One recommendation for the tofu is to freeze it before using it, the water inside the tofu will expand and allow for the sauce to soak into the tofu better and adds much more flavor. When cutting it, make sure that the tofu isn’t completely thawed out so that when you lay it out on a paper towel, the water drains out instead of being absorbed back into the tofu. I always keep a pack of tofu in the freezer for this reason
@@meerkat8090 Hi 👋 Interesting method and it is great that you enjoy it this way. FYI - In Korean cuisine, we only use fresh tofu, never frozen. In some other Asian cultures, they ferment the tofu. In Korean cuisine, we cook with fresh tofu, never frozen or fermented. We prefer the natural liquid from the tofu for its taste and nutritional value. There is a saying in Korean that all stews taste better the next day because the tofu has absorbed all the delicious flavors of the broth.
If I could give this video a hundred thumbs up, I would. Made this for dinner tonight because somehow I had all the ingredients in the house. So delicious and comforting.
Greetings from Germany. Finally an excellent recipe for DoenJang! I just made it with the ingredients I had at home (frozen zucchini, dried shiitake, vegan "sensational" burger patty, tofu, pre cooked potatoes, onion, garlic, gochugaru flakes and of course DoenJang) and it was delicious! I never had a good recipe for the paste, but if it tastes soo good with these ingredients, it will be amazing with fresh ones! I will try this again after my next shopping trip. Thank you Helen!
Love your videos! New subscriber here, I sub to you via your kimchi video bc you are so attentive with the instructions of the recipe and you do the mukbang so deliciously I cannot not follow you after seeing it. 진심으로 감사합니다 헬렌님 ❣️
I tried it, but forgot to add minced garlic. It was still very good. Love it. I can imagine it would be even better if I added garlic! Thanks for this.
From the UK here: what is it about imported Japanese and Korean tofu? 😋 The star of the show when I make any kind of jjigae...unlike the truly awful stuff most English supermarkets commonly sell. When the Korean companies (hopefully) get distribution deals with the main supermarkets here, it's game over for the other brands. You can't fight Korean soft power, they are the masters of winning people over and the technique is entirely their own. With a promotional campaign launched at the same time as the product goes into mainstream distribution, well Cauldron, Naked and the other brands can kiss it goodbye. Either that, or up their game to meet the new standard. Korean tofu is so delicious that you don't need to be a tofu connoisseur to immediately taste the difference. I make Doenjang Jjigae every couple of weeks, we love it. Of course, I will now make it your way and destabilise the foundations of my entire house-- secure the fine china! It'll be worth it. 😄🍜
Yes! I LUV Korean tofu💚. There are many kinds of tofu from other Asian cuisines. And more and more local companies are making tofu as healthy food options. I have had some locally made tofu that were pretty good. Hopefully some local company near u can make delicious tofu soon🙏
So, question about the ttukbaegi: I assume this recipe is meant to serve multiple people. Do you divide this recipe into individual non- ttukbaegi bowls once it's cooked? In restaurants you get your own ttukbaegi (because not everyone's eating the same thing at your table), but it doesn't look like she's doing that here. I'm doubting that everyone in family is eating directly from a shared ttukbaegi?
@@timc7543 Hi 👋 TtukBaeGi comes in many sizes. Usually at restaurants, they use a smaller size. Regardless of TtukBaeGi or standard pot, it is served in bowls. Please check the description box if this video for more info
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
One recommendation for the tofu is to freeze it before using it, the water inside the tofu will expand and allow for the sauce to soak into the tofu better and adds much more flavor. When cutting it, make sure that the tofu isn’t completely thawed out so that when you lay it out on a paper towel, the water drains out instead of being absorbed back into the tofu. I always keep a pack of tofu in the freezer for this reason
@@meerkat8090 Hi 👋 Interesting method and it is great that you enjoy it this way. FYI - In Korean cuisine, we only use fresh tofu, never frozen. In some other Asian cultures, they ferment the tofu. In Korean cuisine, we cook with fresh tofu, never frozen or fermented.
We prefer the natural liquid from the tofu for its taste and nutritional value. There is a saying in Korean that all stews taste better the next day because the tofu has absorbed all the delicious flavors of the broth.
If I could give this video a hundred thumbs up, I would. Made this for dinner tonight because somehow I had all the ingredients in the house. So delicious and comforting.
@@juliachampion2734 YAY🙏🙌🙏
Greetings from Germany. Finally an excellent recipe for DoenJang! I just made it with the ingredients I had at home (frozen zucchini, dried shiitake, vegan "sensational" burger patty, tofu, pre cooked potatoes, onion, garlic, gochugaru flakes and of course DoenJang) and it was delicious! I never had a good recipe for the paste, but if it tastes soo good with these ingredients, it will be amazing with fresh ones! I will try this again after my next shopping trip. Thank you Helen!
🙏
Helen, I love watching your Korean cooking and food videos. Please keep posting those delicious recipes!
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Well you did it again 👏. Another great episode.
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I've tried it! Soo good 👍👍👍👍👍 so easy to make ❤❤❤
@@youssefbattioui6695 🙏🙌🙏
I really appreciate the gram measurements! 🖖
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Can’t wait to try this. I love doenjang jigae. I know it’s not traditional but sometimes I like to out in a little bit of ssamjang in mine.
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this is hands-down my favorite soup/stew, I make a big batch almost every week, it makes a wonderful breakfast. can't wait to try your recipe!
🙏 Thanks Scott!
I love your way to share yummy recipes💋
From Pakistan ❤️✨
🙏
Love your videos! New subscriber here, I sub to you via your kimchi video bc you are so attentive with the instructions of the recipe and you do the mukbang so deliciously I cannot not follow you after seeing it. 진심으로 감사합니다 헬렌님 ❣️
🙏Thanks for subbing!
Thank you for the dinner idea :)
🙏🙌🙏
one of my favourites ! I love it so much. Take care 💜
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Thank you for the recipe, I tried it tonight for dinner and it was delicious ❤.
Love your videos! ❤ Ty!!
🙏
I tried it, but forgot to add minced garlic. It was still very good. Love it. I can imagine it would be even better if I added garlic! Thanks for this.
@@JC-oo1im Yay🙏. Yes, adding garlic does wonders, as it is essential to most Korean soups/stews.
Great timing!
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This looks so good and I'm gonna make a pot for tomorrow's dinner. What is the name of the other popular jigae you mentioned in the end of the video?
Thank you Humble Bear! Please check the description box of this video for the other suggested recipes.
Can you make yukgaejang!?❤
I'll put it on my list! Thanks Lucy
I'm curious. Why do we need to remove the mushroom stems? I love all the parts of a mushroom.
Since I do not have dasida..... can I use a regular beef bullion cube?
Hi that soup 🍲 looks so delicious yummy but I'm begetarian sending begetarian recipes recipes please 🙏
From the UK here: what is it about imported Japanese and Korean tofu? 😋 The star of the show when I make any kind of jjigae...unlike the truly awful stuff most English supermarkets commonly sell. When the Korean companies (hopefully) get distribution deals with the main supermarkets here, it's game over for the other brands. You can't fight Korean soft power, they are the masters of winning people over and the technique is entirely their own. With a promotional campaign launched at the same time as the product goes into mainstream distribution, well Cauldron, Naked and the other brands can kiss it goodbye. Either that, or up their game to meet the new standard. Korean tofu is so delicious that you don't need to be a tofu connoisseur to immediately taste the difference. I make Doenjang Jjigae every couple of weeks, we love it. Of course, I will now make it your way and destabilise the foundations of my entire house-- secure the fine china! It'll be worth it. 😄🍜
Yes! I LUV Korean tofu💚. There are many kinds of tofu from other Asian cuisines. And more and more local companies are making tofu as healthy food options. I have had some locally made tofu that were pretty good. Hopefully some local company near u can make delicious tofu soon🙏
Hello 👋 👍 weldone I'm new subscriber
🙏 Thanks for subbing!
DoenJang Jjigae is miso on steroids, and healthier too. Love it.
Is it okay to use zucchini instead of the squash? We don't have that in our country xx Thank you xx
@@megirretti4047 Yes 👍🙏
So, question about the ttukbaegi: I assume this recipe is meant to serve multiple people. Do you divide this recipe into individual non- ttukbaegi bowls once it's cooked? In restaurants you get your own ttukbaegi (because not everyone's eating the same thing at your table), but it doesn't look like she's doing that here. I'm doubting that everyone in family is eating directly from a shared ttukbaegi?
@@timc7543 Hi 👋 TtukBaeGi comes in many sizes. Usually at restaurants, they use a smaller size. Regardless of TtukBaeGi or standard pot, it is served in bowls. Please check the description box if this video for more info
The first time I made this, I didn't like it. I am going in for a 2nd try!
Okay!! That is Korean wonderful butt not Japanese or Indian or Italian.