How Traditional Korean Tofu is Being Made in Oakland | Handcrafted | Bon Appétit
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- Опубликовано: 22 фев 2023
- Steve Joo-chef and owner of Joodooboo in Oakland, California-demonstrates how he makes traditional tofu from start to finish. Watch each step in the process of transforming soybeans into versatile dooboo, the Korean word for tofu.
Chef Joo's produce is provided by Seven Moon Farm.
Director: Cole Evelev
Director of Photography: Paul Heltzer
Editor: Micah Phillips
Talent: Steve Joo
Director of Culinary Production: Kelly Janke
Producer: Jen Osaki
Culinary Producer: Mallary Santucci
Culinary Assistant: Corrina Hui
Recipe Researcher, Recipe Editor: Vivian Jao
Line Producer: Jennifer McGinity
Associate Producers: Tim Colao, Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operators: John Baker, Alan Hereford
Assistant Camera: Josh Andersen
Audio: Ted Ver Valen
Production Assistant: Lacy Allen
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Léa Kichler
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Хобби
![Gunna - back in the a [Official Video]](http://i.ytimg.com/vi/oBrbejOHjLw/mqdefault.jpg)
I absolutely love this guy. I knew how tofu is made but Steve here is a master, and he also has a great sense of humor about it.
aww man you should make Biji jigae with the leftover pulp man it's the best!
This guy knows whats good
good idea
One's ability as a chef is only limited by their ability to taste, their ability to sense. So if homie is taste testing water filter varieties he's probably pretty good.
If dooboo had a voice, it would sound like this man.
한국두부를 만나니 반갑네요
Tofu dusted with cornstarch then fried, and tossed in any sauce you want is the best. I would never do that with this beautiful artisan product he made, but for the grocery store stuff it's great.
Learned this method years ago and it's so good, I've converted loads of tofu haters doing it this way
For something like this, you really want to retain the moisture ratio through gentle cooking.
try it with potato starch that has some kombu salt added in! so yummy to eat on its own or with a fresh sesame cold noodle dish
Thank you for sharing the beautiful artistry of making 두부.
I always wondered how tofu is made. Thank You!
Dooboo is one of the amazing sources of protein and an unexpectedly flavorful ingredient for Korean dish.
I appreciate artisans like him so much. Thanks for sharing!
The making of the Joodooboo is a lengthy process, but once the dooboo reaches the stage of Soondooboo, you know that the dooboo will be dooboo soon. :)
This strikes me as something very easy to do, but very hard to do *well.* Thank you for sharing the process!
That was fine culinary poetry. 😚
His voice is comforting btw
What a wonderful attention to detail in his craft
great content bon apétit. ty for sharing this person and this process with the world :)
I love the way tofu takes on the taste of what it’s mixed with.
truly is the most beautiful tofu i ever seen
what an artist. meticulous and surgeon-like precision yet with grace and respect.
love his vibe ❤
Tofu is amazing
A very interesting and relaxing video, thank you.
could listen to this guy all day all night what a voice
was lucky to try out joodooboo, it’s amazing! loved seeing the behind-the-scenes!
It felt like meditation. He's a master.
The idea he sends a message to his tofu while forming is the shining example as to why he is one of the greatest.
This is just what I needed
I’m loving these videos, has me appreciating the the food, and the makers.
After all, dooboo is a '맷돌'matdol (millstones). The bean pulp is called '비지'biji, but in Korea, it is boiled and eaten (biji jjigae)
13:10 colors of the vegetables are beautiful
Joodooboo hype! They make amazing food and everyone working there is so kind
What a beautiful clip
It’s surprisingly similar to making cheese
I really enjoyed this
This was awesome thank you! I love tofu
beautiful ...
The right amount of jiggliness...awesome!
Excuse me. The term you're looking for is "Pretty specific level of jiggle".
Thank you for sharing ... lovely insight into the process to making soya tofu ... my mother favourite
Fantastic! I love the explanation and demonstration of his art.
fantastic.
I love their banchan lunch w fish and the dooboo! I love that you chose to be in Oakland !
Yesssss Dooboo
Oooh that looks delicious!
With the pulp, you need to make 비지 찌개!!
I hate everything about tofu, yet I was very interested in this. Very pretty plating and clearly this man cares about what he makes for his customers. Bravo Steve
excellent...
woooo amazing lil gem in oakland!! a great neighborhood spot for banchan and fresh tofu :~) we're so lucky to have them here
Fresh made tofu is soooooooo tasty grocery store tofu are not even close
noice! i can almost taste it..
Beautiful vdo - thank you for doing this. It would be great if you can 'share' how the coagulant is made and what percentage to use.
Thanks for using the metric system. It is really appreciate 👍🏻I love tofu but I love more the metric system
So glad we had those icons in the upper right, otherwise I would have had no idea what was going on.. /s
Thank you for showing your process. What do you do with the foam?
Fascinating! I love tofu. I eat it almost everyday. I know there’s unsweetened but sweetened tofu is my preference. Tho This dish looks delicious! Can this be a savoury and dessert? haha!
This is so cute lol
i need steve on my team if the apocalypse happens!
You can use the pulp, also called okara, to make a lot of recipies. In my case I use it to make an spradable "chaep cheese" (3% prots when wet)
Yeah. We call it biji in Korean. Usually used to make stews or add when cooking rice as well
Great! Thanks! Where can I get the mold and clothe? Nevermind -- I hear your friend made the mold! Beautiful mold!
Now i want taho.
Kaunis. 🥰
Dude is giving Bob Belcher vibes and I love it
“GENE!!” 👨🏻🍔
Just for calcultion into grams for the rest of the world, he produces tofu 400g/l soy milk
Similar process my grandmother used to make schickan yougart
Thanks for utilising international c•
Thank you BA for calling it Dooboo!!
Do you add salt or sugar in the process when pressing the milk
❤
I have a soy allergy so idk why I’m watching this but cool good stuff
"a specific level of jiggle." 😂
스팀으로 저어주는 기계 탐난다..
I challenge you to make Rich's eclairs. Good eclairs are hard to come by.
Any chance there would be a way to turn the dry byproduct in to a soy based fritter similar to falafel type thing? I feel like I need to know.
The byproduct is called biji and is also used to make jeon which are a sort of fritter or pancake if you will. It is also used to make crackers and dog treats.
The simple answer is: Yes :)
in korea, people don't throw away the by product, it's called biji. you can add in kimchi stew, or make little pancakes.
This feels like an overcut of the process. Just by how he speaks and the gaps left in his context, you can tell important steps are being left out. I wish we could get this in an uncut format.
Interesting. Most recpies I see cook with the pulp still in the milk before straining.
Dang was hoping for a recipe on the sauce.
here for you.
1Tbs dark soy sauce (go for Korean Jin ganjang)
1tsp sugar or honey
1Tbs water
1tsp chilli powder (to taste)
0.5Tbs sesame seeds
0.5Tbs sesame oil,
1 finely chopped spring onion
some finely chopped red/green chilli (optional)
some minced garlic (optional)
mix them well. enjoy
@@DrWho44 You're awesome. Thank you!
makes me wanna eat tofu. which I never wanna do
What is the name of pink salad?
Is it possible to make homemade soft tofu using bottled soymilk? I can only find the hard dehydrated type of tofu where I live
I would ensure the "soy milk" is more like a soy drink. Most american soy milk has additives to mimic milk, making it behave differently than pure soy milk made of just soybeans and water.
@@minah8292 I was wondering if one could make "coconut" tofu, that would be easy to source and I'm thinking has similar properties to soy milk. Could make a special kind of dessert tofu hmm
This was fascinating to watch. I’m a huge fan of non-GMO tofu ❤️❤️❤️
How does one use the pulp to make pickles???
It becomes base for pickles. I believe it's similar to Japanese nukazuke!
I wonder is you could use Almonds or other nut milks?
Yes, although you would probably need to use a stronger coagulant like agar agar.
can fava bean be treated same way and turn it into fava bean tofu?
Yall should have put his name in the title of the video
What’s the coagulant? Does anyone know?
Ya google does
do you ever say no whey
fun fact chinois means chinese in french :)
I need a bite
The tofu skin on the top of the cooked soy milk is one of the best parts of tofu making though :( hopefully it wasn’t thrown away
What does tofu taste like?
Whatever you season it with :)
rubber erasers
@@bmanna495 if you have it unseasoned and uncooked, yes it will taste bland. However, you have to think of tofu like any other protein, it is a sponge for flavour, especially when marinated in a sauce, whether sweet or savoury.
@@waylondesnoyers4606 "any other protein"
nah. i will not stand for this heresy. there's two kinds of protein that are bland and tasteless, and these are american chicken and tofu.
tofu can be made into decent dishes, but you dont need to put down the better ones to make that point. thats just dishonest.
@@leonhardable and think about every other protein you eat. You season it, whether you know it or not, it's been cured, aged, salted, treated with herbs and spices (wow plants, amazing... I know😱). You use oil/fat, acid, and salt to season your food. Meat by itself is not even remotely satisfying or decent in any form. There is a reason that people marinate stuff
What is the coagulant?
You could use vinegar or Magnesium Dichloride. Traditionally they used Bittern (salt), which is really hard to find in USA.
8:17
Im this years old just found out coagulation is just salt water... Here i thought its some other mixture.. and also now understand why you cant actually eat too much tofu..
I wanna see some Inorganic tofu. That exist if they always have to mention they use organic.
preferably also the GMO version because GMO soy is good for high harvest yields
Chiiilll
Now do natto! 😁
why would a korean chef make japanese fermented soybeans
@@tl3657 wasn't aware that you had to be Japanese to make their cuisine.
This doesn't look like S1 E1. Should fix that.
Dude's hands are burnt tf though. This was a brilliant video
ok so.... easy to make .... if you has all these equipments.. got it.. thanks
5kg into 40L into 32lb.. interesting units
Soybeanzz
I was thinking of Dahyun this whole video.
do the same for idly batter. i bet none of the sudo indians would be able to pull that off