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!
Having grown up Irish-American, eating a "standard" American diet most of my life, I've had a slower journey into learning to enjoy and cook Asian food. Chinese -> Japanese -> Thai -> Vietnamese and now I'm all into Korean foods. I think the beauty of the Asian cultures is hearing everyone talking about what they grew up eating and how they still miss the flavors and love the traditional foods. That's amazing to hear. I can't say I had that same upbringing, but I'm learning to love and appreciate more Asian dishes over any other cuisine that's for sure. Thanks for what you teach. I appreciate you!!
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!!!!
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.
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.
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!
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’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!!!!
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!!!
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!
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.
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 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 :)
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.
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.
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
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
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?
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! 😂
Probably gonna make this after the weekend since my dad won't be hogging the kitchen for once 😝 Also pleased to find out that you can use gochujang as more than dipping sauce or marinade. Time to use mine. Jjigae partyyy
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 TH-cam 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!
What a great video. Making it as soon as some of the kimchi I have in the fridge has soured and aged. I make pork kimchi jjigae that this looks great, too. Out of curiosity, where are you located?
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!
Are you... Are you Vincenzo using a burner account? 😂 (I’m sorry, this is a really sweet comment. I was just laughing too hard not to share) ❤️
Having grown up Irish-American, eating a "standard" American diet most of my life, I've had a slower journey into learning to enjoy and cook Asian food. Chinese -> Japanese -> Thai -> Vietnamese and now I'm all into Korean foods. I think the beauty of the Asian cultures is hearing everyone talking about what they grew up eating and how they still miss the flavors and love the traditional foods. That's amazing to hear. I can't say I had that same upbringing, but I'm learning to love and appreciate more Asian dishes over any other cuisine that's for sure.
Thanks for what you teach. I appreciate you!!
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!!!!
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.
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.
I like mine with a raw egg added at the end for a soft poach, and a slice of cheese....Now I know what I'm planning on later this week.
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 have made this many times since viewing the recipe. I absolutely love it.
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’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!!!!
This is the simplest recipe I've seen so far. Thank you for sharing! I will definitely be trying it 😄
Perfect timing! I've had some Kimchi sitting in my fridge for a while now and was debating what I should do with it 😅
Thank you for the great video!!
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!!!
I watch this first thing in the morning. And my mouth immediately waters! I can only imagine how good it tastes!
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!
I tried this today and it was super delicious! It tastes like restaurant kimchi jjigae. Thank you!
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.
Ahhhh so glad to see this in my notifications! Welcome back!!
Thanks!
I never get tired of making this and eating it! Mahalo nui!
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
Proud Dan-yul sporting the wedding band! 🥰
BTW, I know what’s for lunch tomorrow!
Yesss I love this dish, happy to see you guys make a video for this recipe!
키햐~~~ 맛이 제대로구만 ㅋㅋㅋ 노란 양은냄비에 먹는 맛이란 ...이미 눈으로 한번 더 먹었으니 맛은 2배 !!!
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 ❤️!
This is my 3rd time making this stew according to your way and it always turn out nicely. Tq❤
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 :)
I have to compliment you for this recipe, I tried it out and now I prefer tuna over pork by a mile, it is ridiculous how well tuna works with kimchi✌️
OMG perfect for this rainy day we have 2day, thank you, blessings neighbors!!!
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.
Made this for dinner tonight! SO GOOD. I am excited for lunch tomorrow and the "second boil" goodness!
Never knew I could add tuna to this! Will try for sure! Thanks!
I haven’t made this in a minute. Now my mouth is watering and I only have the kimchi, tuna, and tofu!
this video made me crave Kimchi Jjigae even more!! That looks so delicious guys!!
Just used this recipe and it was sooo good! My boyfriend loved it so much. I also made steamed egg on the side :-)
Mmm I can taste it in my mouth from the sound of the name of this dish. Savory
You guys are so cute!! Thank you for another great recipe! Can't wait to try it! 😋
This looks amazing! I miss kimchee jigae. Going to make your recipe soon!
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.
Yummm 😋 we r in a ridiculous heat wave but still making this tonight! Thx for recipe ❤️
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
The recipes are always linked in the bio :)
I’ve made this with sardines and it was so good!!! Thank you for the delicious recipe. 😋
Thanks for the simple recipe. Time to use up my aged kimchi sleeping in the fridge.
Thanks for sharing these recipes! I can't wait to try making it myself
I have not had this in ages! Definitely making it tonight 😋
That looks so amazingly good! I love testing out your recipes and have enjoyed everything I've tried so far.
I love your videos! I made a few of your recipes and I love them. Love how inviting your content is :D
“If you eat this straight, you will die!” …yep… i learned that the hard way 😂 now i never forget to make rice with my 찌개
@zahra lilián ღ It's gota spicy kick, the rice balances it out.
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
I just made your recipe and it’s GOOD!!
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?
Its so easy to make most of korean food! Because its so easy to adjust !
😂😂😂burrito story…
Definitely trying this! Looks deeeelicious!Thanks for sharing! And also the laughs!!
Instead of ahi you should try saba, it's so good, so good!
Wow looks really delicious...Thanks for sharing😁💪👋🌟👍😋💕
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! 😂
For me personally i love it with noodles
Love this thank you! Daniel you looked like Korean version of Mark Wahlberg haha funny guy 😂 love you guys TH-cam channel btw ❤️
감사합니다 🙏🙏🙏
I'm so excited to try this recipe!!!
영어 진짜 잘하신다 ㅋㅋㅋ
김치찌개 최고죠 영상 잘봤습니다
Definitely making this tomorrow!
I just made this and it's delicious! Great recipe 👏👏
Have been wanting to try making this for a while now, thank you!!! Can't wait to make it this week 😊
This looks amazing! Love your videos. I am curious if you think this would be good with sardines instead of tuna?
that looks great! ugh! Now should I make this or kimchi fried rice? choices...choices. guess I will play eenie, meenie.
If you guys don’t have Gochujang , just add tiny bit of sugar 😉
You say umami so can I substitute the Korean anchovy sauce with msg ?
Or some stock powder (Dashida)?
Wonderful. Thank you.
Guys and gals please use the Korean canned tuna oil. It's so important!!! 🙏🙏
Gonna make this tomorrow. I need to buy gocharu & tofu ...thanks for the recipe..
My god.. looks so good
You know you've got a good channel when you have close to 20k views on a video, and only TWO dislikes. I love you guys so much.
this haircut looks good.
This looks so delicious!! Will definitely make me some hot spicy tuna kimchi jjigae 😍😍
So so good
Looks yum
Would go great with an egg
Probably gonna make this after the weekend since my dad won't be hogging the kitchen for once 😝 Also pleased to find out that you can use gochujang as more than dipping sauce or marinade. Time to use mine. Jjigae partyyy
I'm so sad you took down the old video with potatoes in it 😢 it was my favorite ever and I should have written it down bc now I can't find it 😭
Is Korean anchovy fish sauce the same as the Chinese or vietnamese one?
Damn looks so good
Do I have to change the amounts of any ingredients if I use a can of tuna with kimchi sauce?
Can the tuna be subbed with canned salmon?
Fan from Bangladesh.
Can I make kimchi soup without gochujang?
If I have all the ingredients, I'm making this right now.
Luckily, I do have all this ingredients, dinner today is def Kimchijjigae ;)
@@Supersonicironman how was it?
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 TH-cam 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!
Woww.
Earlyyyyy 💜💜
Have not been receiving newsletter. Your video also not updated with the recipes.
Dear lord this looks absolutely delicious but really spicy 🥵
The one dislike is from the tuna fish
I just made this and it is DELICIOUS!! The broth alone made me wanna smack someone but there as only me.
no kimchi juice?
is it korean soy sauce. no japan or chine brand ;)
Sigh of delight from me …..Ahhhhhhh 🥰💖✨🌹
❤❤❤❤❤
맛있겠다
What a great video. Making it as soon as some of the kimchi I have in the fridge has soured and aged. I make pork kimchi jjigae that this looks great, too. Out of curiosity, where are you located?
One-eighth head of Napa cabbage does not necessarily equate to one cup. Just like forearms, cabbages come in a variety of sizes. 😬😬😬