Kimchi Stew with Pork Rib / Dwaeji Galbi kimchi jjigae

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  • เผยแพร่เมื่อ 22 ธ.ค. 2024

ความคิดเห็น • 13

  • @lovenicole4246
    @lovenicole4246 ปีที่แล้ว +1

    This pork ribs kimchi stew looks delicious. Will cook it next week end for the family
    Thank you.😋👍🫰

  • @ckyabuta
    @ckyabuta 2 ปีที่แล้ว +1

    I’m making this in three weeks. Can’t wait!

  • @TanukiSC
    @TanukiSC 2 ปีที่แล้ว

    Wow. I can’t think of many things that would be better on a cold winter day. Thank you as always - no one makes cooking more approachable than you! ❤️❤️❤️

  • @윤미혜-o1t
    @윤미혜-o1t 2 ปีที่แล้ว

    등갈비김치찜 진짜 좋아합니다~~
    그런데
    등갈비 데치고~~과정 복잡해 잘 안하게 되는데
    지아님 레시피는 간단하네요!
    도전해보겠습니다
    감사해요~~^^

  • @cherierussell9969
    @cherierussell9969 2 ปีที่แล้ว

    Thank you for sharing this delightful and wonderful recipe. I love the idea of the pork ribs, but the broth is unsurpassed!
    Thank you so much!

    • @JiaChoiChef
      @JiaChoiChef  2 ปีที่แล้ว

      Thank you Cherie for the lovely comment!💕

  • @Onlypeachy
    @Onlypeachy 2 ปีที่แล้ว

    It looks very delicious. I must try this. Thank you for sharing.

  • @trevermetcalf6820
    @trevermetcalf6820 2 ปีที่แล้ว

    I am going to make this tomorrow. It looks awesome!

  • @woonchenglim482
    @woonchenglim482 2 ปีที่แล้ว

    Hello . May I know how to have the kimchi aged ? I am in Singapore and I get kimchi from the supermarkets. Do I just leave the bought packed kimchi in the fridge for maybe a month to aged it ? Or would it be possible to leave it in the room temperature for a few days to speed up the aging process since Singapore is tropical all year round ? Thanks

    • @JiaChoiChef
      @JiaChoiChef  2 ปีที่แล้ว

      Hi. You just keep kimchi at the fridge for about 2 weeks ~3 weeks. Then it will turn a bit sour. That is considered aged- kimchi😀

    • @woonchenglim482
      @woonchenglim482 2 ปีที่แล้ว

      @@JiaChoiChef thank you for your prompt response. Appreciate it 😍

  • @ABOLLLLA
    @ABOLLLLA 2 ปีที่แล้ว

    Your cooking is kind of art. It’s just sad during the sizzling part I couldn’t clearly hear you other than that great recipe. Thanks