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  • Hi everybody!

  • Today, we are going to make

  • Tofu Pickles dubujangajji

  • Have you ever heard about dubujangajji?

  • Yes. We can make pickles with tofu

  • Some of my Canadian, American friends requested

  • Hey, Maangchi more tofu recipes, more tofu recipes

  • They love tofu

  • It is going to be a good side dish

  • and you can keep this in the refrigerator, maybe around two weeks

  • Ok, let's start

  • I'm going to use today is 2 packages of tofu

  • Each package is 40 ounce

  • So 400g about

  • ¾ cup soy sauce

  • cup water

  • cup vinegar

  • Apple vinegar I'm using

  • dried shiitake mushroom

  • Royal Gala (apple) I'm using to give the sweetness

  • We are going to boil this

  • Slice thinly

  • Tofu and onion pickle together is really crispy and more tasty

  • You see, it's really boiling now so I'm going to turn down

  • over low heat

  • Let's open this tofu

  • and pour out the water

  • I like to rince once

  • on the paper towel, put it here

  • So first, cut this in half

  • see

  • this guy also

  • and this

  • like this

  • This one is like ¼

  • So 24 pieces, 24 pieces, so 48 pieces of tofu

  • We are going to pan-fry these tofu pieces

  • So, pan is heated

  • and add some cooking oil

  • So turn it over, so every side is golden brown

  • With a spatula and one little spoon, and then just turn it over, turn it over

  • and fun!

  • So when it's cooked

  • transfer here

  • so one package of tofu is done

  • this tofus I'm going to pan-fry

  • same method

  • *sizzles*

  • *sizzles dramatically*

  • So this brine is done. Actually, really sizzling, low low heat, 30 minutes i boiled it

  • so now, ready, I'm going to turn off the heat!

  • Same way, cook this, all sides is golden brown

  • A little bit crispy, but inside it should be soft

  • While this is cooking, I'm going to put this tofu into this glass container.

  • Ok, I'm going to turn off the heat

  • done!

  • Do you remember this sliced onion?

  • So brine is still warm, pour this into this

  • so mushroom is very tasty

  • it looks like a button, right?

  • This more sauce, brine here

  • leftover

  • So, this in container, let it cool down and then close the lid and keep this in the refigerator

  • Today I'm going to taste this one

  • And when you serve this, always with rice or noodle, bland rice because the little salty side dish

  • looks like a little bit spongy, like elastic

  • look at that, inside

  • This brine is very tasty

  • mmh

  • So I'm going to add a little piece of onion

  • mmh

  • really delicious

  • shiitake mushroom, tastes like meat

  • perfect vegetarian side dish

  • mmmh!

  • really good

  • If I love it, you will love it too

  • Today we made dubujangajji, tofu pickles.

  • Enjoy my recipe

  • See you next time. Bye! :)

Hi everybody!

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C1 高級

韓國豆腐泡菜(Dubujangajji:두부장아찌)。 (Korean Tofu Pickles (Dubujangajji: 두부장아찌))

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    林宜悉 發佈於 2021 年 01 月 14 日
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