Hey Neighbors! When making this paste, make sure to use kosher salt as it is coarser (as opposed to table salt - which is too fine and will over season it)
Let me ask you: does this paste also work for 김치찌개? May I just add kimchi before tofu to make a 순두부김치찌개? Are there other soups/찌개들 that we can use this paste?
I'm adopted from Korea. I grew up in the States, and in my family, we never really had Korean food- they are caucasian. It wasn't until high school that we ate it and even then it was mainly bulgogi and kimchi. Fortunately, I love Korean food (I'll thank my biological mother for that as babies like the foods their mother's eat when they are in the womb). I know more about Japanese culture, as my best friend growing up was Japanese and her mom always insisted I stay for dinner. Snacks are the size of meals and you cannot turn down food. Ever. haha. I grew up bowing to my elders via their family and some cultural similarities in Japan and Korea that are absent in the western culture. Between this channel and Manngchi, I have learned Korean cooking. I want to get to a point where I can make a lot of it without measuring and reading from recipes but until then I'm enjoying learning about my heritage
This made me smile! Way to go! Food is a big part of any Asian culture and knowing how to cook it means you're paying it a great deal of respect already.
I don’t know if we lived the same life orrrrrr lol but i’m chinese. My adoptive parents are caucasian too, we love allll asian foods. My dad even makes indian curries. I love Mannhchi too, I have learned so much. Love your food journey!!!! ❤️
I am still following your first recipe and have some of the mix in my freezer now. Made sundubu just last week and I can verify that this is amazing. Thanks for the recipe again!!!
I'm in the UK and can't find a single brand of gochugaru that isn't made in China; Korean brand, Korean label but Chinese manufacture. If anybody can clue me in on a Korean-made gochugaru, I'd really appreciate it. I loved this tutorial, what a terrific thing to be able to make and store in the freezer. MUCH appreciated. Such a fantastic channel.
Fully agreed with you... With Korean dishes, no other chilli powder works! It has to be Korean Gochugaru. I learnt my lesson the 1st time I made Kimchi years ago when there was no Korean shops in my town, I used Thai coarse chilli powder instead. It didn’t work, the paste looked gaudy Red (not as bright red of gochugaru) and tasted burnt. No short cut here.
The best part in your videos is when you show HOW TO EAT them! :) Korean food and table etiquette is really different than the one I'm used to, so it is really helpful
Thanks Daniel, I've only made this a few days ago, but this is my 3rd time making it already. I've come to rely on it as a quick go to meal in such a short time. Especially with some dried shiitake in the pantry, this is perfect whenever I'm short on time or ingredients. Instead of water I tried using some instant japanese fish dashi (hon dashi), which worked well for me and gave the dish some more depth. Thanks a lot for this recipe!
I can confirm that it really is quicker/easier than ramen and it’s now one of my favorite go-to meals. I ate this too often that I didn’t have much paste to give away 😬 thank you for this! Maybe because I didn’t have any seafood, I found the soup to be bland (but still really spicy), so I used fish broth (water+fish broth cube) instead of just water and added fish sauce to taste.
The PASTE is the GAMECHANGER for SUNDUBU jjigae cooking! I have always had craving for korean jjigae but the price of a portion is so expensive here!! Cooking it at home everytime is usually not worth the time too. The paste is totally a GAMECHANGING factor! I don't have to spend so much time cooking jjigae when I crave for it now. Thank you Future Neigbor! Will appreciate if you can share another paste recipe for other jjigae, jang, tang or whatever korean dish!
I am sooo grateful for this recipe, especially the flavor paste. I'm in Texas near Houston and during this recent freeze (and power loss), an egg soup based on your flavor paste was one of the things that kept us warm.
Thank you for your recipe, tried it today and was a hit! My husband loved it and my mother in law took some paste for her to make it later. Really easy to make and the best is that I had all the ingredients. No need to go to the market 😊
This was such a great recipe!! I have been cooking your recipes for years, seen you get married, grow a family, ans still make delicious food. I live in the Netherlands and thanks to videos like this we get to learn how to cook food from cultures we dont know that have amazing cuisines!
Five months ago I left my first comment after trying your Sundubu paste and since then we've made much larger batches of it and we've done this 4 times. We've taken the ingredients on vacation from Arizona to Oregon and we are now eating Sundubu Jjigae about 6 times a month - we are in love with it. You've changed the way we eat, thanks.
i am OBSESSED with Korean food! we ate at this baekjeong place last year and have tried to cook or shop but it was overwhelming lol. Literally.so.many.flavors!!!!!! Grateful for your recipe and channel (and how you said difficulty: easy).
I just made this for lunch and DEVOURED it! Some tweaks made: - Halved the recipe for the paste as it's only for myself. - Used fine table salt and reduced amount needed by 2/3. - Used fine gochugaru and reduced amount needed by about 1/2. - Added some dashi powder to half cup of water. I used 2tbsp of paste & half cup of water for 1 serving of stew. Half cup of water seems little but if you use silken tofu, it'll release water too. Dashi powder was added only after the stew started boiling - I tasted it and thought it need more depth. 10/10 will recommend this recipe :D
This is the closest I've ever gotten to making restaurant-style Sundubu! It was delicious! I used mushrooms instead of pork and added a bit more oil at the end to bring it into a paste. I was skeptical of the sugar, but that definitely made a difference. The paste tastes a lot like Lao Gan Ma, so it seems like it could be a decent substitute for that in a pinch. I have an induction stove and I prefer to cook the soup in a pot on the stove, so I put my stone bowl in my toaster oven at 300F and it kept the soup perfectly hot throughout the meal. I love how quickly the soup came together once the paste was done and I'm looking forward to making plenty of other bowls from this single batch. This made my day! Thank you so much for sharing this recipe!!
I tried this recipe and I can't believe how easy this was! After making the paste I used a tablespoon to portion little balls of paste so it was super easy to grab the right portion from the freezer. Thank you for the recipe!
Omg! Dan-yul!!!!! I worked in my yard all day, came inside and cooked using paste I made last night. Threw in handful of shrimp, 3-4 littleneck clams, LOTS of green onion and this is HEAVEN IN A BOWL! I can't even tell you how good this is! Thank you!
Super good. I keep mine in small glass jars in the freezer and I'm on my 3rd/4th batch (over a few years). Each batch can last for a while because a small handful is good enough to make the soup very tasty.
I just made this with the mushroom option and it turned out great, restaurant quality in fact! Thank you so much for sharing this recipe. I felt so proud to make something that didn’t suck! Lol
1/2 cup Bombay 1/4 Daun bawang 1/4 Daging 1/2 cup Gochugaru 2 Wijen & minyak goreng 3 tbsp garlic 3 sdm kecap asin 2 sdm garam Cara masak: Minyak campur Daun bawang Daging Bombay Baput Gochugaru Matiiin api Garam Kecap asin
When I googled for a sundubu jjigae recipe video, your old video came out first. Watched it and tried your version at a smaller scale. I have to say, it's yummilicious! Such a comfort food. Now I need to get more ingredients to make a big batch for lazy days.
Hi! I just made this and it turned out awesome! I used shrimp instead of clams. I do have to say, I’ll probably be using an anchovy stock or pork stock Instead of water next time.
I tried making this today, taste amazing! Love it. One thing I bought in error was the tofu. It said “extra soft tofu” ...it was too runny for the soup.
Thank you for sharing! I made this with no tablespoons nor cups. Ended up using my baby's extra milk bottle to measure everything in ml and/or ounces. I used table salt, and only used a 1.5 teaspoons of it (we don't really use salt in this household). Still great!
So glad I found your recipe....before the pandemic we always went to a local Koran Sauna and would get the Sundubu in their restaurant downstairs....Best recipe I've come across....THANKS!!....I throw a few littleneck clams in and though I know it's traditional we skip the egg.
Finally made this tonight! So good ☺️. But omg near the end, I accidentally spilled a bunch of kosher salt on top of the paste mixture! 😩 Thankfully I was able to salvage it and remove most of the excess salt. 😅 TY for the recipe. Glad I have more sundubu paste in my freezer for quick meals. I’m always craving Korean food!
I made this paste according to this recipe a few days ago minus the pork meat bc I forgot to get it. I can gladly say that this is truly delicious even though my spring onions were chopped thick and the garlic were very roughly chopped but it’s okay, I do like garlic! Once I’m through with this paste, will definitely be making more and hopefully I’ll remember the meat this time 😂
Omg! Can't sleep tonight and I'm am craving some sundubu using your paste recipe that is in my freezer! But it's 3:45 am sooo, not cooking! But as soon as morning comes....sundubu for breakfast,I don't care what anyone thinks, I'm 60 yrs old and if sundubu for breakfast makes me happy then so be it!!! Can't wait! Love your videos! (Btw, this comes together so fast, it's perfect for breakfast!( Sun- to tha du- to tha bu-! Lol!)
Fantastic paste for Soondubu. I eat plant based and I crave this soup often. I substitute minced meat or mushrooms with vegan or plant based "Beef" Crumbles by Gardien or any of your favorite Vegan PB meat crumble.
I just made this for my family and it was soooo good!! They approve of it! The only thing I would adjust is how much salt I'll put in. I think I'll skip the salt next time i make this bc it's pretty darn spicy. I added shrimp and mushrooms to it and it was very good!! Everyone should make this
Thank you for this!! I'm a Korean from California now living in the midwest, and it can be difficult finding authentic, delicious Korean food. Looking forward to trying this at home!
I haven't try it yet but i love recipes like this! Making a paste on weekend to use during weekday sounds so easy. Please post recipes like this next time, would greatly help people like me who can't bother to spend hours on a weekday to cook dinner
I don't normally like my cooking no matter how good the recipe may be, but oh my gosh!!!!! Tasting this was so amazing! I love it! I will make again for sure!
I just made this using your recipe. Thank you for taking the time to make your videos. Super easy instructions to follow and now I have soup paste to last for a few weeks!
I do this with super thin sliced flank and super thin sliced red onion! I didn't know anyone else made a pre-mix frozen in ice cube tray. Then I have pouches of broth so everything is single portion, too. I use more sesame oil, tho.
HOW DID YOU KNOW I’M CRAVING FOR SOONDUBU 🥺 sigh rly miss eating korean food but I’m having trouble getting the korean chili powder cos I think only korean marts sell them
Asian stores often sell it if you dont have any dedicated Korean stores. My local Vietnamese grocery stores sells it, and some fancy grocery stores do (find a hipster and follow them around until they walk into a grocery store, 90% chance they have it). Also it's easy to know when someones craving soodubu: everyone can always go for soondubu.
What a coincidence because I’m making a pot of jjigae from paste I had frozen in the freezer! Also, I make balls of paste and then freeze them. That way they are about the same size and 1 ball=jjigae for one person.
I have been so happy with this recipe. I absolutely love Sundubu Jjigae! It is so nice to come home and be able to whip this up so quickly. I even have to ttoekbaegi/dolsot bowl to do it in. Although, I can get everything boiling hot as it should be I can’t quite get my egg to poach properly unless I bury it into the jjigae. Thoughts maybe?
I've been making this paste recipe for about two years now.. this is a must item on my freezer. Creating a simple yet flavorful dish in a short amount of time become so easy because of this. Thank you guys!
Greetings from the Philippines. I tried your recipe and the taste is so amazing. You are right. Now that I have a stock of the paste, I can cook sundubu under 5 minutes. This is a game changer in my kitchen. Am lucky to be living near a Korean convenient store where I got the chilli powder. I even used the paste for dwaejigoji-bokkeum. Is that ok? Haha. But it tasted so good. Thank you very much. Your videos are fun to watch. Your recipes offer a little flexibility when it comes to ingredients, which is good. Stay safe and keep making videos.
This is amazing! I don't have seafood so I added lamb instead (and I used minced lamb for the paste). One thing to note though, if you're using himalayan salt 2 tbsp is too salty - maybe cut it down to 1 and a quarter tbsp. I demolished the sundubu just then, can't wait to have it again in the next few days (it's winter here so perfect weather for a soup). Thanks again for sharing :)
I just tried your recipe and it worked out wonderfully! There's a Korean restaurant near my house and I always loved their sundubu jjigae and I always tried to replicate it with some other recipes because I liked it so much; but while they were good, they still weren't quite like that restaurant style that I really liked. But your recipe did a good job at matching that flavor and I will for sure make it often now since it's not really convenient to get it at the restaurant these days...
Thank you so much for this recipe! I appreciate that you talked about the ingredients as well because I love this kind of soup at restaurants but I am a little intimidated by Korean grocery stores and ingredients. So you helped me have delicious tofu soup at home!
My Favorite korean soup!!! Everytime i eat at a Korean Restaurant here in the Philippines, i always order this dish. I haven't tried other jjigae,only this,that's how i love it. Now i can make 1 at home with this easy recipe (coz others here in youtube are complicated). Thank you!
Love your first recipe and still use it every few months. The paste lasted long and it wasn't too much for me and hubby. Can't wait to try this recipe!
I've never had Sundubu but I'm eating a bowl right now next to my wife who is also enjoying our first experience with this dish. Thanks for sharing this.
i found your channel on lunch time on work today and straight away made this after i got home. the paste alone is already taste sooo good!! (but i use our local chilli flakes cause gochugaru isn't available in our local supermarket and I HAD to make this tonight so no time for online shopping lol) thank you for the recipe ❤️
I actually really love this. While practicing my korean I said this dish but I never knew exactly what was in it or how to make it. I’m glad you taught me so I can make it.
Love this recipe! It's definitely getting me through quarantine :) Thank you! I've begun to mix this with Mi Goreng fried ramen with egg and it's BOMB AF!
Thank you for the recipe, my family loved it 💚 And the whole making a big batch for freezing and cooking later is ingenious and sooo convenient, thank you 💚
I just made it and it was amazing. I boiled some bok choy and used that water to make the soup. My family also loved it and wants me to make more of it. Thank you for sharing your recipes!
My family and I love this recipe.. been making it off and on for several weeks now. I tweak it slightly by cutting the sugar down to 1/2 Tbsp and adding 1/2 Tbsp of dashi when making the stew. Sometimes seafood mix, sometimes sliced pork. And whatever veggies we may have. Had 1.5 Qt of the paste but it's all gone now.. time to make more!
I just made this recipe and it was fantastic!! I changed it a bit since I don't eat meat (used mushrooms) and it was soooo good!!! Thanks for this video
Hey Neighbors! When making this paste, make sure to use kosher salt as it is coarser (as opposed to table salt - which is too fine and will over season it)
Me reading this after I just used table salt: 👁👄👁
Love your recipes! This was delicious!
Let me ask you: does this paste also work for 김치찌개? May I just add kimchi before tofu to make a 순두부김치찌개? Are there other soups/찌개들 that we can use this paste?
Can you detailed 1/2 and 1/4 cup equal to ... grams or table spoon?
@@NinaDiniz7 Dr
1/2 cup onion
1/4 cup spring onion
1/4 cup minced pork/beef/mushrooms
2 tbsp veg oil + 1/2 tbsp sesame oil
3 tbsp minced garlic
3 tbsp soy sauce
1 1/2 tbsp sugar
2 tbsp salt
1/2 cup red chili flakes (gochugaru)
1/2 cup red chili flakes (gochugaru)*
1/4 cup* minced pork/beef/mushrooms ;-) thanks for listing the ingredients down...
@@ellieoreta6548 ah yes thank you for the help!
You are the GOAT. Thank you 🙏
1/2 cup of water! lol
I'm adopted from Korea. I grew up in the States, and in my family, we never really had Korean food- they are caucasian. It wasn't until high school that we ate it and even then it was mainly bulgogi and kimchi. Fortunately, I love Korean food (I'll thank my biological mother for that as babies like the foods their mother's eat when they are in the womb). I know more about Japanese culture, as my best friend growing up was Japanese and her mom always insisted I stay for dinner. Snacks are the size of meals and you cannot turn down food. Ever. haha. I grew up bowing to my elders via their family and some cultural similarities in Japan and Korea that are absent in the western culture. Between this channel and Manngchi, I have learned Korean cooking. I want to get to a point where I can make a lot of it without measuring and reading from recipes but until then I'm enjoying learning about my heritage
You're wholesome.
This made me smile! Way to go! Food is a big part of any Asian culture and knowing how to cook it means you're paying it a great deal of respect already.
Bless u
I don’t know if we lived the same life orrrrrr lol but i’m chinese. My adoptive parents are caucasian too, we love allll asian foods. My dad even makes indian curries. I love Mannhchi too, I have learned so much. Love your food journey!!!! ❤️
It's good to reclaim your cultural heritage. So many end up losing it and it's a tragedy
I am still following your first recipe and have some of the mix in my freezer now. Made sundubu just last week and I can verify that this is amazing. Thanks for the recipe again!!!
Val Williamson Happy you enjoyed it Val!
An0vbnutuhhxui
Can I use gochujang in replacement of gochugaru
@@yanlingyl definitely not
Chinese Noodle Soup
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czcams.com/video/xAlWIHFD2Ew/video.html
I'm in the UK and can't find a single brand of gochugaru that isn't made in China; Korean brand, Korean label but Chinese manufacture. If anybody can clue me in on a Korean-made gochugaru, I'd really appreciate it. I loved this tutorial, what a terrific thing to be able to make and store in the freezer. MUCH appreciated. Such a fantastic channel.
“Will last another quarantine” 😆😆😆
😂😂😂😂
🙏smart to be prepared 😂
No caps I laughed I rolled back laughing
Well considering I’ve been out for two months I may need the original recipe. 😅
Its like pessimistic but optimistic :D
I literally just bought ground pork at the store on Monday to make another batch of this. This is such a mind blowing game changer.
Fully agreed with you... With Korean dishes, no other chilli powder works! It has to be Korean Gochugaru. I learnt my lesson the 1st time I made Kimchi years ago when there was no Korean shops in my town, I used Thai coarse chilli powder instead. It didn’t work, the paste looked gaudy Red (not as bright red of gochugaru) and tasted burnt. No short cut here.
The best part in your videos is when you show HOW TO EAT them! :) Korean food and table etiquette is really different than the one I'm used to, so it is really helpful
you gotta do that wavey motion for every ingredient presentation, made me happy af
Thanks Daniel, I've only made this a few days ago, but this is my 3rd time making it already. I've come to rely on it as a quick go to meal in such a short time. Especially with some dried shiitake in the pantry, this is perfect whenever I'm short on time or ingredients. Instead of water I tried using some instant japanese fish dashi (hon dashi), which worked well for me and gave the dish some more depth. Thanks a lot for this recipe!
I can confirm that it really is quicker/easier than ramen and it’s now one of my favorite go-to meals. I ate this too often that I didn’t have much paste to give away 😬 thank you for this!
Maybe because I didn’t have any seafood, I found the soup to be bland (but still really spicy), so I used fish broth (water+fish broth cube) instead of just water and added fish sauce to taste.
I love the fact that you always give a vegetable option to substitute the meat. Thanks in vegetarian love
I was just going to comment this....I'm excited to try mushrooms
Do you think the paste would work without the meat? ( fellow vegetarian) ❤
I used mushrooms and it works great!
@@themetalmonkey what kind of mushrooms? Or any will work?
@@Sarafara7 shiitake goes well or any mushroom with some stronger taste :)
The PASTE is the GAMECHANGER for SUNDUBU jjigae cooking!
I have always had craving for korean jjigae but the price of a portion is so expensive here!!
Cooking it at home everytime is usually not worth the time too.
The paste is totally a GAMECHANGING factor! I don't have to spend so much time cooking jjigae when I crave for it now.
Thank you Future Neigbor!
Will appreciate if you can share another paste recipe for other jjigae, jang, tang or whatever korean dish!
I am sooo grateful for this recipe, especially the flavor paste. I'm in Texas near Houston and during this recent freeze (and power loss), an egg soup based on your flavor paste was one of the things that kept us warm.
Thank you for your recipe, tried it today and was a hit! My husband loved it and my mother in law took some paste for her to make it later. Really easy to make and the best is that I had all the ingredients. No need to go to the market 😊
cant believe i've been relying on the store bought ones when it's this easy. THANK YOU.
This was such a great recipe!! I have been cooking your recipes for years, seen you get married, grow a family, ans still make delicious food. I live in the Netherlands and thanks to videos like this we get to learn how to cook food from cultures we dont know that have amazing cuisines!
i don’t know how this channel doesn’t have a bazillion subscribers. i always wanted to make this and didn’t even know what its called!
You were right. This recipe is amazing! I tried it with dashi and it tasted like it was from a restaurant.
I love Korean food, especially this dish, but I'm not Korean and don't know much about cooking so this is very enlightening ❤
Made this for dinner last night and it was a huge hit!! Thank you so much and now have paste on hand to make sundubu easily and regularly.
Five months ago I left my first comment after trying your Sundubu paste and since then we've made much larger batches of it and we've done this 4 times. We've taken the ingredients on vacation from Arizona to Oregon and we are now eating Sundubu Jjigae about 6 times a month - we are in love with it. You've changed the way we eat, thanks.
I love this recipe. I'm Filipino and my wife is Korean. I made this for her and she said this is legit. Great job and thanks for sharing this recipe.
i am OBSESSED with Korean food! we ate at this baekjeong place last year and have tried to cook or shop but it was overwhelming lol. Literally.so.many.flavors!!!!!! Grateful for your recipe and channel (and how you said difficulty: easy).
I just made this for lunch and DEVOURED it! Some tweaks made:
- Halved the recipe for the paste as it's only for myself.
- Used fine table salt and reduced amount needed by 2/3.
- Used fine gochugaru and reduced amount needed by about 1/2.
- Added some dashi powder to half cup of water.
I used 2tbsp of paste & half cup of water for 1 serving of stew. Half cup of water seems little but if you use silken tofu, it'll release water too. Dashi powder was added only after the stew started boiling - I tasted it and thought it need more depth. 10/10 will recommend this recipe :D
This is the closest I've ever gotten to making restaurant-style Sundubu! It was delicious! I used mushrooms instead of pork and added a bit more oil at the end to bring it into a paste. I was skeptical of the sugar, but that definitely made a difference. The paste tastes a lot like Lao Gan Ma, so it seems like it could be a decent substitute for that in a pinch. I have an induction stove and I prefer to cook the soup in a pot on the stove, so I put my stone bowl in my toaster oven at 300F and it kept the soup perfectly hot throughout the meal. I love how quickly the soup came together once the paste was done and I'm looking forward to making plenty of other bowls from this single batch. This made my day! Thank you so much for sharing this recipe!!
I tried this recipe and I can't believe how easy this was! After making the paste I used a tablespoon to portion little balls of paste so it was super easy to grab the right portion from the freezer. Thank you for the recipe!
Omg! Dan-yul!!!!! I worked in my yard all day, came inside and cooked using paste I made last night. Threw in handful of shrimp, 3-4 littleneck clams, LOTS of green onion and this is HEAVEN IN A BOWL! I can't even tell you how good this is! Thank you!
Super good. I keep mine in small glass jars in the freezer and I'm on my 3rd/4th batch (over a few years). Each batch can last for a while because a small handful is good enough to make the soup very tasty.
Made this and instead of sugar I substitute it with honey. Am telling you!!!!!! It was freaking BOMB!! Thank you for this recipe. 🙏🏽♥️
yesss! i was actually planning on making the old recipe this weekend so you're right on time daniel!!
I just made this with the mushroom option and it turned out great, restaurant quality in fact! Thank you so much for sharing this recipe. I felt so proud to make something that didn’t suck! Lol
1/2 cup Bombay
1/4 Daun bawang
1/4 Daging
1/2 cup Gochugaru
2 Wijen & minyak goreng
3 tbsp garlic
3 sdm kecap asin
2 sdm garam
Cara masak:
Minyak campur
Daun bawang
Daging
Bombay
Baput
Gochugaru
Matiiin api
Garam
Kecap asin
When I googled for a sundubu jjigae recipe video, your old video came out first. Watched it and tried your version at a smaller scale. I have to say, it's yummilicious! Such a comfort food. Now I need to get more ingredients to make a big batch for lazy days.
Hi! I just made this and it turned out awesome! I used shrimp instead of clams. I do have to say, I’ll probably be using an anchovy stock or pork stock Instead of water next time.
Omg I NEEDED this! Was just wondering yesterday when New York City was gonna open up so I could go to Korean Town for jjigaeeeee
I tried making this today, taste amazing! Love it. One thing I bought in error was the tofu. It said “extra soft tofu” ...it was too runny for the soup.
Thank you for sharing! I made this with no tablespoons nor cups. Ended up using my baby's extra milk bottle to measure everything in ml and/or ounces. I used table salt, and only used a 1.5 teaspoons of it (we don't really use salt in this household). Still great!
This video is great. Perfectly paced, entertaining, enough explanations but also easy enough for most to try. The perfect video!
So glad I found your recipe....before the pandemic we always went to a local Koran Sauna and would get the Sundubu in their restaurant downstairs....Best recipe I've come across....THANKS!!....I throw a few littleneck clams in and though I know it's traditional we skip the egg.
Finally made this tonight! So good ☺️. But omg near the end, I accidentally spilled a bunch of kosher salt on top of the paste mixture! 😩 Thankfully I was able to salvage it and remove most of the excess salt. 😅 TY for the recipe. Glad I have more sundubu paste in my freezer for quick meals. I’m always craving Korean food!
This was my first init Korean cooking and omg a I hooked! I absolutely love it and wish I could have it at times!
I made this paste according to this recipe a few days ago minus the pork meat bc I forgot to get it. I can gladly say that this is truly delicious even though my spring onions were chopped thick and the garlic were very roughly chopped but it’s okay, I do like garlic! Once I’m through with this paste, will definitely be making more and hopefully I’ll remember the meat this time 😂
it's cool of you to mention substitutions for meat in your recipes. as someone who can't eat pork, i really appreciate it :D
Once added in, the gochugaru really elevated the fragrance of the paste! So easy to make! Love it!
Omg! Can't sleep tonight and I'm am craving some sundubu using your paste recipe that is in my freezer! But it's 3:45 am sooo, not cooking! But as soon as morning comes....sundubu for breakfast,I don't care what anyone thinks, I'm 60 yrs old and if sundubu for breakfast makes me happy then so be it!!! Can't wait! Love your videos! (Btw, this comes together so fast, it's perfect for breakfast!( Sun- to tha du- to tha bu-! Lol!)
Just made this!! It was great, thanks for sharing!!
Fantastic paste for Soondubu. I eat plant based and I crave this soup often. I substitute minced meat or mushrooms with vegan or plant based "Beef" Crumbles by Gardien or any of your favorite Vegan PB meat crumble.
감사합니다! I made the paste and it was so good. I gave some to my siblings and we love it. Thanks so much.
I tried it. It's soooo good! The best part is that there is leftover paste for future use.
I just made this for my family and it was soooo good!! They approve of it! The only thing I would adjust is how much salt I'll put in. I think I'll skip the salt next time i make this bc it's pretty darn spicy. I added shrimp and mushrooms to it and it was very good!! Everyone should make this
Thank you for this!! I'm a Korean from California now living in the midwest, and it can be difficult finding authentic, delicious Korean food. Looking forward to trying this at home!
I haven't try it yet but i love recipes like this! Making a paste on weekend to use during weekday sounds so easy. Please post recipes like this next time, would greatly help people like me who can't bother to spend hours on a weekday to cook dinner
I don't normally like my cooking no matter how good the recipe may be, but oh my gosh!!!!! Tasting this was so amazing! I love it! I will make again for sure!
I just made this using your recipe. Thank you for taking the time to make your videos. Super easy instructions to follow and now I have soup paste to last for a few weeks!
I do this with super thin sliced flank and super thin sliced red onion! I didn't know anyone else made a pre-mix frozen in ice cube tray. Then I have pouches of broth so everything is single portion, too. I use more sesame oil, tho.
A year later I'm still watching this. At almost midnight. Hungry. Super hungryyy. 😭😂
HOW DID YOU KNOW I’M CRAVING FOR SOONDUBU 🥺 sigh rly miss eating korean food but I’m having trouble getting the korean chili powder cos I think only korean marts sell them
not sure where you live but look up "gochugaru" on Amazon
sheryl yeah amazon! That should do it
UPDATE: I just made this and it tasted legit!!!! Thanks for the recipe, i loved it!
Asian stores often sell it if you dont have any dedicated Korean stores. My local Vietnamese grocery stores sells it, and some fancy grocery stores do (find a hipster and follow them around until they walk into a grocery store, 90% chance they have it). Also it's easy to know when someones craving soodubu: everyone can always go for soondubu.
What a coincidence because I’m making a pot of jjigae from paste I had frozen in the freezer! Also, I make balls of paste and then freeze them. That way they are about the same size and 1 ball=jjigae for one person.
I have been so happy with this recipe. I absolutely love Sundubu Jjigae! It is so nice to come home and be able to whip this up so quickly. I even have to ttoekbaegi/dolsot bowl to do it in. Although, I can get everything boiling hot as it should be I can’t quite get my egg to poach properly unless I bury it into the jjigae. Thoughts maybe?
I really like ur enthusiasm towards the end. Lol. Haha. I now have to try this!
I've been making this paste recipe for about two years now.. this is a must item on my freezer. Creating a simple yet flavorful dish in a short amount of time become so easy because of this. Thank you guys!
I made this and it’s a lifesaver. When I feel like having soup it’s so easy to prepare.
Greetings from the Philippines. I tried your recipe and the taste is so amazing. You are right. Now that I have a stock of the paste, I can cook sundubu under 5 minutes. This is a game changer in my kitchen. Am lucky to be living near a Korean convenient store where I got the chilli powder. I even used the paste for dwaejigoji-bokkeum. Is that ok? Haha. But it tasted so good. Thank you very much. Your videos are fun to watch. Your recipes offer a little flexibility when it comes to ingredients, which is good. Stay safe and keep making videos.
This is amazing! I don't have seafood so I added lamb instead (and I used minced lamb for the paste). One thing to note though, if you're using himalayan salt 2 tbsp is too salty - maybe cut it down to 1 and a quarter tbsp. I demolished the sundubu just then, can't wait to have it again in the next few days (it's winter here so perfect weather for a soup). Thanks again for sharing :)
I just tried your recipe and it worked out wonderfully! There's a Korean restaurant near my house and I always loved their sundubu jjigae and I always tried to replicate it with some other recipes because I liked it so much; but while they were good, they still weren't quite like that restaurant style that I really liked. But your recipe did a good job at matching that flavor and I will for sure make it often now since it's not really convenient to get it at the restaurant these days...
Thank you so much for this recipe! I appreciate that you talked about the ingredients as well because I love this kind of soup at restaurants but I am a little intimidated by Korean grocery stores and ingredients. So you helped me have delicious tofu soup at home!
Hola :) This is your Mexican neighbor again. I keep loving your recipes . I will make this , looks so good thank you for shering ☺️
My Favorite korean soup!!! Everytime i eat at a Korean Restaurant here in the Philippines, i always order this dish. I haven't tried other jjigae,only this,that's how i love it. Now i can make 1 at home with this easy recipe (coz others here in youtube are complicated). Thank you!
Love your first recipe and still use it every few months. The paste lasted long and it wasn't too much for me and hubby. Can't wait to try this recipe!
Love your recipe! Thank you so much! Don’t need to drive down to ktown anymore when I have a soon tofu craving.
Just made some! Tasted delicious, thank you so much for this recipe!
When I make this I put pork meatballs in it because my nieces and nephew love them. This is by far my favorite dish to make and eat.
I've never had Sundubu but I'm eating a bowl right now next to my wife who is also enjoying our first experience with this dish. Thanks for sharing this.
i found your channel on lunch time on work today and straight away made this after i got home. the paste alone is already taste sooo good!! (but i use our local chilli flakes cause gochugaru isn't available in our local supermarket and I HAD to make this tonight so no time for online shopping lol)
thank you for the recipe ❤️
I actually really love this. While practicing my korean I said this dish but I never knew exactly what was in it or how to make it. I’m glad you taught me so I can make it.
Wow, i really learned a lot watching you. Thank you for sharing this delicious recipe to us.
I was searching for soondubu/soon tofu recipes and the youtube algorithm finally suggested yours. Hands down the most straightforward recipe
Hello.🌹 Your version of soondubu is fenomenal. I could eat it anytime and anywhere. Thanks. Take care and stay safe.🤩
watching this is making my mouth water. Next trip to the asian market i will pick up these ingredients and make this asap thanks for sharing.
Just made this tonight. Turned out great! This will be delicious on a cold winter’s night. Thanks for the recipe!
thank you sososo much for these videos!! they’re so helpful and easy, ideal for ppl like me who are learning how to cook
Just discovered your sundubu recipe from years ago, and this was the next suggested video! Haha. Awesome, this’ll be what I do today.
I tried you recipe and it turned out pretty good but we like the premade soup at the store. Thank you for providing people for easy recipes
Best recipe ever. I make this dish at least 2 times a week. My 4 year old loves it aswell but she complains it too spicy. Hahah
Informative, as well as entertaining with or without the pandemic.
I just found your channel a few mns ago and it's honestly made me so happy 😭
Love this recipe! It's definitely getting me through quarantine :)
Thank you!
I've begun to mix this with Mi Goreng fried ramen with egg and it's BOMB AF!
“Soon to-the du to-the bu.” 😂☠️
Cringe
Omg I remember making this back when that video came out! Thanks for the updated recipe :)
Thank you for the recipe, my family loved it 💚 And the whole making a big batch for freezing and cooking later is ingenious and sooo convenient, thank you 💚
Just subscribed, my wife made this tonight ... seriously one of the best things we’ve ever had. Thanks!
This is the first recipe I've actually used and IT IS AMAZING. You can add the paste to any soup to make it taste better!
hello, i just discovered your channel. and i've really been enjoying your videos. you guys have a wonderful personality. thank you for sharing :)
I just made it and it was amazing. I boiled some bok choy and used that water to make the soup. My family also loved it and wants me to make more of it. Thank you for sharing your recipes!
My family and I love this recipe.. been making it off and on for several weeks now. I tweak it slightly by cutting the sugar down to 1/2 Tbsp and adding 1/2 Tbsp of dashi when making the stew. Sometimes seafood mix, sometimes sliced pork. And whatever veggies we may have. Had 1.5 Qt of the paste but it's all gone now.. time to make more!
I just made this recipe and it was fantastic!! I changed it a bit since I don't eat meat (used mushrooms) and it was soooo good!!! Thanks for this video
Just made this for lunch today and it was divine
Hahaha I was just thinking if this would be good with Zucchini because I acquired way to much recently
Sundubu with clams is my favourite Korean dish.