How To Make Kimchi Jjigae

[@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!!

[@김연숙-m6y]

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

[@김연숙-m6y]

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..

[@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

[@김연숙-m6y]

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.

[@김연숙-m6y]

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

[@김연숙-m6y]

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

[@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.

[@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.

[@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

[@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.

[@IL0909]

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

[@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

[@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

[@TheYellowIdiot]

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

[@IanJohnstonblog]

Just pre-ordered his book. Looks amazing!!

[@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..

[@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.

[@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 :)

[@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

[@ziggurat5772]

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

[@KevinAllOver]

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

[@pongodongo645]

Wavey Life truly the Comedian of our generation

[@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.

[@emilcarlsson9268]

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

[@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...

[@KC_97849]

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

[@sonyaclarke5227]

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

[@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😋

[@briangleason5597]

I would love a bowl of this stew.

[@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.

[@bluerationality]

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

[@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.

[@zbqmaktmxj]

크으 오늘 저녁으로 먹었는데 또 먹고 싶네요

[@ryanmgkim]

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

[@pete7389]

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

[@BalSagoth]

Mouth watering. Love Korean food.

[@gsev38]

He’s so informative I learned so much

[@ClaLu]

10 year kimchi????!!! Woooow 😲✨

[@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.)

[@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.

[@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.🥘👈🤤✌🍚

[@TheJohn132132]

Thanks Munchies!

[@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.

[@LuisAguirre-bx7fu]

I worked at one of his restaurants, Hanjan.

[@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.

[@Dazarabia522]

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

[@DanRoxtar]

sweet gonna make this tonight after two weeks

[@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.

[@mskitchen3127]

김치찌개!!!!!!!🤩🤩

[@SheldonBeldon]

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

[@timd8912]

Thanks dude....

[@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.

[@MrMasterpod]

I am mexican and i think kimchi is delicious.

[@Panther-kid]

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

[@dyddnjs47]

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

[@Bamibalgenieter12]

looks good yum

[@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.

[@Py5kO]

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

[@Ilyas_Omer]

I like his shirt BTW

[@ckpetleo82]

Mouth watering

[@acoleman9036]

Looks good

[@daywalker3735]

Looks damn good!!

[@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!

[@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?

[@timcook9783]

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

[@flyingcat7797]

아닛 이분은!!!

[@lukeyadon4702]

Does boiling the stew remove probiotics?

[@christianhansen3292]

yum yum me wanna taste it!

[@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!

[@dudlyboys]

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

[@kakuella]

돼지고기 >>>> 스팸 > 꽁치 >>> 참치

[@crawlingfingers]

돼지고기~

[@neilmodino9284]

I want one

[@farstrider79]

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

[@krazietokkie]

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

[@9andrea0]

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

[@classical7]

Yum!

[@bluesdog88]

Is salted shrimp the same as shrimp paste?

[@loidacruz5019]

Where we can get that book?

[@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😂

[@no_one3249]

It's Alive!

[@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

[@rojin-food5407]

Dasima natural msg👍

[@bflavasonthetrack]

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

[@stleek1033]

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

[@JasonStillwell2012]

Kimchi is the best

[@matv8363]

8 year fermentation...respect

[@ruthr.8496]

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

[@friendlyfiresyeah]

I can eat kimchi jjigae errday everyday

[@week_one]

way too less garlic both in kimchi and kimchi stew!

[@IL0909]

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)

[@melkunhee]

No garlic and ginger in the kimchi marinade?

[@halo917]

Yes there are. Look for the recipe on Vice and Munchies website!

[@melkunhee]

@@halo917 Thanks for the great recipe 😄 Will definitely make some kimchi during this lockdown👍

[@ashleyw7021]

I want to know his skincare

[@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 ;)

[@bosangday]

😉😉😍😍😄😄👍👍

[@CavemanSynthesizer]

When my roommate showed me how to make kimchi she salted the cabbage, but strained away the excess water that was released. Was this incorrect? Why might someone do it that way? She's Japanese BTW (don't know if that makes a difference).

[@mms4382]

There are many ways to make Kimchi.

[@roygbiv9038]

Yes, it’s normal to squeeze out the water after brining the cabbage. The point of brining is to draw out excess moisture in the cabbage, if you don’t, the kimchi and the mixture gets watery during the fermentation because of the extra moisture left in the cabbage.

[@dho]

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

[@percyboy2066]

“AINT NOBODY GOT TIME FOR THAT”

[@MacChef25]

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

[@ferozkaamil1]

I live in korea and never saw anyone add apple.

[@치킨아조시]

there are plenty of ways of making kimchi region by region. some region even put raw fish in it

[@zueselcabron2705]

Damn that look good

[@papichefitup]

On a bland diet ( diarrhea) Thank you

[@gjan6593]

어디서 봤지?!

[@대니얼-p5r]

한식대첩, 넷플릭스

[@nikosfilipino]

Isnt this technically soondubu jjigae because of the addition of tofu? And no eggs?

[@patriciawheeler902]

No. Soon tofu soup has a lighter base made from red pepper flakes and paste. You could add some kimchee to it. Kimchee soup has cooked kimchee and the kimchee liquid in it which makes the broth stronger tasting.

[@nikosfilipino]

@@patriciawheeler902 huh, i never knew that. I always made my soondubu jjigae with kimchi and kimchi juice alongside the gochujang and gochugaru paste. Ima try it with just the paste now to see how it holds up.

[@patriciawheeler902]

@@nikosfilipino I do too, but that's just because I love kimchee. Plus, I started cooking Korean food as a kid with little guidance and just threw whatever I thought sounded good into the pot. Do you watch Maangchi on KZbin? She makes cooking videos and I'm sure she's done tofu soup. Check her out and good luck cooking! It's always great to meet someone who loves Korean food.

[@nikosfilipino]

@@patriciawheeler902 I do watch Maangchi as I'm sure pretty much anyone who has ever tried to learn to make korean food has 😄. I had seen a few different videos on how to make it years ago and then she uploaded a video on how to make it. Ive been using her guidelines ever since but with my own twists here and there. It was her vid that said to saute kimchi and kimchi juices as a base and then add the paste.

[@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

[@undulate]

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