LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Check out the official YMC weekly newsletter where we showcase some of the special ingredients and tools seen on the cooking show. Head on over to www.yeungmancooking.com to check it out! Happy cooking 🥳
Made another version tester and it was amazing. Has breakfast with the leftovers this morning. Even better. Travelled Korea by Bicycle for 6 months and we had that for breakfast way too often for my wife's taste, but I was in heaven
I’m from the South of the US where different dried beans and peas, sometimes in combination with rice, make up a good part of our diet. I also have been blessed to travel throughout the Bahamas and Caribbean where bean and rice or peas and rice make up the backbone of many meals. I love both Asian and Middle Eastern food as wells as those rom “the Islands.” I make special shopping trips to my state capital where there is a giant Asian market and small Middle Eastern markets just to stock up in supplies. On my trip this week, I found dried peas, beans and rice I have never seen before. I came home with bags of new goodies! I looked through your videos and am happy to see recipes for chick peas and lentils, two of my favorites. There may be others I missed. I hope you will consider doing more videos on cooking with dried peas and beans. I would love to see videos on the different kinds of rice, how they differ in taste and how to prepare and serve them. In the South, we traditionally use long grain. I have used Jasmine rice for Asian dishes. I am ashamed to say that I only learned about basmati rice in recent months. So much to learn! Thanks for your videos, they have inspired me to be more adventurous in the kitchen. Because there is only me, I have gotten into the habit of eating “whatever is easiest.” I eat a quality diet but had all but stopped cooking. Watching YT cooking videos has reawakened my love of cooking, even if it is only for me. Thanks so much for your inspiration!
Kimchi Jiigae is korean food at its' best imo. A rustic and simple combination of a bunch of pungent, savory, salty, and tangy flavors into something warming and comforting. My mom made a big pot of this all the time when i was growing up and it was always my favorite. If I ever had a last meal it would be a bowl of kimchi jiigae and some fresh rice.
Anything that color must be delicious! I went to the nearest Asian market which is an hour away. I came home with all the ingredients to make kimchi, thanks to your recipe. In another week or two, I will be trying this out too! Thanks!
I love watching your videos and have two of your books. Your instructions are easy to follow and the videos are a joy to watch. When I get home, after a stressful day, I will watch one or two of your videos as a calming reset. I can not thank you enough for teaching me how to confidently cook and find a moment of peace. Kudos! Bryan
Veni, Vidi, Vici. I saw, I cooked, I ate. (Loose translation). This was delicious. I followed both the video and the recipe on page 84 of the Cook with Confidence book. Some slight differences, but I assumed that they were a variation of the same recipe. I added whole pound of firm tofu, as I had 6 cups of stock (book). Was out of Gochujang, so made this Yeungman’s recipe. My first time making Gochujang. Still awed that I could make this. I expect the dish to be even better tomorrow. I will certainly make again. Thx.
This is truly one of my favorite Korean stews. It's such a versatile stew, too, so you can personalize it in soooo many ways. Wow! My mouth is watering just smelling it in my head. ❤
Thank you so much for the homemade gochujang recipe! I've never bought prepared gochujang because I'm afraid there will be oils/ingredients I don't want in it, so this is brilliant! I've found sources for organic gochugaru, and use it often! Cheers!
I'm just learning the ramen game to support my low-carb, keto, v-tarian eating style...I have adopted The Yeung Man as my ramen sensei. I will continue practicing the craft until I can snatch the noodle from his hand... Only then can my journey truly begin... Today, I am unconsciously incompetent..The goal is to achieve a state of unconscious competence with absolute confidence.
This is crazy, I just made your gochujang recipe for the first time as this video was posted. I visited South Korea ten years ago and a return trip is way overdue. I've been learning more about Korean food, culture, and history so this is perfect.
@@YEUNGMANCOOKING I'm going to make a different soup as I don't have any kimchi at the moment. I can't remember the name, but it's a soup with a seaweed broth base, any vegetables, gochujang, rice cake, and noodle. I'm going to do without the noodle as it's a bit much and put tofu in.
@@YEUNGMANCOOKING Tteok-bokki. It's also really good for winter. Mine came out too soupy, but that's because I added too much liquid. Second time will come out really nice 😎
I'm SO happy to have this recipe for Gochujang! All of the ones I've ever found have corn syrup and other ingredients I don't want to eat. This is PERFECT! The whole recipe is also wonderful, but the gochujang is a staple. NICE!
A great unusual twist to this recipe is to stir in some tahini at the end. It adds such a nice savory creaminess which balances out the tangy and spicy flavors of the dish so perfectly well.
Hello Wil, OMG, it's been a long time since I've been here because of very busy days. I remember when I started to follow you and there were a few thousand people, it was amazing to watch how this community and followers are growing, and now over 1 million. So I'm happy about this and big CONGRATS! And of course, thank you for this recipe, this is one of my favorite Korean food of all time and finally, I can make it at home in vegan style. Enjoy the weekend and greetings from South Florida!
Great video as always and more than anything I am stoked to see a link to homemade kimchi. For the last 5 months I have been buying incredibly delicious kimchi for a Korean stall at my locks good market and I just absolutely love it but it is $20 for a large container and I have spent sooo much money on kimchi that this about time I learned to make it myself!!
I cooked jjigae yesterday, it was sooo delicious! Spicy, sour and sweet with various textures. Honestly, it tastes so exquisite yet it's so easy to make. Thank you for this recipe. 🔥
A neat trick to dissolve miso put it in a mesh strainer then dip the strainer in the warm water and stir inside the strainer until all miso is dissolved ♥
I make this without any tofu (didn't feel like going to get it), but OH MY LORD was this good. I didn't have the gochujang, I actually had Sichuan bbq chili powder from The Spice House. I used chicken, and this was just DIVINE, next time I'll make it with rice noodles
The kimchi I made from you recipe just went into the fridge last night. I might have to try this stew later this week, if I have any kimchi left that is.
@@YEUNGMANCOOKING I just tried the kimchi with my kids a few minutes ago and I have to say, I’ve only had better kimchi in S. Korea. Thanks for the recipe and I will certainly be making this stew for a mid week dinner!
Yum yum yum, sooo delicious! to use a standard Korean phrase 감사 합니다 ^ ^ ( = 多謝 ) Once again I didn't have most of the ingredients at hand, but the inspiration alone carried me to a culinary delight this evening! (beautiful music & timing as well btw) - thank you very much 🙂
@@YEUNGMANCOOKINGas suggested I did make it except my own made kimchi was too old. So I used cabbage squares (I always have a small cabbage around..) and made it drier like a stir fry. I am enjoying it now. It’s lovely. I did also however, freeze and thaw the tofu as I enquired about a few videos ago. Wow. What a change! The tofu becomes lighter and more spongy. Thank you for the fantastic recipe!!
Will; thank you so much for your video on Kimchi! You might consider adding some of the health benefits of the recipe you are creating. Kimchi is healthy bc...I believe that will encourage people to try these wonderful recipes you are making. Just a thought.
Thank you for this. I am wondering about the method of cooking the gochujang. When you add the miso and simmer for 8 minutes, doesn't that negate the benefits of the miso? Could it be added with the oil at the end instead? Love your program.
I never cook his recipes because I am a Persian 76 years old grand ma and pretty good cook with my own foods and his is so strange to me , but I just love to watch him cook and talks 😏but I am planing to make his kimchi soon 😊
Hi from Nj! I hope you are doing well. Wil,, I was wondering if this dish is spicy? On a scale of 1 to 5, with 5 being the highest, how spicy is this? I love spicy food but my husband has Baby mouth. 🤣 I'm still going to make it regardless, for myself and to share with others. I really appreciate you and all your recipes. I've tried many! Thank you for making me a better cook, which I love to do. Enjoy the rest of your day and week.
In Korea, the first step of cooking Kimchi stew begins with stir-frying kimchi in sesame oil. If the kimchi is sour enough, you wouldn’t need the paste. Add as much as kimchi juice remaining in the jar.
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Check out the official YMC weekly newsletter where we showcase some of the special ingredients and tools seen on the cooking show. Head on over to www.yeungmancooking.com to check it out! Happy cooking 🥳
Hi yeung! I love the food your cooking,,I hope I can do it well too 🤠
Made another version tester and it was amazing. Has breakfast with the leftovers this morning. Even better. Travelled Korea by Bicycle for 6 months and we had that for breakfast way too often for my wife's taste, but I was in heaven
Even if you will not cook any of the foods, just watch and listen to Yeung Man's voice as he narrates.... SWEEEEEEEET 🥰
I never have all the ingredients but can sometimes still make something similar.
Agreed!
He's smooth as wet ice...👍🏾
Evolved. Makes me proud to be a human (néw human)
💯 💯 absolutely
I like adding cubed zucchini shredded shiitake mushrooms make it heartier
I’m from the South of the US where different dried beans and peas, sometimes in combination with rice, make up a good part of our diet. I also have been blessed to travel throughout the Bahamas and Caribbean where bean and rice or peas and rice make up the backbone of many meals. I love both Asian and Middle Eastern food as wells as those rom “the Islands.” I make special shopping trips to my state capital where there is a giant Asian market and small Middle Eastern markets just to stock up in supplies. On my trip this week, I found dried peas, beans and rice I have never seen before. I came home with bags of new goodies! I looked through your videos and am happy to see recipes for chick peas and lentils, two of my favorites. There may be others I missed. I hope you will consider doing more videos on cooking with dried peas and beans.
I would love to see videos on the different kinds of rice, how they differ in taste and how to prepare and serve them. In the South, we traditionally use long grain. I have used Jasmine rice for Asian dishes. I am ashamed to say that I only learned about basmati rice in recent months. So much to learn!
Thanks for your videos, they have inspired me to be more adventurous in the kitchen. Because there is only me, I have gotten into the habit of eating “whatever is easiest.” I eat a quality diet but had all but stopped cooking. Watching YT cooking videos has reawakened my love of cooking, even if it is only for me. Thanks so much for your inspiration!
Thanks for introducing Korean food. I am Korean and I know how to make it but this time i would like to try your version of kinchi jjigae.
Happy cooking and enjoy! 🙌🏻👨🏻🍳
Kimchi Jiigae is korean food at its' best imo. A rustic and simple combination of a bunch of pungent, savory, salty, and tangy flavors into something warming and comforting. My mom made a big pot of this all the time when i was growing up and it was always my favorite. If I ever had a last meal it would be a bowl of kimchi jiigae and some fresh rice.
Definitely comfort and a warm hug in a bowl 🤗
Me, too
Anything that color must be delicious! I went to the nearest Asian market which is an hour away. I came home with all the ingredients to make kimchi, thanks to your recipe. In another week or two, I will be trying this out too! Thanks!
🥳🥳🥳
I just made this! It was so good and comforting on this cold rainy evening. I’m sure I will be making this many more times!
Soondubu jjigae is in my top 5 soups along with nabeyaki udon, tonkotsu ramen, pho, and matso ball soup 😄 the best of the best!
the softness of sundubu yummyyy
All of those soups sound really delicious right now especially with this rainy weather. 🍜🥣🍲⛈️
Yummmm 🤤
You listed the most loved Asian soups!!!
I love this stew! When I make it, I like to serve with hot jasmine rice…right in the bowl. I can’t wait to try your recipe!
Yummm! 🍚🙌🏻 Happy cooking
Try korean multigrain rice as well!
@@macsprotte1436 oooh that’s sounds intriguing! I’ll have to look for that.
I love watching your videos and have two of your books. Your instructions are easy to follow and the videos are a joy to watch. When I get home, after a stressful day, I will watch one or two of your videos as a calming reset. I can not thank you enough for teaching me how to confidently cook and find a moment of peace. Kudos! Bryan
Hiya 🙋🏻♂️ It is a pleasure to be cooking together and to hear how you are enjoying 🤗
Veni, Vidi, Vici. I saw, I cooked, I ate. (Loose translation). This was delicious. I followed both the video and the recipe on page 84 of the Cook with Confidence book. Some slight differences, but I assumed that they were a variation of the same recipe. I added whole pound of firm tofu, as I had 6 cups of stock (book). Was out of Gochujang, so made this Yeungman’s recipe. My first time making Gochujang. Still awed that I could make this. I expect the dish to be even better tomorrow. I will certainly make again. Thx.
Wooo! 🙌🏻🥳 So great to hear and happy you are enjoying!
Ohh no excuse for a healthy, savory and extraordinary recipe!! Amazing and amazed!!
🙌🏻🙌🏻🙌🏻
This is truly one of my favorite Korean stews. It's such a versatile stew, too, so you can personalize it in soooo many ways. Wow! My mouth is watering just smelling it in my head. ❤
I have been WAITING for a vegan version of this. THANK YOU
🙌🏻😎👨🏻🍳🥳
Thank you so much for the homemade gochujang recipe! I've never bought prepared gochujang because I'm afraid there will be oils/ingredients I don't want in it, so this is brilliant! I've found sources for organic gochugaru, and use it often! Cheers!
Happy cooking and enjoy! 🙌🏻👨🏻🍳
there are so many kimchi stew variations. i'll try your's too. thanks for sharing 👍
🙌🏻🙌🏻🙌🏻
I'm just learning the ramen game to support my low-carb, keto, v-tarian eating style...I have adopted The Yeung Man as my ramen sensei.
I will continue practicing the craft until I can snatch the noodle from his hand... Only then can my journey truly begin...
Today, I am unconsciously incompetent..The goal is to achieve a state of unconscious competence with absolute confidence.
This is crazy, I just made your gochujang recipe for the first time as this video was posted. I visited South Korea ten years ago and a return trip is way overdue. I've been learning more about Korean food, culture, and history so this is perfect.
That's awesome! Happy cooking and enjoy!
@@YEUNGMANCOOKING I'm going to make a different soup as I don't have any kimchi at the moment. I can't remember the name, but it's a soup with a seaweed broth base, any vegetables, gochujang, rice cake, and noodle. I'm going to do without the noodle as it's a bit much and put tofu in.
Sounds amazing 🤤
@@YEUNGMANCOOKING Tteok-bokki. It's also really good for winter. Mine came out too soupy, but that's because I added too much liquid. Second time will come out really nice 😎
Yes his voice alone is so soothing ❤
I'm SO happy to have this recipe for Gochujang! All of the ones I've ever found have corn syrup and other ingredients I don't want to eat. This is PERFECT! The whole recipe is also wonderful, but the gochujang is a staple. NICE!
🙌🏻🙌🏻🙌🏻
I have tried almost all of your recipes. Can't wait to try this.
Oh wow! Sounds like a party 😎🙌🏻 Enjoy and keep well!
A great unusual twist to this recipe is to stir in some tahini at the end. It adds such a nice savory creaminess which balances out the tangy and spicy flavors of the dish so perfectly well.
👌🏻
Hello Wil, OMG, it's been a long time since I've been here because of very busy days. I remember when I started to follow you and there were a few thousand people, it was amazing to watch how this community and followers are growing, and now over 1 million. So I'm happy about this and big CONGRATS! And of course, thank you for this recipe, this is one of my favorite Korean food of all time and finally, I can make it at home in vegan style. Enjoy the weekend and greetings from South Florida!
Oh wow! You are so kind and happy to have you along this cooking journey for so many years 🤗 Hope you are keep well!
Very yummy and delicious recipe beautiful sharing
🙌🏻
This thumbnail made my mouth water. Lol. I love kimchi and kimchi related recipes. Yum and thanks, sir!
😁🙌🏻
이런방식의 김치찌게가 있군요~
멋져요 . 저도 도전해볼께요
Great video as always and more than anything I am stoked to see a link to homemade kimchi. For the last 5 months I have been buying incredibly delicious kimchi for a Korean stall at my locks good market and I just absolutely love it but it is $20 for a large container and I have spent sooo much money on kimchi that this about time I learned to make it myself!!
Excited for you to try it out 🙌🏻
Korean meals are so comforting ⭐
Perfect recipe for Lent for me! Looks amazing and I have all of the ingredients!!!
🙌🏻🥳 Wooo! Excited for you to cook it up!
I've made this soup so many times now, I love it so much! Currently in Poland -8°C so it is perfect, so comforting ❤
Keep warm! 🙌🏻
I cooked jjigae yesterday, it was sooo delicious! Spicy, sour and sweet with various textures. Honestly, it tastes so exquisite yet it's so easy to make. Thank you for this recipe. 🔥
It is my pleasure and happy you enjoyed 🙌🏻
Hello Yeung! Cooked this stew but added pack choy, white beans and green beans, and sticky rice noodles. Was delicious. Thank you for sharing this.
Yummm! Glad you enjoyed
another great recipe! Thanks; this is a perfect rainy day stew.
😌🙌🏻🍲
just fantastic.
🙌🏻
💝 your absolute simple, absolute convenience ingredients, absolute beautiful and absolute 😋 🤤 ! Absolutely 🙏
😁
Thank you my friend ❤️
I love your work
Good luck 👍 💓
🙌🏻🙌🏻🙌🏻
I made this and added rice cakes. So yummy. Spicy but so good
Great idea 👨🏻🍳🙌🏻
Hi and yum to another great recipe ❤😊
🙌🏻😎🥳
A neat trick to dissolve miso put it in a mesh strainer then dip the strainer in the warm water and stir inside the strainer until all miso is dissolved ♥
Great tip 🙌🏻😎
@@YEUNGMANCOOKING❤
Looks absolutely phenomenal
🙌🏻🙌🏻🙌🏻
I make this without any tofu (didn't feel like going to get it), but OH MY LORD was this good. I didn't have the gochujang, I actually had Sichuan bbq chili powder from The Spice House. I used chicken, and this was just DIVINE, next time I'll make it with rice noodles
Another Great Recipe Yeung !!
🙌🏻🙌🏻🙌🏻
I would add some butternut and rice! Thank you dear Wil! It looks so delicious!🧡👌🤗
Sounds great 🙌🏻
@@YEUNGMANCOOKING 🤗🧡
I’m a kimchi lover, and will be making this today😊
🙌🏻😎 Nice! Enjoy!
The kimchi I made from you recipe just went into the fridge last night. I might have to try this stew later this week, if I have any kimchi left that is.
🤭 Hopefully you’ll have enough to also give this a try! Enjoy
@@YEUNGMANCOOKING I just tried the kimchi with my kids a few minutes ago and I have to say, I’ve only had better kimchi in S. Korea. Thanks for the recipe and I will certainly be making this stew for a mid week dinner!
Hi there Wil, thanks for the great videos. Can I ask what brand are the stainless steel pans that you use?
Thank you for sharing, if we don’t eat garlic what kind of food we can instead! Thank you
Will, that looks delicious 🤤
☺️🙌🏻
Yum yum yum, sooo delicious! to use a standard Korean phrase 감사 합니다 ^ ^ ( = 多謝 )
Once again I didn't have most of the ingredients at hand, but the inspiration alone carried me to a culinary delight this evening! (beautiful music & timing as well btw) - thank you very much 🙂
Glad to hear you were still able to enjoy this recipe 🙌🏻
Daebak! Thanks Mr Chef for another toothsome recipe. More power and God bless always.
🤗
Beautiful ❤
☺️🙌🏻
Looks delicious. 4/4 stars of Awesomeness .
😁🙌🏻
My daughter and I have been wanting to make kimchi for the flavour and the probiotics so thanks for including the link.
Enjoy! 🙌🏻
Looks delicious😋😋😋😋😋😋
🙌🏻
😋❤this spicy recipe 🥰
This looks like a perfect warm winter meal! 😊
It is the ultimate hug in a bowl 🙌🏻👨🏻🍳
Wil your recipes rock!! Kimchi Stew delicious!
😌🍲🙌🏻
Love your content! Thank you for your hard work! What brand of knives do you use?
That’s kind of you! It is the chef knife from Zwilling - we go into detail over in our ‘One Pan Pasta’ episode
@Yeung Man Cooking thank you for answering!
Just such a vibrant fragrant broth! Thank you for your recipe . I love this with rice as well and that pot would feed me twenty times! ☀️☺️☀️
🙌🏻🍚 agreed - and always a good time to enjoy the meal several times 👌🏻
@@YEUNGMANCOOKING So true. Letting all meld and blend, tasting more savory each time.☀️
Yum! Tonight!
🙌🏻😎🍲 Wooo! Enjoy!
@@YEUNGMANCOOKINGas suggested I did make it except my own made kimchi was too old. So I used cabbage squares (I always have a small cabbage around..) and made it drier like a stir fry. I am enjoying it now. It’s lovely. I did also however, freeze and thaw the tofu as I enquired about a few videos ago. Wow. What a change! The tofu becomes lighter and more spongy. Thank you for the fantastic recipe!!
Looks Yum I am going to try this now
🍲🥳 You are in for a treat!
I use to eat this in Korea. I miss this soup so much
☺️🙌🏻
As long as it’s simple I’m all about that lol. I do wanna try this! Just need a FEW ingredients lol
😄🙌🏻 Happy cooking
I’m always happy when cooking lol
Definitely should get
”Jjigae” with this recipe🤤😉
🤭
Is there a non-spicy version? What could be substituted for the hot pepper paste? Thank you.
AMAZING 🤩
🙌🏻
Will; thank you so much for your video on Kimchi! You might consider adding some of the health benefits of the recipe you are creating. Kimchi is healthy bc...I believe that will encourage people to try these wonderful recipes you are making. Just a thought.
That’s what’s cooking tonight! Ty!
Nice! Enjoy 😎
Good evening, Wil. Is your veggie stock the same one you make for vegan ramen stock/broth? Thanks.
That’s the one 🙌🏻😎 (all good to use a pre-purchased version when in a pinch)
I love this!
🙌🏻🙌🏻🙌🏻
😋❤ thanks so much Will
🙌🏻🙌🏻🙌🏻
Two things tho, scallion singles are stalks not sticks, and if using miso paste no need for any salt too salty. Looks very delicious tho
Making this for dinner tonight
🙌🏻😎 Happy cooking and enjoy!
@@YEUNGMANCOOKING Couldn't wait for dinner. Made it for lunch and it was perfect.
OMG YUM 😋😋😋 thank you Wil 🙏
Enjoy! 🙌🏻👨🏻🍳
Pls can we use an alternative oil if we don’t have avocado oil
Of course 🙌🏻😎
Lay ho, Wil! Thanks so much for this kimchi jjigae recipe! I still have to make your vegan kimchi (I've been too busy travelling)...lol...
Travelling is also a great time 🙌🏻👨🏻🍳 Excited to hear what you think once you do 👌🏻 Stay safe
Ohhh. Emmm. Jeee.😋 I need some now!
😁🙌🏻🥳
which brand is that firm tofu? where canwe buy in hk?
Tried it and it came out pretty good. Tastes even better after letting it sit in the fridge overnight imho.
🙌🏻👨🏻🍳☺️
My family and I ate one of your earlier versions of this. Even my 6 year old likes it !
Wooo! 🙌🏻🥳 That’s amazing
I love it ! If I add some rice cakes (tteok?) to the kimchi jjigae, wouldit still be jjigae ?
Getting jjigae with it
🙃
Thank you for this. I am wondering about the method of cooking the gochujang. When you add the miso and simmer for 8 minutes, doesn't that negate the benefits of the miso? Could it be added with the oil at the end instead? Love your program.
It’s possible 🤔
Curious. What brand are your pots and pans. Do they work on induction ranges?
Hiya 🙋🏻♂️ They are from Zwilling - best to double check with the specific line you end up choosing 👌🏻
@@YEUNGMANCOOKING thank you.
만드신 소스로 야채 , 파스타 등등 볶아도 맛있을거 같아요 ^^
I never cook his recipes because I am a Persian 76 years old grand ma and pretty good cook with my own foods and his is so strange to me , but I just love to watch him cook and talks 😏but I am planing to make his kimchi soon 😊
you can read my mind i swearrrr i was just thinking about making it
😎🙌🏻 enjoy!
All I can say is YuM!!
🙌🏻🙌🏻
Hi from Nj!
I hope you are doing well.
Wil,, I was wondering if this dish is spicy? On a scale of 1 to 5, with 5 being the highest, how spicy is this? I love spicy food but my husband has Baby mouth. 🤣 I'm still going to make it regardless, for myself and to share with others.
I really appreciate you and all your recipes. I've tried many! Thank you for making me a better cook, which I love to do.
Enjoy the rest of your day and week.
Hmmm, it could be very subjective, however, it’s more on the mild side
Please make some Korean tea.
Although I'm vegan I just cannot get myself to like tofu. Any recommendations for an alternative that wouldn't ruin the flavours?
I’d add any vegan meat like vegan bulgogi, maybe Italian sausage, lentils, chickpeas, etc.-even hot dogs.
In Korea, the first step of cooking Kimchi stew begins with stir-frying kimchi in sesame oil. If the kimchi is sour enough, you wouldn’t need the paste. Add as much as kimchi juice remaining in the jar.
Very interesting 🙌🏻
Makes me want to give kimchi a new chance...
🙌🏻
nice recipe! but why would did you use Japanese miso in Korean dish? doenjang no?
Is this stew spicy af?
BTW, I will be making this dish... got all the ingredients.
Amazing! 🙌🏻😎 Happy cooking
I save pouring in the kimchee juice until AFTER the chiggae stew has finished cooking -- in order to not kill the culture in it.
Mmmmm 😋
😎🙌🏻