Thank you for posting videos of your cooking. I enjoy your instructions in cooking korean food. After losing my mother to cancer I’ve started self teaching myself to cook korean foods. I am first generation korean and I appreciate your videos it saved my life! I am supporting you from Fort Laudedale, Florida
Oh sorry to hear about your loss of mom. Hope your cooking Korean foods brings back lots of fond memories of her. Thank you for including me in your learning to cook!
I just made this with a small boneless pork roast meat I put in the crock pot for 1 1/2 hours (on low) with chicken broth before starting soup. Then fried kimchi, cut pork, garlic and onion before the rest of it was added to pot (the kimchi juice and broth from crock pot+ 2 more cups) . Firm tofu works a little bit better. Soy sauce adds better flavor in my opinion. It's so freaking good!
This has become one of my husband's FAVORITE dishes! I've always just boiled all the ingredients together, but will try cooking the kimchi and pork together first now. Kamsahamnida!!
I tried this tonight and it turned out great! I had tried kimchi jjigae in the past but it always seemed like something was missing. I tried your recipe and tried to follow it exactly and I think it worked! My Taiwanese sister in law gave me a score of 97/100😂🎉 Next time I'm going to see if I can get more kimchi juice, I had some but not as much as you did here and I bet it'll even be better next time when I do❤ Thank you again❤ this was very easy to follow and you're a great teacher!
Today, i cooked it for the First time and I absolutely love it. Such amazing and intense flavours. This instantly became one of my Favourite Dishes. Thank you very much and friendly regards from Germany.
This is exactly how I make it. The best way! Sometimes I add canned tuna if I don't have any pork. There alot of videos adding gochugaru and gochujang which I don't like. Most importantly kimchi has to be good. You have a new subscriber from 🇦🇺
Annyeonghaseyo! I just “bumped” into your video and found it instructive & practical. I, like most of my fellow country folks here in Petaling Jaya, Malaysia, love wonderful Korean food but it can be - like Japanese food - a bit pricey. Making it at home would definitely be less expensive, so, this recipe is a great plus! Thank you, madam, for this video.
I make kimchi reasonably well and am happy with my constant success however I have one issue I'd REALLY appreciate some advice about: I leave my kimchi at room temperature for 48 hours before refrigerating but STILL it becomes zingy and tangy faaaaaar too soon. How can I keep the flavour saltier and more rounded for longer? What do you think could be the problem with this accelerated 'fizzy tang'? I follow authentic recipes to a T, so I'm baffled. Any pro tips, or several experiments to try? I'd be most appreciative if you or any other comment section surfer wants to help an enthusiastic but mildly deflated home cook. I love your channel. Thank you so much for your hard work and excellent tutorials, I love them.
Are the ingredients close for Gamjatang? The pork stew dish with potato. It's my husband's favorite dish to order at a local Korean restaurant here in NYC and I really want to make it for him after making your Japchae recipe which him and his mom fell in love with. Thank you so much if you can reply.
No. The main ingredient for this dish is kimchi and pork. Gamjatang is made with pork bones. I have my gamjatang recipe on my website if you want to see how I make it. Happy to hear you and family loved my japchae recipe! Thank you!!
I had to use store bought kimchi because I haven’t made kimchi for a long time but still turned out fantastic. I was supposed to have decent amount of leftovers but I almost ate the entire pot of kimchi jjigae because it was so addictive. I should definitely add some soup rice cakes next time. 😁
@@koreanbapsang6835 Though to be honest, I had quite a bit of Soju when I made this for the first time, it was a weekend so I decided to spoil myself, I only had one serving of leftovers left luckily. I had a friend of mine try the last serving and she loved it. 😁
This looks fantastic, I wish I could make it for dinner! At the moment, however, napa cabbage is pretty hard to find in stores here (and they cost $6+ in the one that does carry them) so I've been out of kimchi for a while. As soon as they're payable, this is first on my todo list!
Maybe.. try to buy the seed instead of the plant and harvest it on your own house yard (or big pot).. it will be way more cheaper and you'll never run out of it as long as you pay attention to your plant :)
@@lyamagliony7863 I would love to but my location is quite cold, meaning they bolt if they are planted before May. It basically means napa from my back yard would be ready late June/early July ;_;
You can make good kimchi with head cabbage too. It's not ideal but I live in an area where I almost never even have nappa as an option. Kimchi is different but still yummy 😋
I followed your recipe but unfortunately I am very spice intolerant. I bought some refrigerated mild kimchi at one of my local grocery stores. It was more sour then spicy, I make fried kimchi with eggs sunny side up. But then I saw one of my subs doing Kimchi Jjigae and I was hooked. I didn't use the gochugaru but substituted mild miso paste, chinese 5 spice, california red peppers, chili spice, and smokey paprika. I added shatiki mushrooms and green onion and scallions tofu and 1 zuchini. I adjusted the flavor by doing one more this spoon of miso and 1 tsp of chicken bouillon and mixed it added 4 ounces of water. Then I added 1 and 3/4 cups of water. I did a 1/4 ot water and corn starch and added to the boiling pot turn down to thinken. Very savory not too spicy or salty. I used toasted sesame and avocado oil to cook. Very good savory umani flavor! Thanks for the guidance! Too bad I can't upload a picture.
random question ma’am! what is the size of your enameled cast iron pot?! I see your recipe makes 2 servings which is exactly what I am looking for and wish to use a pot that will perfectly make this amount of soup!! thank you for sharing your recipe!!
So if I would still like the benefits of pork in this dish, but I don’t want the actual pork meat, is it possible to perhaps used some bacon grease to fry the kimchi in initially? Would that be a decent substitute?
Thank you for posting videos of your cooking. I enjoy your instructions in cooking korean food. After losing my mother to cancer I’ve started self teaching myself to cook korean foods. I am first generation korean and I appreciate your videos it saved my life! I am supporting you from Fort Laudedale, Florida
Oh sorry to hear about your loss of mom. Hope your cooking Korean foods brings back lots of fond memories of her. Thank you for including me in your learning to cook!
I just made this with a small boneless pork roast meat I put in the crock pot for 1 1/2 hours (on low) with chicken broth before starting soup. Then fried kimchi, cut pork, garlic and onion before the rest of it was added to pot (the kimchi juice and broth from crock pot+ 2 more cups) . Firm tofu works a little bit better. Soy sauce adds better flavor in my opinion. It's so freaking good!
Girl… 🙄
Your presentation is as comforting as the stew.
aww thank you!
This has become one of my husband's FAVORITE dishes! I've always just boiled all the ingredients together, but will try cooking the kimchi and pork together first now. Kamsahamnida!!
Yes! Thank you!
I tried this tonight and it turned out great! I had tried kimchi jjigae in the past but it always seemed like something was missing. I tried your recipe and tried to follow it exactly and I think it worked! My Taiwanese sister in law gave me a score of 97/100😂🎉 Next time I'm going to see if I can get more kimchi juice, I had some but not as much as you did here and I bet it'll even be better next time when I do❤ Thank you again❤ this was very easy to follow and you're a great teacher!
Great to hear that! Thank you so much!
Watching this at 10pm isn't a good idea... *stomach rumbling
Thank you for putting in the time and effort to create these beautiful videos *hugs
My great pleasure!
I love your videos! I can't wait to see more.
Thank you so much!! More to come!
Hello.. I'm from Malaysia 🇲🇾.. I try this recipe with lamb. Its really delicious. Tq for the tips.. Boiling around 40 minutes.
My pleasure 😊 Happy to hear you liked it!
after watching this i suddenly crave for kimchi jjigae luckily i have all the ingredients..thank you for an easy recipe
Love this dish on cold days.
Yes it's warming and comforting!
어머님 thank you for this. This is one of my favorite korean dishes. :)
You're welcome. Mine too!
I am so excited that you are making videos now!!!
oh Hi Courtney! Thank you!! Happy to see you here!! And hello to Dan.
Today, i cooked it for the First time and I absolutely love it. Such amazing and intense flavours. This instantly became one of my Favourite Dishes. Thank you very much and friendly regards from Germany.
Just finished the whole pot between 2 people, suggest making more it's delish
Wow! Leftover is good too if you make more!
I just made this last night. It was so delicious. Thank you for the recipe 😊
My pleasure 😊
One of my favorites love this
Looks Delicious Will make this soon.! Thank You!🌷
Thank you! Enjoy!
This is exactly how I make it. The best way! Sometimes I add canned tuna if I don't have any pork.
There alot of videos adding gochugaru and gochujang which I don't like.
Most importantly kimchi has to be good.
You have a new subscriber from 🇦🇺
Thank you!
Just made this and now I’ll never order it at the restaurant again!! Amazing recipe!!
Awesome!!
So delicious. Thanks
More recipes please 😀
yes they are coming!
Thank you for the recipe, I'm making it right now!! I can't wait to enjoy it.
Hope you enjoy!
Great recipe. Thanks for providing options, i.e. beef, tuna etc. I love how easy you make it, thank you!
저의 재일 좋아하는 찌개 ㅎㅎ
Delicious!😍
Annyeonghaseyo! I just “bumped” into your video and found it instructive & practical. I, like most of my fellow country folks here in Petaling Jaya, Malaysia, love wonderful Korean food but it can be - like Japanese food - a bit pricey. Making it at home would definitely be less expensive, so, this recipe is a great plus! Thank you, madam, for this video.
Glad it's helpful! Yes, homemade is much cheaper. Hope you try it soon.
One of my favorites
Mine too🙂
Thank you so much for sharing with us!
You are so welcome!
Amazing homecooked recipes ❤️❤️❤️
Thank you 😋
I look forward to trying this dish!! It looks so delicious!!
Thank you!! You'll love it.
I've found that adding garlic to kimchi stew is really good, but also sesame oil.
같이 먹고싶네~~~^^
그럴 수 있는 날이 빨리 왔으면 좋겠네.
looks delicious! thank you!
You are so welcome! Hope you try it.
Wow I don't know we can use the water of rincing rice for this soup, thanks a lot for sharing
Glad you learned something new. Thank you for watching!
This looks so good I can't wait to try it 😋 thank you for sharing with us all please stay safe and take care of yourself bye-bye 😊
Thank you! You too!
That looked simple and yummy, thank you. By the way, your microphone did not miss a sound, it picked up all those chewing and swallowings. 😁
I make kimchi reasonably well and am happy with my constant success however I have one issue I'd REALLY appreciate some advice about: I leave my kimchi at room temperature for 48 hours before refrigerating but STILL it becomes zingy and tangy faaaaaar too soon. How can I keep the flavour saltier and more rounded for longer? What do you think could be the problem with this accelerated 'fizzy tang'? I follow authentic recipes to a T, so I'm baffled. Any pro tips, or several experiments to try? I'd be most appreciative if you or any other comment section surfer wants to help an enthusiastic but mildly deflated home cook. I love your channel. Thank you so much for your hard work and excellent tutorials, I love them.
Are the ingredients close for Gamjatang? The pork stew dish with potato. It's my husband's favorite dish to order at a local Korean restaurant here in NYC and I really want to make it for him after making your Japchae recipe which him and his mom fell in love with. Thank you so much if you can reply.
No. The main ingredient for this dish is kimchi and pork. Gamjatang is made with pork bones. I have my gamjatang recipe on my website if you want to see how I make it. Happy to hear you and family loved my japchae recipe! Thank you!!
❤❤❤ looks delicious!
Thank you 😋
I had to use store bought kimchi because I haven’t made kimchi for a long time but still turned out fantastic. I was supposed to have decent amount of leftovers but I almost ate the entire pot of kimchi jjigae because it was so addictive. I should definitely add some soup rice cakes next time. 😁
haha that was a lot of kimchi jjigae you ate at one seating. Glad you enjoyed it.
@@koreanbapsang6835 Though to be honest, I had quite a bit of Soju when I made this for the first time, it was a weekend so I decided to spoil myself, I only had one serving of leftovers left luckily. I had a friend of mine try the last serving and she loved it. 😁
I'm so hungry watching this
I can’t wait to try this 김치찌개 is so good
Yes!! Hope you try it soon.
Delicious. Thank You!!!
I cooked this every month last winter
Such a comfort food! Thank you!
Hello! Lovely recipe~
Curious, is that a le creuset pot that you’re using? Thanks!
Yes, it is!
Made this today. So delicious and easy!
Fantastic! Thank you for watching and trying the recipe!!
This looks fantastic, I wish I could make it for dinner! At the moment, however, napa cabbage is pretty hard to find in stores here (and they cost $6+ in the one that does carry them) so I've been out of kimchi for a while. As soon as they're payable, this is first on my todo list!
Oh no! Hope it goes down soon.
Maybe.. try to buy the seed instead of the plant and harvest it on your own house yard (or big pot).. it will be way more cheaper and you'll never run out of it as long as you pay attention to your plant :)
@@lyamagliony7863 I would love to but my location is quite cold, meaning they bolt if they are planted before May. It basically means napa from my back yard would be ready late June/early July ;_;
You can make good kimchi with head cabbage too. It's not ideal but I live in an area where I almost never even have nappa as an option. Kimchi is different but still yummy 😋
Walmart sells Napa cabbage
Nice vlog like it lovo you new sister full watch see you.
Thank you so much 😊
I followed your recipe but unfortunately I am very spice intolerant. I bought some refrigerated mild kimchi at one of my local grocery stores. It was more sour then spicy, I make fried kimchi with eggs sunny side up. But then I saw one of my subs doing Kimchi Jjigae and I was hooked. I didn't use the gochugaru but substituted mild miso paste, chinese 5 spice, california red peppers, chili spice, and smokey paprika. I added shatiki mushrooms and green onion and scallions tofu and 1 zuchini. I adjusted the flavor by doing one more this spoon of miso and 1 tsp of chicken bouillon and mixed it added 4 ounces of water. Then I added 1 and 3/4 cups of water. I did a 1/4 ot water and corn starch and added to the boiling pot turn down to thinken. Very savory not too spicy or salty. I used toasted sesame and avocado oil to cook. Very good savory umani flavor! Thanks for the guidance! Too bad I can't upload a picture.
Glad you modified it to your taste.
random question ma’am! what is the size of your enameled cast iron pot?! I see your recipe makes 2 servings which is exactly what I am looking for and wish to use a pot that will perfectly make this amount of soup!! thank you for sharing your recipe!!
Yum❤❤❤
Can you use kimchi from supermarket? Thanks
Yes of course!
Jesus, I felt bad for the garlic…..
Can i use chicken in place of meat.
Sure.
So if I would still like the benefits of pork in this dish, but I don’t want the actual pork meat, is it possible to perhaps used some bacon grease to fry the kimchi in initially? Would that be a decent substitute?
That would add to the flavor.
이거 보니까 울엄마가 해준 김치찌개 생각나네
엄마 김치찌개가 최고지요..
Where can I get the kimchi cutting board you use on your butcher block?
It probably was Bed Bath and Beyond, but I'm sure you can find something similar on line as well.
👌👌👌👌
Omit the rice water, there is arsenic in it!
No pork please
You can omit it or use beef or even canned tuna.