Why Sundubu (Korean Tofu Soup) is Everyone's Favorite Dish K-Town
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Date: 2020-05-20
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Comments and reviews: 10
Roving
This is one of my favorite comfort foods from Korean cuisine, and I make it at least once every other month or so. My version involves heating a little oil in a 2qt saucier, sweating some crumbled sweet or italian pork sausage (casing removed, or minced streaky bacon, sweating until just cooked but not colored, then adding some garlic, scallion whites and a generous dab of hot gochuchang paste, and stirring until aromatic. Next I'll deglaze with some chicken stock, a small can of chopped clams (with their juice, and the soft tofu (lightly broken up. When that comes to a boil, I'll adjust the salt and umami to taste with a little thai fish sauce (or soy sauce, then slowly shir in a raw egg and the scallion greens until the egg is just set. Fast and easy. Serve with leftover jasmine rice, and life is good.
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This is one of my favorite comfort foods from Korean cuisine, and I make it at least once every other month or so. My version involves heating a little oil in a 2qt saucier, sweating some crumbled sweet or italian pork sausage (casing removed, or minced streaky bacon, sweating until just cooked but not colored, then adding some garlic, scallion whites and a generous dab of hot gochuchang paste, and stirring until aromatic. Next I'll deglaze with some chicken stock, a small can of chopped clams (with their juice, and the soft tofu (lightly broken up. When that comes to a boil, I'll adjust the salt and umami to taste with a little thai fish sauce (or soy sauce, then slowly shir in a raw egg and the scallion greens until the egg is just set. Fast and easy. Serve with leftover jasmine rice, and life is good.
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umiluv
My problem with watching this guy is that his pronunciation of Korean words is pretty poor and his lack of knowledge of Korean food (not just this video. I was surprised that he didn't realize that kimchi is often made with seafood in it (oysters or small anchovies - it depends on the recipe of the individual or restaurant. I'm a very Americanized Korean American as well but thankfully I was able to pick up how to speak Korean without an American dialect. It's like speaking Spanish! It's phonetic!
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My problem with watching this guy is that his pronunciation of Korean words is pretty poor and his lack of knowledge of Korean food (not just this video. I was surprised that he didn't realize that kimchi is often made with seafood in it (oysters or small anchovies - it depends on the recipe of the individual or restaurant. I'm a very Americanized Korean American as well but thankfully I was able to pick up how to speak Korean without an American dialect. It's like speaking Spanish! It's phonetic!
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Matthew
Thanks for watching my latest K-Town video everyone! I mentioned this but the part got cut: this was the first time having this dish since my grandfather passed away. He died about a month before we shot this segment, on the day my wife and I were flying back from our honeymoon. It was so great thinking about him and honoring him with this video. Go out there, spend time with your loved ones, and eat great Korean food!
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Thanks for watching my latest K-Town video everyone! I mentioned this but the part got cut: this was the first time having this dish since my grandfather passed away. He died about a month before we shot this segment, on the day my wife and I were flying back from our honeymoon. It was so great thinking about him and honoring him with this video. Go out there, spend time with your loved ones, and eat great Korean food!
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thePowerPlant
While buddaejjigae is most definitely an American army assisted dish, to say Koreans started using SPAM because it tasted pretty good is a gross oversimplification. S. Korea, post-Korean War, was a hell hole and many people were malnourished or starving. Buddaejjigae was born from people scavenging for food and making what they could from rations and garbage.
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While buddaejjigae is most definitely an American army assisted dish, to say Koreans started using SPAM because it tasted pretty good is a gross oversimplification. S. Korea, post-Korean War, was a hell hole and many people were malnourished or starving. Buddaejjigae was born from people scavenging for food and making what they could from rations and garbage.
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Ebony
I never got a chance to meet either one of my Grandfathers, they both passed way before I was born. It was so nice hearing you talk about your Grandfather. :)I'm also in love with Korean food and believe or not I make it all at home. There are no Korean restaurants here in Mobile. I had plan on making sundubu jjigae next week so I'm glad you did a video on it. :)
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I never got a chance to meet either one of my Grandfathers, they both passed way before I was born. It was so nice hearing you talk about your Grandfather. :)I'm also in love with Korean food and believe or not I make it all at home. There are no Korean restaurants here in Mobile. I had plan on making sundubu jjigae next week so I'm glad you did a video on it. :)
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MrAdonis258
Idk why I'm annoyed with people eat (and comment) on their ethnic foods. It sounds pretentious and dull. Ofc Korean eat korean foods and say its good. Its their palate, they've been eating it since they were kids. That's why I like Lucas better. He doesn't afraid to taste food from other numerous cultures and give fair opinion.
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Idk why I'm annoyed with people eat (and comment) on their ethnic foods. It sounds pretentious and dull. Ofc Korean eat korean foods and say its good. Its their palate, they've been eating it since they were kids. That's why I like Lucas better. He doesn't afraid to taste food from other numerous cultures and give fair opinion.
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Xandra
I've been looking for a non-meat sundubu, and I heard you mentioned your grandfather ate a mushroom version. What would that be called in Korean? And what kind of mushrooms went in it? Sounds super yummy, and so glad you have such an amazing tradition and memory from your grandfather.
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I've been looking for a non-meat sundubu, and I heard you mentioned your grandfather ate a mushroom version. What would that be called in Korean? And what kind of mushrooms went in it? Sounds super yummy, and so glad you have such an amazing tradition and memory from your grandfather.
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Dheeraj
The way Matthew talked about his grandfather reminded me of my own grandfather with whom I had a similar relationship. He passed away just shy of his 90th birthday and also loved food and family. I miss him dearly almost 15 years later. They don't make hearty folks like that anymore.
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The way Matthew talked about his grandfather reminded me of my own grandfather with whom I had a similar relationship. He passed away just shy of his 90th birthday and also loved food and family. I miss him dearly almost 15 years later. They don't make hearty folks like that anymore.
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ace625
I love Korean food but man the canned meats and hot dogs should really go away. I've even seen the fake Kraft-single type cheese used as a topping for Budae Jigae. No way that stuff is getting past my lips.
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I love Korean food but man the canned meats and hot dogs should really go away. I've even seen the fake Kraft-single type cheese used as a topping for Budae Jigae. No way that stuff is getting past my lips.
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Club
I've eaten this dish a million times everywhere. It's good but it's not that great and you don't have to try it unless if you just want to scratch it off your list of foodie adventures.
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I've eaten this dish a million times everywhere. It's good but it's not that great and you don't have to try it unless if you just want to scratch it off your list of foodie adventures.
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