I grew up in SKorea as a U.S. Army brat in the 70s/80s. I will never forget the exotic outdoor markets full of scent and food, a true and total life experience. The wooden & tarped street carts full of mindblowing delights; roasted chestnuts in the frigid winters, steamed silkworms in a newspaper cone, spicy dukboki and rolls of granny-made kimbap, barley water and a public bath house in every neighborhood. Closet eateries with simmering fish cakes in broth or icy bowls of naengmyeon. I watched firsthand the unbelievably resilient hardworking Korean people remove impossible massive piles of leftover war rubble, busted up cities and transform everything into the magnificent country it is today. I am humbled by my experiences there and can’t wait to see this nation again. Thank you for your channel! Hugs and kisses, sister!
Aww🙌🙏🥰. I, too, treasure my memories of going to the open market (SheJang) with my grandmother, for that same experience as you! These markets are hard to find in Korea now, a dying breed, unfortunately.
Wow, that flash boil tip was excellent. Really a lot of your tips are so helpful. Its never just "take this toss this bam!" 😂 You help us learn what to look out for, why we do x and y, and to remember it so we can apply it to the rest of our cooking. ❤
This one looks amazing! I was searching your channel for recipes for leftover roasted chicken (I roasted a cut-up whole chicken and my kids decided they don't like chicken - so I wanted to use the meat in a Korean recipe since it's all mine now! haha), but I didn't find one that uses already-cooked chicken. Any suggestions?
Helen, this was a labor of LOVE and so worth it. I made it and shared it with my family. Everyone agrees that it's a winner. I agree that this should be made a day before to let the flavors meld, but even on the day that it was made it was divine. I did make a few tweaks, like using less pepper and a few dry spices making it more savoury than spicy. I can not handle too much spiciness. 😅 I also added a few crushed garlic to finish the braising and Napa at the end for more veg. I balked at the idea of pulling out the blender because, omg, who wants to do that, lol, but the braising sauce was so worth it. I needed this stew in my life. It was warming, easy on the tummy and delicious. Thank you!!! Chef's kiss. 🎉 ❤️❤️❤️
Aww…this makes me so happy! Thanks so much for this comment🙏. There is also a very popular non-spicy Korean chicken stew. Delicious without the spicy taste. I’ll do this recipe in January.
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 2 | 29 ก.ย. 67](http://i.ytimg.com/vi/r3lfLNH6Ke4/mqdefault.jpg)
I grew up in SKorea as a U.S. Army brat in the 70s/80s. I will never forget the exotic outdoor markets full of scent and food, a true and total life experience. The wooden & tarped street carts full of mindblowing delights; roasted chestnuts in the frigid winters, steamed silkworms in a newspaper cone, spicy dukboki and rolls of granny-made kimbap, barley water and a public bath house in every neighborhood. Closet eateries with simmering fish cakes in broth or icy bowls of naengmyeon. I watched firsthand the unbelievably resilient hardworking Korean people remove impossible massive piles of leftover war rubble, busted up cities and transform everything into the magnificent country it is today. I am humbled by my experiences there and can’t wait to see this nation again. Thank you for your channel! Hugs and kisses, sister!
Aww🙌🙏🥰. I, too, treasure my memories of going to the open market (SheJang) with my grandmother, for that same experience as you! These markets are hard to find in Korea now, a dying breed, unfortunately.
Wow, that flash boil tip was excellent. Really a lot of your tips are so helpful. Its never just "take this toss this bam!" 😂 You help us learn what to look out for, why we do x and y, and to remember it so we can apply it to the rest of our cooking. ❤
Thanks 🙏 I appreciate that!
This one looks amazing! I was searching your channel for recipes for leftover roasted chicken (I roasted a cut-up whole chicken and my kids decided they don't like chicken - so I wanted to use the meat in a Korean recipe since it's all mine now! haha), but I didn't find one that uses already-cooked chicken. Any suggestions?
Thank You Helen!❤ My favourite!
You're welcome 😊
Just made this--delicious! I have tried other recipes, but for now, this one is the best!!
How long can you keep the sauce in the fridge before it goes bad
❤❤❤Yummy bap meog eo sseo yo,mae un geo mot meog eo yo.
Thank you Helen! My husband loved this dish so much! One of our favorite winter dishes ❤❤❤
🙏🙌🙏
Thank you for sharing this with me ❤I hope you and your family will have a wonderful Christmas this year.😅
🙏
Very fascinating , not exposed to Korean cooking , looks awfully delicious , thanks for sharing.
🙏
Thanks Hellen
🙏
Helen, this was a labor of LOVE and so worth it. I made it and shared it with my family. Everyone agrees that it's a winner. I agree that this should be made a day before to let the flavors meld, but even on the day that it was made it was divine. I did make a few tweaks, like using less pepper and a few dry spices making it more savoury than spicy. I can not handle too much spiciness. 😅 I also added a few crushed garlic to finish the braising and Napa at the end for more veg. I balked at the idea of pulling out the blender because, omg, who wants to do that, lol, but the braising sauce was so worth it. I needed this stew in my life. It was warming, easy on the tummy and delicious. Thank you!!! Chef's kiss. 🎉 ❤️❤️❤️
Aww…this makes me so happy! Thanks so much for this comment🙏. There is also a very popular non-spicy Korean chicken stew. Delicious without the spicy taste. I’ll do this recipe in January.
@@ModernPepper 💖💖💖
One of my favourits! It basically cooks itself! 😅
Totally 🙏🙌
This is the best chicken recipe ever! We just love it thank you so much!
🙏
Looks delicious ❤
🙏
Looks absolutely delicious.
🙏
Looks so good Helen!!
🙏