How Traditional Korean Tofu is Being Made in Oakland | Handcrafted | Bon Appétit

[@annikasoderlund619]

I absolutely love this guy. I knew how tofu is made but Steve here is a master, and he also has a great sense of humor about it.

[@lavendervvoo2970]

I appreciate artisans like him so much. Thanks for sharing!

[@EK-xz8ig]

Tofu dusted with cornstarch then fried, and tossed in any sauce you want is the best. I would never do that with this beautiful artisan product he made, but for the grocery store stuff it's great.

[@MrAzijn]

Learned this method years ago and it's so good, I've converted loads of tofu haters doing it this way

[@godsama959]

For something like this, you really want to retain the moisture ratio through gentle cooking.

[@sophievibesmakes]

try it with potato starch that has some kombu salt added in! so yummy to eat on its own or with a fresh sesame cold noodle dish

[@chojinkhan7935]

aww man you should make Biji jigae with the leftover pulp man it's the best!

[@19andthe16]

This guy knows whats good

[@armuk]

good idea

[@HadriaBoussioud]

Can you give me the method please

[@Joseph-zj2mq]

The story about drift working at his father tofu shop.

[@primadonna82]

Thank you for sharing the beautiful artistry of making 두부.

[@hanlee6481]

Dooboo is one of the amazing sources of protein and an unexpectedly flavorful ingredient for Korean dish.

[@darkhorse99900]

13:10 colors of the vegetables are beautiful

[@glossaria2]

This strikes me as something very easy to do, but very hard to do *well.* Thank you for sharing the process!

[@kl8431]

His voice is comforting btw

[@pwkim21]

What a wonderful attention to detail in his craft

[@moonovermiami9787]

I always wondered how tofu is made. Thank You!

[@huagraphie]

was lucky to try out joodooboo, it’s amazing! loved seeing the behind-the-scenes!

[@eventyoursofspirits]

I love the way tofu takes on the taste of what it’s mixed with.

[@josephcarew3594]

could listen to this guy all day all night what a voice

[@Alex-ip8xw]

truly is the most beautiful tofu i ever seen

[@JacksonMack3742]

One's ability as a chef is only limited by their ability to taste, their ability to sense. So if homie is taste testing water filter varieties he's probably pretty good.

[@eugeneahn7269]

what an artist. meticulous and surgeon-like precision yet with grace and respect.

[@Chillzone420]

great content bon apétit. ty for sharing this person and this process with the world :)

[@VerhoevenSimon]

A very interesting and relaxing video, thank you.

[@낙산바다아이]

한국두부를 만나니 반갑네요

[@bodyfultherapies]

That was fine culinary poetry. 😚

[@virginiabird3447]

Beautiful vdo - thank you for doing this. It would be great if you can 'share' how the coagulant is made and what percentage to use.

[@leeroyallen9053]

The idea he sends a message to his tofu while forming is the shining example as to why he is one of the greatest.

[@youganon]

It felt like meditation. He's a master.

[@waylondesnoyers4606]

Tofu is amazing

[@jimandersen6669]

The right amount of jiggliness...awesome!

[@csabavarga8273]

Excuse me. The term you're looking for is "Pretty specific level of jiggle".

[@Continuity]

After all, dooboo is a '맷돌'matdol (millstones). The bean pulp is called '비지'biji, but in Korea, it is boiled and eaten (biji jjigae)

[@YoungNakMedia]

If dooboo had a voice, it would sound like this man.

[@snoopaka]

Fantastic! I love the explanation and demonstration of his art.

[@oldtimesong]

Everything about this is so relaxing...

[@broakland2]

I’m loving these videos, has me appreciating the the food, and the makers.

[@connorscottcook]

love his vibe ❤

[@berajpatel8081]

Thank you for sharing ... lovely insight into the process to making soya tofu ... my mother favourite

[@kennethhilliard4810]

Joodooboo hype! They make amazing food and everyone working there is so kind

[@BaldingEagle51]

The making of the Joodooboo is a lengthy process, but once the dooboo reaches the stage of Soondooboo, you know that the dooboo will be dooboo soon. :)

[@JDs_RandomHandle]

I hate everything about tofu, yet I was very interested in this. Very pretty plating and clearly this man cares about what he makes for his customers. Bravo Steve

[@iAmTheWagon]

This is just what I needed

[@beatpirate8]

I love their banchan lunch w fish and the dooboo! I love that you chose to be in Oakland !

[@2013nicolas]

What a nice video ! I enjoyed watching it so much. I'll do tofu tmrw...

[@kevindeuschle3413]

Any chance there would be a way to turn the dry byproduct in to a soy based fritter similar to falafel type thing? I feel like I need to know.

[@sujini84]

The byproduct is called biji and is also used to make jeon which are a sort of fritter or pancake if you will. It is also used to make crackers and dog treats.

[@Ermude10]

The simple answer is: Yes :)

[@DrWho44]

in korea, people don't throw away the by product, it's called biji. you can add in kimchi stew, or make little pancakes.

[@LUCTIANITO]

You can use the pulp, also called okara, to make a lot of recipies. In my case I use it to make an spradable "chaep cheese" (3% prots when wet)

[@savorykitchen_1103]

Yeah. We call it biji in Korean. Usually used to make stews or add when cooking rice as well

[@WaldoAdams]

Thank you for showing your process. What do you do with the foam?

[@c_juon]

woooo amazing lil gem in oakland!! a great neighborhood spot for banchan and fresh tofu :~) we're so lucky to have them here

[@eccentricbeliever7]

What a beautiful clip

[@kdcridlpaw4852]

It’s surprisingly similar to making cheese

[@TheDmccubbi]

Great! Thanks! Where can I get the mold and clothe? Nevermind -- I hear your friend made the mold! Beautiful mold!

[@crystallao4876]

Fascinating! I love tofu. I eat it almost everyday. I know there’s unsweetened but sweetened tofu is my preference. Tho This dish looks delicious! Can this be a savoury and dessert? haha!

[@alicehargest]

This is so cute lol

[@plantytaytay9208]

This was awesome thank you! I love tofu

[@seoeyun]

Yesssss Dooboo

[@7amid11]

I enjoyed this episode 👍

[@airise410]

Fresh made tofu is soooooooo tasty grocery store tofu are not even close

[@walis85300]

Thanks for using the metric system. It is really appreciate 👍🏻I love tofu but I love more the metric system

[@berajpatel8081]

Do you add salt or sugar in the process when pressing the milk

[@seriouslythink.834]

With the pulp, you need to make 비지 찌개!!

[@meganding5700]

Dude is giving Bob Belcher vibes and I love it

[@redcomet0079]

“GENE!!” 👨🏻🍔

[@stevenkim6869]

beautiful ...

[@sethsingermusic]

Beautiful video

[@InquisitiveMind23]

Does all organic soybean Non-GMO? or must it specify non-Gmo on the package?

[@SoyandPepper]

What’s the coagulant? Does anyone know?

[@rafa.frqnz1188]

Ya google does

[@savorykitchen_1103]

Thank you BA for calling it Dooboo!!

[@amphoteric]

i need steve on my team if the apocalypse happens!

[@metasamsara]

Is it possible to make homemade soft tofu using bottled soymilk? I can only find the hard dehydrated type of tofu where I live

[@Catanim]

I would ensure the "soy milk" is more like a soy drink. Most american soy milk has additives to mimic milk, making it behave differently than pure soy milk made of just soybeans and water.

[@metasamsara]

@@Catanim I was wondering if one could make "coconut" tofu, that would be easy to source and I'm thinking has similar properties to soy milk. Could make a special kind of dessert tofu hmm

[@ewiken5529]

So glad we had those icons in the upper right, otherwise I would have had no idea what was going on.. /s

[@wege8409]

I think they're nice...

[@DeepCaseExorcisms]

I really enjoyed this

[@selimbaydar123]

How does one use the pulp to make pickles???

[@chapulines7034]

It becomes base for pickles. I believe it's similar to Japanese nukazuke!

[@mirthblaster36]

Oooh that looks delicious!

[@christianhansen3292]

noice! i can almost taste it..

[@jackhart3645]

fantastic.

[@imdanhoover]

excellent...

[@MaksimLitvinau-g4m]

What is the name of pink salad?

[@berajpatel8081]

Similar process my grandmother used to make schickan yougart

[@whiterabit]

I wonder is you could use Almonds or other nut milks?

[@benjaminr6153]

Yes, although you would probably need to use a stronger coagulant like agar agar.

[@user-bms4y2jeio5wli]

What is the coagulant?

[@rockyoh]

You could use vinegar or Magnesium Dichloride. Traditionally they used Bittern (salt), which is really hard to find in USA.

[@9andrea0]

8:17

[@peanutismint]

What does tofu taste like?

[@Cal-TwentyNine]

Whatever you season it with :)

[@bmanna495]

rubber erasers

[@waylondesnoyers4606]

@@bmanna495 if you have it unseasoned and uncooked, yes it will taste bland. However, you have to think of tofu like any other protein, it is a sponge for flavour, especially when marinated in a sauce, whether sweet or savoury.

[@leonhardable]

@@waylondesnoyers4606 "any other protein" nah. i will not stand for this heresy. there's two kinds of protein that are bland and tasteless, and these are american chicken and tofu. tofu can be made into decent dishes, but you dont need to put down the better ones to make that point. thats just dishonest.

[@waylondesnoyers4606]

@@leonhardable and think about every other protein you eat. You season it, whether you know it or not, it's been cured, aged, salted, treated with herbs and spices (wow plants, amazing... I know😱). You use oil/fat, acid, and salt to season your food. Meat by itself is not even remotely satisfying or decent in any form. There is a reason that people marinate stuff

[@merlijnbell8747]

Thanks for utilising international c•

[@m.riverscomegys8100]

Kaunis. 🥰

[@jennanigon3761]

I have a soy allergy so idk why I’m watching this but cool good stuff

[@algernopkrieger7710]

This feels like an overcut of the process. Just by how he speaks and the gaps left in his context, you can tell important steps are being left out. I wish we could get this in an uncut format.

[@greenzone5146]

Interesting. Most recpies I see cook with the pulp still in the milk before straining.

[@chalupa808]

Dang was hoping for a recipe on the sauce.

[@DrWho44]

here for you. 1Tbs dark soy sauce (go for Korean Jin ganjang) 1tsp sugar or honey 1Tbs water 1tsp chilli powder (to taste) 0.5Tbs sesame seeds 0.5Tbs sesame oil, 1 finely chopped spring onion some finely chopped red/green chilli (optional) some minced garlic (optional) mix them well. enjoy

[@chalupa808]

@@DrWho44 You're awesome. Thank you!

[@tillmartens5770]

Just for calcultion into grams for the rest of the world, he produces tofu 400g/l soy milk

[@honeytearz1228]

Now i want taho.

[@jasonbenjamin1464]

do you ever say no whey

[@kidkujo]

can fava bean be treated same way and turn it into fava bean tofu?

[@littlesaresare]

"a specific level of jiggle." 😂

[@LVCIVSBRVTS]

스팀으로 저어주는 기계 탐난다..

[@darkhorse99900]

Yall should have put his name in the title of the video

[@rolltru]

makes me wanna eat tofu. which I never wanna do

[@Vampaer0]

The tofu skin on the top of the cooked soy milk is one of the best parts of tofu making though :( hopefully it wasn’t thrown away

[@jamtoast6660]

❤

[@berajpatel8081]

What temperture do you coagulate again

[@Juju2012ZA]

This was fascinating to watch. I’m a huge fan of non-GMO tofu ❤️❤️❤️

[@thedeepdaerk]

Dude's hands are burnt tf though. This was a brilliant video

[@Jyothee]

😮

[@metasamsara]

fun fact chinois means chinese in french :)

[@xSoulSethx]

Now do natto! 😁

[@tl3657]

why would a korean chef make japanese fermented soybeans

[@xSoulSethx]

@@tl3657 wasn't aware that you had to be Japanese to make their cuisine.

[@ritchierich2793]

Im this years old just found out coagulation is just salt water... Here i thought its some other mixture.. and also now understand why you cant actually eat too much tofu..

[@jonathanlupisan]

I was thinking of Dahyun this whole video.

[@snoozegrunthypna]

I just realized that tofu is soy cheese😂😂😂

[@ScottSummers563]

This doesn't look like S1 E1. Should fix that.