It feels surreal to hear that Nigella pronounces "gochujang"! I almost feel as if I heard a goddess say the human ĺanguage. Besides, when she sprinkled some coriander on the dish...it is so blissful. A big thanks from a Korean.
This is actually an informal dish in korean cuisine! Without the peas of course. I cook a slightly thicker version of this with beef or pork and keep this in the fridge to use in bibimbap, noodles or on rice like she shows with other banchan or fresh veggies. Also great in soups as an enhancer or eaten with cold blanched tofu as a dish. Useful to have around.
.. having so many years cooking.. youd think shed have a different approach when cutting her vegetables.. she still cuts the same as she did years ago.. i love her..
Nigella I have been following you for many years! I admire you as a woman who exudes tranquility and sweetness! I hope to meet you one day! From Rome with affection ❤
Nigella, I love your way and style as a tv personality and as a cook and even as a person (from various interviews and such). This recipe is yum, as always. You are so talented and such an inspiration. ❤
Not sure if “funkiness” is a taste I’m looking for in food… To me funky smells in my fridge usually means I have a brown slimy broccoli piece or half a cucumber stuck to the back wall of my fridge😂😂
I think by "funkiness" she means a strong flavour.. like the thing they call umami. I can say this cuz I've used gochujang in my food and it's a flavour not everyone can enjoy if they are not used to spicy food
Nigella, what is with these blouses? Where is my sexy vivaciously dressed chef that goes with that wondefully delicious accent? Looking forward to some future recipes... 😊
It feels surreal to hear that Nigella pronounces "gochujang"! I almost feel as if I heard a goddess say the human ĺanguage. Besides, when she sprinkled some coriander on the dish...it is so blissful. A big thanks from a Korean.
This is actually an informal dish in korean cuisine! Without the peas of course. I cook a slightly thicker version of this with beef or pork and keep this in the fridge to use in bibimbap, noodles or on rice like she shows with other banchan or fresh veggies. Also great in soups as an enhancer or eaten with cold blanched tofu as a dish. Useful to have around.
Thanks for sharing! Sounds delicious!
Great job 👍👍
.. having so many years cooking.. youd think shed have a different approach when cutting her vegetables.. she still cuts the same as she did years ago.. i love her..
Nigella, you introduced me to the joys of gochuchang many years ago. This is a great way to use it, thank you
Always wonderful to see you back with more and more delicious recipes … Dear Nigella 💙!
Wow! We learn something new everyday don't we! So what we in 🇺🇲 call green 🧅 is called 🥗🧅 in 🇬🇧. Very interesting.😋🍛🙏🏾
This is also featured in Nigella's book, Kitchen.
Wonderful Nigella.
Looks amazing, easy and quick above all, thank you Nigella, as always innovative, entertaining and down right down to earth no nonsense cooking!!!
The queen of humans🌹🌹🌹
Super beautiful recipe💯💥👏💯❤💯👍💯
Looks simple enough for me 😊
That looks absolutely delicious 😋😋
Nigella I have been following you for many years! I admire you as a woman who exudes tranquility and sweetness! I hope to meet you one day! From Rome with affection ❤
Ho iniziato a seguirla su Gambero Rosso nella serie Nigella Bites, una ventina di anni fa. Una dea e manca tanto sulla tv italiana.❤
@@reginamariniello1558 verissimo!!!!! La adoro!
Wow keema and rice 🍚?🤤🤤🤤, thanks 🙏👍
Adopt me Mrs Nigella :(
Nigella, I love your way and style as a tv personality and as a cook and even as a person (from various interviews and such). This recipe is yum, as always. You are so talented and such an inspiration. ❤
Not sure if “funkiness” is a taste I’m looking for in food…
To me funky smells in my fridge usually means I have a brown slimy broccoli piece or half a cucumber stuck to the back wall of my fridge😂😂
I think by "funkiness" she means a strong flavour.. like the thing they call umami. I can say this cuz I've used gochujang in my food and it's a flavour not everyone can enjoy if they are not used to spicy food
To me it smells sour 😂 I don't know how to describe how I hate the smell but it tastes delicious still
"funkiness" in this context means sour/tangy.... usually a fermented sour. But i've even heard it used for things like feta cheese...
cure 4 soul thx Nigella
Queen Nigella is definitely a national treasure, a true gem inside out!
A hit! Thanks!
No garlic or ginger 😢 it’s an Asian dish, ginger and garlic are a must.
❤❤❤🎉🎉 Merci pour vos recettes de Marseille
We'll all be making that Nigella. Don't you prefer chicken?!
❤❤❤ kisses and hugs u rock adorable lady ❤❤
I used to watch you on BBC Food 20 years back. Time flies. ✌🏻🤟🏻🙌🏻🥲
Nice ❤❤❤
Saranghae ❤ kamsahamida ❤
Nigella's voice has changed. She pronounces her 'S' sounds differently these days. Not a criticism, just a curious observation.
I noticed her voice has matured and deeper now… still so so intoxicating ❤❤❤
She's in her 60s now, so it's quite normal that her voice has "aged" ;) Still sounds so calming!
She's been a coke head for yeaaaaaars. Coke destroys your nose & throat. It has nothing to do with her aging.
There is a type of micro facelift that changes one’s ability to say “S” .
Probably false teeth. Love her.
The original simple Indian version is best :)
🥰🤗
希望有機會能做台灣料理
Salad onions?!
Nigella, what is with these blouses? Where is my sexy vivaciously dressed chef that goes with that wondefully delicious accent? Looking forward to some future recipes... 😊
When I win the lottery....
🤍🌸🩷🌸🌸🤍🌸🩷
What say you Uncle Roger?
Why do you sound like you are frightened and unsure of yourself?
What happened to her milkamilks??
They used to be huge!😭
I’m convinced to try it! 🫢🙏🏼
@mrnigelng uncle roger wanna make a comment?
This was yum I shared the recipe with my extended family. We love it!
Love Nigella ❤😊
❤❤❤
Tried it and the recipe works to a “t” and was quick and delicious. Gochujang isn’t as spicy as sambal oelek and has more umami. Thanks Ocado/Nigella.