Hi guys, I’m Seonkyoung Longest.
Welcome to “Asian at Home”! Today, I’m going to show you how to make
Soondubu Jjigae! Yeah~! It’s Silken Tofu Soup. I do have a recipe already, but I made a little
more easier and simpler recipe for you. So why not make a new recipe video, right? So,
follow me. Super simple. In a clay pot. I’m going to use a clay pot,
Korean clay pot. I really recommend either a dutch oven, small size of dutch oven or
Ttukbaegi(Korean clay pot). But if you don’t have it, you can just use thickest bottom
pot you have. So, into the ttukbaegi, I’m going to add 1
Tbs of gochugaru, Korean red pepper flakes. 1 Tbs of sesame oil, 3 fillets of anchovy
in olive oil. Um, this gives this amazing umami flavor in my soondubu jjigae, it’s amazing.
Don’t worry about the anchovy fillets look quite big right now. As we cook it, they are
going to just melt in to the sesame oil. You can’t even see it any more.
2 cloves of garlic that chopped, about 1/4 cup of diced onion, 2 green onions, we’re going to chop it only the white part. Mix everything together. And now we are going to put this on medium low heat and let all
the flavors (and) anchovy melt down into sesame oil, about 5 to 7 minutes. When you see this oil and everything kind of jiggling and bubbling, and you see all the anchovies completely, now it’s perfect timing to increase heat to high heat and add 4 oz beef that I cut it into 1/2-inch cubes. You can use any cut of beef you prefer. I
really love using chuck for this recipe. Chuck has so much flavor. Cook the beef about 3 to 5 minutes. Now, let’s add kimchi. You will need about 1/2 cup of chopped kimchi. Just add in and stir everything together.
Cook for 3 minutes or until kimchi is really really soften, (then) add 1 1/4 of beef stock.
You can use my Korean Ultimate Stock, it works amazing in this recipe. But today I just choose
to use beef stock, since I’m using beef as the protein so (it will have) more depth beef
flavor. Season with 1 tsp. of salt. We have make this
broth right now kind of salty, So whenever we add this silken tofu in it, it will be
perfectly seasoned. Bring soup to a boil, now we’re going to add
skien tofu~! This is Korean silken tofu. If you cannot
find it, you can use just regular silken tofu that you can find at regular grocery stores.
They work just perfectly. I have done it, they are as delicious as it is.
Be careful not to break down the tofu too much. We want to break down a little bit but
still have this chunky silken tofu in it. After add silken tofu, bring back to boil
and let it hard boil for 2 to 3 minutes. So all the flavors and all the ingredients are
fully cooked and combine all together, um! Ready, getting ready for ya!
Alright, tantadara~ Right now, this is the time to crack an egg, right (in the) middle
of the soup. Tadaaaa~!! On top of the egg, season with very small
pinch of salt and some black pepper. You suppose to serve Soondubu Jjigae while
it’s still boiling. That’s how we like it. Koreans we love hot and spicy food as like
the hell. So, while it’s still boiling, let’s get try
it. Um~! So good~!
Man, this is my kind of soul food, right here. It is a killer! And… this guy, right here.
(Jacob) It’s my favorite part of the job. Probably still hot though. Isn’t it good?!
(Jacob) It’s really good. It’s really good with the beef and I like that too. I like with seafood also, but the beef, is totally
different thing. This is hotter than earlier bites.
Jacob: Um! Is that good that hot though. Doesn’t make send “is that good that hot”..?
If you liked my Kimchi and Beef Silken Tofu Soup, Sogogi Kimchi Soondubu Jjigae,
give me a thumbs up! And Subscribe my channel for more inspirations
and idea of Asian home cooking! Thank you so much for watching me today, and remember,
You can always cook Asian food at your house, making it easy and fun!
I’m Seonkyoung Longest and this is “Asian at Home”!
I will see you next time! Bye~!!