Two Chefs Ep16 Beoseot-dubu-jeongol and Sundubu-jjigae 버섯두부전골과 순두부찌개
- 10 years ago
In our 16th episode, we learn how to make beoseot-dubu-jeongol and sundubu-jjigae, a dish that can be enjoyed year-round!
Rich and savory beoseot-dubu-jeongol is made with fragrant mushrooms, seasoned beef and tofu.
Sundubu-jjigae made with pork broth and spicy pepper powder is accentuated by the creamy softness of sundubu and egg.
Two chefs introduce two tofu-based Korean dishes for a healthy diet.
Don't miss the pre-cooking mission and learn fun information about Korean cuisine!
Talking about Korean cuisine with two chefs! The 16th episode brings you beoseot-dubu-jeongol and sundubu-jjigae!
Recipe
1) Beoseot-dubu-jeongol
1. Quickly pre-cook meat in boiling water and rinse in cold water twice.
2. Put pre-cooked meat in 2L of boiling water, along with green onions, radish and garlic. Cook for 30 minutes over high heat before taking out radish, green onions and garlic. Cook for 30 minutes over medium heat and 20 minutes over low heat.
3. Take out meat and cut against the grain 2cm x 5cm x 0.3cm. Cool broth and run through cotton cloth.
4. Mix ingredients with minced meat, season and knead.
-Sauce for beef: 2t soy sauce, 1T sesame seed oil, 1t minced garlic, 1T sesame seeds, 1/2t pepper
5. Cut tofu into 2cm x 4cm x 0.5cm pieces. Sprinkle with salt and let sit for 10 minutes. Wipe with paper napkin and cover with starch. Cook in pan with oil until golden.
6. Cut off 1cm of the stems of the oyster mushrooms and separate into edible pieces.
7. Cut off the stems of the fresh shiitake mushrooms and cut into 0.5cm-thick pieces.
8. Cut off the stems of the king oyster mushrooms and cut the mushrooms in half. Cut into mushroom-shaped slices that are 5cm long and 0.5cm thick.
9. Cut off 2-3cm of the stems of the winter mushrooms and separate into edible pieces.
10. Cut green onions into 5cm-long pieces, and then again in half.
11. Cut red peppers into 1cm-long pieces.
12. Quickly boil watercress in boiling water with 1t of salt. Rinse in cold water 2-3 times and lightly squeeze.
13. Put starch on pre-cooked tofu. Place minced beef between tofu and tie with watercress.
14. Place mushrooms, green onions, meat and red pepper in jeongol pot. Top with sauce and tofu. Pour in broth and cook.
-Sauce: 1T soy sauce, 2T cooking wine, 2T minced garlic, 1t ginger juice, 1t salt
2) Sundubu-jjigae
1. Cut soft tofu into 5cm x 5cm lumps.
2. Cut kimchi 1cm x 2cm.
3. Cut pork into 1cm x 2cm x 0.3cm pieces and remove excess blood with paper napkin.
4. Cut green onions, green pepper and red pepper into 1cm-long pieces.
5. Make sauce.
- Sauce: 2T fine pepper powder, 2T pepper oil, 1T sesame seed oil, 1T minced garlic, 1T chopped green onion, 1T soy sauce, 1t salt
6. Put kimchi, pork and sauce and 1C water in pot and cook over medium heat for 10 minutes. Cook well, and pour in the rest of the water to cook for 10 minutes.
7. Add the prepared soft tofu along with the green and red peppers and green onion. Boil for 3 more minutes and turn off heat.
8. Break an egg into the boiling sundubu-jjigae.
Rich and savory beoseot-dubu-jeongol is made with fragrant mushrooms, seasoned beef and tofu.
Sundubu-jjigae made with pork broth and spicy pepper powder is accentuated by the creamy softness of sundubu and egg.
Two chefs introduce two tofu-based Korean dishes for a healthy diet.
Don't miss the pre-cooking mission and learn fun information about Korean cuisine!
Talking about Korean cuisine with two chefs! The 16th episode brings you beoseot-dubu-jeongol and sundubu-jjigae!
Recipe
1) Beoseot-dubu-jeongol
1. Quickly pre-cook meat in boiling water and rinse in cold water twice.
2. Put pre-cooked meat in 2L of boiling water, along with green onions, radish and garlic. Cook for 30 minutes over high heat before taking out radish, green onions and garlic. Cook for 30 minutes over medium heat and 20 minutes over low heat.
3. Take out meat and cut against the grain 2cm x 5cm x 0.3cm. Cool broth and run through cotton cloth.
4. Mix ingredients with minced meat, season and knead.
-Sauce for beef: 2t soy sauce, 1T sesame seed oil, 1t minced garlic, 1T sesame seeds, 1/2t pepper
5. Cut tofu into 2cm x 4cm x 0.5cm pieces. Sprinkle with salt and let sit for 10 minutes. Wipe with paper napkin and cover with starch. Cook in pan with oil until golden.
6. Cut off 1cm of the stems of the oyster mushrooms and separate into edible pieces.
7. Cut off the stems of the fresh shiitake mushrooms and cut into 0.5cm-thick pieces.
8. Cut off the stems of the king oyster mushrooms and cut the mushrooms in half. Cut into mushroom-shaped slices that are 5cm long and 0.5cm thick.
9. Cut off 2-3cm of the stems of the winter mushrooms and separate into edible pieces.
10. Cut green onions into 5cm-long pieces, and then again in half.
11. Cut red peppers into 1cm-long pieces.
12. Quickly boil watercress in boiling water with 1t of salt. Rinse in cold water 2-3 times and lightly squeeze.
13. Put starch on pre-cooked tofu. Place minced beef between tofu and tie with watercress.
14. Place mushrooms, green onions, meat and red pepper in jeongol pot. Top with sauce and tofu. Pour in broth and cook.
-Sauce: 1T soy sauce, 2T cooking wine, 2T minced garlic, 1t ginger juice, 1t salt
2) Sundubu-jjigae
1. Cut soft tofu into 5cm x 5cm lumps.
2. Cut kimchi 1cm x 2cm.
3. Cut pork into 1cm x 2cm x 0.3cm pieces and remove excess blood with paper napkin.
4. Cut green onions, green pepper and red pepper into 1cm-long pieces.
5. Make sauce.
- Sauce: 2T fine pepper powder, 2T pepper oil, 1T sesame seed oil, 1T minced garlic, 1T chopped green onion, 1T soy sauce, 1t salt
6. Put kimchi, pork and sauce and 1C water in pot and cook over medium heat for 10 minutes. Cook well, and pour in the rest of the water to cook for 10 minutes.
7. Add the prepared soft tofu along with the green and red peppers and green onion. Boil for 3 more minutes and turn off heat.
8. Break an egg into the boiling sundubu-jjigae.