Video

4:40

I tried this for my Korean boyfriend who hasn’t been in Korea for a long time, he really liked it!! Unfortunately I didn’t have corn starch so I used flour instead and my chicken wasn’t crispy at all🥲 will use that next time !

Delicious, thank you. Subscribed!

I can't find saeujeot. Can I use more fish sauce (how much more?) instead?

Hello, do I need to squeeze water out of wombok after draining? Does it help Kim chi crunchier? Thanks.

looks like your mic is in your throat , no body wants to hear your chewing noise

Hi Mam ...i am Urmilla Chhetri from Sikkim ..a small state from India....in the North Eastern side of India....i am very thankful to you for sharing this video...i tried making it myself for a get together and it was a super duper hit.. even though...i couldn't couldn't get all the ingredients...and we dont eat beef / pork as we are hindu...so i made vegetarian one....but still it was delicious and everyone loved it...this is my first time trying a korean food ..but it worked wonders....thank you so much mam for the lovely dish and for making it bit simpler too...hope to get more of such recipes from you...thank you and good night Mam🙏❤️❤️

Potatoes cooking only 7-8 minutes?

The closest Oriental Food Market to me is very far and I don't always get in the area. Instead of using Korean/Asian pear, might I be able to use canned pear? I'm thinking Icould chop it up really well.

My lil Sister Bonnie and I call her out Korean CZcams Auntie! Because she reminds us of our soft spoken Aunt. (We are not even Korean). Ha ha ha But she is Auntie to us.

Well done, Mam! I love your attitude. You explained things you do efficiently ❤❤ I’ll try it at home 😊☺️

I have Tofu that I have to use, this is perfect, I may just double the sauce lol it looks so good. Thank you for sharing

I tried the recipe this evening and the soy garlic was amazing! The crunch on the chicken was perfection. It tasted just like Bonchon and Kyochon! Now I have to try the spicy flavor. Thank you so much for sharing! 😊

Thank you, the price of kimchi has gone up, I’m definitely making thank you you’ve broken it down beautifully 🙏🏽

This is by far the easiest and yummiest 🥰 Thank you for the recipe 🙏🏼🌶️

What a great tutorial! I can't wait to try this.

My Husband loved his "kimchi" and I began to as well. He would drive to another state twice a year to buy it from a Korean cook named Ms. Annie. He didn't trust any other "kimchi" but Ms. Annie's. He died in April of last year. This Lady came and brought with her, his six more jars of "kimchi" So, I went and got six months this year.. Because I understood why my Husband made that trip twice a year.. It wasn't just for that delicious dish of "kimchi".. But also it was a bridge between the two cultures. . Thank you for this video. Ms. Annie moved to Arizona with her Daughter last month. With these concise instructions, I'll be able to make my own "kimch" I have subscribed 🙇‍♀️

I need that metal spoon!!! Where did you get it?

I've always been interested in Korean food but I'm an extremely fussy eater - partly due to physical reasons and partly due to mental reasons - but your videos are slowly giving me the courage to find a Korean restaurant in my local city to actually try the food.

I used a bison chuck roast and apple instead of pear - still tasted great and was very tender with a 6 hour marinade!

This was a fabulous video, concise but thorough! Can I put the kimchi in glass jars used to canning? Thank you💐

Connsamnida 🎉 Made my first today. I'll let you know how it goes ❤

This is exactly what I've been looking for! Easy recipe that is not intimidating. Thank you!

The amazon link defaults to a 1.3 gal/ 5.2L size container. Is the the appropriate size for the recipe in the video (5-6lb cabbage)?

heya ,i was wondering if it would taste okay if i subbed the beef with chicken,

I made this and it had quite a fishy taste. Does that go away after it ferments for 24 hours? I didn’t like that taste at all!

Thank you for this recipe, will definitely try it out

What size is your kimchi fermenting box? I don't envision myself using more than a 5 lb. cabbage at a time.

Thank you for the simple recipe, I made it and it is turned so delicious, as.I live in Indonesia and I don't have fermented salty shrimps I use fish oil, and the taste just so delicious, thank you so much for your guidance 🙏

Tried this and it tastes amaaaazing. Thank you ma'am!! I am so grateful to you for doing this video. This recipe is so easy amd delicious. It has now become a crucial part of my diet. I will be making this for the rest of my life ❤❤

Thank you for all these wonderful recipes. This is now my new favorite CZcams channel. Now I just need to be brave enough to go to the Korean market and ask for help finding the right ingredients. Usually I just run in and get what I want and leave quickly. Love how you give instruction and you are so beautiful!

Thank you so much for sharing nd educating me,ill do it ,me fr philipiines

I love making Kimchi with Napa cabbage. And I do cucumbers also. I'm gonna be doin this soon

I want to try this looks so hood

Now i can make my own kimchi thank you,i can used salted shrimp from bottle? Thank you If someone reply 😊❤❤

Thank you for d good easy understand kimchi making. I will try for sure.

This is the best and easiest way to make kimchi I have ever found and I love coming back to the channel each time I make it just to see you tell me one more time exactly how to do it I’m so thankful for this video and for you thank you again ❤️🥰❤️

ชอบกิมจิค่ะ/แต่ปัจจุบันผักมาจากจีนปลูกใส่ยามาก/เลยไม่ทำกิมจิค่ะ

can we use spring onions instead of chives?

Thank you so much for this video! I absolutely love kimchi and find that buying mass produced is not as appetizing as my friends grandmother’s and I don’t want to keep asking for some. I am going to make some this coming weekend. Quick question, do I leave it out of the refrigerator for more fermentation or after two days, leave it in the fridge for more fermentation? How long can it last in the refrigerator? Again, thank you!!!

I don't know why I like to eat fermented vegetables and fruits 😥

Thank you so much. Your recipe is the best I have found on kimchi. And I've watched probably at least 50.

I am so excited to try this! May I ask, how long can you keep it out for fermenting? Then how long will it keep in refrigeration? Thank you for such a great video!

I had to use store bought kimchi because I haven’t made kimchi for a long time but still turned out fantastic. I was supposed to have decent amount of leftovers but I almost ate the entire pot of kimchi jjigae because it was so addictive. I should definitely add some soup rice cakes next time. 😁

Thank you for sharing your great tips 😊❤

Koreans LOVE to just label something "Korean". ANYTHING. As though it's something unique to their culture. It just makes me laugh.

Make it

I love Kim chi so much

Beautifuly presented and explained…this is from Australia

Omg, I loved it. However, can it be without “the shrimp” or can it be subtatute with something else?