8:33 That is the cutest bottle of vegetable oil I've ever seen.

@elapapela6187

3 жыл бұрын

looks like parfum ^__^ nice ♥

so glad more english food websites are presenting these kinds of recipes. i live in asia and am served phenomenal tofu dishes on the regular, but every time i try to look up tofu ideas in english to make at home, the top suggestions are bland western "meat substitute" recipes.

So excited! I have all these ingredients in my kitchen right now....I can make this! Can't wait!!

Her energy is great ! Informative without being patronizing! I would definitely enjoy seeing her more !!

Made this last night. Excellent, delicious! I had all the ingredients except for the fresh red pepper. Still so good. I almost couldn't stop eating it. It was exactly what I wanted to eat and the recipe was actually pretty easy to put together. Thank you for this recipe.

I love how many variations there are on this dish! I've never seen anyone make it the same way as anyone else. I can't wait to try this version-- the addition of the caramelized onions is A+!

@tiredapplestar

3 жыл бұрын

This! I think I’ve tried every version I’ve seen, and they’re all delicious!

Thank you for this vegan recipe ! It's such a fancy yet simple take on dubu jorim, adding caramelized onions and shiitake mushrooms on top is just genius. Definitely going to try this !

Out of all the dubu jorim recipes I've tried making, yours is the best one I've had soo far. Great recipe.

Uh! I knew I loved this chef when she followed up the gochugaru with the smoked paprika. As an LA boy, with the Korean community here, I got introduced to gochugaru, and there is no going back. It's superior to any dry chili flakes out there, hands down. It's a balanced flavor, and allows you to regulate the heat to a dish, based on how much you put in. Added to this the smoked paprika works so well with the smoky flavors that are already there in the chili flakes. This is literally the flavor profile of so many dishes I cook, that make people go "wow".

so glad I finally made this! delicious!

🔥 Dubu Jorim (Korean Braised Spicy Tofu) INGREDIENTS: 1 14-ounce block extra-firm tofu 4 tablespoons soy sauce, divided 1/2 cup hot water 6 dried shiitake mushrooms 1 small onion, diced 2 tablespoons vegetable oil, divided 2 scallions, white and light green sections, chopped 1 red chili pepper, minced 2 cloves garlic, minced 1 teaspoon ginger, grated 2 tablespoons gochugaru 1 teaspoon paprika 1 tablespoon toasted sesame oil 1 tablespoon sugar 1 tablespoon mirin 1 tablespoon toasted sesame seeds steamed white rice, to serve

Definitely trying!

I made this tonight and it was soso good!!! Also as a friendly fyi for anyone else out there who has never cooked with gochugaru before (like me)-- depending on the brand, it may not be labeled as "gochugaru." The one I found had only korean characters on it except for "Korean Chili Powder (Coarse)" in english.

It looks scrumptious! I can't wait to try it! I tasted Korean pepper for the first time yesterday and I am totally in love!!!

Made this tonight! Life changing, and absolutely delicious. Thank you so much for sharing

That looks so good!

Excellent advices, clear and concise explanations. Thanks so much!!!!

Smart, smart, smart!!!!! Excellent advices, clear and concise explanations. Thanks so much!!!!

Glad to see Esther at Food 52 and would like to see more. Thank you!

Just tried this! DELICIOUS!!

I LOVE tofu, can’t wait to try this recipe out!

This recipe is an 11/10! I just made it and it’s fantastic

It looks super delish. Thanks for the recipe!! ☺☺

This looks really good and something newto try 😋

i love all her other videos, and its been a long time since ive seen her

Esther i am inspired by this recipe and i love you.

Thank you for this helpful video! I want to try this! 💜

I made this yesterday and it was delicious and easy. Highly recommend.

terrific recipe !!

This looks SO good - to me. Now if I can get my non-tofu loving husband to eat it...... I'll give it a try and, well, if he doesn't like it, than more for me! Thanks, you're a good teacher.

@epiccollision

3 жыл бұрын

It’ll be tasteless and bland he’ll hate it

DELICIOUS!! I made this last night using fresh shiitake instead of dried (and therefore subbing plain water for the mushroom soaking liquid). Served with white rice and roasted broccolini. Will definitely be making this again and again

Just made this for dinner and it is so delicious! Didn't have the shitakes so can only imagine it'd be even better with that.

It's the mushroom make the dish really specials. In chinesse food, it's called hioko/ hyongkuh. I really like it too 😍

This sounds delicious. I really love tofu and want to start cooking with it so this came right on time

@kalo924

3 жыл бұрын

It's delicious!

I made this a few times and it's so good! However, we don't have gochugaru, so based on Esther's description of it, I used a mix of Aleppo pepper and chilli flakes. Tasted great, but will def try to get gochugaru soon and try it!

tofu is so good; I love it. I like that this version of dubu jorim happens to be vegan as well! I'll definitely try it.

Love this recipe! The last few times I made it I added miso paste to the mushroom liquid 👌🏾👌🏾👌🏾

Finally a tofu recipe that actually looks good!

Love.

You're amazing Esther!!! I just rewatched all your kitchen gadget reviews! I can't wait to go to your restaurant!!!

Thank you so much for this recipe! I made this and my family and non-vegan friend loved it. The leftovers taste better again!

it is yummy

Yummy braised tufo

Lol that oil bottle is amazing Tofu looks super delicious

I love tofu!

에스더 누나 요리영상 너무 좋아요 ㅎㅎ

Uncle Nigel needs to review this!

Excellent Tofu take - Bon Appétit

I'll try it out:)

Yum!!!

Yummmmmmm

I tried this recipe, sans ingredients I didn't have on hand, like sesame oil and veggies. As an Asian retired male, I have nothing better to do than look for recipes to try on my wife, pushing her limits.😅 Added this recipe to my "books". BTW, we are carnivore mainly with Keto otherwise. I do eat long grain rice on occasion(like once a week)😅 You can't take Asian out of nissei like me no matter what diet I eat.😊

Love to see more vegan recipes like this 💚🌱

My fam loves tofu..

Thanks for this! Love learning a Korean take on Japanese comfort food dish cooked by my mother when I was a child (sautéed tofu braised with shoyu, mirin, ginger, green, sesame seeds) 😋

Go Bold!

Remember to strain the shiitake juice after soaking because there is a lot of residual dirt and sand.

❤❤

Thank you for sharing this recipe! What a lovely way to make tofu! 9:33 Gluten probably won't form if you're just dredging in flour though, since it needs moisture and mixing/kneading to develop. Coating the tofu in a thin layer of flour or starch has a minimal chance of developing gluten, if any at all.

@sushibo19

3 жыл бұрын

You're half right! Gluten is naturally there with wheat flours etc, kneeding activates the gluten but it's there regardless. Also most common starches (rice, corn etc) don't contain gluten at all!

You look so pretty 🤩

If that’s just a side dish (banchan), I’d be curious to see the main course!

what kind of pan is that?

I like tofu! It can absorb any flavor. It can be savory or sweet. Use your imagination!:)

@gracehtml2387

3 жыл бұрын

Oh yes tofu desserts are so amazing

Aaaaaaaaaaaaaaaaaaaahhhhhhhhh! 😫🥺🤯🥴🤪😛😋 Put it in my mouth! I need to replenish my spices that were lost in the move. 😁 Thank you for this yummy video 📹😋.

What brand do you recommend for dried shiitake mushrooms?

@Zipfei_Kloatscher

3 жыл бұрын

Doesn't matter. There is no company name on the mushrooms, they are basically all the same, growing on wood somewhere in the world... 😅

Looks very good - I will definitely try it. One question - what is the reason for placing the caramelized onions and mushrooms so carefully on top of each piece of tofu? Can I just dump everything in along with the braising liquid?

@food52

3 жыл бұрын

It’s about making sure each piece has some of the topping and sauce - and keeping the onions and mushrooms on top of the tofu (rather than directly on the pan) prevents them from burning. You can be a little less precise about it but try to keep most of the veg on top of the tofu!

@vmurt

3 жыл бұрын

@@food52 ok thanks! going to try this tomorrow.

My toddler is a fiend for tofu. I'll have to dial the chilli way down 😭 but this is definitely going on the menu for dinner next week.

@food52

3 жыл бұрын

It will be delicious no matter what! Enjoy

Awesome recipe sharing Masha Allah awesome video Big like 👍 dear friend. May Allah bless you and your family Stay happy and stay connected Have a very good day🥰 놀러오세요 [새벽키친]

Oh, the limitations of filming at home! TBH if you're doing a cooking video, the most important thing for your viewers is to be able to see what you're doing with your hands. This was done better in the middle of the video but super spotty throughout. If you're going to make a video at home, at least try to get your camera angles figured out beforehand. On another note, it would have been helpful to tell people which firmness of tofu to use (they're certainly not all created equal!), whether to drain the tofu before use, and which kind of soy sauce to use (e.g. 진간장, 양조간장, Japanese soy sauce, etc.). That being said, I really like watching Esther Choi's videos and miss her gadget reviews!

8:33 why did she put perfume to fry the tofu though?

Can you link a brand of gochuguru?

@food52

3 жыл бұрын

kathytuck Tae-Kyung and Choripdong are two popular brands - but use whatever you can find!

@kathytuck

3 жыл бұрын

@@food52 thank you very much!

This looks really good, but why is she putting a metal utensil into a non stick pan🥺😲😵

Fuuuiyah Uncle Roger need to see this clip coz of her waifu is here Auntie Ester please spread the vid haiyaaaa

Please make a series with Esther dispelling all the Korean food uniquely KOREAN and not "just a Korean version" of a Japanese dish. So tired of people viewing Asian food with JP centric glasses. ddoenjangjjigae, bulgogi, kimbap, and jeon.

As someone who cooks tofu 1-2 times a week....why is is so bland? I’ve drained it , poured boiled water over it, pressed it, fried it, marinated it, grilled it, soondubu jigae-tasteless blobs in spicy soup....suggestions??? Every tofu recipe starts this way, it’s bland try this recipe...I don’t see anything revolutionary in this recipe that’s going to make it not taste bland

@food52

3 жыл бұрын

epiccollision The sauce for this tofu is quite strong - it’s salty and spicy and has umami from the soy and mushrooms. By braising it, all of that liquid and those strong flavors cook into the tofu. And it’s usually even better the next day. Let us know if you try it! Thanks for watching (also: make sure not to use soondubu for this dish - you can use either firm or medium, but not soondubu (silken tofu))

It was meh

not tofu ! Its called dubu in Korean !

Does being cross-eyed effect your vision

I was expecting a shitty review of a stupid gadget. I’m disappointed.

#estherchoi I would happily welcome you being tongue-tied in any video you want to collaborate together on