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.
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.
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!
Spicy Korean Chicken Stew: CAN’T STOP ONCE IT HITS-DA-LIPS 숟가락을 멈출 수 없는 닭볶음탕 닭도리탕
#cooking #cookwithme #healingjourney #momlife![贾赛赛&姜悦 | 在决定离婚的时候，他出了车祸失忆，变成二十岁的他，他宠她入骨，她一边贪恋他的温柔一边害怕他恢复记忆[MULTI SUB | FULL]#MiniDrama #精彩大陆短剧](https://som2nypost.com/wp-content/plugins/phastpress/phast.php/c2VydmljZT1pbWFnZXMmc3JjPWh0dHBzJTNBJTJGJTJGc29tMm55cG9zdC5jb20lMkZ3cC1jb250ZW50JTJGdXBsb2FkcyUyRjIwMjUlMkYwNyUyRjE3NTIxNzI5MjNfbWF4cmVzZGVmYXVsdC0zMzZ4MjIwLmpwZyZjYWNoZU1hcmtlcj0xNzUyMTcyOTI0LTE0MjkyJnRva2VuPWFhNTE4M2U0YjQ4MjBmNzQ.q.jpg)
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#musiala #donarumma
I have made a batch of the spicy braising sauce from your spicy mackerel stew, so how many tablespoons do I add to the puree?
thank you!
How long can you keep the sauce in the fridge before it goes bad
Just made this–delicious! I have tried other recipes, but for now, this one is the best!!
Thank you Helen! My husband loved this dish so much! One of our favorite winter dishes
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!
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. 
This is the best chicken recipe ever! We just love it thank you so much!
Looks delicious
Thank you for sharing this with me
I hope you and your family will have a wonderful Christmas this year.
Thanks Hellen
Looks absolutely delicious.
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. 
Very fascinating , not exposed to Korean cooking , looks awfully delicious , thanks for sharing.
Looks so good Helen!!
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!
One of my favourits! It basically cooks itself!