Uploaded May 2026 | Updated September 2026, 2 weeks ago

---

Get the FREE recipe: https://nyti.ms/4thstln

Eric’s back in the kitchen studio to share one of his favorite bites of food in the world: his mother’s signature kimchi jjigae, a pot of extra-fermented kimchi boiled in its own juices until mellowed and yielding. Her recipe calls for baby back ribs, which are fun to eat with your hands. The bright red weeknight stew comes together in under 45 minutes.

“My food will always be an evolution of hers,” Eric says. Read more about his experience of cooking with his mother here: https://nyti.ms/48AXWrt

------------------------------------------

Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904

VISIT NYT COOKING: cooking.nytimes.com

SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.

YOUTUBE: bit.ly/2MrEFxh

INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
PINTEREST: bit.ly/2W44xng

About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).