How To Make Kimchi Jjigae

Hooni Kim, author of “My Korea: Traditional Flavors, Modern Recipes,” is in the Munchies Test Kitchen to share his recipe for kimchi jjigae, or aged kimchi stew, a comforting dish packed with flavor and health benefits. Hooni explains the technique and science behind making kimchi, which preserves a vegetable’s nutrition as well as its flavor and texture through fermentation. Using ingredients like dashi, gochugaru (Korean chili pepper), silken tofu, and scallions, Hooni prepares this stew with kimchi aged three weeks, which imparts an intense and savory flavor.
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[@DHlikeabaws]

Dude actually went to UC Berkeley to study a medical degree, but decided nah I want to cook. Good for him.

[@BluesRiffage]

He also worked in Daniel Boulud's kitchen fresh outta culinary school and now has a Michelin star.

[@habiebiee1]

He can always go back to medicine in the future

[@kohlrabenschwanz]

Are you dacta yet ?

[@Deadly_fox512]

I wanna say yes, but at the same time it's sad cause we're going to have a shortage on doctors soon here in the US.

[@Menuki]

Got a master’s but would up cooking for my mental health. No moral compromises. Work doesn’t go home with you

[@justblaze2580]

I made my mind to be a chef after watching a documentary about Huni Kim on television. Now I am heading 16 staffs as a head chef and sincerely thank to him for the motivation.

[@sweetie680]

Good work bro. Someone out their will read your comment and be inspired by you! Shot bro

[@halo917]

Congratulations! I'm happy to have been an influence in your becoming a chef. It's a wonderful profession and we're both very lucky and fortunate to be a part of it. Best of luck to your growth!

[@justapurplefedora2455]

Where’s your restaurant?

[@kypreonyc]

which documentary? is it in english? i would love to watch it. Great Video :)

[@PhiLong123]

That's awesome man! Congrats :)

[@mynciee]

I'm happy this came out during quarantine because I have a fresh two liters of kimchi to work with as well as dashi ingredients!!

[@user-gn9qo4fw4f]

mynciee Do you have rice at home? Kimchi jigae is well fitted with Bob(cooked rice). If you gonna cook rice with kimchi jigae, you have to save some milky water after rinsing the rice . The water should not come from first rinsing. It would come from the second washing or third. Then use it instead of dasi. It gonna add more deepening and tenderness.

[@mynameismarkchun]

I would personally recommend using older more fermented kimchi. It'll have a more pleasant flavor

[@user-gn9qo4fw4f]

mynameismarkchun Yeap!!!! That is “THE MOST IMPORTANT “ thing. I couldn’t do agree any more. But when some people use not well fermented kimchi , they add some vinegar. Definitely kimchi is it.

[@lukeshin1122]

Yo try kimchi fried rice too, with poached eggs! Always use pork belly~~

[@jessiejones7622]

Love this video have fallen in love with the taste of kimchi. Could eat it every day.. As an African American woman you've gained a new fan..

[@user-gn9qo4fw4f]

He is one of quite well known chefs in Korea. I am so happy to see him in this channel. I’m bounded to make kimchi jigae, definitely after watching it.

[@Toki1908]

Never seen him before. He's probably more well known in the US.

[@ZootyPickups]

김연숙 한번도 본적 없는데요? I’m Korean and I’ve literally never heard of him.

[@lonelysatellite8346]

Well known chef who has just reputations on media, not field. Also his recipe on this video is totally shit.

[@user-gn9qo4fw4f]

Zooty Pickups 진짜요? 올리브 채널 같은 곳에서 많이 나왔어요. 심사위원으로 출연한 곳이 꽤 있었는데요. 김소희 요리사랑~

[@user-gn9qo4fw4f]

Keystone 저는 올리브 채널에서 많이 봤는데요. 꽤 시청률이 많이 나왔던 프로그램으로 알고 있었는데, 공중파가 아니라서 다들 잘 모르시는 건가요? 하긴 제가 안다고 다 아는 것이 아니니까요

[@leeandyleee]

Why are there so many haters lol Grew up with meat, spam, tofu, etc. in my kimchi jjigae. There shouldn’t be any hard or fast rules on the recipe. Just throw it all in the pot and boil.

[@iii1429]

Some culinary masters who watch this knows everything about cooking, YET says : " this will take 3 whole days to make". Thats devotion right there, just stands there in his apron, drooling and staring into a fucking fermenting kimchi for 3 days straight like the mastermind gourmet he really is

[@kamasutraking666]

Bro you nailed it. " i grew up here but my body craved it it is in my DNA" i grew up in canada and felt the same way about Indian food. And i do LOVE KOREAN BBQ and KIMCHI

[@JBugz777]

Word of warning, from experience - You can't leave it outside if you live somewhere hot! - Put it in the fridge to ferment after a day or two outside max.

[@TheYellowIdiot]

6:17 "it's always good to add a little bit of extra garlic" as a Korean I approve this 100/100

[@myeahonline]

I had my first kimchi jiggae a few months ago and I find myself craving for it at least once a week. Seriously a great comfort food and the acidity of the kimchi is always so satisfying.

[@piachy]

this is the first time i've seen a kimchi stew recipe that goes all the way back to making the kimchi.. it's like a ham sandwich recipe where they smoke the ham..

[@Koivisto147]

Can't wait to try this recipe. Looks awesome! Side note: The finished stew would not have any probiotic properties from the live cultures in the kimchi. Boiling kills all the bacteria. However, fermenting the cabbage does make the nutrients in the cabbage more bioavailable and therefore it's more nutritious than raw cabbage, and cabbage is really nutritious to start so woot woot

[@Yeokey]

Finally! A proper recipe and explanation for Kimchi!!! Goodness, it was so good seeing it done well once and for all!!

[@pikidabeek6806]

Beautiful video. He’s such a great teacher. That kimchi looks BOMB

[@IanJohnstonblog]

Just pre-ordered his book. Looks amazing!!

[@ArmoredPapercup24]

The ultimate Korean home food. It's like mother's mac n cheese to Americans.

[@genessis43]

jindoli Jin mac n cheese doesn’t even compare to kimchi chigae. Not even close. 🇰🇷

[@ArmoredPapercup24]

@@genessis43 미국맨들이 집밥으로 먹고 자란거에 비교하면 맥 앤 치즈가 맞지. 국뽕 자제바람

[@aaronsirkman8375]

@ Now, kimchi mac and cheese sounds like a good idea to me; maybe have some pork belly or just bacon in there...real trick would be, what cheese/es to pair with it? Match it with something nice and funky, like comte, limburger, or or even epoisse? Or maybe leave the funk to the kimchi, and have something milder, like mozzarella, or a little sharp, like provolone?

[@ArmoredPapercup24]

@@aaronsirkman8375 It not weird combination to us. 부대찌개(Army stew) is Korean style stew made by american cheese and spam. It originated during the Korean war, people got left over food from US army base and making it stew so they can eat it with family. Anyway, stir fry kimchi in bacon fat is very good idea but dumping it in mac n cheese is Not ideal I think (Cause it's gonna be nasty)

[@aquagamer1212]

JNK 🙄🙄 They weren’t directly comparing them, they were giving the alternative in America which would be Mac & cheese. M&C to America, is Kimchi to Korea...

[@alexanderdiaz3406]

Damn after binge watching korean shows in Netflix (Itaewon class) this is really good seeing this how they make food there

[@dudeshamus1451]

You've got to check out "My Country: A New Age" and "Kingdom" then :)

[@ChoochooseU]

My dna craves it and funny fact- never had restaurant Korean food, but daily cook and eat like a Korean. I learned how to make kimchi from KZbin and I was off and running. I started learning how to cook dishes and I very rarely eat a standard American diet. I do Korean, Japanese and some Chinese- I buy the “strange unfamiliar ingredients” at my local mega Asian store and take home to learn. I’ve never been happier! Btw, there’s something about that last bit of super sour kimchi that is precious and makes the most perfect pot of soup! 🤤 Ps first time I’ve seen the dried mush in dashi for Korean soup but have for Japanese So gonna try that! I also add a spoon or two of my previous kimchi juice to my new batch because it feels right. I’ve always used Korean radish and winter radish really IS better!

[@DeepNightHour]

You must really like the flavor of fermented food. That sour taste is oddly satisfying.

[@pete7389]

Pork and Kimchee is like coffee and cigarettes. A match made in heaven.

[@mugensamurai]

Damn dawg. I cam here for some cabbage soup didn't think I'll leave with a master class on the essentials of Korean cuisine. Thanks.

[@KC_97849]

I'm not Korean, but I love Kimchi stew!!! I wish to have more Korean restaurant here.

[@briangleason5597]

I would love a bowl of this stew.

[@KevinAllOver]

Hanjan is one of my favorite restaurants. Cool to see Chef Hooni here!

[@pongodongo645]

Wavey Life truly the Comedian of our generation

[@sonyaclarke5227]

I use to live in Flushing, NY. I miss the food soo much!!!

[@CookinWidKunchi]

Always exploring culture. Thank you Munchie's. Hopefully one day my channel will grow as diversely as yours. Keep on inspiring.

[@paulodigioia]

Channels lookin good man!!!

[@paulodigioia]

Stay consistant and you will have a great chance

[@delavago5379]

Love the content keep it up

[@zbqmaktmxj]

크으 오늘 저녁으로 먹었는데 또 먹고 싶네요

[@emilcarlsson9268]

This makes me proud of being Korean, which is wierd since i am a swede. Beautiful dish, chef!

[@bluerationality]

Wow I wasn’t expecting him to actually show making kimchi for the jjigae haha.

[@MMMatthiasTV]

Looks so good, will surely try at home, so thanks for that! Only thing I'd like to point out is that actually the wonderful probiotics in the kimchi get killed when you let it cook for too long on high temperature. So the less you heat the kimchi, the healthier it stays.

[@ArmoredPapercup24]

Yes it is, and Kimchi also have lots of Dietary Fiber. So if you don't want to eat cooked kimchi, than try it with Korean bbq. it definitely healthier but also stimulate the flavor of meat.

[@sunnydee196]

I made 6 heads of Napa cabbage into kimchi 2 months ago. Similar recipe. I’m down to about 1.5 heads now. I cook Korean all the time😋

[@ksomzd4593]

As a korean, I can confirm this is most delicated and good way to make kimchi stew. If you wanna go home-style, just kimchi, pork and other seasoning are enough.

[@SheldonBeldon]

3:42 I see your sassiness you can't hide it!

[@ziggurat5772]

Actually was thinking about making this but didn’t know how. Perfect timing.

[@timd8912]

Thanks dude....

[@ClaLu]

10 year kimchi????!!! Woooow 😲✨

[@BalSagoth]

Mouth watering. Love Korean food.

[@gsev38]

He’s so informative I learned so much

[@LuisAguirre-bx7fu]

I worked at one of his restaurants, Hanjan.

[@TheJohn132132]

Thanks Munchies!

[@ryanmgkim]

every korean has their own unique way of making this. I don't like his method but to each their own

[@chrisn3794]

I always put a couple tablespoons of gochujang and some beef bullion in my kimchi jjigae. My favorite meat to use is pork neck bones that have been simmered until super tender. Then I add tofu and simmer until the tofu absorbs the flavor.

[@BlakeBurris]

Great looking dish! I’ll make this kimchi recipe next. Any chance of seeing what those books are you your shelf chef? I could only make out the names of a few of them.

[@mskitchen3127]

김치찌개!!!!!!!🤩🤩

[@corn2560]

Didn’t know this was a probiotic meal! Love it!

[@drmiteshtrivedi]

Wondering if the stew basically kills the probiotics.

[@ForrestZX]

It actually isn’t a probiotic meal. The heat to cook the stew killed the beneficial bacteria from the kimchi. However, fermented kimchi that hasn’t been cooked has probiotics.

[@Jefuslives]

I made this for the first time the other day. Which coincidentally was the first time I couldn't finfish a batch of kimchi before it started going a little too soft. (btw, I added a nice dollop of gochujang for extra color and flavor.)

[@MrMasterpod]

I am mexican and i think kimchi is delicious.

[@deanflet973]

I make Tobu Jjigae with Kimchee and Spam and instead of pork and I don't use dashi I use chicken or beef stock low sodium style because Spam already has lots of sodium to it and for my Kimchee would be my moms probably the best flavored that's my opinion lol. Thanks for this amazing video content Hooni Kim same last name as my cousin lol no relation.🥘👈🤤✌🍚

[@Ria-xl7kz]

Glad to know i'm an east asian over achiever bec of family pressure. Yeah. Accountancy degree, passed the board, entered advertising as a writer, and ended as a club dj. Awesome, right?? Never a boring day. Enjoy your life, too!

[@dyddnjs47]

The secret to making great kimchi soup is all about how long your kimchi has been fermented.

[@flyingcat7797]

아닛 이분은!!!

[@Bamibalgenieter12]

looks good yum

[@manojlondhe6151]

This is really some good stuff!! Specially kimchi. I am trying to get the ingredients for kimchi in India it seems very hard. there are a lot of difficulties like I am vegetarian and I can eat shrimps which goes into kimchi!! But I want to taste it.

[@Sheepy007]

Shrimp is completely optional. It's for taste, but it's not ecessary for the fermentation

[@manojlondhe6151]

@@Sheepy007 you are very good human!! This is the first thing I'll try after my lockdown. God bless you

[@EdwardTonai]

Some make vegetarian kimchi. For that, I usually add miso paste. For vegetarian dashi, I leave out the dry fish.

[@manojlondhe6151]

@@EdwardTonai wow! Thanks for the info.. I'll give it a try

[@crusershiny]

@@manojlondhe6151 try maangchis video for vegetarian kimchi. She's made tons of videos on variations of Kimchi.

[@Ilyas_Omer]

I like his shirt BTW

[@Dazarabia522]

Heavenly dish. I could eat Korean food only for the rest of my life ❤❤

[@acoleman9036]

Looks good

[@no_one3249]

It's Alive!

[@krazietokkie]

Lol this is video us more “How to Make Kimchi”

[@DanRoxtar]

sweet gonna make this tonight after two weeks

[@yomuthabyotch]

lunch meal? it is eaten whenever. but at least this recipe is more traditional than maangchi's recipe. i like adding onions and brown sugar or malt syrup for a touch of sweetness.

[@daywalker3735]

Looks damn good!!

[@Ask571986]

What was that sheet he placed in the water for the dashi? Was that seaweed? I know nothing about Korean cooking, but want to try to make this.

[@lukeyadon4702]

Does boiling the stew remove probiotics?

[@christianhansen3292]

yum yum me wanna taste it!

[@basb8055]

Looks amazing. I am vegan what can i substitute the prawn and anchovies with?

[@ArmoredPapercup24]

For Kimchi, prawn is just for taste. it's not necessary for fermetation. so just leave it off. and for dashi, you can use any kind of vegetable stock instead of anchovies. but the flavor is not that on point I guess, cause the taste is all about Pork fat and Kimchi. So I recommend you to try 김치전 (Kimchi jeon, some say kimchi pancake which is not like pancake). You can make it with no meat or egg or any kind of animal ingredients. So give it a try and have a good time.

[@ckpetleo82]

Mouth watering

[@JogBird]

whats that black bark like thing he put in the pot at the beginning?

[@MiketheViking90]

kelp

[@MrPieman00]

Kombu

[@DeepNightHour]

Dashima

[@EdwardTonai]

Kelp! I need some buddy. Kelp! Not just any buddy. Kelp! You don't even need a bun. KELP!

[@classyjohn1923]

when I have old kimchi, i have no idea what to do with it. This is definitely a recipe I will put in my backpocket when i have leftover kimchi.

[@AABTBS]

Why most kimchi recipes say to put it in the fridge after 2 days max even in lower temprature countries and never ferment for so long outside?

[@trex1448]

Skip the dashi and use korean radish, dried anchovies, and about 10th the size of dashima used here for the broth. Also skip the oil in saute ing pork belly. No Korean wants fat floating on top of the stew

[@friendlyfiresyeah]

I can eat kimchi jjigae errday everyday

[@Py5kO]

funny this uploads. Been nagging to try kimchi Forever but never done it. Gonna try this recipe

[@dudlyboys]

돼지고기 vs 스팸 vs 꽁치 vs 참치 중 어떤 거 좋아하시나요??

[@kakuella]

돼지고기 >>>> 스팸 > 꽁치 >>> 참치

[@crawlingfingers]

돼지고기~

[@bflavasonthetrack]

Step 1. heat pot on high for 30 minutes 2. Pour water in and listen for steam

[@farstrider79]

Don't have any pork belly, but I do have some ground pork. Not sure if it'll work.

[@weekone5755]

way too less garlic both in kimchi and kimchi stew!

[@iii1429]

Too little cabbage also

[@its1900]

I'm getting a heart attack like every 2-3steps or so... I know this is normal, that's how kimchi is but...I...can't.... BTW why are ppl keep telling newbies to 'air tight' the kimchi for fermentation????? (김장독 & science leaves the chat)

[@neilmodino9284]

I want one

[@classical7]

Yum!

[@9andrea0]

I read this as "How to Make Kimchi Jiggle" 😀 ooh, jiggly kimchi! Lol. I make it jiggle by boiling it.

[@timcook9783]

Hooni is that possible selling kimbap in drane read or cvs. Walgreen, i hope so

[@lateplus8303]

I love Lloyd

[@matv8363]

8 year fermentation...respect

[@stleek1033]

i dont get do i soak the dashi overnight with no heat? or heat the dashi for 30 mins then soak it overnight??

[@Panther-kid]

His voice is so soothing. Imagine if he did an audiobook version of his cookbook!!

[@kangjhha]

Holy jeejus, is this the le cordon bleu version for just f'ing kimchee jjigae😅.. even your shirts clever.. what the hell do I know😂

[@loidacruz5019]

Where we can get that book?

[@ruthr.8496]

I live in South Korea and I fucking looooveeeee kimchi jiggae 😩 that’s all I eat

[@bluesdog88]

Is salted shrimp the same as shrimp paste?

[@papichefitup]

On a bland diet ( diarrhea) Thank you

[@zueselcabron2705]

Damn that look good

[@yari7017]

What's the seaweed looking stuff he puts in the dashi at first?

[@ralphchamberlain6580]

dasima. Its a tried kelp for the broth

[@hyoungwonkim4395]

Dashima 다시마

[@miralmiral]

dried kelp

[@JasonStillwell2012]

Kimchi is the best

[@rojin-food5407]

Dasima natural msg👍

[@gabrielthu4680]

17th I still make it tho

[@Gas1000kg]

I made kimchi several times...like many times. Been experimenting with the final taste of kimchi and came to the conclusion that I skip the animal protein. The animal protein from the fish or shrimp gives the final kimchi a bitter taste which for me was not pleasant. By removing the protein part from the mixture the taste of the final kimchi was greatly elevated. Of course I use fish sauce in the mixture. The level of salt is important because only lacto-fermentation can occur and progress at high salt concentration. With that low amount of salt used in this video there is actually a risk of developing dangerous cultures of microbes! I think you use to little salt and would not eat that kimchi before cooking it!!

[@13ribs_bbq]

Very healthy! But in Russia now everyone is crazy about Ramen. Watch how it is cooked in Moscow on my channel

[@ashleyw7021]

I want to know his skincare

[@davidcaverly9659]

Anyone else cringe for the countertop at 7:30?

[@dho]

lol why did the pot make that sound in the beginning? did he add cold water to a hot pot? kinda odd

[@YuuyakeGunz]

Aren't the probiotics in Kimchi killed with heat during cooking or pasteurizing just like it happens in Sauerkraut?

[@halo917]

Dead probacteria are still probacteria and beneficial for the gut biome. Dead don't mean it ain't there ;)

[@undulate]

Step 1 should be...go to your nearest Korean market and buy some kimchi

[@percyboy2066]

“AINT NOBODY GOT TIME FOR THAT”

[@MacChef25]

Percy boy you got somewhere to go? Isn’t there a quarantine going on?