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  • Hi everybody!

  • Today, what should we make?

  • It's some kind of delicious side dish, but you don't need to pay a lot of money.

  • Cheap ingredients

  • But it turns out so luxurious-looking.

  • Awesome side dish, Korean banchan

  • What is banchan? Banchan is you can eat with rice.

  • We Koreans eat 3 meals with rice.

  • Rice and we need side dishes.

  • So this is one of banchan (side dishes).

  • It's called sweet, spicy, crunchy tofu.

  • In Korean, dubu-gagngjeong.

  • You remember my sweet, spicy chicken?

  • Sweet, spicy, crunchy chicken recipe.

  • But this one is, instead of chicken I'm using tofu.

  • It's one of my cookbook recipes.

  • If you have my book, open to page 354.

  • Here you go! Nice and beautiful, eh?

  • Crunchy tofu. So let's start!

  • I'm going to use this one package of firm tofu.

  • Let's open!

  • 14 ounces, but you could also use 1 pound tofu.

  • I just quickly rinsed this.

  • And this is my kitchen towel.

  • And then pat dry.

  • And I will just cut this into bite-sized pieces.

  • Like this...

  • Small bite-sized pieces.

  • I just made this way.

  • And look at this, this is a rectangular shape.

  • And how many of this tofu...

  • (counting quietly)

  • So 28 pieces.

  • I'm going to coat this with potato starch.

  • So first, this method is very very useful.

  • That's why we need firm tofu.

  • If you use soft tofu it will be all broken.

  • It looks like a lot!

  • Ok, and we need this potato starch.

  • You guys can also use corn starch.

  • Potato starch makes it crunchy.

  • Quarter cup, and add this here.

  • And close the bag.

  • And just gently shake it.

  • To coat evenly.

  • You see, inside there is no potato starch powder left.

  • We still need this plastic bag.

  • Just cut this some and spread it out.

  • And then...

  • This is 2 cups of vegetable oil.

  • You guys can use grape seed oil, or any cooking oil.

  • or corn oil. And turn on.

  • To medium-high heat around 5 to 6 minutes

  • until it reaches 330 or 340 Farenheit.

  • When you add this, it should be bubbling.

  • I went to Korea to learn temple cuisine.

  • And I stayed in a temple

  • we had a buffet-style dinner.

  • And all side dishes, vegetables, beans,

  • and all kinds of nice vegan style dishes.

  • But this is also the most popular, it was gone quickly.

  • If it bubbles, it's ready.

  • You see? Bubbling. Ok.

  • So now I like to cook this over medium heat so I'm going to turn down the heat to medium.

  • I don't want to make it too brown.

  • Slotted spoon, I will just use this way.

  • I can just use my hand but it's dangerous.

  • So you can use this way.

  • This is my 12 inch large skillet.

  • And I put all this tofu here but each tofu should not stick to each other.

  • You can see this.

  • I'm going to cook this about 2 to 3 minutes.

  • Until the bottom side is kind of a little crunchy.

  • You will see. Brownish. A little brown.

  • This guy is the first one we added. Already crunchy.

  • Like this...

  • All sides should be crunchy.

  • I'm so excited to release this recipe because I know a lot of you,

  • You have been learning Korean cooking from me,

  • You know, I started 13 years ago and some of you guys have been cooking Korean food for a decade.

  • I'm always surprised.

  • They show me: "Maangchi, I made this!"

  • These days they show me some side dishes, this and that

  • Mix and match with rice. "Oh, I made some lunchbox!"

  • "Maangchi I made this lunchbox!"

  • Even I didn't tell them how to mix and match but they know exactly what Koreans are doing.

  • I'm so proud of them and also I'm so happy.

  • Now look at this, each piece expanded a little bit.

  • Nicely.

  • Let's strain.

  • Ok!

  • Nice. And I will put it here.

  • And then turn off.

  • I just switched this because I'm going to make seasoning sauce here.

  • I need another skillet

  • Tomato ketchup. Quarter cup.

  • Rice syrup. Quarter cup.

  • Korean hot pepper paste.

  • Gochujang. Around 3 tablespoons.

  • Turn on the heat.

  • Medium-high heat.

  • Now it starts bubbling.

  • Mix this well.

  • Just one minute!

  • One minute cooking.

  • This sauce makes this tofu sweet and spicy.

  • Now really bubbling and turn off.

  • And then at the last minute I'm going to mix this all together, the tofu should be coated.

  • Just my method, do you remember? Double fry.

  • I'm going to cook this one more time, double fry, so that makes it really crunchy.

  • So I'm going to switch this again.

  • And, medium-high heat.

  • About 1 minute.

  • Until it reaches 330 Farenheit.

  • This is optional.

  • Pumpkin seeds. Pumpkin seeds green color makes it really pretty.

  • This really goes well together, I'm going to add pumpkin seeds.

  • But if it's not available just forget about that.

  • Temperature is 330.

  • And I will add all this.

  • I'm going to fry this until golden brown.

  • Ok, I cooked for 3 minutes, all sides are crunchy and golden brown.

  • Just strain this.

  • Ok put it here...

  • I'm going to garnish this with pumpkin seeds, 1 tablespoon.

  • Around 10 seconds.

  • And then, let's coat these.

  • Ok you see it's bubbling?

  • Ok let's add tofu!

  • Just stir this and coat.

  • This seasoning sauce is the perfect amount for this tofu.

  • Done!

  • Turn off.

  • Look at that! Nice, isn't it? Pretty!

  • And these pumpkin seeds.

  • Let me taste!.

  • (crunching) Mmm! (laughs) Crunchy sound! Mm!

  • This sauce is very juicy and sweet and sour and spicy. The sauce is coated perfectly.

  • And crunchy tofu all together.

  • It turned out so good.

  • And delicious!

  • It reminds me of sweet, spicy, crunchy Korean fried chicken.

  • Instead of chicken it's tofu.

  • You can prepare this as a side dish for rice.

  • Especially when you make a lunchbox

  • Korean dosirak - it's going to be a good side dish too.

  • I hope you guys enjoy this recipe and make this

  • and let me know if you make it and how you enjoyed with your friends and family.

  • Today we made sweet, spicy, crunchy tofu.

  • Dubu-gangjeong in Korean.

  • Enjoy my recipe.

  • See you next time!

  • Bye!

Hi everybody!

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B1 中級

甜脆豆腐(Dubu-ganjeong: 두부강정) (Sweet and crunchy tofu (Dubu-ganjeong: 두부강정))

  • 31 1
    林宜悉 發佈於 2021 年 01 月 14 日
影片單字