Silken Tofu Soup (Soondubu Jjigae)

Silken Tofu Soup (Soondubu Jjigae)


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~!!

100 thoughts on “Silken Tofu Soup (Soondubu Jjigae)”

  1. I really love watching your videos and trying your recipes. And Yes… Most of the recipes are quick and easy. Korean food really is my favorite now.

  2. Made this twice. It's delicious! Didn't end up using any salt because the kimchi I bought was already super salty. Also added in mushroom 🙂

  3. Seonkyoung, I love how you make Korean food seems so unimtimidating and so doable. I've tried your lemon grass chicken and a couple other recipes and I loved all of it. Thank you for sharing your passion with us all! ♥️

  4. Enjoyed your video so much and especially when your hubby entered to taste your delicious looking soup. Too cute!

  5. That looks so delicious!! To bad it is summer now. But I'm going to save this I'm going to try it for the winter because that looks like a lovely comforting meal to have on a really cold night.

  6. Oh I love this dish sooooo much. I wish there was a vegan version of it. Since I no longer eat meat I really miss this dish.

  7. I made this last night, and I am having the leftovers for lunch right now. I've been looking for a good recipe for this and this one is outstanding! Highly recommend it!

  8. i tried out the recipe bcuz i had tofu in the fridge and this has been a recipe ive been wanting to try. i substituted the beef for shrimp and it was absolutely delish. im cooking more asian food for my husband now and he loves it. thank u

  9. Hi There! this looks delicious! However I noticed that you were eating it on rice? So, how does this work. Do you put rice in your bowl and strain the soup to only keep the meat and tofu and put that on rice?

  10. I have views at least a dozen of soondubu jigae recipes and yours is far by the best. Yours were the only authentic way of my mom made it w sautéing pepper w sesame oil first. Thank you so much for the right way recipe and making it look so easy. I'm going to try to make it this week.

  11. I didn't have any anchovies so I used 1 tsp doenjang for umami flavour, it was delicious. Thanks for making this recipe!

  12. Ive been watching your videos recently and i cant stop watching all your cooking vids!! Really inspiring and cant wait to make one!! Keep it up!

  13. i always follow your cooking instructions, i feel like a professional chef because it taste better than the korean restaurants in Manila. thanks.. 😊😊😊

  14. Just made this for dinner and both my boyfriend and I loved it! Thanks for the recipe and for making it easy to follow! 😝

  15. I just made this and it came out wonderful. I already had the pepper flakes and sesame oil, and I was able to get the rest of the ingredients from the nearest Vons. I live in a rural area, and Korean stores/restaurants are hours away so I'm always looking for Korean recipes like this. Thank you!!!

  16. I️ accidentally got sardine in olive oil instead of anchovy! But I️t still came out delicious. Super easy too 🙂 thank you ❤️❤️❤️❤️

  17. Can the anchovies be omitted or does it affect the taste immensely? Or are there vegan substitutes for anchovies?

  18. I made this tofu stew except I used fish sauce instead of anchovy and I used scallion instead of onion and I didn't add the kimchi. Idk what went wrong but my soondubu was so bitter ):

  19. Omg. Made this and it was the bomb. Tweaked it a bit with the spices but thanks so much for making this for me to share the love with my family too!😉😉😉

  20. Be careful with how much pepper flakes you put in. 1tblspn might be too much for some. Really good recipe. Thank you!

  21. Why you korean women only marry white guys. Because they have money in this country, korean man are worthless to you? You think white is better than korean? I an offended because i see in my family all the women choose to marry with white men…

  22. Omg love you. I’ve always wanted to get the courage to cook Korean. All my friends are Thai or Cambodian. I cook their foods a lot. But I can’t wait to try this. Yummy. And you and you’re hubby are so cute together.

  23. I made this tonight. Its so flavorful and authentic. I used table salt so it was a little salty, i ll decrease the amount by half next time. But it was really really good. I also use your korean stock which is top notch. I have tried so many recipes on You tube including one of the most view shows, they taste really bland and flavorless. Yours is the ONLY recipe that came out great. Thank you so much!!

  24. Made this dish today! It was so delicious, I was hesitant about the anchovies but couldn't taste them at all.

Leave a Reply

Your email address will not be published. Required fields are marked *

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , ,