My kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. But since then I developed this version, which is even more delicious. The secret is in the savory anchovy stock. I hope you make it and enjoy it for years and years to come! The d...
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented. It was also a breeze using your recipe and watching your video. Thank you for your wonderful recipe and video! Loo...
so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making things likekimchi jjigaewhere sour kimchi is better. Then, when the small container is empty, I ...
If you like kimchi, you’re going to love this dish, especially if you like kimchi-jjigae. Even people who are not crazy about kimchi tend to like cooked kimchi, because it’s so tender but still a little crispy. I’ve postedmany kimchi recipes on my websiteso far, but as you know...
I posted my previous kimchi jjigae post FIVE YEARS AGO. Wow. Since then, I have tweaked and updated my original recipe to something entirely elevated to a new level, with a lot of help from the QUEEN herself (Maangchi). I honestly love her videos, person
which preserves the cabbage and changes the flavor over time. But you don’t have to wait for the kimchi to ferment before you enjoy it, you can eat it right away and keep eating it as it ferments and eventually goes sour. Then it’s perfect for dishes likekimchi-jjigaeandkimchi stir...
I didn’t learn this recipe from my grandmother. This recipe is my own mother’s recipe. When I visited her in LA, she let me taste herdongchimi. It was so tasty. My mother actually places the salted radish in a jar in a cool place at home for a couple of days instead of puttin...
As you see in this video, you don’t need to prepare much in advance for kimchi-bokkeumbap if you have kimchi and rice on hand. So of course I made it for him, along with grilled beef and lots of high protein food. As soon as he came home, I was ready to stir fry. He loved...
). So it was about time for an HD remake and a variation on the recipe, too. That recipe was for seafood sundubu-jjigae, which is my favorite, but since then I’ve learned that kimchi-sundubu-jjigae is more popular. This recipe is is for that version, it’s sundubu-jjigae made ...
Yeolmu mul kimchi is usually eaten in summer in Korea. Making bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and toasted sesame oil is one of the...