Korean COOKING CLASS in Seoul - Making Sundubu Jjigae & Haemul Pajeon | Seoul, South Korea

soft tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu maintains creaminess while being lower in calories.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: pickled cabbage

Fermented vegetables provide similar probiotic benefits.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika offers color and mild heat as a substitute.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and customizable.

Wash hands before cooking.

Add garlic and leek to oil in a pot and sauté until fragrant.

Add stock to the pot and bring to a simmer.

Add seafood to the pot, cooking until it turns pink.

Add tofu, cutting it into three pieces before adding to the broth for flavor absorption.

Stir in red pepper flakes and soy sauce for seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens