- Hi everybody!

今天我要示範做sundubu-jjigae,

Today, I am going to show you how to make sundubu-jjigae,

燉辣豆腐湯.

hot spicy sizzling tofu stew.

你聽過這道菜嗎?

Have you ever heard about this dish, no?

你從來沒有吃過韓國菜?

You never tasted Korean food?

那現在就是時機了.

This is the right time for you.

其實在七年前我剛開始的youtube的頻道,

Actually, seven years ago when I started Youtube

我有上傳過燉海鮮豆腐湯,

I uploaded this seafood soft tofu stew,

但今天我要示範一個比較容易和簡單的方法.

but today, I'm going to make a really easy, simple

燉泡菜豆腐湯,kimchi sundubu-jjigae.

kimchi soft tofu stew, kimchi sundubu-jjigae.

這是sundubu,

This is sundubu.

即軟豆腐,有人稱嫩豆腐.

It's a soft tofu, some people call this silken tofu.

豆腐本身沒有味道的,

Tofu by itself is no taste, as you know.

要做出美味的燉湯,

To make a delicious stew, we need

我們需要一個好的高湯,

to make a really good stock.

怎樣能做高湯呢?

How can I make a good stock?

您可以使用最簡單清雞湯,

You can use, just simply, chicken broth.

就是用罐頭清雞湯,

A can of chicken broth, you can use.

或用鳀魚湯.

Or make anchovy stock.

就是乾鯷魚煮湯.

Anchovy stock is a dried anchovy.

這裏有八尾鯷魚.

So now just eight anchovies are

現在,

now laying down here, waiting for me.

我教你如何處理它們,

So I'm going to show you how to do it.

期中,我會把豆腐先在左冰箱內,

Meanwhile, I'll keep in the refrigerator.

來開始煮鯷魚昆布高湯~

Let's make a delicious stock.

我們稱這種高湯myeolchi dasima yuksu

We call this myeolchi dasima yuksu.

這是乾鯷魚,

It's a dried anchovy stock.

去掉頭和內臟

Remove these heads and guts, like this.

有人問我

One, some people ask me, Maangchi,

我們可以用新鮮的鯷魚嗎?

can we use just the fresh anchovies?

不可以啊,新鮮鯷魚做不到好味的高湯.

No, fresh anchovies not going to make a good stock.

你必須要用鯷魚乾。

You have to use dried anchovies.

接下來，還有蘿蔔，這是韓國蘿蔔

Next, radish, this Korean radish.

真的很可愛,

Really cute, isn't he?

只有像我的手掌大小.

Yeah, like my palm size.

我的冰箱內總會有白蘿蔔.

Always, I keep in the refrigerator

因為只要我想做湯,

because whenever I make soup or

我就要用蘿蔔.

anchovy stock I use this radish, too.

（削皮）

(peeler scraping)

（沖水）

(water running)

（抹乾）

(paper rustling)

把它初很簿

I will just make really thin slice, like this.

（切）

(chopping)

大約用三安士,即約五片.

About three ounce, so five slices I'm going to use.

這是dasima.

This is dasima.

Dasima乾昆布.

Dasima is dried kelp.

昆布是我其中一樣很重要的材料

Also, this is my really necessary ingredient.

任何時候要做湯都一定要放昆布.

Whenever I make this delicious stock, I need this guy.

這裏寫著海帶乾.

It says dried seaweed.

其實海洋中有多少種海帶?

Actually, seaweed, how many kinds of seaweed in the ocean?

有很多很多,成千上萬種海帶,

Tons of, tons of, thousands of seaweed,

但英文就只統稱乾海帶或乾昆布.

but the real English name is dried kelp.

在韓國或日式雜貨店都可以買到,

Korean or Japanese grocery store is sold.

我們用大概一個手掌的份量.

I'll use around a palm size.

把它放進來,

Your hand size, and then let's add this here

加入四杯水.

and this is four cups of water.

蓋好蓋就可以煮.

Cover, and boil.

（燒開的聲音）

(pot rattles)

約十分鐘後,我們就要調小火

So ten minutes later, I am going to lower the heat.

熬20分鐘以上,

We are going to boil this 20

所以一共約30分鐘.

minutes more, so total 30 minutes.

（計時器響）

(timer rings)

這樣高湯就完成了.

So, our stock is done.

先把湯隔出來,

So I'm going to strain this.

這是金黃的就是美味的高湯,

So, this is the golden liquid, really really tasty stock.

如果不用高湯,sundubu-jjigae是不會好吃的.

If we don't make this, sundubu-jjigae is not tasty.

有些餐館,他們會用味精或湯粉

Some restaurants, they usually use MSG or a soup powder

來做高湯.

and they make this broth tasty.

這是一個陶鍋,

This is an earthenware pot.

在韓國雜貨店出售,

It's sold in Korean grocery stores.

這那裏用低於10元

Go to Korean grocery store, this

就可以買到.

under ten dollars, you can buy this.

韓文是ttuk-bae-gi.

Called a ttuk-bae-gi.

可以用這個煮出很多種類的韓國菜.

You can make all kinds of Korean food with this.

當然如果沒有這個陶鍋,

Of course, if this is not available,

你可以用一個料子比較厚,比較重的小鍋來代替.

you still can make it with a thick, small pot, heavy pot.

首先要做些辣椒醬.

So first, I'm going to make really spicy paste.

大約兩湯匙辣椒粉.

So, hot pepper flakes, around two tablespoons.

麻油約一茶匙,

Sesame oil, around one teaspoon.

把它們混和,

And just mix.

好了,完成.

Okay, done.

這裏約半杯豬肉,

This is about half a cup.

把它切成細,怎樣切也可以.

Any cuts of pork is okay.

洋蔥和大蒜.

Onion, and garlic.

（切碎）

(chopping)

一瓣大蒜,切碎.

Garlic, one large garlic clove, minced.

最後我們需要青蔥,

Last touch, we are going to use green onion.

切抹

So, chop it up.

（切碎）

(chopping)

半杯泡菜.

Half a cup.

接下來就可以開始了,

So then let's cook.

放一點油,

Just a little cooking oil.

這裏有我們煮的兩杯高湯,

We made this stock, it's two cups.

我也要準備白飯,

I'm going to make now my rice.

加點青豆,

I have some green peas.

當它煮開後,就攪混它們.

When it's boil, just mix this and then

然後把火調低.

I'm going to turn down the heat.

做成蒸飯.

Steam this rice.

陶鍋內放下洋蔥,大蒜和豬肉.

Then pork.

（炒熱）

(sizzling)

大約翻炒三至四分鐘,

I stir fry this around three to four minutes

然後加入泡菜.

and then let's add the kimchi.

（炒熱）

(sizzling)

翻炒一下後,加入半杯高湯,

We are going to add half a cup stock.

蓋上蓋

And then I'm going to cover this.

期間來做伴菜.

I'm going to make this side dish.

這道是kongnamul-muchim

This one is kongnamul-muchim and this

而這道是白菜，白菜muchim。

is bok choy, bok choy muchim.

那我們有蔬菜做的伴菜,和燉豆腐湯配白飯.

So, vegetable dishes and sundubu-jjigae with rice.

這將是我今天的午餐.

It's going to be my lunch today.

放點芝麻油,再混勻。

This is sesame oil, bok choy, then mix.

放點芝麻.

This is sesame seeds.

韓國人都是這樣吃.

This is how Koreans eat.

當他們有主菜如sundubu，jjigae或者拿手菜,

When they make sundubu-jjigae or a special dish

然後再會做些小配菜。

and then we always make small side dishes.

好像kongnamul-muchim,大豆芽.

So, like, this is kongnamul-muchim, soy bean sprouts.

好了,放在這裏.

Okay, here.

讓我洗下一手.

I'm going to wash my hands again.

大醬和辣椒醬,

Soybean paste and hot pepper paste,

麻油,大蒜和蔥花,這樣很好吃.

sesame oil, garlic, and green onion, really tasty.

還有芝麻.

Also, sesame seeds.

好了.

There you go.

現在約煮了七分鐘,

About seven minutes, I boil.

一茶匙鹽,半茶匙糖.

One teaspoon salt, half a teaspoon sugar.

然後放入軟豆腐,如果你喜歡,可以加多點高湯

If you want to add more broth, you can add more, like this.

我還會放點辣椒醬

I'm going to add this pepper mixture.

（湯泡）

(soup bubbles)

最後放入一隻雞蛋。

And then last, one egg.

青蔥

Green onion.

完成!

Done.

我就放在這裏

So here, I'll just put it here.

哇,我的sundubu-jjigae,還在滾~~

Wow, my sundubu-jjigae, my God, sizzling!

這是燜黑豆,

This is braised beans, black beans

然後有醃白菜

and then this is blanched and seasoned bok choy,

這是醃大豆芽。

and this is blanched soybean sprouts.

這就是我的sundubu-jjigae餐

So, this is my sundubu-jjigae meal, today.

你覺得怎麼樣?

How do you like it?

你可以做做看

You can make it at home, right?

現在先嘗嘗

First, let's taste it.

我的吃法是,最後才吃蛋黃,

This egg yolk is there.

直至差不多吃完我才會吃它.

I'm not touch egg yolk until almost finishing.

吃的期間,蛋黃會被煮熟.

When I finish eating, egg yolk I'm eating.

蛋黃會被煮熟.

Meanwhile, this egg yolk is sizzling,

（吮入）

bubbling, it's going to cook.

嗯

(slurping)

這是燉湯真的很棒,有滑滑的軟豆腐.

Mmm.

加上泡菜的酸酸的味道,

This broth is awesome and this tofu soft texture

還有有嚼勁的豬肉,完美結合。

plus the kimchi, kind of a sourness,

如果你從來沒有吃sundubu-jjigae

and then a little like chewy pork, perfect combination.

現在就去學做

If you have never tasted sundubu-jjigae before,

這是令人欣慰又豐盛的食物。

this is time for you to learn.

白菜!

Really comforting, this is a real hearty food.

今天我們做了kimchi sundubu-jjigae。

Bok choy!

希望大家喜歡我的食譜,下次再見,拜！

Today, we made kimchi sundubu-jjigae.

（歡快的音樂）

Enjoy my recipe, see you next time, bye!

(upbeat music)