If you look at my instagram, it is FULL of food.
To be fair, I used to cook more (when I was in college).
I am trying to cook more now.
It forces you to condition yourself to plan out your meals.
And if you are like me and decided, 'well, if I am at the house, I will only eat what I cook,'
it forces you to do something about it or you are going to starve... or eat a lot of cereal.
(we also have a lot of cereal. sooo... when I don't cook I have been eating cereal lol)
I LOOOOOOVE sundubu. LOVE LOVE LOVE
Whenever I eat at HMART
I always go to Bibijo Express, where the super pretty ajjuma is.
(it feels criminal calling her an ajjuma though-- SHE'S SO PRETTY
and doesn't come across as 'old' aside from the perm and apron) XD
I almost always order some kind of sundubu
kimchi sundubu jjigae
(before the pork sensitivity started making its presence well known) pork and kimchi sundubu
and I think I ordered seafood once, too
I love soft tofu.
I am not super keen on the stews with the firmer tofu. D:
So since I was on this, I want to cook, kick
I decided to start off with something I HAD NO IDEA OF HOW TO MAKE.
Mostly because I crave it way too much. lol
So I found 4 recipes off 3 websites
noshon.it/recipes/soondubu-jjigae-korean-soft-tofu-stew-with-seafood/
www.koreanbapsang.com/2015/01/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi.html
www.koreanbapsang.com/2012/02/haemul-sundubu-jjigae-seafood-soft-tofu.html
chefjulieyoon.com/2016/01/kimchi-soondubu-jjigae-kimchi-soft-tofu-stew/
To be fair, I used to cook more (when I was in college).
I am trying to cook more now.
It forces you to condition yourself to plan out your meals.
And if you are like me and decided, 'well, if I am at the house, I will only eat what I cook,'
it forces you to do something about it or you are going to starve... or eat a lot of cereal.
(we also have a lot of cereal. sooo... when I don't cook I have been eating cereal lol)
I LOOOOOOVE sundubu. LOVE LOVE LOVE
Whenever I eat at HMART
I always go to Bibijo Express, where the super pretty ajjuma is.
(it feels criminal calling her an ajjuma though-- SHE'S SO PRETTY
and doesn't come across as 'old' aside from the perm and apron) XD
I almost always order some kind of sundubu
kimchi sundubu jjigae
(before the pork sensitivity started making its presence well known) pork and kimchi sundubu
and I think I ordered seafood once, too
I love soft tofu.
I am not super keen on the stews with the firmer tofu. D:
So since I was on this, I want to cook, kick
I decided to start off with something I HAD NO IDEA OF HOW TO MAKE.
Mostly because I crave it way too much. lol
So I found 4 recipes off 3 websites
noshon.it/recipes/soondubu-jjigae-korean-soft-tofu-stew-with-seafood/
www.koreanbapsang.com/2015/01/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi.html
www.koreanbapsang.com/2012/02/haemul-sundubu-jjigae-seafood-soft-tofu.html
chefjulieyoon.com/2016/01/kimchi-soondubu-jjigae-kimchi-soft-tofu-stew/
YES, I know about maangchi.
She is a heaven sent gift to all of us who love Korean food.
Oddly enough, on my phone at least, noshon was the first result (not Korean).
So as I was reading and comparing other recipes I found on my mobile device,
I noticed this anchovy broth thing.
When you google, 'dashi korean,'
the first result explains in Korean it is referred to as #육수 (Yook-su) or #다시 the phoenetic spelling of 'Dashi' or in Japanese: #出汁 (kanji), #だし (hiragana).
The google result's recipe for 다시마 멸치 육수(Dashima Myeolchi Yuksu)
mykoreankitchen.com/how-to-make-korean-style-dashi/
Maangchi's Seafood Sundubu (with broth recipe)
www.maangchi.com/recipe/soondubu-jjigae
I have cooked Japanese food before and, somewhere in the kitchen, have Hon Dashi.
It never clicked in my head that a majority of the broth's flavor comes from anchovy and kelp,
essentially a dashi broth, or that Korean and Japanese food use dashi THAT MUCH when cooking.
(Maybe I just like to eat soup too much).
It was a really cool feeling to learn that via google.
#ThanksGoogle :D <3
After a few trips to HMART (Blalock AND Bellaire) and Seiwa I got all my food stuffs!
My protein was seabass
Korean: 농어 (nong-oh),
kanji: 鱸 katakana: シーバス hiragana: すずき
(all pronounced su-zu-ki).
My filet of Chilean sea bass, green onions, and garlic came from Seiwa.
The stone bowl and lid and two dashi packages were from HMART Blalock.
The hot trivet was from HMART Bellaire (because I had forgotten to purchase it).
First things first:
I knew I wasn't going to
A: hunt down anchovies
B: stand in the aisle and google to see what sizes would be appropriate for making broth
C: De-gut and decapitate said anchovies to
make broth.
It just wouldn't happen.
Plus I don't know where mom hid my kelp.
If I knew where my dashi was, I wouldn't have bought more while I was out.
So at H Mart, I found two dashi powders in packet form.
Both had no MSG YAY!
The other brands had MSG D:
One seemed more fitting than the other, but I got both anyway.
So From what I understand of Japanese,
It said, 600ml of water
(luckily some of our cups had metric measurements as well bc I am metrci handicapped)
add packet
boil 3~5 minutes
or maybe after boiling, reduce and simmer 3~5 minutes?
fish out the packet.
not sure?
google 'dashi packet instructions and the first result is from justonecookbook:
www.justonecookbook.com/how_to/how-to-make-dashi-jiru/
bam!
You are looking for 3) Iriko Dashi いりこだし / 煮干だし
BUT the cool thing about the page its that it offers a few alternatives,
say, if you dislike or are allergic to anchovies.
If you scroll down, the packet I used was the green package in the middle
coincidence! Because I didn't read this site until now while writing my blog post. XD
Also I prepared my broth a little incorrectly but it's all good.
#ContextClues got me pretty far!
She is a heaven sent gift to all of us who love Korean food.
Oddly enough, on my phone at least, noshon was the first result (not Korean).
So as I was reading and comparing other recipes I found on my mobile device,
I noticed this anchovy broth thing.
When you google, 'dashi korean,'
the first result explains in Korean it is referred to as #육수 (Yook-su) or #다시 the phoenetic spelling of 'Dashi' or in Japanese: #出汁 (kanji), #だし (hiragana).
The google result's recipe for 다시마 멸치 육수(Dashima Myeolchi Yuksu)
mykoreankitchen.com/how-to-make-korean-style-dashi/
Maangchi's Seafood Sundubu (with broth recipe)
www.maangchi.com/recipe/soondubu-jjigae
I have cooked Japanese food before and, somewhere in the kitchen, have Hon Dashi.
It never clicked in my head that a majority of the broth's flavor comes from anchovy and kelp,
essentially a dashi broth, or that Korean and Japanese food use dashi THAT MUCH when cooking.
(Maybe I just like to eat soup too much).
It was a really cool feeling to learn that via google.
#ThanksGoogle :D <3
After a few trips to HMART (Blalock AND Bellaire) and Seiwa I got all my food stuffs!
My protein was seabass
Korean: 농어 (nong-oh),
kanji: 鱸 katakana: シーバス hiragana: すずき
(all pronounced su-zu-ki).
My filet of Chilean sea bass, green onions, and garlic came from Seiwa.
The stone bowl and lid and two dashi packages were from HMART Blalock.
The hot trivet was from HMART Bellaire (because I had forgotten to purchase it).
First things first:
I knew I wasn't going to
A: hunt down anchovies
B: stand in the aisle and google to see what sizes would be appropriate for making broth
C: De-gut and decapitate said anchovies to
make broth.
It just wouldn't happen.
Plus I don't know where mom hid my kelp.
If I knew where my dashi was, I wouldn't have bought more while I was out.
So at H Mart, I found two dashi powders in packet form.
Both had no MSG YAY!
The other brands had MSG D:
One seemed more fitting than the other, but I got both anyway.
So From what I understand of Japanese,
It said, 600ml of water
(luckily some of our cups had metric measurements as well bc I am metrci handicapped)
add packet
boil 3~5 minutes
or maybe after boiling, reduce and simmer 3~5 minutes?
fish out the packet.
not sure?
google 'dashi packet instructions and the first result is from justonecookbook:
www.justonecookbook.com/how_to/how-to-make-dashi-jiru/
bam!
You are looking for 3) Iriko Dashi いりこだし / 煮干だし
BUT the cool thing about the page its that it offers a few alternatives,
say, if you dislike or are allergic to anchovies.
If you scroll down, the packet I used was the green package in the middle
coincidence! Because I didn't read this site until now while writing my blog post. XD
Also I prepared my broth a little incorrectly but it's all good.
#ContextClues got me pretty far!
So enough babbling!
Let's get to it!
Things that make your life easier:
A measuring cup with metric and us volume measurements
A Tablespoon (TB)
A Teaspoon (tsp)
A half Teaspoon
A knife for vegetables
A knife for meat/fish
A cutting board for vegetables
A cutting board for meat/fish
(or you can cut the vegetables first then cut your meat/fish)
A pot for making the dashi broth
A stone pot (optional but makes the experience cooler!)
What I used:
3TB 고춧가루 (go-chu-ga-ru) red pepper powder
1TB 고추장/苦椒醬 (go-chu-jang)
600ml (2.53...cups-- get a cup with metric measurements) water
The water is for your dashi broth, to prepare the broth per the instructions on the package.
1 packet of dashi (they are perforated, but it's a bit tricky so be careful!)
1/2 tsp sugar (I used agave as a substitute)
2 stalks of green onion sliced into 1"(ish) pieces *garnish near the end*
2 cloves garlic minced (because I wanted more garlic)
1 package of enoki mushrooms, ends cut (easy to figure out if you have never prepared enoki)
3TB soy sauce (I almost forgot this part in the video XD)
1 package of silken tofu (I used a square package, not the tube)
1 egg
Things I didn't measure out:
sesame oil
Kimchi
seabass hanja/kanji: 鱸魚, hangul: 노어, hiragana: すずき, katakana: スズキ
Most of these ingredients are off the noshon recipe.
BUT
I do not cook pork. I have always been afraid of undercooking.
Recently I also developed a sensitivity... so now I can't actually eat it.
(that means no more lechon-- so sad.)
For the broth I prepared it in a separate pot.
I took my 600ml water and added the packet, boiled and fished out the packet.
Let's get to it!
Things that make your life easier:
A measuring cup with metric and us volume measurements
A Tablespoon (TB)
A Teaspoon (tsp)
A half Teaspoon
A knife for vegetables
A knife for meat/fish
A cutting board for vegetables
A cutting board for meat/fish
(or you can cut the vegetables first then cut your meat/fish)
A pot for making the dashi broth
A stone pot (optional but makes the experience cooler!)
What I used:
3TB 고춧가루 (go-chu-ga-ru) red pepper powder
1TB 고추장/苦椒醬 (go-chu-jang)
600ml (2.53...cups-- get a cup with metric measurements) water
The water is for your dashi broth, to prepare the broth per the instructions on the package.
1 packet of dashi (they are perforated, but it's a bit tricky so be careful!)
1/2 tsp sugar (I used agave as a substitute)
2 stalks of green onion sliced into 1"(ish) pieces *garnish near the end*
2 cloves garlic minced (because I wanted more garlic)
1 package of enoki mushrooms, ends cut (easy to figure out if you have never prepared enoki)
3TB soy sauce (I almost forgot this part in the video XD)
1 package of silken tofu (I used a square package, not the tube)
1 egg
Things I didn't measure out:
sesame oil
Kimchi
seabass hanja/kanji: 鱸魚, hangul: 노어, hiragana: すずき, katakana: スズキ
Most of these ingredients are off the noshon recipe.
BUT
I do not cook pork. I have always been afraid of undercooking.
Recently I also developed a sensitivity... so now I can't actually eat it.
(that means no more lechon-- so sad.)
For the broth I prepared it in a separate pot.
I took my 600ml water and added the packet, boiled and fished out the packet.
I was SUPPOSED TO take the 600ml water, add the packet and bring to a boil.
After that simmer for 3-5 minutes.
AND THEN fish out the packet.
Set the dashi broth aside.
After that simmer for 3-5 minutes.
AND THEN fish out the packet.
Set the dashi broth aside.
You want to have all your veggies prepped by now.
It will make everything more efficient later.
Kimchi sliced into bite size pieces, minced garlic, onions sliced into 1"(ish) pieces, trimming off the not so appetizing ends of the enoki.
I had to cut off about an 1.5" off. Totally cool. Still had lots to eat.
It will make everything more efficient later.
Kimchi sliced into bite size pieces, minced garlic, onions sliced into 1"(ish) pieces, trimming off the not so appetizing ends of the enoki.
I had to cut off about an 1.5" off. Totally cool. Still had lots to eat.
I keep my fish in the fridge right now, later on I will take it out to slice into bite size pieces.
So the first step in the noshon recipe is to cook the pork.
Since I am skipping that I decided to go straight to warming my stone pot with some sesame oil and cooking the minced garlic and trimmed enoki mushroom.
Medium heat, stirring occasionally, smelling to see where we are at and making sure nothing burns.
So the first step in the noshon recipe is to cook the pork.
Since I am skipping that I decided to go straight to warming my stone pot with some sesame oil and cooking the minced garlic and trimmed enoki mushroom.
Medium heat, stirring occasionally, smelling to see where we are at and making sure nothing burns.
I then added the 3TB 고춧가루, 1TB 고추장, and 1/2 tsp agave (sugar substitute)
I then stirred to combine, and it says to QUICKLY add the broth.
I added it but obviously not quickly.
It is my first time and even though I read through the multiple recipes a few times I was still fumbling through all the steps lol
The other two recipes said 1 cup broth
noshon said 3 cups,
I am pretty sure I met in the middle and used 2cups lol
Noshon said the pot was supposed to be full-ish. It wasn't. That's cool.
I hand't put the tofu, fish, or kimchi in yet.
Bring back to boil 5-6 minutes.
This is when I chopped up my seabass and added it to the stone pot.
While I was bringing it back to boil,
I was being conservative with heat bc I was unsure lol,
I noticed I forgot the soy sauce part.
This is about the time I add the 3TB soy sauce.
Then I placed the lid back on and let it do it's thing.
After it boils turn it back down to med-high heat and cook 5~6 minutes.
I was being conservative with heat bc I was unsure lol,
I noticed I forgot the soy sauce part.
This is about the time I add the 3TB soy sauce.
Then I placed the lid back on and let it do it's thing.
After it boils turn it back down to med-high heat and cook 5~6 minutes.
This is about the time I added the chopped kimchi to the stone pot.
This kimchi is local and I bought it at HMART Blalock.
I wanted a jar that was wide mouth but tall and I will use later on.
There is a specific name for this style of jar. sigh I can't remember.
Anyway:
This kimchi is local and I bought it at HMART Blalock.
I wanted a jar that was wide mouth but tall and I will use later on.
There is a specific name for this style of jar. sigh I can't remember.
Anyway:
And then the package of tofu.
I also bought this at HMART Blalock.
Since I used a box style package, I sliced in down the center long-wise, then across three times and prayed that it wouldn't splash as I placed it gently(ish) in the stone pot)
I also bought this at HMART Blalock.
Since I used a box style package, I sliced in down the center long-wise, then across three times and prayed that it wouldn't splash as I placed it gently(ish) in the stone pot)
By now
the pot is SUPER full.
I garnsih with the green onion,
then safely transport it from stove to table.
See the full adventure below!
LINKS!
#Dashi
#gochugaru aka #고춧가루
I couldn't find the one I bought on amazon in a fine powder.
This one is 1lb and fine versus coarse
#gochujang aka #고추장
that red pepper paste
this is a different brand from the one I used
but I hoofed it to get most of my ingredients lol
#StoneBowl aka #돌솥
so just to help everyone
for example
you can always order bibimbap, right?
but if it doesn't say 돌솥 or dolsot (romanized) in front:
you are going to receive it in a not hot bowl
this is the hot bowl
I honestly prefer 돌솥 bibimbap to normal bibimbap
and usually love any soup served in a 돌솥 so
They are handy and wonderful!
(and come in various sizes)