Spicy Kimchi Stew Homecooked Meal 12.22.20

For this week’s mukbang episode, we had a nice home cooked meal with the main featuring Korean spicy kimchi stew. For the side dishes, I made veggie scrambled eggs, korean squash stir-fry and potato stir-fry.

Kimchi Stew Ingredients

  • aged kimchi and some of its’ juices
  • 1 can of spam ham
  • 1 pack of tofu
  • 1/4 of an onion
  • 1 big green onion
  • 2 small korean green spicy chili (or 1 big one)
  • 1 tbsp gochugaru (korean spicy chili powder)
  • 1/2 tbsp korean fermented bean paste
  • 1/2 tbsp soy sauce
  • 1 tbsp minced garlic


First stiry fry the aged kimchi in sesame oil. Once it has been cooked through you can add in the sliced spam ham and stir fry with kimchi for a little bit. Then add in 1 sliced green onion and diced 1/4 of an onion. Add in 2.5 cups of water. I added in reserved rice water. If you do not have this, you can just use regular water and add in the kimchi juice.

[Reserved rice water is after washing the rice the 4th time, when filling with water to let the rice soak in water for 30 minutes before cooking, add in a bit more water. That extra water is your “reserved rice water”. ]

Let it cook through, letting all the flavors of each ingredient merry together. After it comes to a boil, add in the sliced chilis and tofu and let that cook through. Once it has cooked through, you are done to enjoy!

Kimchi Stew
short clip of process of making kimchi stew

Korean Squash Stir-Fry Ingredients:

  • 2 small korean squash or 1 large
  • 1/4 onion sliced
  • bit of salt
  • 1 tbsp of korean salted shrimp
  • 1/2 tbsp of minced garlic


First prep the ingredients. Once done, to a fry pan add in some olive oil and stir fry the onions and minced garlic first. Once half way cooked through add in the korean sqaush and the seasonings (salted shrimp and bit of salt). Cook stirring frequently until the squash has completely cooked through a bit browned and softened.

Potato Stir-Fry Ingredients:

  • 1 medium yellow potato julienned
  • 1/4 onion sliced
  • 1/8 of carrot julienned matching the size of potatoes
  • 1 red spicy korean chili (can substitute with korean spicy green chili or opt out if you do not like spicy)
  • 1 tbsp of minced garlic
  • salt and pepper
  • diced scallion


Put some olive oil to the fry pan and add in everything except the scallion and chili and start stir-frying together. Add in salt and pepper to taste. Once everything has cooked through, the potato softened but still retain it’s texture add in the scallion and chili.

As for the veggie scrambled eggs pretty straight forward: I just used 5 eggs mixed together with 1/4 diced onion and 1/8 onion diced.

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Link to video: https://www.youtube.com/watch?v=QDsP0RTaDI8&ab_channel=RamziMonsta%EB%9E%8C%EC%A5%90%EB%AA%AC%EC%8A%A4%ED%83%80

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