How To Make Kimchi Jjigae

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Hooni Kim, author of “My Korea: Traditional Flavors, Modern Recipes,” is in the Munchies Test Kitchen to share his recipe for kimchi jjigae, or aged kimchi stew, a comforting dish packed with flavor and health benefits. Hooni explains the technique and science behind making kimchi, which preserves a vegetable’s nutrition as well as its flavor and texture through fermentation. Using ingredients like dashi, gochugaru (Korean chili pepper), silken tofu, and scallions, Hooni prepares this stew with kimchi aged three weeks, which imparts an intense and savory flavor.
Check out the recipe here: vice.video/3ajO5WY
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Опубликовано:

28 мар 2020

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Комментарии : 279

@DHlikeabaws 4 года назад

Dude actually went to UC Berkeley to study a medical degree, but decided nah I want to cook. Good for him.

@BluesRiffage 3 года назад

He also worked in Daniel Boulud's kitchen fresh outta culinary school and now has a Michelin star.

@habiebiee1 3 года назад

He can always go back to medicine in the future

@kohlrabenschwanz 2 года назад

Are you dacta yet ?

@Deadly_fox512 2 года назад

I wanna say yes, but at the same time it's sad cause we're going to have a shortage on doctors soon here in the US.

@Menuki 2 года назад

Got a master’s but would up cooking for my mental health. No moral compromises. Work doesn’t go home with you

@justblaze2580 4 года назад

I made my mind to be a chef after watching a documentary about Huni Kim on television. Now I am heading 16 staffs as a head chef and sincerely thank to him for the motivation.

@sweetie680 4 года назад

Good work bro. Someone out their will read your comment and be inspired by you! Shot bro

@halo917 4 года назад

Congratulations! I'm happy to have been an influence in your becoming a chef. It's a wonderful profession and we're both very lucky and fortunate to be a part of it. Best of luck to your growth!

@justapurplefedora2455 4 года назад

Where’s your restaurant?

@kypreonyc 4 года назад

which documentary? is it in english? i would love to watch it. Great Video :)

@PhiLong123 4 года назад

That's awesome man! Congrats :)

@mynciee 4 года назад

I'm happy this came out during quarantine because I have a fresh two liters of kimchi to work with as well as dashi ingredients!!

@user-gn9qo4fw4f 4 года назад

mynciee Do you have rice at home? Kimchi jigae is well fitted with Bob(cooked rice). If you gonna cook rice with kimchi jigae, you have to save some milky water after rinsing the rice . The water should not come from first rinsing. It would come from the second washing or third. Then use it instead of dasi. It gonna add more deepening and tenderness.

@mynameismarkchun 4 года назад

I would personally recommend using older more fermented kimchi. It'll have a more pleasant flavor

@user-gn9qo4fw4f 4 года назад

mynameismarkchun Yeap!!!! That is “THE MOST IMPORTANT “ thing. I couldn’t do agree any more. But when some people use not well fermented kimchi , they add some vinegar. Definitely kimchi is it.

@lukeshin1122 4 года назад

Yo try kimchi fried rice too, with poached eggs! Always use pork belly~~

@jessiejones7622 3 года назад

Love this video have fallen in love with the taste of kimchi. Could eat it every day.. As an African American woman you've gained a new fan..

@user-gn9qo4fw4f 4 года назад

He is one of quite well known chefs in Korea. I am so happy to see him in this channel. I’m bounded to make kimchi jigae, definitely after watching it.

@Toki1908 4 года назад

Never seen him before. He's probably more well known in the US.

@ZootyPickups 4 года назад

김연숙 한번도 본적 없는데요? I’m Korean and I’ve literally never heard of him.

@lonelysatellite8346 4 года назад

Well known chef who has just reputations on media, not field. Also his recipe on this video is totally shit.

@user-gn9qo4fw4f 4 года назад

Zooty Pickups 진짜요? 올리브 채널 같은 곳에서 많이 나왔어요. 심사위원으로 출연한 곳이 꽤 있었는데요. 김소희 요리사랑~

@user-gn9qo4fw4f 4 года назад

Keystone 저는 올리브 채널에서 많이 봤는데요. 꽤 시청률이 많이 나왔던 프로그램으로 알고 있었는데, 공중파가 아니라서 다들 잘 모르시는 건가요? 하긴 제가 안다고 다 아는 것이 아니니까요

@leeandyleee 4 года назад

Why are there so many haters lol Grew up with meat, spam, tofu, etc. in my kimchi jjigae. There shouldn’t be any hard or fast rules on the recipe. Just throw it all in the pot and boil.

@iii1429 4 года назад

Some culinary masters who watch this knows everything about cooking, YET says : " this will take 3 whole days to make". Thats devotion right there, just stands there in his apron, drooling and staring into a fucking fermenting kimchi for 3 days straight like the mastermind gourmet he really is

@JBugz777 4 года назад

Word of warning, from experience - You can't leave it outside if you live somewhere hot! - Put it in the fridge to ferment after a day or two outside max.

@kamasutraking666 4 года назад

Bro you nailed it. " i grew up here but my body craved it it is in my DNA" i grew up in canada and felt the same way about Indian food. And i do LOVE KOREAN BBQ and KIMCHI

@Yeokey 4 года назад

Finally! A proper recipe and explanation for Kimchi!!! Goodness, it was so good seeing it done well once and for all!!

@TheYellowIdiot 4 года назад

6:17 "it's always good to add a little bit of extra garlic" as a Korean I approve this 100/100

@myeahonline 3 года назад

I had my first kimchi jiggae a few months ago and I find myself craving for it at least once a week. Seriously a great comfort food and the acidity of the kimchi is always so satisfying.

@pikidabeek6806 4 года назад

Beautiful video. He’s such a great teacher. That kimchi looks BOMB

@piachy 4 года назад

this is the first time i've seen a kimchi stew recipe that goes all the way back to making the kimchi.. it's like a ham sandwich recipe where they smoke the ham..

@IanJohnstonblog 4 года назад

Just pre-ordered his book. Looks amazing!!

@briangleason5597 4 года назад

I would love a bowl of this stew.

@sonyaclarke5227 4 года назад

I use to live in Flushing, NY. I miss the food soo much!!!

@ziggurat5772 4 года назад

Actually was thinking about making this but didn’t know how. Perfect timing.

@mugensamurai 3 года назад

Damn dawg. I cam here for some cabbage soup didn't think I'll leave with a master class on the essentials of Korean cuisine. Thanks.

@KC_97849 4 года назад

I'm not Korean, but I love Kimchi stew!!! I wish to have more Korean restaurant here.

@gsev38 4 года назад

He’s so informative I learned so much

@zbqmaktmxj 4 года назад

크으 오늘 저녁으로 먹었는데 또 먹고 싶네요

@BalSagoth 4 года назад

Mouth watering. Love Korean food.

@TheJohn132132 4 года назад

Thanks Munchies!

@alexanderdiaz3406 4 года назад

Damn after binge watching korean shows in Netflix (Itaewon class) this is really good seeing this how they make food there

@dudeshamus1451 4 года назад

You've got to check out "My Country: A New Age" and "Kingdom" then :)

@mskitchen3127 4 года назад

김치찌개!!!!!!!🤩🤩

@bluerationality 4 года назад

Wow I wasn’t expecting him to actually show making kimchi for the jjigae haha.

@BlakeBurris 4 года назад

Great looking dish! I’ll make this kimchi recipe next. Any chance of seeing what those books are you your shelf chef? I could only make out the names of a few of them.

@Bamibalgenieter12 4 года назад

looks good yum

@sunnydee196 4 года назад

I made 6 heads of Napa cabbage into kimchi 2 months ago. Similar recipe. I’m down to about 1.5 heads now. I cook Korean all the time😋

@Koivisto147 4 года назад

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

@emilcarlsson9268 2 месяца назад

This makes me proud of being Korean, which is wierd since i am a swede. Beautiful dish, chef!

@ClaLu 4 года назад

10 year kimchi????!!! Woooow 😲✨

@ArmoredPapercup24 4 года назад

The ultimate Korean home food. It's like mother's mac n cheese to Americans.

@genessis43 4 года назад

jindoli Jin mac n cheese doesn’t even compare to kimchi chigae. Not even close. 🇰🇷

@ArmoredPapercup24 4 года назад

@@genessis43 미국맨들이 집밥으로 먹고 자란거에 비교하면 맥 앤 치즈가 맞지. 국뽕 자제바람

@aaronsirkman8375 4 года назад

@ Now, kimchi mac and cheese sounds like a good idea to me; maybe have some pork belly or just bacon in there...real trick would be, what cheese/es to pair with it? Match it with something nice and funky, like comte, limburger, or or even epoisse? Or maybe leave the funk to the kimchi, and have something milder, like mozzarella, or a little sharp, like provolone?

@ArmoredPapercup24 4 года назад

@@aaronsirkman8375 It not weird combination to us. 부대찌개(Army stew) is Korean style stew made by american cheese and spam. It originated during the Korean war, people got left over food from US army base and making it stew so they can eat it with family. Anyway, stir fry kimchi in bacon fat is very good idea but dumping it in mac n cheese is Not ideal I think (Cause it's gonna be nasty)

@aquagamer1212 4 года назад

JNK 🙄🙄 They weren’t directly comparing them, they were giving the alternative in America which would be Mac & cheese. M&C to America, is Kimchi to Korea...

@DanRoxtar 4 года назад

sweet gonna make this tonight after two weeks

@KevinAllOver 4 года назад

Hanjan is one of my favorite restaurants. Cool to see Chef Hooni here!

@pongodongo645 4 года назад

Wavey Life truly the Comedian of our generation

@SheldonBeldon 4 года назад

3:42 I see your sassiness you can't hide it!

@acoleman9036 4 года назад

Looks good

@christianhansen3292 4 года назад

yum yum me wanna taste it!

@daywalker3735 4 года назад

Looks damn good!!

@pete7389 4 года назад

Pork and Kimchee is like coffee and cigarettes. A match made in heaven.

@ksomzd4593 Год назад

As a korean, I can confirm this is most delicated and good way to make kimchi stew. If you wanna go home-style, just kimchi, pork and other seasoning are enough.

@MMMatthiasTV 4 года назад

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.

@ArmoredPapercup24 4 года назад

Yes it is, and Kimchi also have lots of Dietary Fiber. So if you don't want to eat cooked kimchi, than try it with Korean bbq. it definitely healthier but also stimulate the flavor of meat.

@LuisAguirre-bx7fu 4 года назад

I worked at one of his restaurants, Hanjan.

@ryanmgkim 3 года назад

every korean has their own unique way of making this. I don't like his method but to each their own

@ChoochooseU 4 года назад

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 RU-vid 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!

@DeepNightHour 4 года назад

You must really like the flavor of fermented food. That sour taste is oddly satisfying.

@timd8912 3 года назад

Thanks dude....

@CookinWidKunchi 4 года назад

Always exploring culture. Thank you Munchie's. Hopefully one day my channel will grow as diversely as yours. Keep on inspiring.

@paulodigioia 4 года назад

Channels lookin good man!!!

@paulodigioia 4 года назад

Stay consistant and you will have a great chance

@delavago5379 4 года назад

Love the content keep it up

@Py5kO 4 года назад

funny this uploads. Been nagging to try kimchi Forever but never done it. Gonna try this recipe

@deanflet973 4 года назад

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.🥘👈🤤✌🍚

@chrisn3794 3 года назад

I always put a couple tablespoons of gochujang and some beef bullion in my kimchi jjigae. My favorite meat to use is pork neck bones that have been simmered until super tender. Then I add tofu and simmer until the tofu absorbs the flavor.

@ckpetleo82 3 года назад

Mouth watering

@Dazarabia522 4 года назад

Heavenly dish. I could eat Korean food only for the rest of my life ❤❤

@flyingcat7797 4 года назад

아닛 이분은!!!

@classical7 4 года назад

Yum!

@corn2560 4 года назад

Didn’t know this was a probiotic meal! Love it!

@drmiteshtrivedi 4 года назад

Wondering if the stew basically kills the probiotics.

@ForrestZX 3 года назад

It actually isn’t a probiotic meal. The heat to cook the stew killed the beneficial bacteria from the kimchi. However, fermented kimchi that hasn’t been cooked has probiotics.

@Jefuslives 10 месяцев назад

I made this for the first time the other day. Which coincidentally was the first time I couldn't finfish a batch of kimchi before it started going a little too soft. (btw, I added a nice dollop of gochujang for extra color and flavor.)

@Ilyas_Omer 4 года назад

I like his shirt BTW

@MrMasterpod 4 года назад

I am mexican and i think kimchi is delicious.

@rojin-food5407 4 года назад

Dasima natural msg👍

@zueselcabron2705 4 года назад

Damn that look good

@neilmodino9284 4 года назад

I want one

@lateplus8303 4 года назад

I love Lloyd

@yomuthabyotch Год назад

lunch meal? it is eaten whenever. but at least this recipe is more traditional than maangchi's recipe. i like adding onions and brown sugar or malt syrup for a touch of sweetness.

@Ask571986 8 месяцев назад

What was that sheet he placed in the water for the dashi? Was that seaweed? I know nothing about Korean cooking, but want to try to make this.

@stleek1033 3 года назад

i dont get do i soak the dashi overnight with no heat? or heat the dashi for 30 mins then soak it overnight??

@dyddnjs47 4 года назад

The secret to making great kimchi soup is all about how long your kimchi has been fermented.

@krazietokkie 4 года назад

Lol this is video us more “How to Make Kimchi”

@Panther-kid 4 года назад

His voice is so soothing. Imagine if he did an audiobook version of his cookbook!!

@no_one3249 4 года назад

It's Alive!

@bosangday 3 года назад

😉😉😍😍😄😄👍👍

@classyjohn1923 10 месяцев назад

when I have old kimchi, i have no idea what to do with it. This is definitely a recipe I will put in my backpocket when i have leftover kimchi.

@manojlondhe6151 4 года назад

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.

@Sheepy007 4 года назад

Shrimp is completely optional. It's for taste, but it's not ecessary for the fermentation

@manojlondhe6151 4 года назад

@@Sheepy007 you are very good human!! This is the first thing I'll try after my lockdown. God bless you

@EdwardTonai 4 года назад

Some make vegetarian kimchi. For that, I usually add miso paste. For vegetarian dashi, I leave out the dry fish.

@manojlondhe6151 4 года назад

@@EdwardTonai wow! Thanks for the info.. I'll give it a try

@crusershiny 4 года назад

@@manojlondhe6151 try maangchis video for vegetarian kimchi. She's made tons of videos on variations of Kimchi.

@Ria-xl7kz 8 месяцев назад

Glad to know i'm an east asian over achiever bec of family pressure. Yeah. Accountancy degree, passed the board, entered advertising as a writer, and ended as a club dj. Awesome, right?? Never a boring day. Enjoy your life, too!

@JasonStillwell2012 4 года назад

Kimchi is the best

@TallTraveler1 4 года назад

🤤

@friendlyfiresyeah 4 года назад

I can eat kimchi jjigae errday everyday

@quan_oi5997 4 года назад

😋😋😋😋😋😋👏👏👍

@lukeyadon4702 4 года назад

Does boiling the stew remove probiotics?

@loidacruz5019 4 года назад

Where we can get that book?

@matv8363 4 года назад

8 year fermentation...respect

@Outdoorsactivities 4 года назад

💪💪💪👍👍👍

@AABTBS 3 года назад

Why most kimchi recipes say to put it in the fridge after 2 days max even in lower temprature countries and never ferment for so long outside?

@basb8055 4 года назад

Looks amazing. I am vegan what can i substitute the prawn and anchovies with?

@ArmoredPapercup24 4 года назад

For Kimchi, prawn is just for taste. it's not necessary for fermetation. so just leave it off. and for dashi, you can use any kind of vegetable stock instead of anchovies. but the flavor is not that on point I guess, cause the taste is all about Pork fat and Kimchi. So I recommend you to try 김치전 (Kimchi jeon, some say kimchi pancake which is not like pancake). You can make it with no meat or egg or any kind of animal ingredients. So give it a try and have a good time.

@timcook9783 5 месяцев назад

Hooni is that possible selling kimbap in drane read or cvs. Walgreen, i hope so

@JogBird 4 года назад

whats that black bark like thing he put in the pot at the beginning?

@MiketheViking90 4 года назад

kelp

@MrPieman00 4 года назад

Kombu

@DeepNightHour 4 года назад

Dashima

@EdwardTonai 4 года назад

Kelp! I need some buddy. Kelp! Not just any buddy. Kelp! You don't even need a bun. KELP!

@bluesdog88 4 года назад

Is salted shrimp the same as shrimp paste?

@farstrider79 4 года назад

Don't have any pork belly, but I do have some ground pork. Not sure if it'll work.

@gabrielthu4680 4 года назад

17th I still make it tho

@dudlyboys 4 года назад

돼지고기 vs 스팸 vs 꽁치 vs 참치 중 어떤 거 좋아하시나요??

@kakuella 4 года назад

돼지고기 >>>> 스팸 > 꽁치 >>> 참치

@crawlingfingers 4 года назад

돼지고기~

@bflavasonthetrack 4 года назад

Step 1. heat pot on high for 30 minutes 2. Pour water in and listen for steam

@ruthr.8496 4 года назад

I live in South Korea and I fucking looooveeeee kimchi jiggae 😩 that’s all I eat

@weekone5755 4 года назад

way too less garlic both in kimchi and kimchi stew!

@iii1429 4 года назад

Too little cabbage also

@its1900 4 года назад

I'm getting a heart attack like every 2-3steps or so... I know this is normal, that's how kimchi is but...I...can't.... BTW why are ppl keep telling newbies to 'air tight' the kimchi for fermentation????? (김장독 & science leaves the chat)