How-To: Make Kimchi at Home with Deuki Hong

In this episode of How-To, chef Deuki Hong teaches us how to make the traditional fermented Korean staple, kimchi.

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[DaquanDumas]

''The recipes I have are just good guidelines. Make it your own, go from there.''

Great words. That's what cooking is all about.

[jasonsawatsky]

Munchies must have been listening to all the negative comments over the past 6 months. Last few uploads have been pure fire! Great people with actual cooking skills. Bravo!

[joekim]

"Everyone Korean thinks their mom's kimchi is the best"
Truer words have never been spoken.

[vixrvbj]

This is crazy, I go to the same high school he went to and joined the culinary academy program within it that he did too (though I ended up leaving). My teacher is so proud of him we have pictures of him hanging around the school

[throwii]

I'm Korean and I approve of this guy. The recipe is simplified yet authentic, and his comments in between are just hilarious 😂

[justindelacruz]

Love watching this guy, just so natural.

[chloe-wucw]

Great vid! You don't haaave to brine it over night, but washing it thoroughly afterward is a must! Squeeze and strain out the moisture before seasoning. If you don't have Asian pear, then Fuji apples, dates or very ripe persimmons are amazing alternatives for a Korean mother's touch. We also use Thai fish sauce for seasoning and it's the bomb. Good luck!

[JosephDeVictoria]

Make sure to rinse off the salt after you let it sit overnight. If you leave the salt on when you add the chili paste, it will come out way too salty! He forgot to mention that step.

[yanguskhan]

in my family, i know my mom's kimchi is the best. on my moms side of the family, after my grandmother died, my grandpa was by himself. grandma cooked for him for over 50 years and he only knew how to make a sandwich. so then my mom and all her sisters would take turns, once a week, and cook a weeks worth of food for grandpa. after awhile, grandpa had just my mom cook for him because he liked my mom's kimchi the best. grandpa approves thus hers is the best.

[Eric-jouh]

Have used Maangchi’s recipes ( on YouTube) for years. Her Kimchi recipe I have been using for over 5 years. Takes some time to view her site, worth it.

[daey]

Yes, That’s a legit kimchi! I think there’s a bit similarity in food culture all over the word. I heard from my Italian friend that in a special day (I forgot its name), all members of family usually make bare tomato sauce with their own special recipe to consume them for a year. Interestingly, we have a similar culture as well. We call it ‘Kim-Jang’. All family’s members make a lot of kimchi along with grandmum or mum to consume them for a year. After finishing labour, all members have some fresh kimchi with boiled pork belly together. It’s crazy! Haha! BTW good to see KIMCHI here! Thx Deuki! :-)

[briangleason]

Thank You Chef. This is the best and most thorough explanation of Kimchi. I am an American and I simply can't get enough of this Delicious dish. Stay safe and healthy.

[rustynails]

I am 69 years old and I have never tried kimchi. I have no idea what made me look at this video, but now I want to try it. Think I might buy it already made and in a jar and if we like it my wife will make some.

Thank you for this video.

[andysurya]

if theres no angry korean it means the recipe was done right.

[Mooseydog]

Deuki thank you for the great video. I was wondering if you possibly had a written form of this recipe somewhere. I’m an old Jewish guy who adores Korean food but has lost a great deal of cooking prowess so to have it written down I could tweak the ingredients to make my own version. Thank you once again!

[bensydski]

"all right, let's do this freaking good stuff"
"Oh, it takes a weekend, that's not that bad"
"well, two weeks of fermentations, that's ok, we can wait"
"Wait, what? Did he say 6 months? Screw it, i'm gonna buy it in the asian market"

[kimpacolet]

This guy knows how to handle a knife, keep up the good work, cheers

[chrisdongwon]

Munchies loves to mix ethnic dishes up (coughPaella, Korean Sarnie with that blokecough), but you guys have manages to actually go full authentic this time!!! Very nice.

[musingsofajay]

I make kimchi quite often since I movd to Korea. Honestly the gloves are not necessary. It does NOT burn your skin. Unless you have super cracked/dry skin with cuts... that short time it's used to marinade the leaves will not be that bad. It just stains your hands a bit after lol I used to stress about the recipes but .. I just learned to dump shit together and estimate. My kimchi tastes pretty fine when fermented and used in soups. Was going to film one but have to finish the kimchi in the tub first.

[maksphoto]

I'm addicted to kimchi. Best food ever.