Craving Sundubu? Make a Paste | 5-min Sundubu Jjigae!
Summary
TLDRこのビデオスクリプトは、韓国のスープ料理「Soondubu」の作り方を紹介しています。以前のレシピは大分量で、2人分には多すぎましたが、今回はその半分にダウンサイズし、味を調整する方法も示します。主要な材料は玉ねぎ、ネギ、豚肉のミンス、油、ニンニク、醤油、砂糖、塩、そして韓国産のコチカル(チリペスター)です。作り方は簡単で、スープを作るのにラーメンよりも早くできます。
Takeaways
- 🍲 このレシピは、すぐに使用できるスンドゥブのペーストを作る方法を教えています。
- 🔪 以前のレシピよりも半分に減らした量でペーストを作ります。
- 🥬 新鮮な食材を使います。玉ねぎ、ネギ、豚肉のミンスが使われていますが、牛肉やキノコでも代用できます。
- 🧂 調理には2種の油、ニンニク、醤油、砂糖、ソルト、コチュカル(韓国産のチリフラケス)が必要です。
- 🔥 中強火で炒め、液体がほとんどなくなってからニンニクとコチュカルを加えます。
- 🥘 スンドゥブを作る際には、ペーストを2テーブルスプーン分だけ使います。
- 🧊 余ったペーストはフリーズできるので、いつでも使いやすい状態が保たれます。
- 🍄 新鮮な食材を加えると、スープの風味が向上します。シイタケや蛤やエビが使えます。
- 🥚 スンドゥブには卵が欠かせません。スープに直接入れます。
- 🍲 最後に、スープの味が自分好みでなければ、水を加えて調整します。
- 🥄 スンドゥブは石鍋で煮るのがおすすめですが、通常の鍋でも大丈夫です。
Q & A
このレシピで作ることができるスープはどれくらいの量ですか?
-このレシピは半分分で作られていますが、元のレシピでは2人前分を作る量のペーストが作られますが、実際にスープを作るには2テーブルスプーンのみが必要です。
ペーストを長持ちさせるためのおすすめの保存方法はありますか?
-ペーストはフリーズするのではなく、干いた状態でビニール袋に入れて冷凍庫に保管することが推奨されます。凍らせば硬くなりませんが、柔らかく保たれます。
このスープは他の肉でも作ることはできますか?
-はい、豚肉の代わりに牛肉やキノコのミンcedも使用することができます。
このレシピで使用される主要なingredientは何ですか?
-主要なingredientには玉ねぎ、ネギ、豚肉、oil、ゴマ油、ニンニク、醤油、砂糖、ソウルの塩(コチュカル)、コチュカルがあります。
コチュカルはどこで購入できますか?
-韓国産のコチュカルが推奨されており、中国から輸入されるコチュカルとは風味が異なります。
スープを作る際の火の強さはどのように設定しますか?
-まず中強火で炒め、その後は中弱火に設定してコチュカルを加えます。
スープに卵を加えるとどのような風味が増しますか?
-卵はスープの風味を豊かにし、滑らかさを与えるとともに、食感も向上します。
このレシピは初心者向きですか?
-はい、レシピは初心者にもやさしく、すぐに作ることができるスープです。
スープに貝類や海鮮を加えるとどのような風味が変わりますか?
-貝類や海鮮を加えると、スープに海の鮮味が加わり、風味がより豊かになります。
このスープは韓国のどの地域の料理ですか?
-このスープは韓国全体で愛されており、特に冬に人気があります。
スープの具材としておすすめのものは何ですか?
-具材としてシイタケのキノコ、卵、貝類、エビなどがおすすめの食材です。
Outlines
🍲 ソンドブの作り方
この段落では、韓国の伝統的なスープ料理であるソンドブの作り方を紹介しています。以前のレシピは量が多すぎたというフィードバックを受けて、半分に減らしたレシピを示し、味を自分好みに調整する方法も紹介しています。主要な材料には、玉ねぎ、ネギ、豚肉のミンス、油、ゴマ油、ニンニク、醤油、砂糖、塩、そして韓国産のコチカル(チリペースト)が使用されます。作り方は、まず油を熱してからニンニク、豚肉、玉ねぎを炒め、液体がほとんど蒸发するか透明になったら、ニンニク、コチカル、砂糖、塩、醤油を加えて炒めるという手順が説明されています。
🥚 ソンドブの完成と食事の仕方
この段落では、ソンドブの仕上げ方と食事の仕方を説明しています。まず、水とソンドブペーストを鍋に入れて中火で煮かし、エリンギのキノコやシーフードを加えて味がするまで煮込みます。次に、豆腐を加えて大きな塊を少々破いてから、スープの味が自分好みになったら水を加えて調整します。最後に卵を入れ、.Spring onions、黒コショウで飾り、食べる際はご飯の上にスープをかけて混ぜて楽しむことができます。このレシピは、韓国料理の代表的な料理で、味が決まればすぐに作れるので、誰でも簡単に韓国料理を楽しむことができます。
Mindmap
Keywords
💡Soondubu
💡Cinder boot paste
💡Kochu karu
💡Sesame oil
💡Silken tofu
💡Spring onions
💡Minced pork
💡Vegetable oil
💡Sugar
💡Clams
💡Doenjang
Highlights
Incredible cinder boot paste recipe for soondubu in under five minutes
Recipe adjusted to make a smaller batch suitable for two-person serving
Fresh ingredients like onions, spring onions, and minced pork are used
Alternatives to pork include minced beef or minced mushrooms
Use of vegetable oil and sesame oil for cooking
Garlic, soy sauce, sugar, and salt are key flavor components
Importance of using Korean-grown kochu karu for authentic taste
Instructions on how to cook the paste with mixed oil
Advice on sharing the paste with friends and family
Freezing method for the paste to ensure it remains soft and malleable
How to use the paste for soondubu by adding only two tablespoons at a time
Use of fresh shiitake mushrooms and optional seafood for the stew
Suggestion to use silken tofu for the stew
Recommendation of using a Korean earthen pot for cooking
Cooking method for the stew including adding water and soondubu paste
Adding mushrooms and seafood to the stew for flavor
Instructions on how to season the stew to taste
Adding an egg to the stew for a traditional soondubu touch
Final presentation with spring onions and black pepper
How to serve and enjoy the soondubu stew
Transcripts
two years ago I showed you how to make
this incredible cinder boot paste with
that paste you can make soondubu in
under five minutes I promise you faster
than ramen and I guarantee the taste is
now over the years we did get some
feedback that the recipe is good but the
batch is huge with the previous recipe
you'll make up to this much paste and
for like a two-person server but you
only need two tablespoons so you can see
this will last like another Quarantine
so today we're gonna do the same recipe
but cut it by a half and I'm gonna show
you a little bit more tweaks that could
adjust it exactly to your palate so
let's begin and if you haven't tried
soondubu you haven't tried Korean
cooking this pace we're gonna include
some fresh ingredients start off with a
half a cup of onions you want it like
finely diced like this doesn't have to
be too fine then 1/4 cup of spring
onions and then 1/4 cup of minced pork
here if you can't do pork it's okey to
1/4 cup of minced beef or minced
mushroom that also works as well now
when we start cooking which we're gonna
do very shortly we want two tablespoons
of vegetable oil and 1/2 tablespoon of
sesame oil I combined the two of course
our garlic 3 tablespoons of minced
garlic and then soy sauce we have 3
tablespoons of soy sauce here one and a
half tablespoons of sugar and then two
tablespoons of slogan which means salt
in Korean say it again so good good
you're learning Korean
and then our most important thing we
need a 1/2 cup of kochu karu now for
this I would highly recommend buying
Korean grown kochu karu some brands
import their chili from China but it
doesn't have that theory punch and kick
that this Korean grown one has
[Music]
put this on a medium-high heat we'll put
this mixed oil of vegetable oil and
sesame oil in once you make this paste
give some to your friends or your family
and then buy them some silken tofu they
come in these tubes they're gonna love
tofu afterwards they're amazing add in
our spring onions once it starts is
lling like that we'll add in the ground
pork make sure you break up the meat
pieces so that they don't clump together
and turn into a little hamburger no
hamburgers here then add in the diced
onions but then the onion of course in
the heat they're gonna release liquid we
want to keep stirring fry until most
that liquid has evaporated or until the
onions turn translucent all right now
the onions have turned translucent and
there's not that much liquid this is the
leftover oil put in our minced garlic
all right
mix that in the big Poppa's here all
right drop in all of that Korean red
chili flakes wow that's gonna soak up
all of the rest of the moisture and the
frying pan and after that because you
don't want the kochu karu burn we're
gonna reduce this to a medium-low then
let's add our sugar to this and then our
salt get this mixed in guys and then
finally our soy sauce guaranteed to
remind you that your body still is
functioning Wow then quickly put it into
a mixing bowl so it could cool down pan
it out a little bit and to make like a
pot of soondubu we only need two
tablespoons of this at a time so this I
think will produce still quite a lot all
right guys we're gonna save 2
tablespoons for today's recipe mmm it's
like Korean ice cream but the rest of
the paste what I like to do I could put
out like a plastic bag all right and you
see it's very dry there's no liquid then
lay it down flat and then I like to just
flatten out a little bit I'm gonna give
it a fold
all right guys then get another ziplock
bag and then straight into the freezer
now if you look underneath this is
another batch that I tried yesterday and
I just want to show you that this paste
when it freezes it doesn't turn hard
it's soft right it's still malleable
right so it's
very easy so you don't have to thaw it
or anything like that you can just come
in and scoop two tablespoons and that's
it
and again neighbors it's time to be a
little charitable divide it into however
many quarters and give some to friends
and family and this stew is gonna cook
quickly so I like to have all the fresh
ingredients on the side one shiitake
mushroom or in Korea we call it pure
gold so kill will pause on kilvo
mushroom one egg to drop into the piping
hot soup if you don't do that that's not
soondubu and then completely optional
these clams were on sale so I picked
them up but we can drop three or four
clams and then maybe a shrimp if you
like seafood into the stew as well and
the most important thing is to get like
a little tube of soondubu QT what are
you cleaning alright and then the most
important thing is of course this
soondubu this is silken tofu and we're
using around 350 grams normally crumbs
are on this size if you're using for
intagram good as well all right and then
the best thing to cook this in is in a
do Peggy this is a Korean earthen pot
you can find one at Gucci jar
unfortunately right now we can't ship
because of kovat but once things settle
down go grab one this stew Peggy retains
heat very well so when you eat the stew
is still very very hot but of course you
can still use a regular Pio tea first
step we're gonna put in a half cup of
water in our previous recipe we used 1/3
cup of water but I think half cup a
little bit better so use half cup that
are two tablespoons of our soondubu
paste let's put this on a medium-high
heat break it down a little bit so from
now on how long do you expect it to take
it's gonna cook faster than ramen once
this pot comes to boil we're gonna add
in our mushrooms is that a quick mix
around and that mushrooms gonna release
its flavor into the broth as well and if
you're using seafood clams like me or
even shrimps add them in now so that
they can open up and once it comes back
up to a boil we're gonna add in our tofu
good break some of the larger pieces
down not too much alright for the visual
all right just a little bit break it in
so that gets into the sauce I like these
big pieces on top like that very nice
alright guys and at this point key step
take a sip of the broth that tastes
perfect for me if it tastes a little bit
spicy or a little bit salty for you take
some water and you can add like a little
- like this I'll add some just to show
you right like that one - or two - okay
to this it ain't soondubu without an egg
I drop that right there holy schnikeys
shells I've opened up of spring onions
on the side for color oh my god then if
you like I like just one or two touches
of black pepper holy schnikeys you can
dump a little bit of the tofu over the
egg so that it cooks down a little bit
more it's like hiding the bean sprouts
when you're eating all right
and we'll come back to that a little bit
later and Katy how do we eat this you
put it over it alright alright
mix it in alright and then you just take
a nice big bite and let's try this you
get the little clams in there as well if
you like clams put that on top beautiful
ingredient this recipe it's the endgame
this is all five millennial stones is
done
[Music]
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