Yeah.
Yeah, it is really cool.
So we're really enjoying the meal.
Alright so I'm pouring myself some more of the Maekju (맥주) - the beer.
Some Cass.
Cass.
And yeah this is one of the big four Korean beers that they have.
There is Cass, OB, Hite and Cafri.
So which one is the best?
Well this is the only one they have here I think.
Hahaha.
I probably actually have OB and Hite more but this is still pretty good.
Refreshing.
Alright, so let's take a tour of the banchan (반찬) so we have a whole bunch of different
things.
We have vegetables over here, we have some different types of seafood and then of course
we have kimchi (김치) and what makes this one of our favorite restaurants so far is
the quality of the banchan (반찬).
You can tell that it homemade, you can tell that it is really fresh and just the quality
is exceptional so you get all of these nice side dishes to eat along with your Sundubu
jjigae (순두부찌개).
Feeling satisfied Sammy boy?
Oh yeah.
Polished that off.
That feast of feasts is over.
And now it is time for price point.
So basically the two Sundubu jjigaes came to Six Thousand Won (원) each.
And the beer was three thousand Won (원).
So in total that was fifteen thousand Won (원).
₩15,000₩.
Which roughly in Korean right now is 12 US dollars so that was a very affordable meal.
We're leaving full, we're leaving satisfied and because this is one of our favorite restaurants
you'll know we'll be back again soon.