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Love you vids as always but you really need someone better to shoot and edit your videos. 2:10 the BGM used had a sudden drop which gave plp the impression of a comedic ending but its not... 8:10 to 8:11 in just one second I can see your guys have totally diffrent camera setting making me wonder which red color of your kimchi was the correct one... the vibrant red one or the brownish dark one... anyhow nice recipe and would love to try it out.

I watched tons of Korean shows and I actually picked up the language, Lol.. and in most shows they have kimchi so I decided that I want to try it because it really looks delicious. I bought a jar and oh my God it has so much garlic. My stomach turned. Is there any way of enjoying kimchi without, the extreme Garlic flavor? I would love to know because my stomach turns every time and I can’t enjoy that dish.

@choibites Thank you so much for the presentation! I love Korean food. Through more tan 20 years of martial arts training I hae been introduced to Korean culture, food & language. While not yet fluent I am getting better as I practice more. I also love to cook, so I will be using these ideas of yours when I make my next meal. 진심으로 감사드립니다~!!!

Great tutorial! So many thanks for sharing.

Do you place the bottled kimci in the fridge?

Yours is the best.

It’s so fun, every person does their kimchi a wee bit different. Nice video. 🙏

Nice recipe. I will do

Love it, finally got the recipe i need for longer fermentation. I just added garlic hearts that my family loves.

I’m praying you’re well and also that I can find all your instructions and ingredients for everything on this video. This is just my first video of yours and first time coming across you haven’t been a big Internet or social site person for years so I’m excited I found your channel. I’m sad that you’re not around and I’m about to start taking a deep dive into your videos for sure. So I do want to thank you in advance and wish you well and again I pray that you are good. God bless.

So delicious, great recipe!!!💕🥰

Yes where's the garlic

hi I tried this and it is absolutely hands down delicious. just wanted to know though. the brine with the chicken and ice in it, do i let it sit in the refrigerator or at room temperature overnight? coz I let it sit in the ref overnight....

We miss you Beautiful please make more videos ❤😢

Uncle Roger right. Auntie Esther perfect woman, best cook and pretty like supermodel. 😘

I read and watched dozens of Kimchi Pancake recipes looking for one that would be delicious *and* crispy. I knew, once I stumbled across yours, that I'd struck gold. While I didn't follow the recipe exactly, I stuck to the most important part -- the dry ingredient ratio of 1 part AP flour:1/2 part rice flour:1/4 part cornstarch. I cannot express how satisfied I was with how my jeon turned out. It was super tasty and maintained its crispness even after it had cooled completely. Thank you so much for sharing! Now, I have to look through your other recipes. 😅

Go Auntie Esther!

I didn’t difrent, I put of lot a garlic 🧄 i don’t put pears 🍐 because really like spicy 🌶️ so I put more veggies 🥕 onions scallions .

Yummy 👍❤️🤤

why salt each leaf then?

Wow! Thank you Esther for giving me some great ideas for sharing a Korean meal with others!😊

are you a michelin star chef??

My Kim-chi pancake causes atherosclerosis

Rice roux 😂

Is my criminal record clean enough to make a vinegar especially made for mayonnaise. Lets let the good times roll roll rollrollrollrollroll

Had me hooked until I saw no garlic and ginger. I abandoned ship faster than a vampire in the sun!!!

i hate pork,

Sorry very below average recipe…

вона не використала часник? кімчі без часнику, ну таке

Koreans are so mainstream now. It is crazy. ❤

What no garlic in kimchi. Sorry, but this is far from the best kimchi recipe and not to mention radish as well. Uncle Roger needs to watch this video and demote you to niece again

YoU are the SWeatest & good chef

привет! какой должен быть вес капусты? а то я не поняла ты использовала целый кочан или половину? спасибо за ответ!

Don't forget to rinse the cabbage after it has been brined, otherwise it will be too salty to eat!

Do you have to weigh down the leaves to prevent mold like sauerkraut? Is it fermented at room temperature?

I'm from Ukraine, we have japanees & korean markets where I usually buy korean kimchi, japanese dashi, miso paste, etc. very good shops with imported products from Japan and Korea

@3:19 what do you mean by regular flour? There's no such thing called regular flour in this world.

I’m new here… & single 😏

My fave ASMR 🤗

Kinda a disservice to your viewers with the no mention the gasses and lid popping...ect. with weeks of fermentation in a jar...

Looks so delicious. Can’t wait to try it! Thank you 👍

Do you rinse off the salt from the cabbage before mixing it with the kimchi paste?

auntie Esther,did you know uncle roger has a crush on you still

Very nice nurungji chicken

I had a heart attack by minute 3.

This soup is so good. What I remember most about this soup when making the dough is that it seemed to be a great stress reliever and I remember watching hyungs or dad pounding the shit out of the dough and kneading it of course. Very violent but it came out very delicious :D

uncle roger brought me here!

Omg!!! This is such a gorgeous spread!! So inspiring. Thank you Chef Esther