My 83 year old caucasion mom was raised in Japan right after Hiroshima and Nagasaki. Mom and dad used to make Kimchi when we were growing up. My fav way to eat it? With a fork, right out of the jar. Midnight snack, anyone? Of course.
Really loved their dynamic! Susan’s personality shines so much more here compared to the BA videos - perks of working with a friend in a non-corporate setting. Even the wardrobe and HMU are noticeably more fun and casual
This was so much fun to watch. Two friends who are chefs cooking something delicious and having fun together is so priceless! Thank you for making this video!
Big shout-out to Susan for mentioning the market in San Francisco, Queens. I looked it up and I'm just a couple miles away (they have kimchi too!) - so excited to check it out later this week. Thanks so much to the both of you for such a fun video and seemingly delicious recipe. :)
If you want the soondubu style you get at restaurants you would not use the gochujang (only gochu garu is needed), fry the scallions in oil first for scallion infused oil before putting in the onions/garlic/meat, and also add some sugar/msg to your liking! Loved watching this recipe variation though~ seems very homey and warm!! Hope you two do more videos together!!!
It actually tasted really good though. Really a testament to how so much of Korean food is really not contingent on technique/sequence at all. It's just kind of like, put it all in and boil it. lol
@@davidcho0828 oh i know it tasted amazing haha i live in Korea so for me and most koreans here, the taste of soondubu is alot more defined by mainstream restaurant standards. There are so many different types of jjigaes with tofu: some have gochujang while others dont. This dish could have easily jumped from 순두부 찌개 to 두부 고추장 찌개, to even 김치찌개 with a shift of 1 or two ingredients. But given that they didn’t use silken tofu and added gochujang, most koreans would consider this to be more of a 고추장 두부 찌개.
I had the neighbor over and we were going to make kimchi, but we ended up with lasagna. When asked “why isn’t this kimchi” we responded “Hey, we’re all just doing our best”.
Y'all have amazing chemistry! Would love to see more of you two cooking together, maybe as a separate spinoff thing from Home Movies? Just find more time in your already busy schedules to make more content! No big deal! :D
Oh, goodness. The deliciousness aside - the friendship here is so lovely. I love it so much. Good friends are better than anything. I love you have this.
It's Essie's Geranium! (Sometimes she wears Clambake, but usually Geranium.) She said in an interview once that she gets regular gel manicures with it. :-)
Alison always puts me in a super happy mood but these two are a COMBO!!! I watched this video on a big screen while working from home 😂🥰 feeling much better. Thank you girls ❤️
As sundubu ggigae is my soul food, I was so excited to watch how Alison and Susan make it. I always like this stew with pork, but I will defenitely try the kimchi version. Thank you for a great video!
Probably my favourite video so far! Love the chemistry, the chill attitude of Susan… it was like you guys just experimenting around and cooking something delicious. You should definitely do more videos like this!
There is soy sauce specifically for making korean soup, stews called 국간장/ soy sauce for stew which will add depth but not distort the color of the soup and level of saltiness. Just fyi..every household has kimchi recipe and soy sauce and pepper paste/Go chu jjang recipes... happy cooking korean food Alison!
It’s been an hour since I got the email and all the merch is SOLD OUT already?!! 😱 we need an immediate restock please 🙏🏻 I must wear the shallot pasta!
i always watch home movies for the wry wit and cooking wisdom. this vid has a bonus, though: has me appreciating sisterly vibes at a moment when it's not always possible to be with my best girlfriends.
i was born and raised in korea until i turned 19. korean food just generally lacks flavour and we barely use any herbs or spices. sunbudu jigae as well, do not even try it's not worth it. it's very flat unless you add fresh clams or fresh squid and make seafood sunbudu. now living in west, i only eat thai, viet, chinese, sometimes mexican.
i was really trying to follow the recipe in this video but this was a little too much commentary and all over the place (i get this is your style and it was billed as chaotic) - anyway, appreciate you but just wanted to provide this little bit of feedback :)
I made this tonight for dinner and it was really good. It's proven hard to find gochujang in New Zealand (and impossible right now to find gochugaru and silken tofu somehow!?) but I made it work. I hope it's not an abomination but I also added spiralised potato in before the tofu for a bit of noodley action and texture. Plus potatoes are in my top five vegetables list. It was goood. Will definitely be making this again. Thanks, you too!
@Alison, did you move apartments? This is a different kitchen than the last one with the refrigerator door, not closing. Can I just say, Susan Kim is everything!!!
