Looks so comforting and delicious! I need to go to the market to get everything and make it! I have been cooking your recipes for about a month now, and everything is sooooo good! The spice helps my husband no to complain too much when we have Korean for the 4th time in a week, since we are Mexican no bland food allowed! BTW Katie your hair roller reminds me of Mexican grandmothers that wake up at the crack of dawn to sweep their patios with a head-full of rollers and a scarf on top 🤣
Back in 2016 when I was studying in Seoul...I dreaded the long walks during the cold winter evenings back to my "Oneroomtel"...but this one Yukgejang placed opened one day and I looked forward to my dinner every night...as it was right between my school and my home...that hearty, spicy and hot soup...just so yummmmm...
Haha I'm so glad you mentioned that trick with keeping it on the stove. I used to do this with chili when I didn't have room in my fridge. And everyone said I was crazy and trying to get food poisoning lol. But I never did. The amount of seasonings and salt plus the boiling keeps it good. And it gets better every day! This Dakgaejong looks sooooo good! Can't wait to try it!
The flavor profile is unmistakeable I can only think of 1 restaurant in Seattle that makes yugaejang and it tastes like it should! Dakgaejang is on the menu this week i swear!
Yum! This sounds super tasty. I needed this recipe today. The kitchen is my safe place and cooking just makes me so happy and fulfilled. Might use a cornish hen as I don't usually eat a lot of meat at once unless I'm really craving it. Thank you so much Daniel! Much love to both you and Katie!
i am a new subscriber in your channel and im loving it so much😊😊you inspire me to cook more of korean food.theres alot more for me to watch in here.and that whats keep me busy this time.thank you guys🤗🤗
love making and eating yukgaejang, this should be cheaper than buying a pound of brisket living in the west now, have to buy my gosari dried and prepare it like you said. also fills the house with a stench my son hates.
Looks amazing! I enjoy all the videos you all put out! I have made them at home and my family and I have enjoyed them very much! Also you two are so funny at the end!
You have read my mind!! I wanted to make this dish because I was craving for it and you uploaded a recipe. Perfect timing! I understand this recipe is for family sized meal but any chance you can also show the measurement for two servings?
If you are boiling the chicken for 1 hour you are overcooking the meat. I learned a trick from a pho recipe that makes perfect juicy chicken... Do everything the same and instead of boiling for 1 hour you just want to bring it to a boil and turn it off and let it sit for 45 min. This will cook the chicken perfectly then you want to take all the meat off the bones (try slicing the breast to remove then everything else with your hands). THEN put the bones and skins back in to then finish the stock. Also the longer you make the stock you will get more nutrition and collagen from the bones. I prefer minimum 12 hours. True broth is 18-24 hours. Trust that it makes a huge difference no matter what you make with be richer and healthier. Just remove the fat from the top as there will def be more from longer cooking. If you just do the chicken trick it will roughly double the stock time.
What's the word(s) at 11:42, and what's it mean? Thanks. Looks delicious. And I didn't know the fernbrake is available watsr-packed like that. I've only been using the dry one, so thanks. (And I like the dry one but it's nice b to have the option.)
Katie called him an "Adjussi" which is a term for an older, married man. No young guy wants to be called that, just as no woman likes to be called "Ajumma"
Looks great! What you called fern break I believe is Bracken fern here (in Michigan) and I pick it wild every spring. Never thought of using it in soup or stew though, I'll give it a try.
Been a fan since quarantine started! You two are great. Couldn't find a ramdon recipe style from you (less fancy than from the movie) and was wondering if you had any interest to make one.
Suggestion: You need to use Bar Keepers Friend Stainless Steel Cleanser & Polish to get rid of the discolorations on your pots and pans, it will make it so shiny like new.
I remember having this beef soup for the first time when I was working part time in high school. I've had korean food lots of times but never the soups. I was hooked. I probably had it every pay day. It was so spicy but it was just right. Up until that time, I've never had spicy soup. So freaking good❤❤❤
I watch your videos when I brush my teeth before bed. (This prevents me from snacking in my kitchen from hunger. Watching the waistline, you see.) When I got to “whoa, Katie, please … it’s dead,” I also died 💀🤣. Sprayed my bathroom mirror with toothpaste, which I just finished wiping up. Thought you ought to know. Thanks for that.
Your recipe is really good to try, a challenge if we have experience, there are lots of spices in our country, greetings from us, very happy to be visiting each other
Great videos! I used Vietnamese fish sauce instead of Korean fish sauce and reduced the amount of chili powder because I can only handle mild. Does soy bean and mung bean sprouts taste different? The store was sold out of fernbrake so I got royal fern. I hope it's close enough.
Good evening 🌆 future neighbor 🇰🇷🍢😽 how are you guys today beautiful evening 🌆 we are having hope everything goes smoothly well done absolutely magnificent bravo bravo 👏👏🌹👏 really good work amazing content as always stay warm and safe looking forward for New videos Love you guys 🇰🇷🍢😽.
I will make this dish this week. I love yukgaejang. I tend to have more chicken on hand. I just made oisobagi too. Tonight I am making galbi. It marinating now. I love making Korean food. Your recipes are flavorful and simple. Keep it up. Also tell Katie that I miss updates on her channel 🥰🥰🥰
I just found fernbrake today at the market, so I’m going to make this! Can I use Vietnamese fish sauce instead of the Korean fish sauce? I know it won’t taste the same, but do you think it’s an absolute deal-breaker?
i have a different type of "yukgaejang" that was my grandma's own special recipe. i'm intrigued by the dakgaejang. i think i'll have to try it out since i'm trying to lower my red meat intake ^^
OMG I WAS MEANT TO WATCH THIS VIDEO!! I just saw vacuum sealed fernbreak in the IM-store two days ago and wanted to buy it. I recognized it but didn't want to buy any if I didn't have a recipe! Hooraaaaaay! My fridge is so freaking full what am I doing...
مشاركة جيدة👍👉 بالمشاهدة تكريما لعملك حفظك الله ورعاك ياصديقى أنا هنا لدعمك تمنياتى لك بالتوفيق والنجاح الدائم سأعود لمشاهدة المزيد من الفديوهات الممتعه أبقى على أتصال ياصديق
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
omg the “whoa katie please, it’s dead” comment had ME dying LOL
“Wow Katie, please it’s dead” had me laughing for 5 minutes straight hahahhaa
Katie is so funny. Her reactions crack me up.
Congrats on hitting 400k!! 🤩
Onward to 1 mill!
Looks so comforting and delicious! I need to go to the market to get everything and make it! I have been cooking your recipes for about a month now, and everything is sooooo good! The spice helps my husband no to complain too much when we have Korean for the 4th time in a week, since we are Mexican no bland food allowed! BTW Katie your hair roller reminds me of Mexican grandmothers that wake up at the crack of dawn to sweep their patios with a head-full of rollers and a scarf on top 🤣
Back in 2016 when I was studying in Seoul...I dreaded the long walks during the cold winter evenings back to my "Oneroomtel"...but this one Yukgejang placed opened one day and I looked forward to my dinner every night...as it was right between my school and my home...that hearty, spicy and hot soup...just so yummmmm...
Oh Katie please, it's dead. 😂 You two are so funny! Btw, the dakgaejang looked amazing! yum
Haha I'm so glad you mentioned that trick with keeping it on the stove. I used to do this with chili when I didn't have room in my fridge. And everyone said I was crazy and trying to get food poisoning lol. But I never did. The amount of seasonings and salt plus the boiling keeps it good. And it gets better every day! This Dakgaejong looks sooooo good! Can't wait to try it!
This is the normal thing to do in Germany! Fridge space is usually a premium here :P
@@graceho8296 ^this and you have to heat it if was in the fridge 😂 best thing to do if you want to eat a midnight snack
The flavor profile is unmistakeable I can only think of 1 restaurant in Seattle that makes yugaejang and it tastes like it should! Dakgaejang is on the menu this week i swear!
Looking forward to more recipes from you all. It has been awhile.😸
Yall are too cute together. Thanks for sharing another recipe. Love and light from the USA
Minnesota!! Yes, I've purchased and cooked fernbrake. Delicious!
This looks great. I would add a little dangmyun. Perfect for winter.
I just made this a few days before you posted! It turned out delicious but this recipe looks much better
This is my go-to stew to make in the winter (with chicken thigh). Warms you right up!
너무 맛있어 보이네요.
Fern brake is fabulous!
careful, Koreans think fern brake lowers men's sex drive
Annyeong! I absolutely love yukgaejang and can't wait to try this recipe! Stay well my man
I like this method stir frying !
Yum! This sounds super tasty. I needed this recipe today. The kitchen is my safe place and cooking just makes me so happy and fulfilled.
Might use a cornish hen as I don't usually eat a lot of meat at once unless I'm really craving it.
Thank you so much Daniel! Much love to both you and Katie!
Same ☺ do you have anyone to cook for or does the cooking process feel fulfilling enough on its own for you?
This sounds yummy! I have tried some of your recipes (sweet corn curry). Thank you for being my neighbor.
My local K Deli makes this its so addicting! Cant wait to make it at home for those cold winter days I cant travel out :)
comfort food yaaassss, but Katie at the end was unexpected hahahhahaha love you guys, blessings neighbors
Daniel, have you ever made 삼치조림? I would love to see a recipe if you've got one!
i am a new subscriber in your channel and im loving it so much😊😊you inspire me to cook more of korean food.theres alot more for me to watch in here.and that whats keep me busy this time.thank you guys🤗🤗
This looks PERFECT for a chilly night and I can't wait to try it.. Thank you for sharing !
This sounds absolutely delicious! I already have a Pork/Bacon/Kimchi Jiggae on the stove right now, but this will be my next recipe!
love making and eating yukgaejang, this should be cheaper than buying a pound of brisket
living in the west now, have to buy my gosari dried and prepare it like you said. also fills the house with a stench my son hates.
Esto lo tengo que probar. Gracias
Looks so good! As to pertains to your question about westerners knowing about the firm thing. Yea, never heard of it in the UK. Wish I had though!
Looks amazing! I enjoy all the videos you all put out! I have made them at home and my family and I have enjoyed them very much! Also you two are so funny at the end!
You have read my mind!! I wanted to make this dish because I was craving for it and you uploaded a recipe. Perfect timing! I understand this recipe is for family sized meal but any chance you can also show the measurement for two servings?
Woah, now I definately will be cooking some 닦개장 soon. Thank you for the recipe!
I love your channel, you're amazing ❤️❤️❤️❤️
Yukgaejang is one of my favorite soups, can't wait to try this version 🥰
If you are boiling the chicken for 1 hour you are overcooking the meat. I learned a trick from a pho recipe that makes perfect juicy chicken... Do everything the same and instead of boiling for 1 hour you just want to bring it to a boil and turn it off and let it sit for 45 min. This will cook the chicken perfectly then you want to take all the meat off the bones (try slicing the breast to remove then everything else with your hands). THEN put the bones and skins back in to then finish the stock. Also the longer you make the stock you will get more nutrition and collagen from the bones. I prefer minimum 12 hours. True broth is 18-24 hours. Trust that it makes a huge difference no matter what you make with be richer and healthier. Just remove the fat from the top as there will def be more from longer cooking. If you just do the chicken trick it will roughly double the stock time.
Look very delicious 🤤 😋
Incredible recipe !!! Yummy !!! Tasty like my grandmother's !!! Thanks for the good mood !!😋😋😋👍
Is there a possible substitute for fernbrake? Here in S. Spain it's not available.
What's the word(s) at 11:42, and what's it mean? Thanks.
Looks delicious. And I didn't know the fernbrake is available watsr-packed like that. I've only been using the dry one, so thanks. (And I like the dry one but it's nice b to have the option.)
Katie called him an "Adjussi" which is a term for an older, married man. No young guy wants to be called that, just as no woman likes to be called "Ajumma"
I just made this dish with chicken thighs. Very tasty!!!
Looks great! What you called fern break I believe is Bracken fern here (in Michigan) and I pick it wild every spring. Never thought of using it in soup or stew though, I'll give it a try.
Definitely going to try your recipe...I love spicy Korean beef stew..the chicken one looks awesome thank you..oh you guys are down to earth...
Omg that looks sumptious!
Been a fan since quarantine started! You two are great. Couldn't find a ramdon recipe style from you (less fancy than from the movie) and was wondering if you had any interest to make one.
I didn’t know what to cook today so this is perfecttt 😍
Katie.. please.. it’s dead 🤣
I have had a hard time finding the gosari, but ill be making a special trip to H mart and shyly asking for it lol!
Suggestion: You need to use Bar Keepers Friend Stainless Steel Cleanser & Polish to get rid of the discolorations on your pots and pans, it will make it so shiny like new.
I remember having this beef soup for the first time when I was working part time in high school. I've had korean food lots of times but never the soups. I was hooked. I probably had it every pay day. It was so spicy but it was just right. Up until that time, I've never had spicy soup. So freaking good❤❤❤
Hi !Is there any alternatives for vegetarians? Thank you for the recipes 😀
I watch your videos when I brush my teeth before bed. (This prevents me from snacking in my kitchen from hunger. Watching the waistline, you see.) When I got to “whoa, Katie, please … it’s dead,” I also died 💀🤣. Sprayed my bathroom mirror with toothpaste, which I just finished wiping up. Thought you ought to know. Thanks for that.
Your recipe is really good to try, a challenge if we have experience, there are lots of spices in our country, greetings from us, very happy to be visiting each other
Neighbor, was thinking of you and your fam, hope everything is nice and dandy :D
Cheers!!
This looks delicious! i cant wait to make it! i'm not a big fan of fish sauce, is there anything i could use as a substitute?
Ohmygoshhhh. This is highly tempting to make! Would the recipe still work if I cut the recipe in half?
Can't imagine why it wouldn't :) as long as all the ingredients are in half, it should still work.
Wonder if I can just use chicken stock and some rotisserie chicken for the ahredds
Never eaten fernbreak I do want to try it though.
Hi. Looks so good. Is there a close substitute for fernbrake? I'm dying to try out this recipe!
Great videos! I used Vietnamese fish sauce instead of Korean fish sauce and reduced the amount of chili powder because I can only handle mild. Does soy bean and mung bean sprouts taste different? The store was sold out of fernbrake so I got royal fern. I hope it's close enough.
Hi there! I think you have attached the wrong link for the written recipe. Pls check. Thanks
Good evening 🌆 future neighbor 🇰🇷🍢😽 how are you guys today beautiful evening 🌆 we are having hope everything goes smoothly well done absolutely magnificent bravo bravo 👏👏🌹👏 really good work amazing content as always stay warm and safe looking forward for New videos Love you guys 🇰🇷🍢😽.
What would be an alternative to fernbrake? I can't find it in the stores. Thks
Could I use anchovy stock powder instead of the anchovy fish sauce or would that make it weird? Right now I only have the Thai squid fish sauce.
She is so cute. You are such a nice couple I wish you were my neighbors!!
Ok I’m curious. Where in the west do you live that you don’t see a whole chicken? I’ve had gosari before and it’s super tasty 😋
This looks so good! What about Vietnamese fish sauce? I don't know the differences between the Korean and Vietnamese sauces
Vietnamese fish sauce (5 crab one) should be fine :-)
I will make this dish this week. I love yukgaejang. I tend to have more chicken on hand. I just made oisobagi too. Tonight I am making galbi. It marinating now. I love making Korean food. Your recipes are flavorful and simple. Keep it up. Also tell Katie that I miss updates on her channel 🥰🥰🥰
Yum
Where can I order the stock pot like you are using in this video?
@1:42, those are actually the kidneys (or lites as the old timers used to call 'em) #oldskool #giblets
I just found fernbrake today at the market, so I’m going to make this! Can I use Vietnamese fish sauce instead of the Korean fish sauce? I know it won’t taste the same, but do you think it’s an absolute deal-breaker?
Just remember chicken breasts don’t grow in the wild….. 2 minutes later ….:: whoa Katie jeez it’s dead.. Amazing dish. I love you guys!
Cathy your perm hair so cute.. yeppoh
i have a different type of "yukgaejang" that was my grandma's own special recipe. i'm intrigued by the dakgaejang. i think i'll have to try it out since i'm trying to lower my red meat intake ^^
If only i can find gosari in Malaysia...hurmmm...
Can you do a 곱창전골 recipe or a 고추장찌개 recipe? ^_^
you have the wrong link to the written recipe, thanx
My goodness it's such a hearty dish for winter!! Heading out to grab my chicken today 😋 🤗
Вкусный 😋
The link for the written recipe is something else. Is it going to be up soon?
Haven't seen any video uploads in a while. Are Daniel and Katie on vacation?
Helloo... How are you?
Happy New Year 🎊
Finally found it Fernbrake only dry though so far!
I’ve made this before and you can make the chicken inside a instant pot for faster results and then shred!!
the linked recipe is a different one :)
OMG I WAS MEANT TO WATCH THIS VIDEO!! I just saw vacuum sealed fernbreak in the IM-store two days ago and wanted to buy it. I recognized it but didn't want to buy any if I didn't have a recipe! Hooraaaaaay! My fridge is so freaking full what am I doing...
Rice in the dakgaejang is an ajushi thing? Stop making me feel old x D
Absolutely delicious recipe though; definitely will have to try
Written recipe link is to: creamy mustard shrimp curry - served with shrimp! Oops
This is so random but.. do you guys sell those wooden spoons? I always look for them
No news since two months. Hope to see you again :)
Oh , you are so cute together
مشاركة جيدة👍👉 بالمشاهدة تكريما لعملك حفظك الله ورعاك ياصديقى أنا هنا لدعمك تمنياتى لك بالتوفيق والنجاح الدائم سأعود لمشاهدة المزيد من الفديوهات الممتعه أبقى على أتصال ياصديق
Fernbrake is included in my local restaurant's bibimbop.
i wish i could get spring onions this size hahahaha
The "Katy, please, it's dead" took me OUT
I'm trying to find someone who can teach me how to forage Fern here in Northwest Washington. Apparently we have some of the best in the United States
Kattie say damn daniel
Today I also learned that I, a 25 year old female am actually an Ajeossi haha. I always mix my rice in.
Where are you, Daniel, Katie? 🙁😞