The BEST Hi Protein Vegan Kimchi Jjigae
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- เผยแพร่เมื่อ 24 ธ.ค. 2024
- You can find the full written #recipe for this hi-protein vegan kimchi jjigae here:
thekoreanvegan...
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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I don't know why....I can't explain it but watching your videos is so therapeutic. When my aunt and also a friend that I've known since '98 died and another that I'd known since '94. I watched the video of you making focaccia repeatedly. There was just something about it that was comforting. And I knew that I needed time to process my feelings. In the past 2 1/2-3 years I've learned that I ate when I was sad, mad, frustrated, in pain and when I just didn't have the words to express how I felt. And grieving the loss of people I cared about plus dealing with negative people without overeating was tempting. It still is. But I'm 170 lbs lighter and I'm doing my best to do my best during this time. So thank you for your content. It's appreciated.
I'm glad that focaccia video provided you with comfort. When my Roodles died a couple years ago, I couldn't be found without this one sudoku book by my side. It almost felt like if I didn't have that book next to me, I would drown. Processing grief is a lifelong job--you have all the time in the world to do it. So go at your pace.
@@TheKoreanVegan thank you.
Your voice is like the perfect level of comforting. I could listen to you narrate the most random things and be enthralled.
Thank you! I love kimchi jjigae. It's the first Korean dish I've ever eaten and I fell in love instantly. This looks amazing!
This is such a comfort meal for me. I LOVEA KIMCHI (so much so I named my dog after Kimchi 11 years ago 🥹).
Just made this for my family & I’m just the happiest lil lady! Doing my happy dance in the kitchen right now!
Joanne I love this recipe and listening to you talk to us and guide us through making this FABULOUS dish!! I want to go home and make it rn and also I just feel like I'd love to sit and have a cocktail/coffee with you, your personality is so wonderful and feels like we've known you forever 🥰
Wow!!!!
Yes, it’s a time to make Kimchi Jjigae with that we made in December!
It looks amazing, delicious!!! Next time I definitely will put noodles. Also, those beautiful bowls are perfect for the kimchi Jjigae and rice!!!👍👍👍
Jo i havent had kimchi jjigae in over 3 years. well honestly i havent had much korean food since i went vegan. and i absolutely love your recipes and the taste is so close to what i remember eating of how korean food is traditionally made. Thank you for sharing these recipes with us and making my mouth water as i watch them.
Well that is about the nicest compliment I could ever receive!! Thank you so so much!!! :)
@@TheKoreanVegan I can’t wait to dig into your cook book more and make the recipes more often when we close on the new house. And you are welcome I love you and your channel..
You have a very soothing voice! This looks delicious. Also, glad you showed the whole process, including tidying up. ❤
Thanks Kiki! I try to make these videos as realistic as possible. I think it's important for folks to see that cooking doesn't need to be a mess-free process!
i already love your Doenjang jjigae. Its one of the best and i have tried a lot of recipes. So i will definitely make this. Never thought about adding potatoes into Kimchi jjigae but it sounds awesome and makes sense since the starch will thicken the broth. A lot of people already add rice water to their soups so this makes total sense for me. And the black beans too. There is a korean older man with a very small korean diner in my city who also adds black beans to some korean dishes like bibim bap and i have always loved it.
I love your videos! As a recent vegan and lover of korean food your channel is just so wholesome for me, watching feels like doing meditation ❤ I will try to cook it now after watching it five times (of course I will use your don’t give a kimchi for it 😂) lots of love and thank you for your content! 🥰
First time seeing an influencer/youtuber with a kitchen that looks as messy as mine. That really makes me feel a lot better about myself 😄 And since I am a vegetarian who loves korean food, I think I will find a lot of good videos on your channel, so I am subscribing.
Embrace your “messy” kitchen!!! Your kitchen is perfectly fine!! This should be normalized, means that you’re a normal and there’s nothing wrong with that hehe ❤
@@gahboou I truly agree... it should be acceptable to have a home and not a BHG mausaleum style house that looks as if noone occupies the space, much less DARE to use it.
@@gahboou I'm with you on this! shows its used and you cook in it :)
Adding the black beans was a stroke of genius
Perfect timing I just got off work and your voice gives me so much peace. Thank you.
thank you SO much for this recipe :) I've literally just made it today for the 1st time & my family loved it!!
Korean food feels like the sexiest food to me, too, haha! You’re an amazing chef, content creator, and storyteller. This recipe looks so delicious! 😁
Hahaha I agree!! And thank you so much! I hope you get to try this!
@@TheKoreanVegan - Oh, I’m so going to try this! Thank you! 🫶🏻
Hey I know this sounds crazy but I just made kimchi with cactus pads(I have many plants in my yard and I wanted to try something different from our usual cooked nopal) . Kind of a Mexican twist on classic Korean kimchi. And turned out so good! I'm looking forward to trying it out on different recipes 🎉
udon with jjigae sounds such like a good idea! i’ll try it next time i make it.
I’m extremely impressed that you cooked with red peppers while wearing only white. Even your apron is white! Hats off; you are a braver, bolder, and much neater cook than I am.
Alas, I do not like sour, mature kimchi so I don’t think this is the dish for me. I’ve tried it many times, and I just finally admitted to myself that I don’t like it. I love fresh kimchi though. I’m glad this dish brings you such joy. I wish that everyone would experience the simple pleasure of eating delicious home cooked foods regularly.
I guess the good thing about having a white apron is that you WILL know when to finally put it in the washing machine lol
Yassss a good ole vegan meal, but sumpin with a lil kick toooo.... yummayyyy....
Hope you can make it soon!
Looks so good!!
I can't stop bragging to my mom about how good it was... LOLOL!
Thank you for your beautiful videos, amazing recipes, and not having a perfectly “aesthetic” space.
Love your presentation Joanne ❤
Looks tasty, cant wait to dig out my kimchi to try this
YAY!!!
@TheKoreanVegan have you ever made kimchi in clay pots and let it ferment in the ground over winter ?
Your knife collection is impressive. 😊
Thank you!
I LIVE for the little nose glow ❤❤❤
I add a can of black beans to my Jia Jiang Mían sauce. You don’t even notice the beans. I also don’t need to add corn starch to thicken the sauce.
Well juat bought ur cookbook. Im ready for this!
im learning these recipes before i move to korea and start school 😅 thanks! i love potato too ahahaha potato taquitos are the best! i get my ingredients in advance and prep in advance and clean as i go bc why would i set myself up for work after or while im cooking 😂
LOVE this recipe. Also, there is nothing wrong with your makeup at all
🤤 totally wiping up drool right now. Thank you for the sexy vegan recipe inspiration! 🙏💕
hahaha YES!! But still safe for work!
Thankyou so much ! 😁
No fking way! A rice cooker that talks!?!? I need asap! Although I need it to speak Hawaiian.
🥰🥰🥰🥰🥰IM STARVING NOW 😂.. I m making this for dinner tonight 🤤🤤🤤
whoohoooo!!!!
That specific dumpling variety is like, how do I put it 😅 I didn’t like it at first but ate them anyway because I only bought them to try out. Fast forward and now I randomly crave them all the time with something spicy
Wow!!!! This looks like a 5 star fine dining meal..vegan.💜
I'm from Germany and I used to be able to eat no spice and slowly I'm turning into an ajumma.
Kimchi ready at all times to make food that burn my booty hole
✨
i want that, i need that ♥ i love it so much Korean Food ♥ greetings from Germany ♥
Aaaaaaahghhhhhhh delicious 😍😍😍😋😋😋
It's a classic!!
That looks so good.
You and Anthony eating the kimchi jjigae in all white is giving me anxiety 😥
Learn to eat like an adult
It’s just clothes 😂
What type of cookware please
When making kimchi could I use regular cabbage? I dont think I've ever seen napa where I live (small rural town 😓)
I love you so much! ❤
I'm my area we are lucky to have several Asian markets and one we really love is specifically a Korean market, but it just got a new owner and they aren't carrying the vegan kimchi like the last owner did. I'm gonna have to face my fear of messing it up and make your kimchi ☺️ this looks too good not to try!
Can you make this not hot/spicey?
But how do you make the potato COOK? Mine never cooks through cause of the acidity of the broth 😂
I know the Pop Pilates socks when I see them ☺️
HELP Please! I tried to make your easy Kimchi from a previous video & my mixture never made much liquid- so it's not covered with the juices.
I've placed it in the refrigerator to hopefully keep it from going off.
Any ideas on its viability?
Hi Denise. It’s hard to diagnose the issue without knowing what exactly happened, as there should be more than enough sauce for all the cabbage. Did you follow the written recipe? Because if so, it’s supposed to go in the fridge after 24 hours. Mak kimchi is designed to ferment quicker than the traditional version. Kimchi also doesn’t “go off.” If you’re worried about yeast growth, I cover this in the FAQ section of the written recipe with multiple troubleshooting tips. Finally, if your kimchi isn’t producing enough liquid my guess is that your cabbage may just not be as fresh OR you did not add enough salt or salt long enough (tips on how to deal with this also on the written recipe). Good luck! thekoreanvegan.com/the-best-easy-vegan-kimchi-recipe/
I live in Dublin, Ireland-
interesting & good point about the Cabbage not being very fresh.
As our climate is cool & damp- I had the batch of Kimchi on the counter for 2 days before refrigeratoring it, as I thought it was like sauerkraut & needed to "ferment".
Also, thankful for the info that it doesn't "go off".
Yum
😮Can you use mung beans? Also, I heard cooking sesame oil on high heat makes it carcinogenic. ☠️I would just use olive oil. I use daejang instead gojujang because I don’t like it too sweet. I always add potatoes to an jigae. Tofu, odaeng, noodles of any kind are a must. Hmm, what’s your take on adding nut butter?🤔🤫😅
It's the same with olive oil. It shouldn't be heated over 180°C.😅
😍🤍💚❤💖😋👍🙏👏
🤤🤤🤤🤤🤤🤤🤤
So good!
I totally agree. Korean food is very sexy!!!!
That's not kimchi jjigae... more like budae jjigae? Gochujang?