Here is my good friend and business partner, Jia Choi and she is making Sundubu, which is one of my favorite Korean dishes. She has lots of great tricks and gives you culture insight while you learn how to make this a very delicious tasting dish. The video was shot by John and David from the new online video service, PSeight. You can see their website here http://www.pseight.com/ . If you see more great videos on their website. There will be more videos coming up featuring Chef Jia Choi PhD. You can take classes with Jia at our cooking school at www.ongofood.com Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G Join the Seoul Eats Facebook Group Page to keep to date with the latest events.
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Showing posts with the label sundubu
Saturday, April 16th we’ll be making Sundubu and Seafood Pajeon at 11am at O’ngo Culinary School located in Insadong. This class is specially priced at 55,000 won per person. If you purchase 3 classes, it only costs 50,000 won per class (150,000 won). Classes carry over to next month. Our schedule is: April 16th: 10am Veggie Croquette and Veggie Banchan for Seoul Veggie Club 11am Sundubu and Seafood Pancake May 7th: Cucumber Kimchi and Bulgogi May 14th: 11am Daktoritang and Vegetable Side Dishes May 21th: Japchae (Glass Noodle Salad) and Spicy Pork Stirfy (Jaeyok Bokkeum) You can find us by going out Anguk Station (Subway Line 3) Exit 4 and walk 2 blocks and make a left after Young’s Music and Pizza Haven. We are on the 3rd Floor in the building across from Crown Hotel. You can sign-up by contacting us at ongofood@ongofood.com O’ngo Food Communications www.ongofood.com Jongno-gu, Nagwon-dong 55-1 Nagwon-dong Zip 110-709 02-3446-1607 Korean Bank Transfer Information: If...
Sundubu Yesterday I received an e-mail from Helen from Singapore and she wrote: "Dan, I don't know if you remember me, but I came to your kimchi cooking class. During my stay in Korea, I came to love Soondubu stew. Could you send me recipe for it? Thanks, Helen A very useful site for recipes is Koreataste.org . Here is their recipe for sundubu-jjigae. They have many excellent recipes including kimchi , japchae , and Stir-fried Baby Octopus written in a very easy to follow format with pictures. Thank you so much for reading, Dan
Yesterday, I was getting sundubu and the waitress reminded me of the soup nazi. She yelled at me for taking too long to peruse the menu and then got angry when I refused to eat 2 of the 5 side-dishes that came with the meal (I was just trying not to be wasteful. I mean I didn't need fresh kimchi, sauteed kimchi, and turnip kimchi at the same meal. I went for the fresh kimchi.) I seriously thought she was going to lose it when I asked for an egg to drop into the sundubu. She gave me the egg and the evil eye that said, "No Soup for you." Oh, Korea. How I "heart" thee. Dan
Darlene asked where you can find Metdol Sundubu. It's in Bucheondong, down a little alley. If you are heading up towards Bucheon 72 guest house ( www.bukchon72.com 743-8530), it's down a little alley along side a bunch of different restaurants. The number I have is 02-747-011. I'll try to be more accurate with the directions soon, but I'm late for class. 5 banchan that represents the different colors of Korean food. The sundubu is made in house. The egg is essential for flavor.
One of my favorite Korean foods is Sundubu. It is a soft tofu stew that has chili paste, sesame oil, and vegetables. It comes boiling to the table and it tastes best when you drop a raw egg into the broth as soon as it comes to the table. The heat from the broth will soft boil the egg. The yolk should be a bit runny- like a sunny side up egg. When you mix the creamy yolk with the spicy soup, it tastes amazing. You can get it flavored many different ways such as with pork, beef, or seafood. This one is a seafood stew with shrimp and clams. A close up of the sundubu. This one also has some straw mushrooms in it and they add a springy, noodle like texture to the dish. And you can't forget about all the different banchan. The panchan is to balance the spiciness of the stew and to accompany the rice. This one was a new discovery. It's (soft boiled?) and fried peanuts in a soy and sesame oil. The nuts were crunchy and the savory notes went well with the dish. Another favori...
Hey all, I am doing a quick post on Gyeong Ju (or Kyung Ju) while it is fresh in my mind. These are some of the best restaurants and bars that I've found in Gyeong ju so far. All the cool kids and University students hang out in Sunggungdong. If you are trying to find it tell the taxi driver Dongdae Sagaree (동대사거리). 1. 미깡 It's the classiest Japanese style joint you'll find in the area. The food and side dishes are great and they have live octopus. 010-3537-2208 2. S Multi-cultural Creative Space. It's a wine bar that has brick igloo like enclosures for each section. The wine prices are reasonable (20-80,000) and the snacks are alright. 054-772-7979 Downtown and around the Tombs Downtown is near the touristy areas so you should definitely check it out if you are looking to go shopping or see some sights. 1. 이풍녀 구로쌈밥(Guro Ssambap) This is the most famous Ssambap restaurant in the area. They will cover your entire table with side dishes, lettuce and fresh greens. It's ...
http://www.cibo.co.kr/ Here is a drool worthy website for sundubu. I'll write up how I made 하연순두부 soon. I'm at the rice cake making orientation now. Oh, Jonathon wrote up a little piece in the Seattle Weekly about his trip to Seoul. He was kind enough to mention Seouleats. Thank you all so much for reading! Dan
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