How To Cook Mapo Tofu Kimchi Jjigae (Spicy Chinese/Korean Stew)
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- Music: Thoughtless by Phorhead
Book: Korean American: Food That Tastes Like Home by Eric Kim
Purchase here: amzn.to/3j2ZIqW
Ingredients
Porkbelly, skin off and cubed
Salt
Szechuan Peppercorns
Gochugaru
Garlic, grated
Kimchi, store bought is fine
Duo Jiao, store bought is also fine
Tofu, Firm, rinsed
Doubanjiang
Onions, Sliced
Scallions, thinly sliced
Chili Oil
Rice, cooked
Directions
Toast the Szechuan peppercorns in a pan or wok until white ships of smoke start to come out and you smell the citrus notes., remove and grind in a mortar and pestle.
Take out and cut the kimchi into bite sizes and toss in with the duo jiao
Toss the porkbelly in with the garlic, salt, and gochugaru
In a pan or the stock pot, with a little oil in, gently cook the porkbelcy in and toss in some of the Szechuan peppercorns at the end taking care not to scorch the spices. Add in the doubanjiang, and kimchi and duo jiao mix and incorporate well before topping with water and bringing to a boil for about 6 minutes. Once boiled reduce the heat and add your cubed tofu and sliced onions and allow it to return to a boil before reducing to a simmer for up to 45 minutes to get the pork really tender and the onions have fully cooked.
Top with Scallions and eat with rice
I appreciate your unapologetic use of Cantonese! I love hearing it as an American heritage speaker, and hope that we can continue introducing the proper Chinese terms of things into the lexicon without having to resort to inadequate and awkward translations (e.g. the absurdly reductive "pickled vegetable") for fear of their being too hard to pronounce or something.
@@jonkung that Cantonese there sounded perfectly fine. There's always a danger of introducing weird accents when mixing English and Cantonese in the same sentence, but that "ma poh dau foo" sounded proper Cantonese :P
If you haven't tried it yet, kimchi carbonara is the stuff dreams are made of. Would love to see you take that on next!
Now THAT is something I need to try!
the idea blows my mind - any advice for the recipe?
Woah what! I’ve GOT to check that out
More delicious with Italian traditionalist tears
@@aluminiumknight4038damn right
New to this channel! Great job buddy
Cheers from San Diego California
You are a genius! My first ever Chinese dish I had almost 15 years ago was Mapo Tofu and my first Korean dish was Kimchi Jigae ❤️ thanks for this!
The transition at 0:35 where you go from not having the apron to wearing the apron was some good editing
How can we all live without you!?😜
An inspiration to watch you cook.
I‘m still so hyped about that book!
@@jonkung it truly is! When‘s your‘s out? 😊
You merge the two dishes because you are an artist. Art comes in many guises...
What a fascinating way to isolate what makes two dishes distinct!
I appreciate the higher camera angle so you can see all the goodness. I wonder if you could try a Hispanic/Asian combination for a future video?
@@jonkung the angle is indeed very nice and noticeable
Your style is just soo unique and awesome!!!!! 🦋
Do we talk about the amazing kitchen gloves? Because ✨!
Love hearing you say mapo tofu
I appreciate the vegetarian option 👌🏼 I’d probably add in additional veggies to substitute
Thank you for posting this, chef! Celebrating what makes cultures unique from one another while ALSO championing what brings them together, in the same dish no less, is a challenge that you executed masterfully.
Quick q- where could one find one of those epic heat diffuser plates you're using at 3:05? Do you recommend any particular brand?
I enjoy watching your videos.. thank you for the content.
Love this, Chef! Also love how Mochi makes an appearance looking for fallen food scraps :D
I like this video for the simple fact that your own twist to the recipe
Your hard work paid off.
I've never seen anyone mix Korean and Sichuan dishes before and I can't understand why!? When you said that they were made to be mixed, 🤯!
I hope what you are doing here catches on. There are endless possibilities sharing each other's flavors.
I've thought about adding Sichuan peppercorn to my Korean fried chicken but I haven't.
What about mixing Laziji with Korean fried chicken somehow? That would be ridiculously delicious!
This sounds amazing! I love mapo tofu. I haven’t had the Korean dish. Please bring us a vegan version. 💚
i know the numbers may be discouraging on the longer form videos but these are my favorites of your work
Ooh! I make mapo tofu all the time! I can’t wait to try this. It looks so comforting and delish. Love these long form videos!!
Looks amazing. I recently failed a pork belly recipe, this gave me new ideas and a newfound motivation to try again. Ty ♥
Love your videos and Grogu oven gloves 😁
I never like videos. I liked this video. Your content is so good. You are a-dork-able. Cheers. 💜
Looks so yummy
I really enjoy the longer videos, you should make more!
I've made a veg ma-po tofu by subbing dried shitake mushrooms for the pork, which is not exactly the same, but still tastes good to me.
Sichuan flavors are super popular in SK right now. You should try Mala tteokbokki. Rice cakes are very popular in both Chinese and Korean cuisine and tteokboki with a mala kick is the best of both worlds.
Kimchi needs to be involved in more dishes! This combo sounds amazing
Just watching you cook while I fry some eggs as a post drinking dish calms me down like nothing else can! Thank you :)
Two of my favorite dishes into one!
Yayyyy I've been waiting for this video ♡
I can make the kimchi dish but the spices for the mapo tofu side is 🤯
My good sir I beg for the results of that marinated left over pork. It sounds very deliciously intriguing
My favourite Chinese dish is Mapo Tofu and one of my favourite Korean dishes is kimchi jjigae. So this sounds 🤯
Thank you chef, ill try this for dinner tomorrow. 💕
According to this video, you are the main character of a romance movie. Also this looks amazing 👏 😍 😋 🙌
Fantastic!
I am vegan and a chef with a background in Korean and Japanese food and I have a bit of knowledge of Thai and Szechuan food and it shocks me people think you can just omit meat from a mapo tofu and it'll still be good. The trick to a good vegan mapo tofu for me is mushrooms and fat. Oyster mushrooms and garlic Confit with salt and some extra oil helps a LOT
Mouth wateringly amazing
Omg i love your videos about cooking and all i love it by the way you are so handsome
What did you say you were brining the pork belly in? Love this video and definitely going to look in your friend’s book and try this recipe!
Also relistened and figured it out! Duojiao! Thanks again for sharing food love with us peeps
You have healing traits about you.
I love spicy
Oh shit a longer video!
I'm 100% going to make this dish. I'm also curious would transforming the spices into like a roux block and cook it as such reduced down to that thick consistency make this too much concentrated flavor? or is that just bastardization at that point
Seems like that tea seed oil is going around TH-cam. I also saw it on June from Delish's video recently
Between you saying mapo tofu in Cantonese, duojiao in mandarin and Sichuan in English my brain was getting a bit disoriented 😅 sounds like a really cool idea though!
Hi! Where do you find pork belly in the Detroit area??
Is mapo tofu typically eaten right after it's made? I usually eat kimchi jjigae over the course of a few days, and it's always better after sitting overnight.
What is the garlic grinder thingy called and do you remember where you got it?
Could brazed jack fruit "braze before boiling" be used as a substitute for the pork belly? Want to make this for a friend but they are Muslim.
I wonder if like… a gumbo could be mixed with Jigae or soemthing like that to sort of have a stew that’s creamy and has a draw but spicy and silky yk?
What is the grater that you use, is it just like a grating dish or is there a proper name?
@@jonkung if only I had used those synonyms, huh? Thank you very much 😅
Can also attest to that grating dish being perfect for garlic, ginger, and literally anything else.
Holy shitballs. That looks delicious. 🤤✨
Could anyone tell me what that type of pot is called? Its beautiful, wanna get one
5:06
You mention this is a spicy dish and that making a non-spicy version would ruin the character. However, I'm curious if you think that a milder version with all the ingredients but in small amounts would still retain some the character of the dish? Obviously it would loose some but would it still be worth it to prepare? I was thinking to prepare the same recipe but with no chilli oil, so that it would taste milder. It would make it taste more Korean influenced and lose some of the Chinese influence but would likely still be tasty.
I am very interested in cooking and learning other cuisines but my husband and toddler do not food that is too spicy. I like spicy food. So I am always trying to come up with a compromise.
One time I tried to make yukgaejang that was not spicy. I even tried making a mild Kimchi. It was a disaster. The food tastes ok but it lost a lot of its character and complexity. Live and learn I suppose.
My mum makes mapo tofu with gochujang and it’s not traditional at all but it slaps 😂
This man is the reason I am not 100% straight
What is that adapter thingy between the induction burner and the clay pot?
I miss being able to eat kimchi so much
as someone who loves mapo tofu and kimchi chige, this is a great idea. However, your friends recipe did not mention the most critical factor of a good kimchi chige (or at least you didn't mention, I didnt read his recipe), which is not good kimchi but fermented, old kimchi thats gone kinda too sour to eat straight up. At least from the korean brands i've tried, the store bought ones are good, just gets boring after a while but good regardless. Even with the 'best' kimchi, a kimchi chige won't taste good with young, fresh kimchi thats unfermented.
Oh no you did *not* take my literal favorite two eastern dishes and make them into one!?!
Sir, i need to know where to get one of those things you used to grate your garlic, please!
@@jonkung awesome! Thank you!
Saw the title immediately thought of food wars
I really hope you reply, but is it possible to cook healthy meals as a chef or will you be limited as to what you can cook?
You can cook healthy food as a chef, you just have to acknowledge that unhealthy food tastes good
Handsome!
Hm if were removing the fat and skin anyway we could consider making a pork fat chili oil... Or do you think that'd be too much stuff going on?
Can I just say, you are so fricken handsome. Brains to boot, woot woot
What would be the best substitute meat for this dish
@@jonkung thank you 🤗
Does anyone know where I could get the thing that he shredded the garlic with?
OMG !!!
Lovely video as always, I just wish I could buy that Induction Wok burner in EU. There's nothing like it, anything similar uses way too much power for a home kitchen :(
Also, I think you can absolutely "easily" make Mapo Tofu taste just as good even if you remove the meat. In my experience it's all in the doubanjiang. It's not possible with the Lee Kum Kee variants, but brands like Juangcheng or Dandan Pixian you absolutely get some tasty results without having to substitute the meat.
Whats the item he mentioned at 2.51? Dowa Chow?
Duojiao
I don’t know that taking out the pork belly would make the soup vegan. I don’t think Kimchi is strictly vegan. I’m sure it can be made vegan but it might take longer to ferment. All my Korean friends that make Kimchi use fish sauce or shrimp paste. I assume most store bought kimchi does so as well
I love you more than enough
I’m Muslim so what can I use to substitute pork
Beef belly!
omg cantonese?!
If I’m correct kimchi isn’t vegan because it uses fermented fish.
Now I’m not vegan so I want to eat this.
Now.
I said now.
I volunteer to be on hand to say whether your lying or not. I'm just down the street.
I truly enjoy your videos. I have a suggestion. Over the years I have seen non ethnicity Chinese speak Mandarin very well. I would really kindly recommend that you take some time and explore Mandarin, learn to speak it correctly. If a white kid can speak like a native Chinese speaker, I believe you can too. Growing up, my parents told me to be proud of my Chinese heritage and was always taught to speak correctly. Over the years, I have truly tried to perfect my Mandarin, and feel very proud. And you can too!
What other meat other then pork works with this I don't eat pork and I am not vegetarian
Man’s butchered that mapo tofu pronunciation 💀
Amazing recipe nonetheless !
Shoutout Eric Kim