I know this is a totally chaotic and crazy
video. Ring ring, it's our favorite bit, yeah Susan, it's for you, oh!? I wanted to ask
Susan will you, no, um yes! A thousand times yes! Great question Dan. Yeah Dan, what are we doing? Okay let's go. Let's go. Sundubu. Yes. Sun-du-bu. Yes. Welcome to Home Movies Susan. Oh my gosh.
Thank you for having me. Thank you for being here. Truly an honor. Yeah I feel like normally
I welcome the collective audience but today we're welcoming you. Wow, thank you so much.
For context, this is my friend Susan Kim, not just my friend but also an amazing cook,
business owner, owner of Doshi. I make food. Yeah, she makes amazing food. And I sell the food. And
then people eat it. And people eat it, yeah. It's called Doshi. We will include a link at the
bottom of the screen. Yes. Susan actually also is responsible for a lot of the food in Nothing
Fancy for looking so beautiful. We did make some really good food. Yeah, we had a really good time.
I feel like roll like sweet montage of all the BTS I have. Oh yeah, you made the zine. Yeah
that was really cool. It so sweet. Yeah. It was chaos. It was bliss. It was summer camp. We
fell deeply in love. Susan said something to me during one of the shoots when things
were probably going pretty south and she said you know we're all just doing our
best. I think about that all the time and that has become like a thing that we all say. We're
all trying our best. We're all doing our best and if you can just remember that yeah then
I think we're all gonna be okay. Oh guys. I know anyway thank you for coming. I
don't know um. It's very liberating. Yes. When I think of Susan and her food it's as
much Korean as it is Californian because you're also from California. That's right.
We're both also virgos. And we're also valley girls. Which people love. But today we are going
to be making one of our mutual favorite foods in the whole world. You love it. I love it. I love
it. We're doing sundubu, sundubu-jjigae, and that is a stew, a Korean stew with the main star
ingredient being silken tofu. You'll get versions with seafood like mussels and clams and shrimp.
There's also versions with pork or beef. Today I think we're going to just really focus on the
tofu and also put in some kimchi as well. And then this is sort of like uh director's cut special
edition farmer's market bounty. So I was like okay what if we got a bunch of vegetables
and we kind of just like figured out. Yeah. What to eat with this. We could make just
quick versions of banchan if you will. Okay. Which are just like little side dishes, little
pickley things, it'll come together so fast. The first thing we're gonna
make is... Rice because I think for me it's essential that you have rice with
this jjigae. This is short grain sushi rice. Rice. And I'm going to put this in here and wash it
until the water runs clear. Should we just fire half of it. Fire, wow. Tell me you've worked in
a restaurant without telling me you've worked in a restaurant. Should we cook just half of it?
Honestly I thought we might make a mistake so I wanted to have a backup. We might make a mistake.
Yeah so, so this water is running kind of clear already. Do you know about the first knuckle
thing? From where the rice is you grace that and it should be your first knuckle. There's
also a method where my mom taught me where you put your whole hand in and the water should be
like right around here, kind of grazing. Mine isn't quite coming up okay so let's add more water
then. This is all we're gonna do for the video. Okay stop. Okay mine is kind of
grazing. Tell me where you are at. Yeah. Where do you think? Is it right here? Yeah
okay great. Okay great. So I think what we should do is bring this up to uh a little bit of a boil
and then um once we see that we lower the heat and cover it for like what 15
minutes, 20 minutes? 20 minutes. We're moving on. Moving on. To the stew. How
exciting. I think it'd be really good to start the jjigae with a base of garlic and onions. Tell
me what to do Susan. Yeah yeah no. You know I secretly like being told what to do. I'm on vacay.
You're, you're not. We all know. And that would be like your base no matter what direction you were
taking. I think so. I mean you can do scallions in this situation too. Oh I've got scallions too.
She's beautiful, she, it's a beautiful bouquet. I'm gonna give you four big scallions great and
then we'll save the rest for topping. Sure. Oh I also never diced an onion. Wait you don't right?
What's your thing with it? I don't know, I'm a slicer not a dicer. Oh yeah was I trying to show
a technique? No I, I think we. Oh we're boiling, so let's set a timer 20 minutes. Do you want it
lowest possible? Low as possible. We're gonna put the lid back on low as possible after 20 minutes
uh we'll take it off heat but also keep the lid on and do like a final steam. Okay. I'm just doing
scallions in addition to the onions. One thing I think is interesting yeah also though like if
you have two people that cook professionally and you like say we say there was like a partition
here. Yeah. And like I was making a version and you were making a version. Yeah. We'd probably
use the same ingredients. We would cut them two very different ways and if you would ask us why.
Like we just don't. We don't really know. Honestly if you slice it, it would work. You make it up
as you go. We're all trying our best. I would have sliced the onion and I would have cut up the
entire scallion. Alison doesn't like a brunoise. I do not, I'm not as refined as you. Should get
the pot hot with oil? Get the pot hot. We can get this in. Yeah I'm excited for toppings too. Yes
what kind of toppings are you thinking? Egg. Egg? Very much essential right. Have you seen Cooking
with Paris yet? No I'm dying to. This is that we are doing it is it. Yeah. What? What does she do?
Just so that I know what we're doing. Seriously I was like what, because I've never done a video
with another person yeah and when you're like, oh and we're also friends but like, yeah we're
also doing a video like. Yeah but like we're real friends. Yeah. Are you sure that her real friends
are there? Where's your um you have your fun, um. Oh my bench scraper. It's a classic Roman
moment. It is a classic Roman moment. okay I have a blue one somewhere. You gave me a blue one,
I love it. Wait do you dye it? No, you, you buy it. I do dye them this one. I didn't dye it. So
let's get that going. Maybe a little salt right. You have a spatula. We sure do. The cutest one
ever. Let's get that going. I say no color. We're just gonna sweat it out. Great. Have you eaten
this brand? Um no I haven't. I think you might really like it. I can already smell it which
is a very good sign. Oh should we try a piece. For Doshi. This is what moms do for their kids.
They like tear kimchi. That's cute. That's really cute. This is very mild actually. It's very
mild. I feel like it's in a very early state of fermentation. It smells yum. Like they like
almost like did it over the weekend or something. I think it's only gonna get better as it's
in your fridge. But why don't we like chop, what do you think, like a cup and a
half? I mean really there's no rules, if we want more kimchi flavor and. I
like it. I like a lot of kimchi flavor great. I love-- I love cabbage, I love
kimchi. Let's add a lot. We got it too. I think I'm gonna add the gochugaru at
this point. Okay. And that came from? This came from Queens which is a Korean superette
in San Francisco. Superette. That's what they call themselves. Gochu is pepper. Garu is powder.
And gochujang is. Paste. Yeah. You're learning Korean. We're doing it. Like which gochujang
would you like? Let's use Lani's. Okay yeah I love Lani's. Lani's is a farm and they in
addition to having great vegetables and beautiful herbs, they have like a cool array of like, they
make their own soy sauces and gochujang and --. We want to visit you Lani Farms. We're putting that
out right now. We're going to put that, we're going to manifest a trip to Lani's Farm. Yeah.
Because the invitation has not been extended but. They have not called us. We would love to
visit you in New Jersey. That's a half a cup, great. Will you, will you keep um sauteing this?
So we're gonna cook the gochujang with the garlic, the onions, the gochugaru. Yeah. For just a few
minutes to like take the edge off. To bloom the spice. Take the edge off. I'm gonna be wild. I'm
gonna add a little soy sauce in there right now. We're going to deglaze it. But see how everything
is like really nicely darkened. I love this color. It's a gorgeous color. I wear a dress of
this color. Yeah and we're going to deglaze it a little bit of soy sauce. Yeah. And then
some water. Perfect, that's what we're doing. This is also obviously going to add
some more of that saltiness flavor. All right, that's like a tablespoon. So
I have two cups of water in here. Great, beautiful. So just taking everything
off of the bottom of the pot right. Yum. And delish. Okay and then I think
we add the rest of the liquid. Yes. Let's chop kimchi. Am I squeezing before I
chop? Sure and then we'll make sure we get some liquid in there because that's what's going
to be great for the actual broth. Okay. I'm just going to do like a coarse rough chop here. We're
talking like two cups. Two cups looks great. God I love this tool. Right? Really? Yeah
okay. Sorry. Uh, welcome to Alison and Susan's Secret Hour! David's crazy demands.
Yeah let me know when you want to add it. I say added now. Yeah? Yeah. Wow living on the
edge. I just don't want to splash it. Mmhmm. Yeah let's add the kimchi juice too after. Mmhmm.
All right half a cup. Okay that's already looking really good. I know. I think so too. Yeah. Oh 20
minutes? Is it, should I check? You can peek and then close it right back. Okay. Oh looking good,
looking really good. sorry if you didn't catch that then yeah I don't know what to tell you.
It's a long shot from this distance. Oh that's it. It's over right there about as quickly as it
began. Let it steam like 10 minutes off heat and then we can fluff it after. Fluff it. So we're
waiting for this, the jjigae to come to a boil, so. And then what do you do with the tofu? We're
gonna just bring it in and we don't have to even cut it before. We can just bring the tofu in
here and break it up a little bit. After it's in the pot. Yeah. I like to sometimes eat it
where like I take the cold soft tofu and put it in a bowl and like spoon the hot thing over oh
almost like--. Nice. Are you a chef? I'm a chef. Because we can adjust it
here. Definitely needs salt. Okay. I don't know if you want
soy salt or salt salt. Yeah or do you want to keep a vegetarian because fish
sauce would be really good right now too. And it's obviously gonna continue to cook down, like your
stew that you have tomorrow is just gonna taste different, maybe even better. I kind of feel like
it needs more acid from like kimchi but that's just going to continue to do its thing. I think
it does need regular salt. Yeah so let's add let's add a pinch of that too. Okay. Do you ever add
vinegar to it? If like the kimchi doesn't feel. Oh why don't we why don't we add vinegar at the
end? You know like just kind of to finish things like we can add a little bit of rice rice vinegar.
All we have left to do is essentially add the tofu. Yeah. So we'll do that. Yeah. But from what
I'm gathering like this needs to be as delicious as possible and like basically done before you
add the tofu. Yeah because the tofu is gonna add a little nuttiness and obviously texture and we're
gonna taste the tofu but it's taking on, it's a sponge for whatever is in here. I think we should
eat these radishes raw and like snack alongside some sesame oil. Yes some salt and sesame oil? How
are those cucumbers? They're pretty good. Yeah, yeah. Right? Somehow. Top five vegetables. Let
me guess your number one. Radish. Is that? Yeah. What are your top five vegetables? I mean I'm
just gonna say one of mine is a is a potato. Love all forms of potato. Okay interesting
I'm not sure it would crack my top five. Really? Yeah. Yeah. I'm like radish,
cucumber, celery. Very crunchy. Crunch, crunch, crunch. Yeah. I love an eggplant.
Mmm! Interesting. Got an mmm from David. We're gonna fluff the rice. Yeah sure. Here we go.
Three two one lift. Oh!!! She's perfect. She looks good why don't you fluff? et in there. I don't
know how to. I don't want to ruin your rice. What? You can't ruin it. Get that fork in there. Let's
just move it around all right and let's make sure like the bottom is cooked evenly. Yeah
I it tastes good to me. It's delicious. Yeah, we did it! I put the lid back on just so that it
keeps warm. Great. But we fluffed it. We know it's cooked through. Okay great. As we were. I'm gonna
salt these to season and also draw some water out, and I think microplane some garlic. You could put
ginger in here but I think we're 86 ginger right? Yeah 86 ginger. That means I don't have any. And I
just sprinkled some gochugaru. Mmhmm. Yeah. Great. And I think uh we stopped. Yeah. You want to taste
one now? Yeah I do. If people don't have gochugaru would they would you recommend using like oh yeah
crushed chili flake? Crushed chili flake is great. That's delicious. But you can also put like
scallions in here. Whatever you want to do. Yeah let's try some scallions for the top.
Let's do some knife work from you. Okay. Stare into this stew. Figure eights. Oh my god
look at this hilarious scallion. Look it's like, it's like there's stars in the center of
the scallion. Yeah. Nature's a trip. Also this beautiful perilla. Oh yeah so since you're
chopping it up that came from Lani's as well. In a lot of Korean grocery stores you can
find perilla year-round and like little plastic containers. Yeah it's usually like. Get
it fresh. It's like this. You'll get a stack of it at the Korean market. And if you haven't
had perilla, what does it taste like? It's in the family with like mint and it's
probably the most comparable to shiso. It's stronger in flavor. It's also um more fibrous
too. We're gonna actually, we're going to slice it and garnish our sundubu-jjigae with it. Uh
wrapping meats in it is delicious. I love this as a tiggim or a fried thing. It's so beautiful.
What's a tiggim? Like tempura or like just like a frito of these leaves. It's incredible. It
is strong. This is a really strong one. It's my favorite I'm gonna say this is in my top
five. Is there a difference between soft and silken? Yes. this looks like something, no, this
looks like kind of a silken texture. It does. That's why I'm like what's the difference.
Let's open it. We're gonna find out. I'm very excited. So tofu comes like this. We're gonna
open it. Susan how do we open it? I'm gonna use this knife. It's in water and we don't want that
water. No. So we're gonna drain it. It feels good in there. It feels pretty silken. Maybe so it's a
little less silken. Yeah it feels silken inside. I'm gonna increase the heat since we added
something cold in there. I say we kind of break it up a little bit right? Yeah. I kind of
like large chunks. Do you? I do too. Very much so. Oh and then should we get eggs ready too? These
are from Lani's too! Should we add the second one? You tell me. I think we should. Yeah.
Incredible. I can't believe I got the wrong tofu. It's not wrong, I think it's a new texture.
Silken great. Silken great. Soft good. Good. Okay I'm gonna throw the whole thing in and then
you're gonna break it up with a spoon why not. But that looks that looks like the right amount
of tofu to me. Yeah. Yeah we like that sound. Okay this is a very Korean sound to me. Like
bubble hitting tofu like. Yeah and just like stews like, it's like you know the like also
when stews arrive at the table, you know how they're like scalding hot. Yeah. Yeah and still
bubbling. I love that. I think we um should add a tiny amount of vinegar. I agree. Yeah great, let's
do that. How long ideally do you want the tofu? Not long. It's almost the last piece before
we drop the egg and any sort of garnish. Mmm. Yeah. What do you think about the salt level? I'd like a little bit more. Yeah. I'd want like
soy sauce not salt. I think soy sauce for sure. Yeah. That's good to me. Yeah.
We're there. Yeah. I think so. We're ready. We have our sundubu yeah ready.
We have some cute little vegetables cut to dip in some sesame oil and salt. We have
cucumbers that have been marinating in garlic and gochugaru. Some scallion to sprinkle over
top and some eggs to crack in our hot stew. Oh yes and some perilla leaves. And rice.
and rice and perilla. Great. Mmm jiggly. Yes. This tofu is actually like softening as it
warms. Oh the egg. Oh yeah. Let's drop an egg. And then I like to kind of bury
some of the hot liquid over it. Well also I think if you're not at a restaurant,
you're not using those what are they called the um like the little clay pots. The ttukbaegi. Yeah the
stews come like boiling to your table when. You you could absolutely poach in there. Exactly but
here when you're ladling like, I feel like it's, I don't maybe it feels hot to me but maybe
it's just not hot enough. you know who like this? My mom. That's great. Yeah. Ooh. Garnish.
Sometimes I like to put extra um gochugaru on there but this is very spicy. Yeah I mean you can
drizzle even a little toasted sesame seed oil. So I was thinking just dipping like that. Yes I
love that. Like radish and butter but radish and sesame oil. Yeah genius. What do you think? This
tofu is really good. The outside is like more of that soft texture but the inside is that more
silken texture. Rice, really good. Yeah. Did we kill it? Yeah we made rice. I feel like the
simplest things are the easiest to mess up. Simple is not easy. No, no simple is
not easy. We're all just doing our best. I just want everyone to know what a
joy it is to cook with you. Oh my gosh. It's true. I'm moved. I think I speak for
everybody here in this room and who's watching thank you for being here. You're an absolute
delight. Um truly a ray of sunshine and--. Alison. Everyone who has the pleasure of knowing
you agrees. So love you. Feel lucky to have you in my life. This is really good. Can't wait to
have you back here sans camera. Yeah exactly. Okay sans camera. Yes thank you for coming. Okay thank
you for coming. Okay bye. Okay. Yeah. The name of the game. Let's just do the video. Okay. Okay.
We are just doing it Dad. We're doing that video. Yeah we're gonna do the video and we're gonna
have ice cream for dinner. Yeah. Pizza! Hot dogs!
