Why I Add Beans to my Kimchi Chigae.


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20 replies
  1. Trista Wiley
    Trista Wiley says:

    Cultural misappropriation….As opposed to cultural appropriation? Not trying to be a pain in the ass here but fr What’s the difference? Tbh, I hate hearing any mention of it because people take it way too far but I’ve never heard of cultural misappropriation….feels like they’re the same thing.

    Anyway, this looks pretty tasty.

    Reply
  2. Brambleberry Productions
    Brambleberry Productions says:

    I feel like they'd be so, so proud. You took this thing that, to them, meant "We'll survive tonight", and turned into something that means "I'm going to feast tonight."

    I never understood when people say "But wouldn't your ancestors be offended that you're changing this thousand-year-old recipe?"

    No, they wouldn't. They'd be thrilled you found a way to make the food they loved even better.

    Reply
  3. Lela Martin
    Lela Martin says:

    Honestly, the point of cooking is to make good food with the ingredients you have. Cooking is only limited by the bounds of your imagination (but always stick to the general food safety rules to avoid food poisoning). Not saying that all good combinations should exist, but there are plenty of food discoveries to be made and many dishes to enjoy.

    Cut the "cultural misappropriation" crap. That dish looked amazing. Even if I don't really like tofu, I want to try this. I hope she shares the recipe.

    Reply
  4. Sunnydrop
    Sunnydrop says:

    Not to sound racist (cause I'm not 😶) but Korean are just built different dude😰DID Y'ALL NOT SEE HER EAT THAT HOT BOILING FOOD LIKE IT'S NOTHING. IS HER TONGUE OR TASTE BUDS OK🥵how did you do it Ms Woman

    Reply
  5. danpakoman
    danpakoman says:

    I have no issue with you putting beans in your 김치찌개 even though I would never do this. Everyone’s 김치찌개 is different. (I use really sour kimchee.) 김치찌개 reflects our uniqueness as individuals!

    Reply
  6. FailedArtKid
    FailedArtKid says:

    Im actually taking a class on the global history of food, and its so interesting watching how different foods are adopted by places once they get access to them, like cacao in Switzerland, Potatoes in the UK/Ireland, and Tomatoes in Italian and other Mediterranean dishes. None of those plants are native to Europe, but now theyre a major part of what is considered traditional cuisines from those countries! And thats not even getting into Cassava root making it to Africa and Yams becoming a part of Japanese food, so this is all to say that while traditions can be important, they are broken time and time again both for Sustenance and enjoyment

    Reply
  7. Aryanna Martinez
    Aryanna Martinez says:

    if you yourself is Korean wouldn't it not be misappropriation? considering who's making it values their culture and embraces it while making the recipe your own? just a genuine question I don't mean to be rude if this question is offensive. I'm not Korean though my grandmother spent some time there growing up and taught a bit of things to me and my siblings but taught my father more considering he's her son. her and my dad learned how to use chopsticks before learning how to eat with a fork, my mom disagreed with him teaching me how to use them until I was 10 years old.

    Reply
  8. 00whatsagoodone00
    00whatsagoodone00 says:

    Potatoes!!!!!🎉 I love potatoes and yes I do add them to about everything thank you Joanne makes me feel happy! When I started experiment with food outside my Mexican palate this was the first dish I remembered to make without looking for instructions. As a beaner I can’t wait to add beans to this dish!

    Reply

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