I really have to thank you. As a Korean adoptee raised by Italians, Korean culture is completely foreign to me. I was always really afraid to try Korean cuisine but your channel has helped make it really accessible for me. Thank you so very much!
That egg really makes it! I haven't even dreamed of putting cheese on it. I love eating this when the soup is a little TOO spicy, and you are saved by the bland tofu... I've had a Chinese dish that looks like this a little, red spicy sauce and chunks of soft tofu. The Korean dish is more exciting and I have all the stuff sitting around!
I’ve been making a super cheater version of this lately by using the kimchi ramyeon from Jongga as the base, adding a can of tuna with kimchi sauce, and dunking in whatever tofu I have. Plus onions and extra kimchi and an egg, of course! Takes even less effort and time and is still fannnnntastic.
I just made this today and it was soooooooooo GOOD!!!! Also it wasn't too difficult, which is good bc I don't have time to make complicated dishes! Thank you, I'll definitely be making this again, and again!!!!
My best friend growing up(I am 54 now) Kwang Kyu was from Korea & I remember his parents making kimchi is these huge glass jars & burying them out in their backyard. Sooooo good! If his mom Jin Sook made the kimchi it was milder, but if his dad Nam Hoon made it, whoooo it was spicy! Hahaha Great childhood memories.
I can do it! Funny my friend in Korea suggested i make this a few weeks ago. I went to the Korean market and noticed you can't just buy a single can of tuna. You have to buy a pack and the pack was like $9. I was like that's pricey lol. So i guess i will just have to go to the reg market and get a single can. Stupid question but i always thought jjigae was a stew vs soup but i noticed you said soup. Which is it? To me this is more stew because you ate it with rice.
I live in a building where there are 32 Korean families. And I have developed a taste for Korean cuisine. Two days ago, one of my neighbors gave me a huge jar full of kimchi. And I was thinking what else can I have this kimchi with. Well, I got my answer with your great video. Thank you, my friend. I will definitely make this since I have all the ingredients. Yes, gochucaro and everything!!!!
How nostalgic and delicious. I didn't grow up eating Korean food, but your story reaches my heart. I will make this to feed the young Daniel in me. Thank you Neighbors for this beautiful memory.
If I ever win the lotto I will get myself a Korean chef who can cook for me. I lived in Korea for 8 years. Western food just doesn't satisfy my enlightened taste anymore.
You have no clue how much gratitude I have for this recipe. Korean food is my favourite, and kimchi jigae my favourite soup ever. This recipe is really next level. Thank you for making me sooooo happy. You have a lucky wife.
Just made this today for the first time! Wow!!!! This was next level. Very deep flavoured, comforting and straight up delicious. Looking forward to how it will taste tomorrow. Thanks!!!
Anchovy fish sauce is like the modern cheat code. Growing up my mom taught me to make dashi base and keep it froze in batches. It's like chicken stock for Asians and the base for many Japanese and Korean soups/stews. It's a bit more of a hassle but once you start making it on the regular, you never go back.
This is a little journey for me. I have liked kimchi for a long time, but it's always something I eat cold, just as it comes. It's in the place of "pickles" I guess. It has taken a long time to get the idea of cooking it as a basic ingredient! This comes up because we can now buy it in 5 Kilo containers at a good price. It's tasty but kind of takes up the refrigerator. and eventually becomes "well-fermented"... which is kind of a shocking concept in the US. Fortunately we have RU-vid and Daniel to help us along. All the ingredients and even some gadgets are now easily available, all we need now is... a CLUE! SO I thought I was getting caught up, and now we're heating up some TUNA which seems unappetizing to say the least. WELL, D_ seems happy, and all the ingredients are sitting here, so a small adventure is coming! I'm retired, and it's very hot outside, so I'm grateful to have something interesting and economical to do. Let's return to the video!
I love making kimchi jiggae but have never tried making it with tuna, thanks for this! It is such a comfort food. I really enjoyed watching you cook :)
It's so weird how I rarely eat Korean food & yet I have almost everything I need, with good substitutions for what I don't have, to make this right now... And from the comments it seems I'm not the only one?
Thankyouuu Daniel I’m just enjoying my lunch following your instructions and it’s just yummy 🤤 no words to describe it actually!!! Thankyouuuu 🥳. Ps loving 🥰 💕 Korean food
Delish! Had this for dinner. I didnt have fermented kimchi so I used cabbage with kimchi juice that I kept for stir frying. Paired this with rolled egg and roasted seaweed nyummm
Tried it just now and let me tell you, IT IS SOOO GOOOD!!!! Like I don’t even like tuna but this really make me change my mind forever! Thank you for this awesome recipe! I’m a fan ❤️!
i’ve been trying to make this dish taste good (reflection of my cooking skills not the dish itself) for so long and i finally did it today!! it tastes like restaurant quality!! thank you so much!
Thank you for this recipe! I can't stop craving for this 참치 김치 찌개 since the first time I made this (ofc following your recipe)! Been back again to watch this because I want to make sure I have the right ingredients for cooking it today! 😂
I’ve only started cooking Korean food about 6 months ago. I’m so in love with all the flavors and how easy it is to make at home. Thanks for sharing. This looks looks like comfort food.
Dan-yul! I really wish you would have the written recipes available when you put out the video. Yes, I know I can figure it out by watching the video, but I like to have the recipe in front of me when I cook. This looks like a walk off grand slam home run. Gracias, amigo
