Reminds me of the time someone asked my Thai stepmom if she could make a non-spicy curry without any strongly flavored spices. Thai food is almost always spicy and the curry paste they normally use also has thai chilies already mixed into it and thai curries are by definition jam packed with other spices, so asking for a non spicy version is like asking for a dry soup or a vegan pot roast. Same goes for a non spicy red chili paste stew like this.
Lol yeah I only bought it for tteobokki. When I made tteobokki I didn’t really like it too much. I would rate it about 6/10 so after I didn’t really use it.
I know this is an older video but I just wanted to say this has quickly become one of if not my favorite cooking channel. Particularly your advice about going to and getting things from the market. Amazing, and so helpful! Thank you!
If you want to use your gochujang all the time like I do ;) then mix it with Japanese mayo (2 parts mayo to 1 part gochujang) add diced kimchi or pickles if you like.... You can thank me later!
After making your soon du boo paste this past weekend, I just realized that I have made over 25 of your recipes. Now my wife expects me to cook all the time. Thanks
"Remember, this should be on low heat or you're gonna burn your gochujang and you're gonna cry and you're gonna blame me-" Got a ton of sale pork loin in the fridge and a half-used container of gochujang. Gonna try this with maybe half the oil and watch my gochujang like a hawk. If I burn it, I'll cry, but I promise I won't blame you, Daniel!
Was able to get a strong gochujang flavor in my stir fry w/o burning it on medium-high heat by marinating my pork with gochujang. Will definitely do it again
it's been a couple of months, and this is my 7th or 8th time rewatching this video to make this recipe. my wife and i absolutely love it, it's quickly become a staple. the only thing we change is that we add ginger, and we sub the meat for a vegan minced meat. thank you so much for this recipe!
This was EPIC. Finally made it the other night and was blown away by how delicious this is. I did a double batch, used less Jalapeño to help reduce alittle of the heat, and all but a small bowls worth was left over. Thank you so so much for this one. It's definitely going to be a staple in my life from now on.
This became one of my favorite weeknight dinners :) I made it for my fiance and he fell in love with it right away! I'm making it at least once a week now, because it's so easy, quick and delicious! Thanks! Love your channel :)
You and your wife are awesome! My wife and I lived in Korea for 5 years and we love your culture and your country. It was one of the best experiences of our lives. Your channel takes us back there every time we watch it. Thanks for posting.
omg i followed your recipe and tried making this (my first time ever making any kind of soup based thing apart from ramyeon) for my family yesterday, and they absolutely loved it!!! thanks for the video and recipe!! 🙌🏼
I was craving something stewy, hot, and spicy so I tried this yesterday with some adjustments since I don't have all the ingredients, really yummy. Thank you❤️😊
This has been my go to late night recipe for the past few years. It's so versatile and I always wake up with so much energy the next morning. Thank you!
I’m Pakistani and our cuisine’s foundation is spice but this Korean Stew is really the King of SPICEY. I could feel the tingling in my ears and that’s never happened before 🤪 Wow you Koreans really do know how to eat SPICY food 👍🏼 😮💨
I just made this and wow it was sooo good! I added some tofu, lots of bean sprouts, zucchini, enoki mushrooms and swapped the beef for some pork belly. It was amazing!
I love gochujang, it is so versatile even if you are not cooking Korean. If you stew gochujang for a long time (+-60 minutes), it will turn brown and taste smokey. I use that trick to make chile con carne with gochujang as added "bass note". 2/1 gochujang/oyster sauce mixture make great stir fry sauce.
@@phieso160 Beaucoup de plat coréen utilise du gochujang sinon quand je cuisine n'importe quoi (genre riz frit de restants mdr) jmets une bonne cuillerée
@@kamihumchitt6206 I usually am comfortable at putting it in any of my improvised meal like fried rice since I already know exactly what it’s gonna taste like! Tteok kkochi and bibimbap are really good and easy recipes using gojuchang :)
Just made a variation of this with what I had at home. Used the techniques shown here and added/replaced some ingredients. It turned out crazy amazing. I am not a spice-tolerant person, didn't add gochujang or chilies to this, but still cried and sobbed into my plate with rice. Totally worth it though! Thanks for doing these videos, they inspire me and many around me so much!
I always use my gochujang when making kimchi stew because i cant make the regular anchovy stock and it always taste amazing for me.. i add a tbsp of gochugaru for heat :) happy to see this
2 tbs cooking oil 2 tbs sesame oil - low heat About 2 tbs gochujang 1tbs chili flakes 2.5 cups water or more Potato. Beef 2 tbs minced garlic 2tbs soy sauce 1tbs fish sauce Add onion. mushroom. green chili paper 5-10 minutes after vege +spring onion. Pepper Done
This looks amazing! Can't wait to make this! I need some potatoes! Also, could you possibly make a yakgwa recipe one day? I'd love to see more korean desserts and sweet stuff too. Might make this for dinner! Can't wait.
I like this recipe! When I make mine, I plan on adding firm tofu, and just omitting the Gochugaru pepper flakes to keep it @ a mild heat! Thanks for sharing! 👍🏼💯
Just made this tonight! Changed the recipe a bit, but it was still good. I’m a picky eater, but I actually quite liked the mushrooms. Everyone really liked it, so I’ll definitely have to make it again sometime! Thanks for the recipe❤️
So amazing! I just finished making this and it is delicious. I also made the tomato egg and the mapo tofu thanks for all of the amazing recipes that I keep coming back and making over and over ❤️
I made this tonight for a comforting late dinner. Comes together in no time, and the broth is like a warm hug. I added a little sprinkle of sugar to mine and it did wonders!
This is so good. I made this without mushrooms and beef (didn't have any) and added carrots, fishcakes, seaweed and glass noodles!!!! Made some kind of a fusion dish lol
Just made this but didn't have chilies. Didn't even need them. Plenty spicy. Used beef tenderloin too. Super tender and delicious. Will be making this all the time.
Thank you so much. I have used this recipe now about 5 times. I came searching again today. 6th time using it! Yummy all the time. I did use a substitute for fish sauce Oyster sauce and Worcester sauce and added some smoked tofu and carrots , as I didn't have any type of mushrooms. 😃😍
I'm gonna defrost the beef now so I can have this for lunch tomorrow 😋🍲 Update: I did actually make this the next day and it was SO GOOD. 10/10 would recommend!!!
Just discovered the wonders of gochujang paste and I’m laughing at the little squeeze bottle I bought at the grocery store. It’s almost gone in less the a month. I’ll be buying a tub next time and this recipe will be on the menu.
I am exactly as described at the beginning. I bought gochujang and made some great chicken marinades for an indoor bbq. Then left it for a few months and wasnt sure what to do with it! I will be making this as this looks delicious.
My gochujanh doesn't get left alone for long but this recipe is a perfect reason to purchase more ! Making it for the second time today and it already smeels delicious in the house. If my partner says it's too spicy then more for me 😂
hi! please don’t hate on my opinion with this comment.... but why do I do feel like Jin learn cooking from this channel? Both yours and Jin’s cooking look sooooo good! Hahaha. I know I always go to this channel to learn new Korean dishes💜
I made this today, since my parents are feeling under the weather, and they loved it and my dad said he felt great after eating this. Thank you, happy cooking 👍🏽
Love this recipe... my Korean fiancé paid the best compliment for using this recipe. You know it's great when he compares it to his mom's ... lol it took him back to his childhood days.
I had this when i was living abroad as korean food was not yet famous in my country back then. Now korean food is pretty much the rave in malaysia as we love everything from food to movies, drama and idols. I have been craving for this that i even learned to make my own gochujhang. My favourite is fresh kimchi, i only eat fermented kimchi for fried rice or soup or in instant ramen.
I have some left over gochugang paste in my fridge to use before our big move. This was the first recipe I tried. So good and spicy. Thanks! Gochugang fried rice is next.
Just made this finally & loved it! I always add a lot of gochujang to my Doenjangjigae so I had a feeling I would love this. Thank you for the easy directions!
If you cant do too spicy go about 3/4 tbsp pepper flakes, and you could add kabocha squash (japanese pumpkin) to it. It is a sweet pumpkin (very sweet) and will mellow out the spicy. I needed to use my squash and it tasted great in this stew!
Today is the second time this week i make this dish 😂 done some tweeking though, i can’t get fresh shiitake so i have to use dried. But then i ise the shiitake water instead of the plain water. And also a dash of brown rice vinegar to give it a little sour note. So good
This was my first Korean dish I made. And I feel seen cause you called me put about the Gochujang sitting in my fridge. But that's alright, I'ma use it up and add the fermented soy bean paste too 🤣
Just cooked this today and it was amazing! Used shiitake mushrooms instead and added bean sprouts! So yummmyy!! Thank u Future Neighbour for another amazing recipe 😍
Gochujang has become one of my favorite condiments (my old roommate used to laugh at me using it on turkey sammiches till he finally tried it). Made something similar to this with some seafood the other day, gonna have to try this for more spicy.
I just used my gochujang to make my first batch of kimchi. I think i goofed it up a tiny bit but it was still good. I will definitely give this a try. I have learned to make a variety of dishes like pho, dumplings and sushi I would like to venture into some Korean dishes. I love food and learning about dishes and other cultures as well. Closest i can get to traveling next to the travel Channel. Thank God for RUclips and the amazing people like you who put themselves out there to share some great content.
😆 "no don't dig in like a bowl of chili, you'll die" thanks for the warning! & thanks for the recipe! your intro was perfect! i still have a bunch of gochujang left & I was trying to figure out what to do with it that wasn't too time-consuming!
My favorite part "If you can't do spicy, there's no need for you to do this recipe..."
I hollered
Yeah, most people would be like “use a little less gochugaru” or “reduce gochujang by two teaspoons” but just straight up said don’t bother.😂
Reminds me of the time someone asked my Thai stepmom if she could make a non-spicy curry without any strongly flavored spices. Thai food is almost always spicy and the curry paste they normally use also has thai chilies already mixed into it and thai curries are by definition jam packed with other spices, so asking for a non spicy version is like asking for a dry soup or a vegan pot roast. Same goes for a non spicy red chili paste stew like this.
Optional ingredients: all of them
(Depending on your preference, you can omit the whole dish from this recipe.)
Drooling over here looking at all of that deliciousness. 😋🙋🏽♀️
I was just staring at my gochujang paste in my fridge just now. Perfect timing
put it on a grilled cheese, its flame af
Me too!! Lol
Lol yeah I only bought it for tteobokki. When I made tteobokki I didn’t really like it too much. I would rate it about 6/10 so after I didn’t really use it.
@@jadynnpunchak6534 me too hshshs
I always mix a bunch of gochujang to my dwenjang jigae. Gonna try this recipe soon since the dwenjang doesn't use fish sauce etc.
Grocery list:
Gochujang 4 tbs
Gochucaru (red chili flakes) 1tbs
Mushroom assorted
Spring onion 2 stalks
Onion 1/2
Potato 1
Steak or Pork 200 grams
Chili pepper 2
Minced garlic 2 tbs
Sesame Oil 2 tbs
Other Neutral Oil (vegetable or olive) 2tb
Fish sauce 1tbs
Salt and pepper
My version
4 tbsp gochujang
2 stalks Spring onions
1/4 cup soya chunks crumbled
1/2 onion
1 potato
1 pack tofu
1/2 carrot
1 jalapeño
2 tbsp oil
2 tbsp sesame oil
1 tsp red chilli powder
2.5 cups water
2 tbsp ginger garlic paste
2 tbsp soya sauce
1 tsp black pepper powder
That intro about the gochujang sitting in my fridge made me look around as if I'm being watched 👀
I know this is an older video but I just wanted to say this has quickly become one of if not my favorite cooking channel. Particularly your advice about going to and getting things from the market. Amazing, and so helpful! Thank you!
Do you know how many servings this recipe holds, approximately? :)
I just love how casual you edit your videos, it really feels like we're standing right in the kitchen with you!
If you want to use your gochujang all the time like I do ;) then mix it with Japanese mayo (2 parts mayo to 1 part gochujang) add diced kimchi or pickles if you like.... You can thank me later!
Do you use this as a dip? A sauce? Omg I need to try this!!
what do you use this for? sounds like it could be good in Korean tacos or something
that sounds epic bruh im literally drooling all over my keyboard, but yes how would you use this?
I use it as a dip for fried food or anything that you would use mayo on!! The sky is the limit!
@@trollzilla I use it for dipping fried food, or basically anything else you would use mayo for haha
Ahhhhh just when I was just wondering what to do with my 100-year-old gochujang in the fridge
Granny great heritage :-)
Extra extra fermented.
After making your soon du boo paste this past weekend, I just realized that I have made over 25 of your recipes. Now my wife expects me to cook all the time. Thanks
😂
"Remember, this should be on low heat or you're gonna burn your gochujang and you're gonna cry and you're gonna blame me-"
Got a ton of sale pork loin in the fridge and a half-used container of gochujang. Gonna try this with maybe half the oil and watch my gochujang like a hawk. If I burn it, I'll cry, but I promise I won't blame you, Daniel!
That got me too😂😂😭
Was able to get a strong gochujang flavor in my stir fry w/o burning it on medium-high heat by marinating my pork with gochujang. Will definitely do it again
Just gave this a try. Substituted tofu for the meat. My daughter and I loved it!! Thank you for the recipe!!
it's been a couple of months, and this is my 7th or 8th time rewatching this video to make this recipe. my wife and i absolutely love it, it's quickly become a staple. the only thing we change is that we add ginger, and we sub the meat for a vegan minced meat. thank you so much for this recipe!
This was EPIC. Finally made it the other night and was blown away by how delicious this is.
I did a double batch, used less Jalapeño to help reduce alittle of the heat, and all but a small bowls worth was left over.
Thank you so so much for this one. It's definitely going to be a staple in my life from now on.
"its all the spicy food we eat. It fuels us" LOL.... thanks for another great video!
that explains why thai people are so passionate, feisty, and hard working
One of the top three best Korean cooking channels of all time.
This became one of my favorite weeknight dinners :) I made it for my fiance and he fell in love with it right away! I'm making it at least once a week now, because it's so easy, quick and delicious! Thanks! Love your channel :)
You and your wife are awesome! My wife and I lived in Korea for 5 years and we love your culture and your country. It was one of the best experiences of our lives. Your channel takes us back there every time we watch it. Thanks for posting.
Hey Daniel, your random anecdotes are hilarious. Thx for the recipe.
omg i followed your recipe and tried making this (my first time ever making any kind of soup based thing apart from ramyeon) for my family yesterday, and they absolutely loved it!!! thanks for the video and recipe!! 🙌🏼
I was craving something stewy, hot, and spicy so I tried this yesterday with some adjustments since I don't have all the ingredients, really yummy. Thank you❤️😊
Hahaha - Love "don't dig in like a bowl of chili - you will die!" True. This looks DE-licous! Thanks!!😋
This has been my go to late night recipe for the past few years. It's so versatile and I always wake up with so much energy the next morning. Thank you!
I’m Pakistani and our cuisine’s foundation is spice but this Korean
Stew is really the King of SPICEY. I could feel the tingling in my ears and that’s never happened before 🤪
Wow you Koreans really do know how to eat SPICY food 👍🏼 😮💨
I just made this and wow it was sooo good! I added some tofu, lots of bean sprouts, zucchini, enoki mushrooms and swapped the beef for some pork belly. It was amazing!
I love gochujang, it is so versatile even if you are not cooking Korean.
If you stew gochujang for a long time (+-60 minutes), it will turn brown and taste smokey. I use that trick to make chile con carne with gochujang as added "bass note".
2/1 gochujang/oyster sauce mixture make great stir fry sauce.
Me, using gochujang in almost every meal, during the intro: 👁👄👁
Tu y utilises dans quoi ?
@@phieso160 Beaucoup de plat coréen utilise du gochujang sinon quand je cuisine n'importe quoi (genre riz frit de restants mdr) jmets une bonne cuillerée
What are a couple of your favourite ways to use it? Thanks if you reply x
@@kamihumchitt6206 I usually am comfortable at putting it in any of my improvised meal like fried rice since I already know exactly what it’s gonna taste like! Tteok kkochi and bibimbap are really good and easy recipes using gojuchang :)
@@ogredubitatifduclan9765 bien vu depuis que j'en ai acheté j'en met partout
Just made a variation of this with what I had at home. Used the techniques shown here and added/replaced some ingredients. It turned out crazy amazing. I am not a spice-tolerant person, didn't add gochujang or chilies to this, but still cried and sobbed into my plate with rice. Totally worth it though! Thanks for doing these videos, they inspire me and many around me so much!
I always use my gochujang when making kimchi stew because i cant make the regular anchovy stock and it always taste amazing for me.. i add a tbsp of gochugaru for heat :) happy to see this
I could taste it through the screen my goodness looks heavenly!!!!! Can't wait to try it 😍🤤
2 tbs cooking oil
2 tbs sesame oil
- low heat
About 2 tbs gochujang
1tbs chili flakes
2.5 cups water or more
Potato. Beef
2 tbs minced garlic
2tbs soy sauce
1tbs fish sauce
Add onion. mushroom. green chili paper
5-10 minutes after vege
+spring onion. Pepper
Done
This looks amazing! Can't wait to make this! I need some potatoes!
Also, could you possibly make a yakgwa recipe one day? I'd love to see more korean desserts and sweet stuff too.
Might make this for dinner! Can't wait.
I like this recipe! When I make mine, I plan on adding firm tofu, and just omitting the Gochugaru pepper flakes to keep it @ a mild heat!
Thanks for sharing! 👍🏼💯
I was wondering how to make it a bit less spicy! That’s a great idea!
Just made this tonight! Changed the recipe a bit, but it was still good. I’m a picky eater, but I actually quite liked the mushrooms. Everyone really liked it, so I’ll definitely have to make it again sometime! Thanks for the recipe❤️
Korean's soup one of my favourite, I am learning each time of Korean's food, Fantastic. Making it now while watching the video. 👌❤
So amazing! I just finished making this and it is delicious. I also made the tomato egg and the mapo tofu thanks for all of the amazing recipes that I keep coming back and making over and over ❤️
I made this tonight for a comforting late dinner. Comes together in no time, and the broth is like a warm hug. I added a little sprinkle of sugar to mine and it did wonders!
Nope...no old Gochujang at my house. I make Kimchi Jigae or some other Korean dish at least once a week 😃 I will definitely make this this week.
This is so good. I made this without mushrooms and beef (didn't have any) and added carrots, fishcakes, seaweed and glass noodles!!!! Made some kind of a fusion dish lol
I didn't even have most of the ingredients but it still came out so delicious and satisfying! Ty for sharing this recipe with us
Made this with a splash of mirin and oyster sauce and 1 diced mushroom..
Made a cup of rice and an egg.. WOW..
Just made this but didn't have chilies. Didn't even need them. Plenty spicy. Used beef tenderloin too. Super tender and delicious. Will be making this all the time.
I just made this and omg, it’s one of the best dishes I’ve tried, thank you!
Thank you so much. I have used this recipe now about 5 times. I came searching again today. 6th time using it! Yummy all the time. I did use a substitute for fish sauce Oyster sauce and Worcester sauce and added some smoked tofu and carrots , as I didn't have any type of mushrooms. 😃😍
I'm gonna defrost the beef now so I can have this for lunch tomorrow 😋🍲
Update: I did actually make this the next day and it was SO GOOD. 10/10 would recommend!!!
I’m making it now I just defrosted the beef too
I followed this recipe and add some tofu, turned out sooo good! Thank you♥️
Thank u- looks delish and looks awesome!!❤❤
Just discovered the wonders of gochujang paste and I’m laughing at the little squeeze bottle I bought at the grocery store. It’s almost gone in less the a month. I’ll be buying a tub next time and this recipe will be on the menu.
I made this recipe while in the cold desert. It saved me!!!!!
I have made a lot of your recipes. Easy and delicious. Thank you for sharing.
Felt personally attacked when you talked about the unused Gochujang hehe. Making this tomorrow night. Thank you brother!
I am exactly as described at the beginning. I bought gochujang and made some great chicken marinades for an indoor bbq. Then left it for a few months and wasnt sure what to do with it!
I will be making this as this looks delicious.
Nice seeing you neighbors
My gochujanh doesn't get left alone for long but this recipe is a perfect reason to purchase more ! Making it for the second time today and it already smeels delicious in the house. If my partner says it's too spicy then more for me 😂
Gotta add colorful peppers, or carrots for color, and broccoli and snow pea pds at end…get them good veggies in 1 meal😊
I made this and it is amazing, changes I made is 1/2 the soy sauce and used acorn squash in place of potato for low carb, thanks for amazing recipe.
Ooh, definitely want to try this. As far as pepper substitutes go, I think a serrano might have a nicer flavor than a jalapeño.
You are THE BEST food chanel on this planet! Great big hug from Canada!
hi! please don’t hate on my opinion with this comment.... but why do I do feel like Jin learn cooking from this channel? Both yours and Jin’s cooking look sooooo good! Hahaha. I know I always go to this channel to learn new Korean dishes💜
I made this today, since my parents are feeling under the weather, and they loved it and my dad said he felt great after eating this. Thank you, happy cooking 👍🏽
I like your analogies! I will try this recipe this evening, thanks for sharing.
It was fantastic. I only used a half tablespoon of pepper flakes, which was the perfect spice level for us. Soooo good eating it with rice.
Yummy!! I'm definitely going to try to make this soup 🍲 yumm
오오 밥 먹고 봐서 다행이다 ㅋㅋ Wow it's good to saw this video after having a meal.
I make the same thing but I add kimchi to the mix and everything tastes like heaven.
Love this recipe... my Korean fiancé paid the best compliment for using this recipe. You know it's great when he compares it to his mom's ... lol it took him back to his childhood days.
this very quickly became my go to lunch its sooo good
I had this when i was living abroad as korean food was not yet famous in my country back then. Now korean food is pretty much the rave in malaysia as we love everything from food to movies, drama and idols. I have been craving for this that i even learned to make my own gochujhang. My favourite is fresh kimchi, i only eat fermented kimchi for fried rice or soup or in instant ramen.
🤣🤣Daniel, how did you know my gochujang paste was being neglected in my fridge? 🤭
I have some left over gochugang paste in my fridge to use before our big move. This was the first recipe I tried. So good and spicy. Thanks!
Gochugang fried rice is next.
Bussing it was delicious added my own seasonings for more flavor and it’s so yummy with carrots too thanks for this recipe I’ll never forget you
I love your videos. Brings me back to when I was stationed in Korea. I love Korean food. Thank you.
Perfect combo for cold rainy nights!
Just made this finally & loved it! I always add a lot of gochujang to my Doenjangjigae so I had a feeling I would love this. Thank you for the easy directions!
I made this for my family this evening and it was delicious! It kind of tastes like Nongshim noodles soup base but sweeter and I didn't find it spicy.
If you cant do too spicy go about 3/4 tbsp pepper flakes, and you could add kabocha squash (japanese pumpkin) to it. It is a sweet pumpkin (very sweet) and will mellow out the spicy. I needed to use my squash and it tasted great in this stew!
Just found this and tested. Thanks a lot, this is delicious!
Today is the second time this week i make this dish 😂 done some tweeking though, i can’t get fresh shiitake so i have to use dried. But then i ise the shiitake water instead of the plain water. And also a dash of brown rice vinegar to give it a little sour note. So good
Omg! When you dipped the rice in the stew, I was salivating. 😂😂🤭. I'm going to try making it. Thank you. 👏👌👍
U are absolutely correct about gochujang being in my fridge. Imma def be making this sometime next week. U guys are the best
It looks awesome. I'm drooling just by looking at it. You got a sub!
Made this for my family and they loved it! Supee tasty and flavorful
This was my first Korean dish I made. And I feel seen cause you called me put about the Gochujang sitting in my fridge. But that's alright, I'ma use it up and add the fermented soy bean paste too 🤣
4:41 WOOOW WOOOW WOOOW🤣🤣🤣 looks yummy
Just cooked this today and it was amazing! Used shiitake mushrooms instead and added bean sprouts! So yummmyy!! Thank u Future Neighbour for another amazing recipe 😍
In my area there are different variants of gochujjang, some that are milder than others. But not without some heat.
This looks so good, I make super spicy curries all the time. This will be another interesting spicy dish to try. Those green chilli's look so good.
Gochujang has become one of my favorite condiments (my old roommate used to laugh at me using it on turkey sammiches till he finally tried it). Made something similar to this with some seafood the other day, gonna have to try this for more spicy.
I just used my gochujang to make my first batch of kimchi. I think i goofed it up a tiny bit but it was still good. I will definitely give this a try. I have learned to make a variety of dishes like pho, dumplings and sushi I would like to venture into some Korean dishes. I love food and learning about dishes and other cultures as well. Closest i can get to traveling next to the travel Channel. Thank God for RUclips and the amazing people like you who put themselves out there to share some great content.
Just found your channel...great demo and great dish....I'm subscribed! 😊😋
Im so glad I found your channel
Sir you have the best cooking narrating voice. Big fan
YUM! I love adding silken tofu as well, which is also an ingredient that I always find at the back of my fridge 🫣
Love Gochugang paste. I make Romaine lettuce kimchi with it.
Love your show always make Korean cooking so easy.
I cooked pho the other day and I use the left over cooked beef flank to make this stew today. It was sooo good. Thanks!
I'm the only one in the house who eats gochujang so it goes slowly, this is a perfect way for me to use it quicker. Especially in the colder weather.
😆 "no don't dig in like a bowl of chili, you'll die" thanks for the warning! & thanks for the recipe! your intro was perfect! i still have a bunch of gochujang left & I was trying to figure out what to do with it that wasn't too time-consuming!
Loved that ending 😂
🙏 will finally use up all that paste in back of fridge 😉. Happy New Year! 🇨🇦
Tnxx made the stew !! It was really delicious 😍😍