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COMMENTS

Hey everyone!

I was so happy to see that you guise liked my last Korean cooking video on how to cook Jjajangmyeon. I was really worried about putting it up because I really love cooking but I know I’m not a trained chef. I just seriously love tinkering with recipes and, let’s be honest, I love eating. ^_^ So, I’m making another cooking video today on one of my favourite Korean foods, Soft Tofu Stew 순두부찌개 (soondubu jjigae).

Korean cooking is interesting in the way that it’s very taste oriented and habitual. What I mean is, most Korean people I talk to don’t have a recipe as so much a technique that they use that involves a lot of eyeballing of measurements, like “I don’t know: you just add this much until it tastes good”. So for me, once I taste a Korean dish enough, I decide on my favourite version of that dish. And there are so many flavour variations on the same dish that just the kimchi you use in this recipe will completely change the flavour of the stew depending on how long it was fermented. The goal for me is to replicate the dish that I love as authentically as possible, and in this case, I’m trying to replicate my favourite 순두부찌개 restaurant

Now before you read the recipe let me explain this post’s layout. I divided the ingredients and instructions according to how to make anchovy broth and how to make the stew recipe because some of you may not be able to get all the ingredients or you may wish to make the stew with a different type of broth. In turn, I divided the videos into two parts as well:

1) How to cook soondubu jjigae, which is the main video, and
2) How to make anchovy broth, which is the secondary video. But I’ll be referring to this video in the future if I ever make another stew, because this is the foundation for many Korean stews. Check out the video here:

 

If you can’t make the Korean style anchovy stock, replace it with 2 cups of stock of your choice, but – of course – know that your final product might not taste the same.

For vegetarians/vegans who may not want to cook with the dried fish stock, you can easily replace the fish with extra dried mushrooms, but it will be a more earthy tasting stew. Also, for halal/vegetarian/vegan peeps: The pork is something you can leave out. A lot of stews in Korea have fatty pieces of pork that people don’t really eat, it’s simply added for flavour. You can also leave out the clams and egg at the end!

If you don’t have a ceramic bowl, don’t fret: you can make this in a normal pot as well. And one last thing, this is usually served with steamed rice. Forward ho~

INGREDIENTS FOR ANCHOVY STOCK 멸치육수

FOR THE STOCK (You need 1 big pot + 1 soaking bowl)

SOAK IN BOWL:
10-12 anchovies
2 pieces dried kelp (dashima)
4 cups water

BOIL IN POT:
3 cups water
1 white onion
4 cloves garlic
2-3 dried shitake mushrooms(whole) or 3/4 cup chopped dried

INGREDIENTS FOR THE STEW

2 cups of anchovy stock
1 strip (approx 1/4 cup) of chopped samgyapseol (or any piece of pork that has some fat on it)
1 TBSP Olive Oil
1/4 white onion diced
1-2 TSP red pepper flakes (you can adjust it to make it less/more spicy)
1/4 zucchini (cut in half, and diced into thin moons)
100 g (approx 3/4 cup) of chopped aged kimchi (if you don’t have kimchi, use 1-2 TBSP gochujang, it’s not the same but it will add that flavour you need from the kimchi)
1/2 TSP soy sauce (add more to taste at the end)
1 bunch of enoki mushrooms (a bunch the width of a plum, sorry guise, best description I got)
1 tube soft tofu 순두부
16 short neck clams 바지락 (approx 8 per individual serving)
1 green onion stem diced

OPTIONAL: 1 spicy green pepper diced (you can leave it out if you hate spice)

Cooking Instructions

ANCHOVY STOCK

1. First, GUT THOSE ANCHOVIES like a hungry Velociraptor from Jurassic Park! Otherwise, the intestines will make your broth taste a little bitter. Dump them into a bowl with 4 cups of water + your dried sea tangle and soak for 20 minutes.

2. Meanwhile, add 3 cups of water to a pot on the stove and dump in a whole onion, whole garlic, and whole mushrooms. Once brought to a boil, turn the heat down to a light boil and keep covered for the first 15 minutes. Reduce heat to medium high and remove cover for 5 more minutes so it can reduce.

3. After the 20 minutes of stove top boiling is up, dump in the bowl of soaking anchovies + sea tangle, water and all. The water is now flavoured so DON’T THROW IT OUT! Bring it all back to a light boil and let it go for 10 more minutes without a lid.

4. Skim off any nasty foam and toss. Don’t boil for over 10 minutes or it will start to taste bitter and nasty. OHH YOU SO NASTY DASHI…MA! After 10 minutes you can taste it. It should be a light fishy flavour. Drain the broth and set aside for upcoming use!

Ps: some people keep the mushrooms. They chop them up and put them into the stew, but I personally find them overpowering.

CERAMIC POT TIME

1. Add the fatty chopped pork to a medium-high pre-heated pot. Cook for 1 minute or until lightly browned. Depending on if you need more oil, add 1 TBSP of oil and add the diced white onions + zucchini. Once softened add the kimchi + red pepper flakes and stir constantly until you can smell them in the air.

**note** We made the mistake of chopping the fatty pork up into small pieces. Make them big pieces instead, so you can easily pick them out of your stew. Our pieces were too small to fish out afterwards. Oops!

2. Add 2 cups of the stock to your hot pot. Carefully add the soft tofu and bring back to a boil. Now is a great time to taste the broth. Is it too watery? Let it boil a little longer to reduce the water. Not salty? Add a little more soy sauce. Not spicy enough? You’ll need that hot pepper for the end!

3. Once you’re happy, add the mushrooms and stir gently so the tofu doesn’t stick to the bottom. Bring back to a full boil. Boil for 3-5 minutes. The goal is to further reduce the broth since the tofu and mushrooms add more water. Korean cooking is very much a taste as you go kind of cooking, so taste it. Maybe you like it the way it is and don’t need to further boil it!

(If the broth looks too watery, let the soup boil down for 2-3 more minutes. Watery looking means the broth looks like it has a layer of clear broth, you want it to be more chunky since it is a stew not a soup, so simmer it down so there is a more tofu/veggie thickness present.)

5. Add the clams. They should open after 2-3 minutes.

6. Toss in the diced green onion + optional hot pepper. Turn off the heat, add a little drizzle of sesame oil, and crack an egg into it. TA-da! Don’t worry, the egg will cook, and you can either mix it in like scrambled eggs or let it poach whole.

OPTIONAL RECIPE GOODNESS

DECONSTRUCTED HOTDOG-TOFU STEW
Ready for me to blow your mind? Add a 1/4 cup of diced spam instead of clams. Toss in a slice of processed cheddar cheese and mix it up before adding your egg. BOOM! It is UNBELIEVABLY GOOD and yes, this concept is from one of my favourite chains in Korea, but I had to guess their secret recipe.

SEAFOOD SOONDUBU JJIGAE

Same steps as before, but toss in a 2-3 fresh shrimp – no need to peel and de-vein. In Korea we do that at the table – 4 mussels, 2-3 of those mini octopus. Booya!

EXTRA FLAVOURED BROTH
For an even deeper flavoured broth, I would also add some dried shrimp, maybe a tablespoon’s worth, to the soaking bowl with the anchovy. Also, if you have any left over broth that you won’t use right away, I recommend pouring it into ice cubes trays and freezing them. I do the same thing with pre-chopped garlic and fresh herbs that I can’t use up! Water + herbs = ice cube herb that isn’t frost bitten and is ready to be used! :D

If you have any other tips, tricks, or suggestions, please let me know! And send me pics if you cook it! I loved seeing all the tumblr, Facebook, and Twitter pics for the last recipe!

Also, if you like these videos, make sure you subscribe for more! We can teach you how to cook lots of stuff. These cooking videos are fun for us to make :D

ToFebruary
Gmarket
  1. Just made this today for my family… None of us were thrilled with it, but I might have messed up somewhere along the line. Is it supposed to taste really fishy?

  2. Can you make a video for Dolsot Bibimbap? I’d like to make it similar to the way you’d probably eat it if you live in Korea, and every single recipe I find either seems too American-ized or they’re all different.

  3. I Love your cooking segment! I cant wait to get more of them!!

  4. I was just wondering…How many does this recipe serve? I only really cook for me and my partner so I don’t want to make too much :D

  5. bvds – Last few years I used to be down on cash and debits were killing me from everywhere. that was Right Until I decided to make money.. on the INTERNET! I went to surveymoneymaker period net, and started filling in surveys for money, and doing so, i have been greatly more able to do my things!! i am so happy, I did this!!! With all the financial stress these years, I really hope all of you will give it a chance. lpVI

  6. “Is salt alive?” thi may be one of my fave phrases Martina dearest.

  7. This makes me want to go to South Korea even more! :o
    Made this today and it was sooo good <3 (even though I can't handle spicy food very well, so i became a little sweaty…)
    Definitely going on vacation to SK this summer!

    Thank you for sharing this Martina! :D
    Love from Norway <3

  8. Just made this with your recipe and I must say thank you! It came out wonderful and delicious! (And spicy too since I jut threw in tons of hot peppers and pepper flakes xD) I’m going to make your lovely Pajeon next!

  9. Thank you so much for the cooking episodes!!!

  10. Hi Martina – you mention that you freeze leftover broth to save it. Is there a reason people always seem to make the broth right before? And that you can’t find it pre-made? Does it degrade in quality quickly or something? Just wondering if I could make a huge batch and freeze soup size portions.

    Also, a trick I learned from a Korean cooking blog: buy empty paper tea bags or spice bags online. Spend an hour or so gutting a whole bag of anchovies and cutting up your kelp. Put one soup portion of each in a bag and tie or staple shut. Store the little bags in a zip top bag in the freezer. Next time you need stock? Pull out one fishy tea bag and proceed as directed. Makes fishing them out at the end easier too!

  11. Thank you!!!! x 200!
    I keep trying to make korean food, which is… challenging, since I don’t cook regularly (ermagahd T_T”’….) and I’ve never had authentic korean food, so I never know if my food turns out like it’s supposed to LOL, so these videos help reassure me and teach me how to make these things!!!!!
    (on a side note, this recipe helps clarify for me why I spend so much money on food, HAHA)
    Btw, my puppy was even begging for tastes of this recipe! :D

  12. Shared this on my google + page. I feel I was victorious for dinner. My step-son, who is half Korean and a very picky eater ate this! He says he hates egg, mushroom, onion and kimchi. Oddly enough the only thing he picked out were the clams. Silly guy! I ended up using green bell pepper instead of zuchini, I forgot which green thing I had to get at the store. And I put big clams in cause I couldn’t find the little guys you used. It made for a more expensive stew but still very very good. Thanks for sharing! Now I will retreat back to my lurking corner. :p

  13. Long time lurker and just got done with my own variation of Soondubu jjigae. It was delicious I substituted green bell pepper for zuchini but hey I at least remembered a green veggie was involved. And I ended up using big clams cause the only local place had big ass clams. I enjoy your cooking segments and I will be trying another of your recipes hopefully this weekend. Thanks for sharing and helping a fellow foodie dabble in the kitchen fearlessly.

  14. Ok, this is killing me.
    I live in Seoul and I have tried many a sundubu. But I REALLY want to go to this freakin LA soondubu place because it looks awesome. I mean, check out that banchan! I have tried naver searches and google searches and gone on 3, thats right, 3 expeditions to find it. I’m not usually an obsessive character, but dear god, this sundubu house has turned into my holy grail. Can someone, ANYONE, please help me out. Seriously, I’m near some sort of sundubu breaking point.

  15. Dad: You smell like a kitteh! Martina: Shaddap Dad, I’m broke! Oh man, I almost splurted my coffee everywhere. Love love this cooking segment, it’s so inspiring!

  16. It looks good. Love that format for homemade Korean food.

  17. How much servings does it make, just one?

  18. Hi Martina ^_^ How many servings is this recipe for?

  19. Eryn Moragin

    Grr, I went to my ginormous local Asian market and found two cases of soft tofu. So I bought them. But they had no tubes! So my wondering is how many grams/ ounces are in one tube of soft tofu? thanks a lot, I really love this segment! :)

  20. My mama puts clams in the broth with those ingredients Martina puts in, and sometimes little tiny crabs too! I really recommend putting clams and crabs in along with shrimp (which Martina suggested) when you boil the broth to all the nasties who love seafood;)

  21. You should teach us how to make manduuuuuuuuuuuu!!!!!!!

  22. If you are lazy and/or Anchovy averse, Japanese Dashi can be an excellent substitute for the Anchovy & Dashima soak liquid. Just make 4 cups of strong Dashi, from the powder or the Bonito flakes and Konbu (a.k.a. Dashima).

    Voila! No gutting Anchovies!

  23. KATHyphenTUN

    These are soo awesome! I just wish I would make time to go out and buy the ingredients! I’m so lazy!!!

  24. Ariadne Locket

    Martina just keeps getting more and more beautiful each video!

  25. Hello guys!I I gotta say this has become my favorite segment, I’m currently in culinary school and I’m really amazed by korean gastronomy, and you are making my learning of this so fun!! Please don’t ever stop with this :B

  26. Martina, is it ok just to use a normal pot because I don’t have that pot u used

  27. I love the cooking segments! Have you ever thought about doing a cooking segment on the regular?!

  28. It’s so nommy! I’m excited to make some but my local hmart is like 20 miles away from me and I bus D8 uuurgh but now I want some!

  29. Eryn Moragin

    Question specifically for Martina- Does this make one serving or two? Thank you and sorry for being a bother! :)

    • In case she doesn’t reply, here is a quote from her from earlier

      “It serves 2 big eaters or 1 very hungry person. OR 3 people if you serve it with rice (which they do in Korea) so that it can fill you up more!”

  30. Your cooking videos remind me of “Who’s in the Kitchen?” an old PC game I used to play. It was really funny and had a zany way of having you cook with the ingredients making their own commentary. I loved that game and I love your cooking videos. I hope to someday follow one of them. ^.^

  31. I love your cooking segments these are great. There is a Korean market near my job I am totally going to try this soon <3

  32. Have the hats arrived?

  33. Omg I’m loving your cooking videos Martina, it’s both educational and hilarious.
    If only I could cook I would totally try to cook this but since I suck at it I can only watch and
    drool over the food

  34. I really made that apron too big…… :_:
    If your reading this Martina, check your YouTube inbox. If you want, you can send the apron back and I’ll make it smaller.

    • Cyrie the apron is super lovely the way it is. I think it’s meant to fit on top of a big puffy dress as per 50s tradition, so I still love it. Also, I know those were hand covers for moving hot pots but I thought it made a cute hot pot stand at the end of the video. ^^

      • Well, if your sure. I was a seamstress’s daughter and she passed on her ‘Sewing Nazi’ attitude, were all of the things we made had to be perfect.
        I use potholder for that too. But I’ll see if I can’t make a mini table mat (for hot food) out of the left over kitty/Marvel fabric. Unless you have any requests for something else, I have quite a bit left over.
        BTW- Thanks for the reply, I understand you we’re busy.

  35. I can help with the vegan questions even though I am not vegan. I worked in the kitchen of a natural foods deli and I know a lot of the tricks and substitutions.

  36. THANK YOU i have the worst time making this :)

  37. if you’re short on time or ingredients you can just add anchovies and dashima into a pot of water and boil for 10-15 minutes or so. That’s how I make my broth before adding other ingredients for some korean soups and it works just fine :) — oh and i don’t bother gutting the anchovies either. I personally can’t tell that much of a difference XP

  38. these cooking videos are p much my new favourite eyk segments UuU ((also martina, you look so cute and hip with your flower crown))

  39. Martina, you are an awesome human being. You even included substitutes for Kimchi *hugs*

  40. Sandra Darling

    I love Soondubu! It is my favorite food here in Korea. The Kimchi Soondubu is my favorite. Plus, I think the Restaurant I go to is the one you reviewed in a really old video, in Bucheon :) Bonus!

    • OMG is it the LA Soondubu that’s open 24/7 across from the Dunkin Donuts? That was is THE best ever! Even better than the same chain one we went to in Seoul.

      • Sandra Darling

        Hmm, maybe? I never really noticed what was around it. I am always just more focused on the food ;) I think there is a love motel right next door though. Maybe it is not the same one? I don’t know :)

  41. as I watch this video, i sense that Martina has been watching some Epic Meal time videos =P

  42. YAY!!! You did Soondubu Jjigae!!! It’s my favourite too! =^ㅅ^= These videos are just brilliant, by the way, and now I’m off to the closest Asian supermarket! Gonna see if they have ceramic pots too!

  43. Cyber_3

    That was a great video Martina. I think that the music was used perfectly – it gave a great vibe and you toned it down at the right times so that I was able to focus on your instructions. I totally loved your “shopping face” – LOL! I look forward to the next cooking FAPFAP.

    You make it look easy but I don’t know if I would like soondubu jjigae or not – I do like spicy tofu dishes and seafood chowdah though, does it taste very fishy? For people who don’t have a lot of experience with (authentic) Korean food it would be useful to give us something to compare it to, or a “if you like x, y, or z, then you’ll probably like this dish”. For beginners, don’t forget to mention to not eat any unopened clams!

    • Great suggestion. We’ll keep that in mind for future videos :D

      Yes, it does taste very fishy, if you use the fishy version. If you do the tofu and cheese substitute then it’s a lot less fishy :D

      I’m not sure what we’d compare it to, though. It doesn’t really taste like chowder. It tastes like…soondubu jjigae. It’s got its own taste.

  44. Thank you thank you thank you for keeping us halal folks in mind!! I always worry when I read some Korean recipes cause a lot use pork and then I wonder if I leave the pork out will it be okay or taste the same or will I have something completely different. It seems so simple but it really helps that you provided some modifications.

    I absolutely adore this new cooking section of yours by the way! Good job you guys! <3

  45. Did I hear “fire poops”? Haha! Is it okay to use, erm….slightly…somewhat expired gochugaru? The kimchi I made with it tastes ok, but if there were any weird smell/taste, it could have been overpowered by the rest of the ingredients.

  46. Woohoo! Now I just gotta bring Einstein back to life to give me a photographic memory, and then I can memorize this all so that when I go to KoreaTown in my little fantasies, I can make this! Yay!

  47. How many people does this recipe serve??? I don’t wanna make it and not have enough.. D:

  48. Loved the video guys!. You have a great recipe style. Quick and Witty! Who would have known you could teach us how to make a wonderful soup in under 4 minutes! (Although soft tofu soup is actually pretty easy to make).

  49. I’ve made the soondubu jjigae before. Instead of making my own anchovy stock, I usually add fish sauce that the Vietnamese use in their cooking (easy to find in Asian food stores). I’m too lazy to make an authentic stock and I’m trying to make the dish in about 30 minutes total.

    My whole family loves the dish. Not authentic, but still really good

  50. this was serendipity! my boyfriend and i just got our chigae bowls that we ordered from korea (2 months ago!), and were saying we needed to find a good recipe to make our very first soondubu chigaes!!! this amazing video could not have come at a better time! yay! <3

  51. oh, dried kelp. I kept hearing her say dried “cicadas.”

  52. I’m pretty sure my favorite part of these is actually the shot of pushing the shopping cart, I dunno why but i just have to take a second to die laughing everytime i see that.

  53. Guise who was that girl that slapped Martina’s bum?

  54. Eryn Moragin

    Another question because I’m a noob-
    does it have to be cooked in a ceramic pot or could you cook it in a chili pot? Sorry if I’m bothering anyone….

  55. What do you do with the anchovy, etc after you use them to make the stock?:

  56. Isabel Ruby

    yessssss~~!! last time there was a cooking vid i prayed to the gods that next time would be soondubu jjigae!! WHO-HOOOOOOO

  57. OMG Martina, I’m thoroughly impressed…. your recipes are pretty authentically Korean (if that makes sense)! They look like how my mom or any Korean person would actually make the food (except my mother would use homemade kimchi, but that’s beside the point :P) I don’t know why I’m surprised though, because you’ve been living in Korea for so long. Looks amazing!

    By the way, I know of at least 4 soondoobu-specializing restaurants in Toronto – one in North York, two downtown, and one in Etobicoke! ;)

  58. So awesome :) I just arrived in Korea two days ago, and I am looking forward to cooking as much as I can! I can see it now: standing before my apartment stove, channelling my inner Nasty, and invoking the power of Chef Martina (an official demigod in T.O.P.’s divine hierarchy) as I gut the anchovies… gut the anchovies… yes, well um, maybe I will just have to go through all of your old FAPFAPs so I can collect restaurant suggestions :p

  59. Martina, you make the most entertaining cooking tutorials. Love it!!!

  60. ah so ironic!! i made this last weekend. no lie. I added some shrimps and clams to mine though. ^O^

  61. Special Ingredient! truililil truililili

  62. Hey, instead of making broth the old fashioned way do you have any tips on using powdered anchovy stock like this that I bought: http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801007241067_tmp

    So far I’ve tried it out in Tteokbokki and it seems to turn out less fishy? But I don’t know if I am putting too much or too little in :) When I look at the broth it looks like enough… I will have to try to make this Jjigae… I’m a bit sick today so maybe I should try it with whatever ingredients I can find?

    • Hmmm, powdered anchovy stock. I’ll have to think about trying that.

    • I have to say, my jjigae turned out amazing… I ended up making it with what I could find around here which was chicken breasts, tteok (rice cakes for those that don’t cook/eat Korean food often), potatoes, gochujang, gochugaru, sesame oil, some dashida and a tad bit of soy sauce.

      Thanks for the inspiration!

  63. AzureShade

    Can anyone tell me if red pepper flakes are just jalapeno type peppers or does it have red bell pepper in it? This probably sounds weird but I can tolerate small amounts of jalapeno type but bell peppers will literally kill me lol. and IF it does have bell pepper in it, does anyone have a suggestion on a substitute?

    • the red pepper flakes are made out of dried korean red chile peppers. They are not the same as jalapeno or red bell pepper. You can buy them at a korean/asian market near you :) Just ask for Gochu garu. there are no bell peppers when making Gochugaru. Its all red korean chiles.

  64. Emilie

    Well, I don’t like mushrooms or fish/seafood, so I guess I’ll be skipping out on this one. :P

    • That’s too bad, cause the soup doesn’t really taste fishy or mushroomy. You could also leave out the mushrooms and use chicken stock instead of anchovies.

      Edit: I don’t like seafood either and I love this soup.

      • Exactly, those items just add a depth of flavor and a richness, you don’t taste the mushroom/kelp/anchovies when you have the soup.

  65. AzureShade

    Aww! You gave us shellfish impaired people an alternative. You love us, you really love us! :D

  66. This came with perfect timing because I’ve literally been stalking a 순두부찌개 playlist on youtube! Also, recently when I was out at a Korean BBQ place, as a 반찬 they served macaroni salad (along with traditional sides). It seems like more of a Westerner thing, unless it’s common in authentic Korean restaurants?

    • its common. Sometimes we have potato salad. its like a korean version of a western thing, I’m not really sure why we have it either but most likely due to during/after KOrean war when there were a lot of western (specifically US) soldiers about and introducing western foods.

      • Ahh, I see! It just stood out so much on the table, but I figured it was an attempt of presenting something familiar?? haha Thank you for replying ^^

  67. Eryn Moragin

    I’m allergic to mushrooms but I want to try this soup, if I used chicken or pork stock could I leave the mushrooms out of the soup in the end? Just curious if it would be okay or totally ruin the soup.

    • Pork stock would be better than chicken stock (although not impossible, it’ll just have a slightly different taste). It won’t ruin the soup if you don’t add the mushrooms

  68. Does the claw you used to get the bowl off the stove normally come with the bowl when you buy it or do you have to buy it separate? If so, what’s the name of it? I tried searching for the uhh… claw grabby thing, but couldn’t find it. I’d love to get bowls like those, but I don’t want to make an S-Rank mission out of getting a hot bowl off the stove. XD

  69. PunkyPrincess92

    would of been SO awesome if you had Onew there to “get jiggy with it” along with Simon!!!

    H-2-O!! ahaha!!
    loving these cooking segments!!

  70. I absolutely love this new segment!!! I am training to be a chef and it is hard to find recipes for authentic Korean food! This video is so funky and fun, I cant wait to see the next one!

  71. Is it cheaper to make your own food or just eat out in Korea? I’ve heard that sometimes it’s cheaper to eat out, unless you have a big family.

    • Also, love the recipe, thanks! Nice and simple. :)

    • Yeah, it is indeed somewhat cheaper to eat out or buy pre-cooked food if you live alone. But it can be quite repetitive: soondubu jjigae, jjambbong, ghimchi jjigae, jaeyook bokEum, sea food jjigae, 5 different dishes, but all taste more or less the same…. And the quality is sometimes questionable.

      Once you add more variety by eating foreign dishes, the cost starts to go up.

    • Cheaper??? The Korean restaurants in my area are expensive. A good soft tofu soup usually runs me $9-11.

    • It’s definitely cheaper, if it’s 1-2 people, to eat out. We spent 40,000 won on all of the ingredients. Yes, they’ll last us for a long time, and we can make lots of Soondubu jjigae in the future, but I don’t want THAT much of it, you know?

      • Ahh ok, I thought so! ^^ Living in The Netherlands, it’s definitely cheaper to make it all myself. I can make kimchi and bulgogi pretty damn good if I say so myself, hehe. ^^ Now I just need to get the ingredients for these new recipes.

  72. Martina you and I could be twins because I love cooking too but I’m not trained yet

  73. AoiHitomi

    I reeeally love these cooking videos! Please make more in the future! :)
    Lots of love from Spain ^o^

  74. love the video! How much did it cost roughly?

  75. i love the style of this! it’s quick and funny and really fun to watch! the food looks really good too! i hope you do more~

  76. You guys make it look so easy!!

  77. Harriet Roozle Andrew

    I’m so glad I now live somewhere somewhat close to an asian market (unlike where I did, where the nearest asian food store was over 90 minutes away…)
    So I can now make all the foods I’ve wanted to make!!!
    Except that I’m a student with low income…bweeh!

  78. Shelley Beh

    like like like :) .. I live in perth and I dunno where to buy short neck clams though..

    • In Perth? You can probably get fresh seafood easily! Just google Perth + Seafood market.

      • Shelley Beh

        yeh other seafood I can find easily but I can’t find short neck clams, unless I travel to the fishing docks and try finding there, which isn’t an easy drive :)

        • Just use any sort of clams you have available. IF you have the bigger ones, clean them extremely well and boil them and use that stock and add it to the jjiggae. Take out the flesh of the clams and then add it to the jjigae as well. If you use any sort of clams it should be fine. You can even add shrimp, or fresh pieces of squid.

        • Shelley Beh
          Shelley Beh

          Yeh looks like I’ll need to substitute. Thanks for the tips *thumbs up*

    • Me too – I think I’ll just substitute it for something else… Sucks that they’re not coming to Perth, right? I feel like it’d be cheaper to go to Korea than Sydney or Melbourne…

  79. marbie

    “These cooking videos are fun for us to make :D”–> I’d like to know Simon’s opinion after you slap him XD lol

  80. This is quickly becoming one of my favorite segments Martina :) Keep it up! Don’t doubt yourself just because you’re not a trained cook!

    • Thanks Michael, that means a lot. I just really love eating…HAHAAHAHAHAHHAHAHAHAH! But true.

      • Yes, please keep this up! I love how you make the videos, and I honestly hope you make more. I myself have been considering starting a food blog and doing something similar…but I’ve been super nervous about it. I love food, I’m extremely passionate about it, but I mainly MacGuyver recipes and such. To see you acknowledge that, say screw it and make it anyway, and add a lot of good humor and additional info, it makes it seem less scary. I hope this segment that you’ve started becomes more of a regular thing. You are doing an amazing job, and inspiring as you do so. Love you guise!

    • Slightly off topic but the soondubu jjigae reminds me of my family’s recipe for chicken cacciatore. It looks alike.

  81. Martina, I think the blog link on the YouTube description box is somehow not correct? It didn’t lead me to this page.. I think

  82. OOoooh I love you Martina <3 Awesome video!

  83. For vegans or vegetarians (if you are a pescetarian then add the fish) just use shittake mushroom and dashima (its dried seaweed kelp, or Konbu Kelp for the japanese version) to make stock (also add onion and garlic (crushed) and 1/3 of a green onion stalk) and let it boil (this is what my mom’s tofu restaurant does for vegetarians and vegans). The stronger the stock, the better the jjigae will taste. Add whatever vegetable you want (nothing starchy) and just don’t add the meat/fish; idk how it will taste with fake meat (like seitan or anything else) but you can try to. It’ll be a lighter version of soondubu but still delicious. The point is that if you make a strong stock, you don’t have to season (salt). The tofu restaurant my mom works at actually mixes the gochujang and pepper flakes together and then stirfries the meat with the paste sauce on high heat (for vegetarians and vegans get some mushrooms, chop it up and stirfry with the paste). The key point is making sure the paste doesn’t burn (stirfry it with tiny bit of sesame oil). You have to be really quick about it and only stir fry briefly before adding the stock (like 30 seconds?). If you want to add the egg, try using that egg imitator/substitute they sell that are for vegetarians and vegans.

    • Wow! Thank you it’s very useful and interesting! <3

    • It needs to be mentioned that kimchi may be made with fish products ( fish sauce, possibly other things ), so vegetarians and vegans need to be aware of this. I’m guessing most kimchi is made that way, so you’ll need to make it yourself or have someone else make it ( edit: if you make it yourself, you can use extra salt / soy sauce / something salty ). I’m not sure at all if you can buy vegetarian/vegan-friendly kimchi anywhere.

      • its fish paste they use though my mom makes it with vietnamese fish sauce because she tried it once and loved it. However, most soondubu (for me, its every single soondubu jjiggae I’ve had because its my favorite food XD and I always get the mixed one) don’t have kimchi in them unless you specifically order the one with kimchi in it. So, kimchi is not an ingredient you HAVE to put in. You can substitute the additional spiciness with korean green chilis or jalopenos.

        • I’d want to make it as authentic as possible, using jalapeños doesn’t really seem authentic to me. All the recipes I saw online for making kimchi say fish sauce, not fish paste, but I guess that’s pretty much the same kind of thing. lol

        • As long as you have some sort of fishy salty component you should be fine if you’re going to attempt in making kimchi. Online recipes don’t speak for the every single method in preparing over 100 types of kimchi even the most similar kinds. (also depending on the region you live in Korea, the preparation of kimchi differs and also differs depending on family) Also, adding jalapenos does not change any “authenticity” of the soondubu kimchijjigae because all it does is just adding spiciness; it doesn’t do anything for flavor wise. The korean restaurant that my mom works at adds jalapenos to the jjigae just to add spiciness. It doesn’t derail from any sort of authenticity. If you want “authentic” then add Korean chilies.

        • I’m a vegetarian, and any time I accidentally have fish, I find out within 30 minutes. I have severe abdominal pain for days, even with a -broth- with a tiny amount. It’s safe to say that I can’t just go eat whatever I want when/if I move to Korea. =(

        • Leighanna Duggan

          Some health food stores (like whole foods) sell vegan kimchi :)

        • Awesome :o There aren’t any Whole Foods close to me though..

        • make your own kimchi. it’s really easy. i do it every month because i like fresh tasting kimchi best. use the standard youtube recipes but omit fish sauce, try mushroom flavor liquid for umami and a little soy sauce. taste the paste before you apply to the cabbage. it should still taste good but too strong to normally enjoy. good luck.

  84. Thank you for this receipt, you make it look so simple and easy I will definitely try and make it at home, thankfully I have a korean supermarket down the road and I am sure I went past the ingredients so many times.

    Love these how-to-cook FAPFAPs, I hope you keep doing them.

  85. I heard subliminal messaging…anyone else? xD

  86. Are you guys going to sell the “you so nasty” hats? Because the one Martina was wearing was badass.

  87. were you making fun of vegans Martina? So sad… :-(

    • Haha no, I wasn’t, sorry! *hugs* I love making vegan food actually, but sometimes it’s very scary to post a recipe yourself when you’re not a vegan/raw/paleo etc. b/c I’m never sure what is or is not okay to eat! I got scolded once by a vegan so now I’m scared….*shifty eyes*

      • I know what you mean Martina. A vegan told me she doesn’t eat honey either and when I asked why I got evil looks lol

        • I got yelled at for jello as well when I was in high school. I totally didn’t know what jello was made of! :( But now I use chia seeds and xantham gum instead of gelatine. :P

        • FriedChickenOnew

          Ha-ha yeah, i didn’t know about that either actually until I became Muslim. I’d been living a lie! There i was stuffing my face with gelatin and claiming vegetarian >_< I also started using chia seeds recently, I like em but my family is hard to convert when it came to texture lol

      • I’m vegan and I laughed out loud at the end, like literally laughed
        alone in my room at my computer. You are a beautiful person Martina.

    • I feel bad that EYK have to be so careful of what they say. If you understood sarcasm you would get that Martina was not making fun of vegans she was in fact trying to nicely say she has no idea how to make a recipe for vegans because i’m 100% sure if she didn’t mention that vegans would be on her butt of how she hates vegans and forgot to make a recipe for them. Btw this isn’t a rant against vegans, its a rant against people that seriously have things that are mentioned fly over their head.

    • I don’t think she was making fun of vegans at all. She’s mentioned that she’s been making a lot of vegan food lately and I think her mom still is a vegetarian or she was a vegetarian before~ or something like that. I understood her remarks to be making fun of salt and is it alive~ that sort of thing. Vegan Nasties FIGHTING! <333

  88. timeeeee to make soondubu jjigae!!!

  89. Akira Miyashi

    You look like a forest fairy, Martina~ :3 Love it!

  90. yanagiba yusuke22

    thanks for the great info for vegan/halal alternative… so any ppl can make this jigae…

    • You’re welcome! I hope it was correct!

      • yanagiba yusuke22

        mny ppl give some idea for vegan… for halal option, mayb pork can b replace by beef or chicken?or mayb seafood(martina, is that possible??)? i dont know exactly abt korean recipe/food… just my idea….

    • Can someone post this link to the alternative tips, mainly the halal ones? cause I don’t see them in the blog post on the first video. Maybe they are at the end?

      It like that feeling you get when you search the store for something, then give up go ask for help but your standing right next to it…. Yeah…..

      Oh the side. THANK YOU EYK for thinking of the rest of the world and offering alternatives. Some people are like “This is how I cook it, if you want something else figure it out your-dang-self”…. Just makes me love you’ll more.

      • It’s just written at the top of this blog post. All it says is, “Also, for halal/vegetarian/vegan peeps: The pork is something you can
        leave out. A lot of stews in Korea have fatty pieces of pork that people
        don’t really eat, it’s simply added for flavour. You can also leave out
        the clams and egg at the end”

  91. Yum! This has been one of my favourite dishes lately. I’ve been ordering it so much. I should attempt to make it myself now.

  92. Martina, I’m loving your flower power, hippie style this video! :DDD

  93. I am vegetarian so I wont be able to make this jjigae recipe ^_^ But I love your cooking show (It’s so funny and entertaining, make more please!) I also love your beautiful headband, where did you get it? ^_~

    • Akira Miyashi

      I’m vegetarian too. Read the blog post for the vegetarian version of it. :)

      • I did, i don’t eat tofu either >_<

        • FriedChickenOnew

          or mushrooms lol

        • I thought being vegetarian was bad enough, but not eating tofu or mushrooms as well… ><

        • FriedChickenOnew

          being vegetarian isn’t really that hard, me and my family eat quite the variety and international cuisine so we are happy vegetarians over here lol If you think about it we eat everything but meat, that leaves a lot of options. Beans, cheese, noodles, eggs, pancakes etc. We technically can eat tofu and mushroom, i choose not too because it isn’t healthy but my mom and brother eat tofu and mushrooms ^_^

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