The first time I had it was just because a Korean co-worker was complaining that Westerners mostly just know Korean BBQ. So we challenged him to expose us to some other kinds of Korean food and he took us to a place that only served various kinds of sundubu-jjigae. I think all of us thought it was fantastic.
Hi everybody, it's freaking cold today here in New York but I'm writing this in my cozy room, enjoying a little blizzard out my window. : ) My sundubu-jjigae video seems to come at the right time! Be cozy and make this bogeul bogeul sizzling stew! Good luck with your Korean cooking! Check out the written recipe, photos, and tips here. www.maangchi.com/recipe/sundubu-jjigae
Tried this soup in some sushi bar before and was eager to try and cook it myself. But wasn't able to find a solid recipe until found this one on RU-vid. Now it's my regular meal, trying to cook it at least once per two weeks. Thank you so much Maangchi for sharing this delicious meal recipe and your positive way of presenting information :) Also, was unable to find kimchi in regular shops due to lockdown and tried your traditional kimchi recipe, that is really tasty too and soup became even better :)
Vietnamese caption is up now thanks to one of my viewer's contribution! You can submit caption translations in your own language by clicking the gear icon on my video, then choosing "Subtitles", and then choosing "Add subtitles." Then you can translate the English caption into your own language! Your translation will help everyone in your country!
Lol, I thought about that, but I wouldn't want to inconvenience Maangchi by being her weird adopted child who walks through while she's making a video and then awkwardly backs out of the frame.
I was craving on soft tofu soup after i watched the Itaewon Class. The dish makes recurring throughout the episodes which makes me drool a little bit once or twice. I cannot believed you have this recipe and it was uploaded 5 years ago woooow. I hope i can find all this ingredients and make the soup soon. Thank you for sharing your recipe. More power to you. 😍😘😍
www.maangchi.com/recipe/sundubu-jjigae I also watched Itaewon Class recently and looked around for this menu! Gotta try it! I improvised because I am vegan and made something similar which was also good but this is the real thing so I am sure it will taste like the ones they were making in Itaewon Class. Good luck!
@@shreyadeshpande8784 Hi! I went to Maangchi and used her vegan broth and vegan kimchi which is really awesome. Then instead of meat, I use onions, shiitake or mushrooms, fried tofu called (abura-age in Japanese), spring onions, glass noodles and soft tofu in the end. Maangchi explains the vegan broth and kimchi really good so if you have her basics, you can put in veggies you like and make your own vegan sundubu. It's really really delicious. I even put in wakame seaweed in the end sometimes. It's gives a sea taste which is also nice. Good Luck!
I made this today without the pork and it was still very yummy. I only used one tablespoon of the hot pepper flakes too as I like mine medium spicy. Delicious.
I was able to pretty much re-create the kimchi sundubu-jjigae that I used to get at my favorite Korean restaurant in LA, Cho Dang Tofu, using this recipe. I substituted about 2 oz thinly sliced & chopped beef for the pork and cucumber for the bok choy, just because that's how they make it. I think next I'm going to try following this recipe exactly.
망치님 저 오늘 점심으로 이 순두부찌개 만들었어요. 최근 체력이 많이 안좋아져 쉬이 지치는 증세에 우울증도 있던지라 요리는 꿈도 못꾸고 살았는데.. 벌써 세번째 레시피 도장깨기를 했어요. 몸도 마음도 건강해지고.. 요리가 완성되는 순간엔 특별한 만족과 행복, 성취감이 샘솟습니다. 오늘 찌개는 저에게 약간 자극적이었지만 역시 맛있게 한그릇 뚝딱했어요. 망치님 레시피 보면서 더 건강해질거에요~!
My fall and winter favorite!! My favorite Korean restaurant had to close abruptly a couple of years ago and kimchi sundubu-jigae was what I always ordered aside from ramyeon and the mackeral. Now that I am retired, I can get back to my Korean cooking roots :)
i've tried this so many times since i discover recipe. i love it so much! my husband love it too! since we cant eat pork, we use beef with fat, taste really good! also have tried your kimchi recipe. we love it and gonna try your other recipe. thanks for doing such good video!
My mom’s Korean, and I grew up eating and loving Korean food but never learned to make it. As an adult I still love eating it but thought it was always too difficult to make myself. Found Maangchi through a BA video and am so excited to start cooking! And I love that Korean food is penetrating the American market! It’s sooooo delicious and deserves more prominence and respect!
Japanese caption is available now! One of my viewers submitted the caption for those who speak Japanese! Thank you so much! This video has captions in 14 different languages! Yay! All the captions were done by you guys, my viewers! ru-vid.com_video?msg=5&v=BvZ9m3Bikuw
I have literally just been cooking with Maangchi for weeks lol this is one of my favorite korean soups,but since the lockdown, I haven't went to eat out. I dont really need to anymore now since I know how to make this. Oh and kimchi fried rice is now a daily must in my house and it's so darn easy to make! Thank you so much Maangchi ❤❤❤
Morfeusm Use dried shiitake mushroom instead of anchovies and leave out the pork belly and egg. Most kimchi is not vegan, but you can make your own by subbing fish sauce for soy sauce and leaving out the fermented fish. It's really easy.
Omg!!!! Soooo yummmm! First time 5 years ago I tried it at a Korean place on San Diego. It was AMAZING! And then I had it at the huge Asian supermarket there and it was a large bowl of seafood soup with kitchen, oooooooooooo!!!!!! Omg!!!!!! I forever have been in love with this soup! It's something quite extraordinary!!!!! I cannot live without it now! I will be making it myself with your recepe and be proud. Thank you for sharing it! :) it will be also perfect for our Korean movie / show nights. I love those.
A really good tip: ALWAYS taste before you add salt/sugar because everyones kimchi is made a little differently :) mine was just right without the addition so i didnt use it! You can always add but cant subtract, so always taste! :)
there is a sundubu-jigae specialty restaurant just down the street from me and i absolutely love their cooking! they are a family owned place, and they know me as a regular since i go whenever it rains, after a long night of studying, and even after exams. the kimchi and bulgolgi sundubu-jigae are a must have comfort food for me. thank you for this video maangchi!
Every time I make this, I love it even more. This was my lunch today. I substituted soaked dried shiitake mushrooms for the pork. It was equally as good. It’s wonderful to be able to use my homemade kimchi too! I love this recipe!!❤️
Dear Maangchi, I finally managed to cook this dish after sooooo long of only dreaming of cooking it. Thanks to the covid-19 lockdown, I did it yeayy! ❤️
Just made this today! It turned out so good! Perfect for a cold rainy night! Thank you so much. Your recipes are so great. Thank you so much for sharing them with us!!!
Love love love this... thank you so much for making your recipes easy to follow Maangchi!!! I have made this for all my family..its a hit from oldest to youngest and thats hard to do in my family. We all LOVE korean cuisine but it can be intimidating to make. So I love your videos so much, I bought your first 2 books 😊😊😊 I'm so thankful to you for bringing this deliciousness to our homes. God bless you Maangchi 🙏 😊💛
Im back bcs tmr we have soodubu jiggae partyyyy . Help ! *Last 2 weeks we were having korea chicken spicy thanks to Maagachi I followed her recipe and that was awesome !! Urgh yummieh !
Hi maangchi, Can i use anchovy powder instead of dried anchovy? If i can, how many spoon of anchovy powder should I use instead of 8 dried anchovy?thankyou❤️
Ever since I made my first batch of kimchi last year, I've been using it to make this stew. So good. I've used mushroom stock, homemade dashi, and Better Than Bouillon Chicken. I also throw in zucchini and chopped chives cause I liked them in a Korean restaurant's jigae.
Thanks so much for the recipe I just made it, and it’s so delicious! For those who don’t have ingredients for the fish stock (like me) I used ~1tbs of anchovy fish sauce (store bought 멸치 액젓) And I ate with with 오징어젓... 진짜 맛있었어요!
Modified it very slightly using the things I had in the kitchen. I used beef bone broth (sagol 사골국물). Did not add salt, but on top of the pork belly i also added marinated (sesame oil, minced garlic, soy sauce) sliced ribeye cut (등심불고기). I also put gochugaru (고추가루 or korean pepper flakes) as I was stir frying the kimchi, onions, meats, AND sliced jalapeno (did not have 청양고추 (its the pepper koreans normally use... but jalapeno was just fine). Otherwise followed the video. I made it on a huge pot... probably for 5 servings. I transferred the soup to a individual stone pot at the end and added egg, green onions, and a spoon of sesame oil. Came out excellent. Im sure maangchi's soup base would've been great but 사골국물 (bone broth) was also very delicious. Thank you Maangchi for a great recipie!
I cooked this yesterday and it was delicious!! I didn’t have radish at home so that was the only ingredient I didn’t use, but it still turned out good! Even bought a stone pot for this 😅
@@ericjamieson a lot of grocery stores will have daikon, which is japanese radish and pretty similar! That's what I personally use. (Edit: you could also probably use whatever radish type is common in your area. It might be more peppery but it could work)
I think this was the first recipe of yours I made, and now this is one of my favorite dishes. You're such a nice person to watch and get cooking ideas from. You're always so enthusiastic about cooking and it's very encouraging to try the recipes you show.
Takes me back to Nov of 2012 when I went to New Wonjo (My fav restaurant in NY on W 32st) & OH MAN, The kimchi jjigae I had was so good I was crying haha. I want some Kimchi soondubu jjigae now! Haha
Check out the description box in any video and follow the link for the written recipe. Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.
I love Korean food!!! Better than any other Asian and I have learnt so many things from you maangchi! Today I ate this and of course I had to come here to learn how to make
Thank you Maangchi I finally kno how to cook Kimchi Tofu Stew. My first time making this soup and it was delicous. The soup base I substitute the anchovies n used Chicken Bouillon Powder instead. I even made ur kimchi recipe and added that in my stew. Also, I added in extra bean sprouts, zucchinis, and fish cakes (do not add fishcake if u dont want ur soup to taste seafoodish). I mixed in my egg since i dont like raw egg. My soup turned out delicous!!
It's a cold winter evening and I'm craving for a hot bowl of sundubu-jjigae, but I'm not allowed to eat salt do I'm watching your videos and it's only making my mouth water more.. I love watching your videos and subscribing to your channel is the best thing I've done. Thank you
This is my favorite korean food 😍 I used to eat this once a week at a korean restaurant in my hometown . But not anymore since I moved for college... Will definitely eat this again when I move back to my hometown~ (still 2 more years to go though)
I remember sundubujjigae was my first proper korean meal that I've tried. And every time I have a chance to eat this, I always amaze with the variety of ingredients that come in little tukbaekgi.. Such a comforting food indeed. And actually I have a question, can I keep the anchovy stock in the refrigerator? And if I can, how long it stay?
Maangchi, I made this for dinner tonight. Oh my goodness it was SO delicious. I honestly think it is better than the ones I had in restaurants (and no MSG!) The anchovy kelp stock really made a difference I think. Thank you so much Maangchi! :D
We made this again tonight with shrimp (added at the end) but made a pleasant mistake. I put the vegetable oil and hot pepper flakes in the dutch oven instead of simply mixing them (and setting them aside for later) since there was no pork fat ( no pork belly)I added a few tsp of bacon fat. I cooked the chili flakes a few minutes until they were reddish brown and were slightly smoky and removed them, set them aside. I prepared the rest the same and added the shrimp at the end just before the eggs. HOLY MOSES! Awesome. The original was great but this was a different level of heat and flavor!
wowwww wowwww I tried to make this stew.....but I used chicken broth....n it tasted superbbbbb....♡♡♡♡ jst loved it. .... but I also tried with anchovy stalk. ...
As with everything, the key is the stock! I used diakon because I live way up north in the US, still very very good. I used to get something like this in Ann Arbor when I lived there. I thought for years it was called "Stumble Sundubu". It wasn't until a few years ago that I realized the cook was saying "Stone Bowl Sundubu". I need to get myself some stumbles to serve this delicious meal. It turned out so well! Maangchi is my superstar online cook of 2020.
Wow I just cooked it and it so delicious!!!! *I literally cry* I never like kimchi before. For me it’s too sour and sometimes too spicy. But because I have tofu and I want to make a soup with it. I just made it! I’m happy because my husband has kimchi (he loves it!). So I have all my ingredients. I use chicken stocks instead of anchovy. This recipe is so simple yet so delicious 😋
