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00:00 : intro
01:22 : persiapan bahan (prepping the ingredients)
04:27 : mulai memasak (start of cook)
08:29 : hidangan siap dan tahap plating (the dish is ready to plate and serve)

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[INDONESIAN]
Sundubu Jjigae (순두부찌개) atau sup tahu Korea pedas merupakan salah satu makanan yang cukup populer di Korea Selatan. Kali ini aku mau share resep Sundubu Jjigae menggunakan bahan-bahan lokal tapi rasanya mirip dengan aslinya. Sup ini cukup lengkap karena selain tahu, juga dilengkapi dengan daging sapi, kol, telur, dan berbagai macam seafood.

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Resep Sundubu Jjigae (untuk 3-4 porsi)

Bahan:
2 balok tahu sutra besar
3 butir telur
1 liter kaldu ayam
100 gr daging sapi
4 ekor udang sedang
1 ekor cumi-cumi
6 buah ikan teri
3 lembar kol, iris
1 batang daun bawang, iris
½ bawang bombai, iris
Minyak goreng untuk menumis

Bahan paste:
2-4 siung bawang putih, haluskan
5 sdm saus sambal
3 sdm kecap ikan
1 sdm minyak wijen
2 sdm cabai bubuk
2 sdm cuka
2 sdm tauco

Langkah:
1. Buat paste. Campurkan saus sambal, kecap ikan, cuka, minyak wijen, tauco, bawang putih, dan cabai bubuk. Aduk rata
2. Panaskan pan. Tumis bawang bombai dan daun bawang hingga harum
3. Masukkan cumi-cumi, daging sapi, ikan teri, udang, dan campuran paste sambil diaduk
4. Masukkan kol dan kaldu ayam. Masak hingga kuah sup berkurang 20%
5. Masukkan tahu ke panci yang berbeda, tambahkan kuah dan isiannya. Masak hingga mendidih sambil tahunya dihancurkan
6. Masukkan telur di bagian tengah sup, tutup dan tunggu beberapa saat
7. Garnish dengan daun bawang, Sundubu Jjigae siap disajikan

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[ENGLISH]
100% Local Ingredients. Itaewon Class Sundubu Jjigae Recipe’s Secret: Vinegar!

Sundubu Jjigae (순두부찌개) or spicy tofu soup is one of South Korea's most popular dishes. This time, I'm sharing a Sundubu Jjigae recipe using local ingredients, but the flavor is close to the original. This soup is quite complete, as it's complemented by not only tofu but also beef, cabbage, egg, and assorted seafood.

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Sundubu Jjigae Recipe (yields 3-4 servings)

Ingredients:
2 blocks large silk tofu
3 pc eggs
1L chicken stock
100 g beef
4 pc medium prawns
1 pc squid
6 pc anchovies
3 pc cabbage leaf, sliced
1 stalk leeks, sliced
1/2 pc onion, sliced
Cooking oil for sautéing

Paste ingredients:
2-4 clove garlic, grated
5 tbsp chili sauce
3 tbsp fish sauce
1 tbsp sesame oil
2 tbsp chili powder
2 tbsp vinegar
2 tbsp tauco

Steps:
1. Make the paste. Combine the chili sauce, fish sauce, vinegar, sesame oil, tauco, garlic, and chili powder. Mix well.
2. Heat the pan. Sauté the onion and leeks until fragrant.
3. Add the squid, beef, anchovies, prawns, and the paste while stirring.
4. Add the cabbage and chicken stock. Cook until the broth is reduced by 20%.
5. Add tofu to a different pan. Pour in the broth and the other contents. Bring to a boil and break the tofu apart.
6. Place the egg in the middle of the soup, cover the pan, and wait.
7. Garnish with leeks. Sundubu Jjigae is ready to serve.

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