"It's a dish that has many ghosts" This statement really resonated with me. Traditional recipes, or any recipe that you can consider your family recipe, hold so many stories behind them, for both the past generations and the current one. For example, my family has five spice and hoisin roast chicken and potatoes recipe passed down from my great-grandmother, which resulted from a need to feed her family cheaply during the Great Depression while still incorporating familiar flavors. My memories of this dish come from my childhood when my grandmother would let me "sneak" a drippings-soaked roasted potato before any of my siblings or whip this up as a (much welcomed) surprise dinner delivered to her friends in her neighborhood. A dish created out of necessity during hard times has now become a nostalgic comfort dish for me. Thank you, Eric, for a wonderful, thoughtful exploration of how food, history, and the personal are so closely intertwined.
Can a religion from God be so confusing & full of contradictions ❓ For God so loved the criminals that he gave his only son,that whoever believes in him will not perish but have eternal life ( John 3 : 16 ) NO 0NE CAN DENY THIS MEANS ALL THOSE WH0 BELIEVE WILL ENTER PARADI$E God will render to each person according to his deeds ( Romans 2 : 6 ) For he who does wrong will receive the consequences of the wrong which he has done ( Colossians 3 : 25 ) N0 0NE CAN DENY THIS MEANS WE WILL BE JUDGED BY 0UR DEEDS
i LOVE budae jigae. I went into this korean restaurant once in NYC and I was used to eating things like doenjang jigae, kimchi jigae and soondubu so i wanted to try something different. it blew my minddddd. i love when they put glass noodles in it too. I love Eric's videos because of how it shows that passion doesn't always mean this huge burst of energy but it's just in the words used and the heart just comes out naturally. I also love the way that he feeds the people behind the scenes or asks them if they want to try things that he has out. It makes things feel more relaxed and casual! Love you Eric!
growing up in a Samoan family, we ate canned corned beef and spam. it was just what grandma made for her army of kids and grandkids (rip Fa'Asamoa xoxo). it wasn't until recently (I am now 35), that I learned the history behind canned meat to the polynesian islands and it hit me just like this. I used to turn up my nose at it until i knew. Until I knew that it was just a form of survival in those ugly dark times. thank you for sharing and I'll add this to my next dish adventure.
Spam, eggs, and rice is the best quick and cheap meal. Got me through many years of college. Top with siracha or with kimchi and you’re set. I love spam. Idc what anyone says about it. It’s a part of being Korean after the War.
I LOVE and appreciate this video so much. As a Korean Canadian who loooves food, I can relate to the passion i hear when you talk about korean ingredients and also the diasporic blues of not being korean enough to koreans and not ______ enough for ______s, and of course Budeh Chigae is always such a hot spicy salty treat!
Asians in general show their love to you through food. It's kind of a unifying story for any Asian to exchange stories about how their moms or dads were not really verbal but would always cook your favorite food when you're sick or feeling sad. It's also a joy for the parents because as much as they didn't know about it, they were teaching their kids the love language of acts of service. So when Eric said "I can't wait to feed everyone here," it brought such a big smile to my face because he was showing his appreciation to the crew, as well as putting his accomplishment but still being of service to the people around him.
My parents are Asian and very verbal with their affection. I love feel good stories like this, people showing love through food, or families coming together around a pot of stew, but the portrayal of Asian parenthood is surprisingly limited. I'm not a parent myself, but I kind of want to defend misunderstood or misrepresented Asian parents sometimes. We joke about them demanding straight As or being controlling, but by doing that we're actually generalising very different individuals from wildly different cultures into one stereotype.
@@DizzyBusy I wish my parents were like that. But I have to say, it's probably because I'm first generation kid. They immigrated to the States and I grew up in Asia most of my life. I understand now why they are how they are because of therapy, but when I talk with my fellow immigrants with Asian parents, we all have this collective sympathy of our parents not being verbal of what they feel. But then these friends of mine are now having kids of their own and have gone through therapy themselves and are very verbal towards their kid in terms of affection. So there's that. We're breaking the cycle of generational trauma.
@@akirebara With all due respect, does it correlate to the reasons your parents moved in the first place? My mum grew up in England because of my grandfather's posting, but otherwise both my parents lived, met, and raised me in Southeast Asia. In other words, they didn't have to emigrate to get sufficiently educated and to establish themselves comfortably in their home country. It's a long winded way of saying we're an old family of educated and well read people, so maybe that's where they're "different"? My poor parents... My parents openly told me, when I was a teenager in the 90s, it's okay if I turn out to be a lesbian, as an example of their "coolness". Anyway, perhaps one day, I, myself, will be an immigrant Asian parent and I'm very sure I won't, oh, slap my kids around or demand them to play 4 instruments and be good at math, you know? But to the general public, people would still assume that of me, just because of my skin colour.
Been following Eric in the food space (NYT, Food52, now a bestselling cookbook author!!) for years now and really admire his work ethic and success. This looks so good!!
Ooo! I’ll have to try and add tteok the next time! Thanks for the tip! And yes! I always add extra cheese to the broth. I want it to dissolve so that it adds a richness to the broth. It also reduces the sting of the spice. My husband and son don’t like things too spicy hehe.
I like to make mine with some pork belly fried up first. Then I brown the smoked baby sausage and spam. Then I add sour kimchi. This is almost like making kimchi jjigae. Then I add sliced onion and cabbage (I hate cooked daikon). And then the water to cover the veg. Add the flavorings - I buy budae jjigae paste to make it easy. And then you bring to a boil and then simmer. I add Kraft American cheese - 2-3 slices to bring a richness to the broth. And ramen noodles are optional. Serve with rice.
I love army stew and I love a good hot dog, but I agree - they don't go together. I don't know what hot dogs tasted like during the period of the Korean War, but nowadays they have a strong flavor that seems to overwhelm any dish they are added to.
I was thinking that too! Let me know how it goes and what you substituted. I know I can get most of the proteins vegetarian except for the spam- I guess just “hot dog” weenies? I’ve never had spam in my meat days so Im just guessing
I grew up never having this. That's how much snobbery existed in my family. I never knew this thing just existed until I had it in a restaurant with a Korean community in Sydney.
I didn’t grow up with it either even though my family had no problems eating spam and Vienna sausage. I only heard about it and wanted to try it after seeing it being eaten on K dramas. I finally tried it when I bought a premade grocery store kit at the Korean market. Loved it and been making it ever since.
I was feeling a bit antsy when you mentioned seaweed, but then breathed a sigh of relief when I saw the asterisked comment that it was not an ingredient for this dish. Whew!
I have a hobby of trying dishes from different cultures and budae jjigae has been one of my all time favorite discoveries. I keep coming back and making it lol
as a boring white person, my family's old great depression dish is just beef and cabbage stew lmao and while i love it because it holds a special place in my childhood and heart.....crazy and unfair that some folks have comfort family dishes that are soooo good like budae jiggae
I love corned beef and cabbage. Going to make some tonight. My parents are Korean but my mom loves making it for us as kids. It’s so good. Don’t knock your cultural heritage. Thanksgiving is my absolute favorite holiday. I love making all the traditions foods like apple pie and pumpkin pie. Every culture has something wonderful to offer in the culinary world.
You know how I know it's a Big Three Day Weekend in LA? The Middle Age people are buying all the fixings for budae jigae. It's a lot of stuff. Because they plan to drink and play guitar all night long. You know they rented a cabin or an Airbnb, or a camping spot. They're almost always already dressed in their Polar Fleece.
The Budae-jjigae is called "Korean swill", which is made by Koreans based on the leftover swill of the US military. Only those made in South Korea are authentic, because we don't have US military swill buckets here.
mxr plays did it the best. AND they dont ever play any victim card as you just did. Dont be a victim, No one likes it, other than the victim group, and they hate themselves.
I don’t see victimhood in what he said. It really was a very hard time for Korean ppl after the war. Having a proxy Cold War in your country really messes it up. My mom spoke about how hungry she was all the time and would try and chew on tree bark to try and stave off hunger pangs. It’s actually incredible to see how far Korea has come from the Korean War. I don’t think he was playing a victim at all. He noted how happy he was to see Korea becoming recognized internationally. How is that victimhood? Me thinks you are searching for wokeness as much as the woke search for victimhood. Don’t stare into the abyss too long…
"It's a dish that has many ghosts" This statement really resonated with me. Traditional recipes, or any recipe that you can consider your family recipe, hold so many stories behind them, for both the past generations and the current one. For example, my family has five spice and hoisin roast chicken and potatoes recipe passed down from my great-grandmother, which resulted from a need to feed her family cheaply during the Great Depression while still incorporating familiar flavors. My memories of this dish come from my childhood when my grandmother would let me "sneak" a drippings-soaked roasted potato before any of my siblings or whip this up as a (much welcomed) surprise dinner delivered to her friends in her neighborhood. A dish created out of necessity during hard times has now become a nostalgic comfort dish for me. Thank you, Eric, for a wonderful, thoughtful exploration of how food, history, and the personal are so closely intertwined.
Well said!
I cried when he said that! Great story
That is lovely
Can a religion from God be so confusing & full of contradictions ❓
For God so loved the criminals that he gave his only son,that whoever believes in him will not perish but have eternal life ( John 3 : 16 )
NO 0NE CAN DENY THIS MEANS ALL THOSE WH0 BELIEVE WILL ENTER PARADI$E
God will render to each person according to his deeds ( Romans 2 : 6 )
For he who does wrong will receive the consequences of the wrong which he has done
( Colossians 3 : 25 )
N0 0NE CAN DENY THIS MEANS WE WILL BE JUDGED BY 0UR DEEDS
THAT IS LOVELY.
Eric is my favorite. His voice is so calming and I love the way he talks about food and his inspirations in making it.
I like this young man so much. He presents his recipes beautifully. I love the way he speaks so lovingly and warmly about his heritage.
i LOVE budae jigae. I went into this korean restaurant once in NYC and I was used to eating things like doenjang jigae, kimchi jigae and soondubu so i wanted to try something different. it blew my minddddd. i love when they put glass noodles in it too. I love Eric's videos because of how it shows that passion doesn't always mean this huge burst of energy but it's just in the words used and the heart just comes out naturally. I also love the way that he feeds the people behind the scenes or asks them if they want to try things that he has out. It makes things feel more relaxed and casual! Love you Eric!
growing up in a Samoan family, we ate canned corned beef and spam. it was just what grandma made for her army of kids and grandkids (rip Fa'Asamoa xoxo). it wasn't until recently (I am now 35), that I learned the history behind canned meat to the polynesian islands and it hit me just like this. I used to turn up my nose at it until i knew. Until I knew that it was just a form of survival in those ugly dark times. thank you for sharing and I'll add this to my next dish adventure.
Spam, eggs, and rice is the best quick and cheap meal. Got me through many years of college. Top with siracha or with kimchi and you’re set. I love spam. Idc what anyone says about it. It’s a part of being Korean after the War.
I LOVE and appreciate this video so much. As a Korean Canadian who loooves food, I can relate to the passion i hear when you talk about korean ingredients and also the diasporic blues of not being korean enough to koreans and not ______ enough for ______s, and of course Budeh Chigae is always such a hot spicy salty treat!
I didn't think I'd be shedding a tear watching a "How to Make Budae Jigae" video but here we are. You're awesome Eric, love your passion!!!
Beautiful tribute to your culture and cuisine. Heartfelt, emotional, and sincere.
What a great writer. He said so much in this short video. Eric Kim is awesome.
Eric is the best!! His recipes always have so much soul and love! His cookbook is great.
I’m half Korean and so very happy to see this! Thank you!
Asians in general show their love to you through food. It's kind of a unifying story for any Asian to exchange stories about how their moms or dads were not really verbal but would always cook your favorite food when you're sick or feeling sad. It's also a joy for the parents because as much as they didn't know about it, they were teaching their kids the love language of acts of service.
So when Eric said "I can't wait to feed everyone here," it brought such a big smile to my face because he was showing his appreciation to the crew, as well as putting his accomplishment but still being of service to the people around him.
My parents are Asian and very verbal with their affection. I love feel good stories like this, people showing love through food, or families coming together around a pot of stew, but the portrayal of Asian parenthood is surprisingly limited. I'm not a parent myself, but I kind of want to defend misunderstood or misrepresented Asian parents sometimes. We joke about them demanding straight As or being controlling, but by doing that we're actually generalising very different individuals from wildly different cultures into one stereotype.
@@DizzyBusy I wish my parents were like that. But I have to say, it's probably because I'm first generation kid. They immigrated to the States and I grew up in Asia most of my life. I understand now why they are how they are because of therapy, but when I talk with my fellow immigrants with Asian parents, we all have this collective sympathy of our parents not being verbal of what they feel. But then these friends of mine are now having kids of their own and have gone through therapy themselves and are very verbal towards their kid in terms of affection. So there's that. We're breaking the cycle of generational trauma.
@@akirebara With all due respect, does it correlate to the reasons your parents moved in the first place? My mum grew up in England because of my grandfather's posting, but otherwise both my parents lived, met, and raised me in Southeast Asia. In other words, they didn't have to emigrate to get sufficiently educated and to establish themselves comfortably in their home country. It's a long winded way of saying we're an old family of educated and well read people, so maybe that's where they're "different"? My poor parents... My parents openly told me, when I was a teenager in the 90s, it's okay if I turn out to be a lesbian, as an example of their "coolness".
Anyway, perhaps one day, I, myself, will be an immigrant Asian parent and I'm very sure I won't, oh, slap my kids around or demand them to play 4 instruments and be good at math, you know? But to the general public, people would still assume that of me, just because of my skin colour.
@@DizzyBusy k
I love this clip! Thank you for shining a light on our beloved cuisine. ♥️♥️♥️
This was a wonderful ep. Ty for sharing all of this. Its a reminder of how complex human history is and it's reflection on food.
Been following Eric in the food space (NYT, Food52, now a bestselling cookbook author!!) for years now and really admire his work ethic and success. This looks so good!!
Love the randomness of the cheese.
Great ambassador for Korean cuisine.
I've been making this with my extra fermented kimchi forever. It was nice to hear the back story to this 😍😍😍
I love Eric Kim
One of my favorite dishes. I always add tteok and extra cheese, which gives the broth a great texture
Ooo! I’ll have to try and add tteok the next time! Thanks for the tip!
And yes! I always add extra cheese to the broth. I want it to dissolve so that it adds a richness to the broth. It also reduces the sting of the spice. My husband and son don’t like things too spicy hehe.
I once watched a video of Anthony Bourdain cooking this for Anderson Cooper who was beside himself with incredulity.
I have to find this video now lol.
I like to make mine with some pork belly fried up first. Then I brown the smoked baby sausage and spam. Then I add sour kimchi. This is almost like making kimchi jjigae. Then I add sliced onion and cabbage (I hate cooked daikon). And then the water to cover the veg. Add the flavorings - I buy budae jjigae paste to make it easy. And then you bring to a boil and then simmer. I add Kraft American cheese - 2-3 slices to bring a richness to the broth. And ramen noodles are optional. Serve with rice.
What a great version of 부대찌개! And I'm absolutely with you re: cooked daikon/무 - I'm not a fan, for some reason. Thank you for the recipe.
This was so, so beautiful ans soulful. I now am super emotional and super hungry. Bravo, Eric!
Korean and Filipino cuisine are two of my top 5.
I love army stew and I love a good hot dog, but I agree - they don't go together. I don't know what hot dogs tasted like during the period of the Korean War, but nowadays they have a strong flavor that seems to overwhelm any dish they are added to.
As always Eric is such a charming Host.
Oh man, this is an upgraded Budaejjigae with some primo ingredients. This gotta taste amazing.
One of the first Korean fusion dishes born in the Korean War.
Beautiful food and emotion.
we love Eric!!! ❤️❤️❤️
I love this recipe and I am going to try to make a vegan/vegetarian version. Wish me luck!
I was thinking that too! Let me know how it goes and what you substituted. I know I can get most of the proteins vegetarian except for the spam- I guess just “hot dog” weenies? I’ve never had spam in my meat days so Im just guessing
I grew up never having this. That's how much snobbery existed in my family. I never knew this thing just existed until I had it in a restaurant with a Korean community in Sydney.
I didn’t grow up with it either even though my family had no problems eating spam and Vienna sausage. I only heard about it and wanted to try it after seeing it being eaten on K dramas.
I finally tried it when I bought a premade grocery store kit at the Korean market. Loved it and been making it ever since.
Yay more Eric!
I love Korean food! Was very lucky to have lived in ROK.
mmm i just love korean food.
I was feeling a bit antsy when you mentioned seaweed, but then breathed a sigh of relief when I saw the asterisked comment that it was not an ingredient for this dish. Whew!
Wonderful!
Love eric… and he’s so earnest goddam 😳
Looks delicious!
"Im the man that would be sitting closest to the sausages" 👀
❤❤❤❤❤
I want to make this!!!
why do i have to make an account in order to see the written recipe?😅
please do a video of eric making kimchi! would love to see his take on it
2:21 nice cooking 😮😮😮
I have a hobby of trying dishes from different cultures and budae jjigae has been one of my all time favorite discoveries. I keep coming back and making it lol
What brand is your shirt?
the mustache 😭
Seaweed in grits? New best friend
Love budaejjigae on chilly rainy days. It just has something about it that warms up your spirit ;)
as a boring white person, my family's old great depression dish is just beef and cabbage stew lmao and while i love it because it holds a special place in my childhood and heart.....crazy and unfair that some folks have comfort family dishes that are soooo good like budae jiggae
lmao and from my perspective beef and cabbage stew is what I ate when I wanted something different. It wasn’t boring to me 😅
I love corned beef and cabbage. Going to make some tonight. My parents are Korean but my mom loves making it for us as kids. It’s so good.
Don’t knock your cultural heritage. Thanksgiving is my absolute favorite holiday. I love making all the traditions foods like apple pie and pumpkin pie. Every culture has something wonderful to offer in the culinary world.
I invented this in my college dorm room high af
So delicious
i felt it when he almost broke down. i feel you brother.
I kinda want a shirt like his .
where is the pork and beans?? that's essential
You know how I know it's a Big Three Day Weekend in LA? The Middle Age people are buying all the fixings for budae jigae. It's a lot of stuff. Because they plan to drink and play guitar all night long. You know they rented a cabin or an Airbnb, or a camping spot. They're almost always already dressed in their Polar Fleece.
No baked beans? No way!
That’s a cool add! I’ve never heard of adding baked beans but it totally sounds legit what would come from an American base.
@@umiluv yes, some restaurants in Korea would serve this dish with canned beans too, it’s a good topping!
3:43 - uh... any other Chef John fans out there... please tell me that was intentional
Love Eric's recipes -- his shirts, not so much (does he get to expense those to the Times?) But you do you, Eric!
it's a very lack luster and not very tasty stew it's all kinda, together but this is it.
less talking more cooking
He can't cook 😕
Damn someone tell this guy to just move on with the recipe and not give his entire autobiography
Food = culture. This particular dish has a LOT of history. Chill.
Love it❤
Guess you know how to cook
These are great meat choices
The Budae-jjigae is called "Korean swill", which is made by Koreans based on the leftover swill of the US military. Only those made in South Korea are authentic, because we don't have US military swill buckets here.
mxr plays did it the best. AND they dont ever play any victim card as you just did. Dont be a victim, No one likes it, other than the victim group, and they hate themselves.
I don’t see victimhood in what he said. It really was a very hard time for Korean ppl after the war. Having a proxy Cold War in your country really messes it up. My mom spoke about how hungry she was all the time and would try and chew on tree bark to try and stave off hunger pangs.
It’s actually incredible to see how far Korea has come from the Korean War. I don’t think he was playing a victim at all. He noted how happy he was to see Korea becoming recognized internationally. How is that victimhood?
Me thinks you are searching for wokeness as much as the woke search for victimhood. Don’t stare into the abyss too long…