Comments on: Kimchi stew (kimchi chigae) and soybean sprout side dish (kongnamool)

By: Maangchi

Maangchi — Sat, 28 Jan 2012 21:06:49 +0000

You are right! That’s why my readers make huge amount of kimchi these days. They want to make kimchi jjigae, kimchi pancake, mandu..with their homemade kimchi. Kimchi is gone so fast if you make these side dishes. : )

By: Maangchi

Maangchi — Sat, 28 Jan 2012 21:05:38 +0000

oot! Great news! Happy cooking!!

By: jungywungy

jungywungy — Fri, 27 Jan 2012 23:57:02 +0000

love your site, i have always had such a terrible time cooking korean food, but with your recipes/videos and instructions, it looks like i have finally been able to create some edible korean food!!!! Thank you! go ma wuh yo!

By: She-Ryn

She-Ryn — Thu, 15 Dec 2011 14:02:08 +0000

Hi Maangchi! I’ve have this for my dinner and it’s soooo delicious! I can see this kimchi jjigae is v addictive! once u’ve tasted it in your mouth,u can’t stop it.Thanks again for your guidance!

By: LionaSara

LionaSara — Tue, 22 Nov 2011 07:02:05 +0000

This dish is so awesome. I crave for it every now and then. I have already cooked it thrice. however I tried to experiment for the 3rd time. Kimchi jigae is more delicious (and creamier) when I added 1 cup of miso. The combination of ingredients produced a flavor that is so soothing,and surprisingly far from the original taste! Thank you Maangchi!

By: DominiqueEchard

DominiqueEchard — Sun, 20 Nov 2011 22:16:49 +0000

Whoops! Someone already posted that. Sorry :D

By: DominiqueEchard

DominiqueEchard — Sun, 20 Nov 2011 21:39:59 +0000

Hi Maangchi, I was just watching this kimchi jigae video again. You showed the pickles your friend made and you asked the guest if she knew the name of the food and she didn’t either. When you put your hands together it made me think of a chayote squash. Is that what it was?
See this picture:
http://www.google.com/imgres?imgurl=http://www.all-creatures.org/recipes/images/i-chayote.jpg&imgrefurl=http://www.all-creatures.org/recipes/i-chayote.html&h=479&w=766&sz=26&tbnid=nYgN0M5cyp2VmM:&tbnh=72&tbnw=115&zoom=1&docid=m15ZH7C0GiFp1M&sa=X&ei=dXPJTtSdBMTk0QHr6bmxDg&ved=0CDEQ9QEwAw&dur=1849

They are very popular in caribbean cooking, too, and they call them a different name. They are good raw, too, I recently discovered. I think I would love them as pickles.

By: Jacq

Jacq — Thu, 17 Nov 2011 02:20:42 +0000

Hi Manngchi,

I saw your video tutorial for kimchi jjigae and was inspired to try and make it for dinner tonight.

This is the first time I try/eat kimchi jjigae, so I don’t really know how it is suppose to taste like. It was so easy to make and turned out delicious! Perfect for these cold evenings in the desert.

Now I have enough kimchi jjigae to last me for 3-5 meals… How long does kimchi jjigae keep after cooking?

Thanks again for all the wonderful videos and recipes. Keep up the great work!

By: yukejang

yukejang — Sat, 29 Oct 2011 04:17:04 +0000

Wow M! I made this soup for my husband and he loved it, now my in laws (my husband’s Korean and I’m Filipino) are visiting from NY, and I’m confident that they’ll gonna like this, too! Thanks a lot for empowering me!!!

By: Maangchi

Maangchi — Sat, 15 Oct 2011 06:46:11 +0000

oh yeah? Crab meat works well? I used to live near Korea town in Toronto! ; ) Happy cooking!