Name: Kimchi Stew (Kimchi-jjigae: 김치찌개)
Uploaded: 2020-03-25T04:20:16.000Z
Duration: 12 min 2 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

So we are going to make Kimchi-jjigae, kimchi stew.

This is one of the most popular korean side dishes,

I've never seen anybody who hates Kimchi-jjigae.

If you can eat spicy food, everybody loves it.

but when I cook this, everybody loves this.

with a little different recipe more upgraded,

To make this stew more tasty I am going to make

anchovy stock with these dried anchovies.

you can use chicken broth or beef broth or even water.

These guts is like black kind of intestines,

I just remove this all remove the black stuff.

I'm going to use these, these roots, add this to my stock.

You can get this dried kelp in any grocery

These guys are going to make really delicious stock.

Meanwhile let's chop up these vegetables and kimchi.

and three green onions I will just cut it first.

And medium sized one onion I am going to use whole

To make the Kimchi-jjigae it should be fermented kimchi,

which means the kimchi tastes sour like aged kimchi.

I have, maybe three weeks ago, I made this kimchi,

And perfect for me to make Kimchi-jjigae.

You know in korean cuisine kimchi is so important.

My kimchi, these days this kimchi, old kimchi is so sour,

so just making Kimchi-jjigae, Kimchi-bokkeumbap,

Kimchi soup, Kimchi pancake, all kinds of stuff I make with this.

But I still miss the freshly made kimchi,

so yesterday I made this kimchi I'll show you.

And then this juice, kimchi brine we call this.

One pound kimchi, and we need kimchi brine.

And then again press down and then close,

This is shoulder part but you can use pork belly.

this pork shoulder, but I like to include this skin.

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Kimchi Stew (Kimchi-jjigae: 김치찌개)

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