How To Make Kimchi Jjigae
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Date: 2020-05-17
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Comments and reviews: 10
Charity
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 YouTube 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!
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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 YouTube 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!
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Sergio
I'm sorry, but this is one of the worst kimchi jjigae recipes on YouTube I've seen so far. To start with, it is absurd to make the effort of making the broth, since mature kimchi is extremely flavourful itself. You should use very thinly sliced pork belly, why? Because you boil the stew for a very short period of time, so those big chunks are going to become very tough and not pleasant to eat. Besides, you should use firm tofu for this, not the soft one, like he did. Plus, in terms of aesthetics, the guy could have arranged the tofu and the scallions more beautifully than that. And, to me, a little touch of sesame oil at the end makes a big difference.
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I'm sorry, but this is one of the worst kimchi jjigae recipes on YouTube I've seen so far. To start with, it is absurd to make the effort of making the broth, since mature kimchi is extremely flavourful itself. You should use very thinly sliced pork belly, why? Because you boil the stew for a very short period of time, so those big chunks are going to become very tough and not pleasant to eat. Besides, you should use firm tofu for this, not the soft one, like he did. Plus, in terms of aesthetics, the guy could have arranged the tofu and the scallions more beautifully than that. And, to me, a little touch of sesame oil at the end makes a big difference.
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ButtahToast
This guys is making it all wrong. You don-t make a dashi, you don-t fry the pork or kimchi before hand, and you also add the tofu at the end (which is optional and more akin to Budae-jigae. No scallions either, just normal white onion sliced thinly. Pinch of sugar with it all to round out the flavors, add a little bit of salt. It-s basically kimchi, pork, water, and onion in a pot. The flavor from kimchi jigae should come from the kimchi and not the technique. (Source: ran a 4. 5 star Korean restaurant where kimchi jigae was one of our most popular items)
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This guys is making it all wrong. You don-t make a dashi, you don-t fry the pork or kimchi before hand, and you also add the tofu at the end (which is optional and more akin to Budae-jigae. No scallions either, just normal white onion sliced thinly. Pinch of sugar with it all to round out the flavors, add a little bit of salt. It-s basically kimchi, pork, water, and onion in a pot. The flavor from kimchi jigae should come from the kimchi and not the technique. (Source: ran a 4. 5 star Korean restaurant where kimchi jigae was one of our most popular items)
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Doik
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
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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
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Dean
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. -----
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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. -----
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Chojin
Kimchee jigae is better with old kimchee not fresh kimchee. Even better the next day boil up the leftovers the flavors are even better for breakfast. Nothing against his jigae but its no secret for us Korean-Americans what the bomb kimchee jigae is. -Also daikon bro? Keep it real with Moo don't fusion it up with Japanese turnip.
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Kimchee jigae is better with old kimchee not fresh kimchee. Even better the next day boil up the leftovers the flavors are even better for breakfast. Nothing against his jigae but its no secret for us Korean-Americans what the bomb kimchee jigae is. -Also daikon bro? Keep it real with Moo don't fusion it up with Japanese turnip.
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Drop
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.
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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.
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Manoj
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.
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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.
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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.
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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.
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Andrew
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
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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
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