I'm trying chuck roast this time to cut down on cooking time. I omitted anchovies since my hubby is allergic to fish. added Napa cabbage (cooking stalks for 1 hour then add the sprouts and leaves for the last 30 minutes). I hope it doesn't change the flavor too much since we did it how you said the first time and I LOVE LOVE LOVED it. I'm half Filipino and half white but my mom taught me a few Filipino dishes and everyone loves her cooking. I'm going to show this to my mom and I know she'll love it. My husband has also been cooking your food since I showed him your channel and he's been doing such a great job. your instructions are very easy to follow and we appreciate all the recipes you have shared. thank you very much for everything you do! !!!!
the anchovie hack is Genius! Last winter I made Yukgaejang (without fernbrake, unfortunately) for myself, ate it for two weeks straight and I still love it. Also I didn't get sick from flu. Best dish for cold season! thanks a lot for that recipe!
I just don't get why people would "thumbs down" a video like this... Anyway, gonna try and make my own Yukaejang this week, thanks for the easy recipe !
Thank you for amazing recipe for Yukgaejang. I am a korean who was born and raised in Japan. Now I lived in America with my family. I always love the Yukgaejang but never tried to make it my own. All my family loved your yukgaejang recipe. Thank you!
I been making every single dish from you. And I gotta say my family is very happy to have Korean food in a Spanish home. Thank you so much for all the great videos. I love your enthusiasm and energy. Thanks thank you 👍👍👍👍👍👍👍👍👍👍.
Made this last night. I actually made this beef recipe and the vegan version for my husband. Both were easy and amazing! Pretty close to what I get from my favorite local Korean restaurant. Thanks for sharing your amazing recipes!
With this dish is how I got conquered by Korean cuisine a few years ago and been captive to the culture since then. As always you are an amazing and shiny guide for me. Blessings to the family, I wish I had someone like you on mine, that can pamper me with those exquisite recipes. Saludos de Mexico!
I used to eat this at a little restaurant in uijeongbu. They served it with noodles too, I ate it with a side of fried mandu and kimchi my goshhh best thing ever!
Thank you so much. I followed the recipe and it was really really good. My wife said that it tastes just like the restaurant 3 times while we were eating it. I ended up adding little more salt and red pepper flakes to my liking. I looked for the bottle of anchovies at Lotte and H-mart but couldn't find it. However, found it next to cans of sardines at Safeway. Also, I was worried that the glass noodles wouldn't get cooked but it was perfect. I always visit Aiiiiiisiaaaann Ut Hummmmmm whenever I feel like cooking Korean dishes : )
First of all i want to thank you for sharing your recepies, i love asian food and i am trying to learn how to cook some of this dishes at home. So thanks again i think i will start with the eassy ones first untill i get some of this new ingredients if i can find them! Oh and with alm your respect ofcurse you are beautiful !!
I love watching your videos. You really know how to cook! Also, I just wanted to add that when you added the anchovies my mouth watered. I love anchovies in stuff like this, it really does make it more savory. You have gained a new subscriber.
Ok so here is my plan, to make this as a main dish during the summer, and also have a bunch of other banchan and I am using most recipes from Seongkyoung! Some recipes I will be using from Maangchi, I cannot wait to make this dinner. This stew would be int he center, along side braised tofu, fresh spicy kimchi, kimchi mandu, kalbi on the grill, japchae, acorn jelly, bean sprouts (which their name in korean seems to escape me at the time)I think it is something like kongnamool? Correct me if I am wrong :) But I have a question, for this feast, do you recommend I wake up early and start cooking, or prepare over night?
I been following your journey since your old RU-vid style hehe, I am happy that you are doing well and always making vids! Your Recipe is darn Diggity good!!!
oh I've been waiting for this recipe thank you for making it. I will for sure make this. this is one of my favorite soup whenever I go to korean restaurant.
i love this stew it's really yummy although it reminded me so much of Menudo even though it doesn't have hommney haha but it's mostly due to the flavor of the broth &beef
Hi Seonkyoung! I was wondering, what kind of anchovies do you use? Is there a brand name or a Korean name I can use to ask for it at the Korean market? Thank you!
+Valicore I use anchovies in Olive oil made in Italy. not sure the brand name. It's not Korean one, we don't use Anchovy in olive oil, we use only dry ones. :-)
Where did you get the idea of adding Italian tinned anchovies? I've never seen that before!! :-) I'm guessing it wouldn't taste the same if you used korean dried anchovies instead?
+Jean C I always looking for deeper flavor with less work/time. I find Korean dried anchovy stock can be substituted with Italian anchovy in olive oil if the dish includes some oil already. (Not for clean soups though) and tadaaaa it worked greater than I've ever imagined!!
