Fun fact, if you cook the tofu in the pot at the same time as you add the water, the tofu soaks the salt and flavours that you’ve developed from stir frying the kimchi and pork. Turns the tofu into a 15/10.
@@jw7268yes, but add a pinch of gochugaru flakes and some water, maybe a touch of msg and you'll be right as rain. ^_^ This is one of my faves. I make it at LEAST once a month for my 8 person troup.
I am a college student, and I tried your 10 min version and my mind was BLOWN 🤯🤤 OMG it was SUPER tasty and I couldnt believe I made it all only using some ingredients 🤯🤯🤯 HIGHLY RECOMMENDED
@@AaronandClaire unfortunately for many diabetics any carbs that aren’t from veggies can spike our sugars pretty high…. It’s something that I have to very carefully balance when I have Korean food…. I have to almost induce a full blown low while I cook my food and then I can indulge…. For some reason though glass noodles don’t affect my sugars much 🤷♀️
At this point it isn't even about the food that much. It is just that you guys make the world a bit better place to be. Well and that is pretty tasty. And simple. Thanks for the video.
I just made the tuna one. Omygosh, it’s so good I could eat this every day! It came out more like a soup rather than a stew but that’s just fine. It was delicious! I added some sliced lotus root because I love a little crunch. 😋 Thanks for this one, Adam and Claire. This is a keeper.
Great recipe. Made it (without the pork belly, forgot to buy it) with my homemade kimchi. Can’t believe the flavors! The stew was sweet with just a slight back drop of kimchi/fermentation flavor. It’s becoming a regular for me.
I made this this weekend in an attempt to use up some homemade kimchi. It was so good! I normally never try recipes on RUclips, but I’m sooo glad I tried this one. It’s a new favorite and super yummy. I’ve already made it twice! I forgot to add the regular onion and substituted bullion base instead of dashida, but it was still excellent. Don’t skimp on the pork belly either, it’s essential. Like Claire said: it is delicious with a fried egg, but lightly steamed broccoli complements the flavor super well. Definitely will make this again, need to start another batch of kimchi.
I love how so many people are scared of fish sauce but I LOVE IT!! This was such an easy video to follow!! I can’t wait to try it at home for myself ❤️ I also agree with Clare: once kimchi is cookedd it’s totally different!! It looks so good 😊
I was super scared of fish sauce when I first got it! If you haven't grown up with foods that smell like that, it can be really a really offensive smell. I still use it in my cooking but I won't lie that I wince a bit when I open that bottle haha!
Yes, I have some food texture problems and kimchi is one of the offenders. But it was sooooo perfect cooked in this stew! I want to try some kimchi fried rice next. XD
@@CaroleWillett kimchi fried rice is a must!! It’s delicious when you add cheese on top and mixed with an egg!! You would think it’s heavy but it’s not!! Don’t forget the pork belly 😄
Thanks for sharing these delicious dishes! Greeting from the 🇺🇸 I love how you give us options for those of us that are not great cooks, but love to try.
Istg, it's like Aaron looks at my refrigerator and decides what to post. I love this so much! Was just about to make kimchi soup but didn't know where to find a good recipe! THANK YOU AARON AND CLAIRE! Love from the Philippines ♥️
This looks so good!I just made 10lbs of kimchi so I'll have to wait a while till I can make some good stew with it. Do you have suggestions for fresh kimchi recipes? I always see recipes that say wait till the kimchi is well fermented, but what can I do with the fresh kimchi?
@BlushingCatLady It really depends on the temperature, the amount of kimchi, the way you keep it. But it usually starts from 'fresh' to 'a little sour' after 2-3 weeks and we constantly have it as a side dish or cook it until you finish it. 😊
Ive been using your recipe for Kimchi Stew and I swear to god, my friends and family says its sooooo good!!! Ive been bragging about how I can make a good Kimchi Stew to everyone I meet 😂😂😂 all thanks to you!!!!
So this is the first time I really tried you recipe and I have to let you it was amazing and Claire is soooo right cooking the kimchi completely changes it but is amazing. I went with pork and shrimp and glad I made lots extra.
I would get this often when I was in Busan. Thank you for bringing back this memory. I have most of the ingredients for a simple version. Kimchi almost never goes bad, just let it get old. The funny thing about this dish is that it is traditionally spicy AND at a boiling temperature in a pot that is still boiling when served, as if it's not hot enough already with the spices. Oh, it is also served with a mini cup of cool water on the side. I suppose it's only enough water for an emergency cool down. :) PS. We need more side dishes! If you want to be a real Korean restaurant, then you can't count the number of dishes that have to be washed at the end. The low table would almost be full, but I don't know if the little bird can handle it all. You might have to help both with the food and the dishes. :)
I always come back to this recipe when I cook this for my Korean husband - he used to not enjoy kimchi jjigae but after tasting this one, he loves it!!! ⭐️⭐️⭐️⭐️⭐️!!!
Although I'm not a huge fan of stews (I live in Rio de Janeiro), I've already tried the kimchi jjigae to use the leftovers in my frigde. I used to through old kimchi away (sin!!!). Thanks for the cooking class and 새해 복 많이 받으세요. 🙏🤗🤩
I just made the tuna version. It was amazing! I also added some radish kimchi, enoki mushrooms and sliced zucchini. I will make this version again. The broth was so good, I will definitely be craving it again soon.
I really gotta find a supplier for kimchi in western PA. I have a pretty good feeling I would like it a lot, even more so with a recipe like this. Thanks a ton, Aaron!
This is the first recipe I tried from this channel and it is AMAZING!!! Even with just tofu and no meat it was delicious! Thank you Aaron and Claire!! 💕💕
One of my favorite homey Korean meals my mom used to make for me is Kimchi stew with Tuna : ) This looks so delicious and perfect dish for cold winter night ❤️
Tried this with store bought kimchi (not good at fermenting my own kimchi), and it was good! Simple and a hassle free whipped up dinner. Thanks so much Aaron and Claire!
Oh I just made this for dinner today!! I used leftover broth and neoguri powder from jjapaguri (last night's dinner ^^) since I am out of fish sauce and gochugaru and the it actually turned out really good.... Okay a bit salty since I forgot the powder and added regular amount of salt and soy sauce, but nothing more water couldn't fix :)
Lard....interesting! I'm going to have to try that. I would make kimchi chigae for my Korean friends and they always were surprised at how tasty it was. I contribute that to the thick cut smoked bacon that I would put in it. I can't wait to use the lard idea now!
Hey there Aaron and Claire ❤️ we wanted to say we love your videos! Me and my girlfriend frequently watch them and always enjoy the goodies you make! She's from Italy, and I'm from the Netherlands, so we're pretty far away! We were wondering where you got your cutting board, because we absolutely love it and would love to get one too! Where did you get it? Much love and keep up the awesome videos! ❤️ Greetings A & R
Im not a huge fan of kimchi jjigae I’ve tried it at restaurants all over California and ktown and I also made it at home several different ways and it was a fail but today my girlfriend wanted me to make it so I came across your recipe and I knew it was the real deal once I seen you use the secret weapons lard and dashida! My goodness the recipe came out so so good! I used thinly sliced ribeye beef and I tripled the recipe and omg it was outstanding better then any jjigae i have ever had in my lifetime. Thank you for your video it is god sent. ❤
I am so thankful for this recipe..I tried some kimchi stew recipe from others but so hard to follow. You made it easy but still the best one..my korean husband love it, too. Thank you!
10/10 recipe. Followed everything except the lard because I don't have it. But still very delicious and easy to make. Totally recommended if you haven't tried it yet.
I wish I knew this recipe when we were in college! We came to Seoul, Korea way after College, & it was one of the best decisions we made! :) Here in the Arizona desert, it gets beyond chilly at night. I need the warmth from Kimchi Jjigae!!! :) 2 Thumbs up!
Hi Aaron and Claire! I have been watching your videos ever since the pandemic started and tried most of your ramyun recipes! They’re honestly solid!♥️ Hope you can share how to make that kimchi stew using ramyun noodles too! 🥰
Oh my god I just made this and I am OBSESSED. I make my own kimchi because it's hard to get kimchi in Poland/it's expensive (I don't understand why we LOVE pickled cabbage, get with the program Poland!) And oh my god oh my god it's so delicious I wolved it down instantly and even my girlfriend who isn't a fan of kimchi loved it. This is the perfect soup how did it take only 20 minutes (boil it for longer it's worth it) and like three ingredients to make!? MAGIC!
Lard is da shit. Lasts forever if stored in the fridge. It stands high temperatures and deepens the flavours. I use unrefined lard which has a beige colour, it’s the best in my opinion ❤️
Aaron, Thank you so much for adding the Tuna recipe. I have a problem with digesting animal proteins. My diet has become vegan/vegetarian. One of my friends says try Korean foods; I have done snd watched your cooking shows . I am enjoying the food & spice. Tomorrow I am attempting to make Kimchi, which I love love love .
Accidentally came to your channel and enjoy your show very much. Will be trying out recipes during Chinese New Year. Nothing like home cook Korean stews.😍
Tofu and pork belly always. Lived in Korea for 4 years. Then it's just lots of kimchi, green onions, gochujang. They also make a hangover soup which is pretty similar also delicious. It just tends to not have straight kimchi and just cabbage and beef
Wow. You both are awesome. I bought tofu not knowing what to do with it and just opened it and used some in a filling for Randy's experimental lasagna rollup dish . With the last of my older kimchi and tuna tomorrow I must make this. Also I bought a dolsot? Bowl and have been scared to put it on a flame. But you give me courage. And this video came up first so that is confirmation. Ty Ty Ty from MICHIGAN
I made this for my gf since she loves Asian food (I’m more of an Italian type of guy) but my goodness it was so good! Wish I could share pictures on here. Made it look like it was from a restaurant.
Get My COOKBOOK!!!😎 sites.prh.com/simplykorean
Fun fact, if you cook the tofu in the pot at the same time as you add the water, the tofu soaks the salt and flavours that you’ve developed from stir frying the kimchi and pork. Turns the tofu into a 15/10.
Idk if it’s traditional or not but shiitakes go really well in it too
Thanks! Made this for the first time in a while and can confirm the tofu was a solid 15/10 😋
Would you end up with less soup?
@@jw7268yes, but add a pinch of gochugaru flakes and some water, maybe a touch of msg and you'll be right as rain. ^_^
This is one of my faves. I make it at LEAST once a month for my 8 person troup.
Did that and it was 👌🏼👌🏼👌🏼👌🏼🫰🏼🫰🏼🫰🏼🫰🏼
I am a college student, and I tried your 10 min version and my mind was BLOWN 🤯🤤 OMG it was SUPER tasty and I couldnt believe I made it all only using some ingredients 🤯🤯🤯 HIGHLY RECOMMENDED
Haha So glad you liked it! 😁 You should also try the authentic one. It doesn't take that long! 😉👍
I look forward to hearing you say, “don’t worry about it” and “trust me”. I miss it if I don’t watch a video during my week. Kathleen O’Neill
I get the best home made kimchi (grandma made) from a tiny Korean market you can tell it's made with love 🥰🥰🥰🥰
Lucky you~~!! Sounds like a perfect time to use that! 🤣
@@AaronandClaire yes it does i can't wait im sure my kids will love it thank you so much for the recipes🤩🤩🤩🤩
Where? What market
Interesting you should say that!
I'm a Sesenstive...I see n feel energy. Offen I can sense certain energy in restaurant. ☺️
Rose 🌹
Looks perfect for a cold winter night's dinner! 🌨❄
Tell me about it!😍
Exactly. Looks insanely good :)
These recipes look amazing for someone with diabetes but without the rice because rice causes blood sugar levels to rise. Love watching your channel.
How about trying it with brown rice? People in Korea who have diabetes eat brown rice instead of white rice! 😊
@@AaronandClaire unfortunately for many diabetics any carbs that aren’t from veggies can spike our sugars pretty high…. It’s something that I have to very carefully balance when I have Korean food…. I have to almost induce a full blown low while I cook my food and then I can indulge…. For some reason though glass noodles don’t affect my sugars much 🤷♀️
At this point it isn't even about the food that much. It is just that you guys make the world a bit better place to be. Well and that is pretty tasty. And simple.
Thanks for the video.
I just made the tuna one. Omygosh, it’s so good I could eat this every day! It came out more like a soup rather than a stew but that’s just fine. It was delicious! I added some sliced lotus root because I love a little crunch. 😋
Thanks for this one, Adam and Claire. This is a keeper.
Great recipe. Made it (without the pork belly, forgot to buy it) with my homemade kimchi. Can’t believe the flavors! The stew was sweet with just a slight back drop of kimchi/fermentation flavor. It’s becoming a regular for me.
So glad you liked it! 😍
As soon as Claire started eating I knew she was about to demand a fried egg. 😄 Keep the hangry bird happy!🤣
Exactly the recipe I wanted for a chilly evening after a long day at work! Thanks
😍😍😍😍😍
I made this this weekend in an attempt to use up some homemade kimchi. It was so good! I normally never try recipes on RUclips, but I’m sooo glad I tried this one. It’s a new favorite and super yummy. I’ve already made it twice!
I forgot to add the regular onion and substituted bullion base instead of dashida, but it was still excellent. Don’t skimp on the pork belly either, it’s essential.
Like Claire said: it is delicious with a fried egg, but lightly steamed broccoli complements the flavor super well.
Definitely will make this again, need to start another batch of kimchi.
I feel like I say this every time but everything about this channel makes me happy.
Of course I’m craving some good old stew! Thank you 🤤
😁😁😁
Hi guys! I went out and bought the 11 ingredients for Korea cooking from one of your videos. Can't wait together started! Waiting on my wok now!!
You two are the beat, love Claire's reaction to the dish. Always *LOVE* all your vids X
Thank Rob! 😍
I love how so many people are scared of fish sauce but I LOVE IT!! This was such an easy video to follow!! I can’t wait to try it at home for myself ❤️ I also agree with Clare: once kimchi is cookedd it’s totally different!! It looks so good 😊
I was super scared of fish sauce when I first got it! If you haven't grown up with foods that smell like that, it can be really a really offensive smell. I still use it in my cooking but I won't lie that I wince a bit when I open that bottle haha!
Yes, I have some food texture problems and kimchi is one of the offenders. But it was sooooo perfect cooked in this stew! I want to try some kimchi fried rice next. XD
@@CaroleWillett kimchi fried rice is a must!! It’s delicious when you add cheese on top and mixed with an egg!! You would think it’s heavy but it’s not!! Don’t forget the pork belly 😄
Thanks for sharing these delicious dishes! Greeting from the 🇺🇸
I love how you give us options for those of us that are not great cooks, but love to try.
Istg, it's like Aaron looks at my refrigerator and decides what to post. I love this so much! Was just about to make kimchi soup but didn't know where to find a good recipe! THANK YOU AARON AND CLAIRE! Love from the Philippines ♥️
"even a college student can make"
me, a high school junior: WRITE THAT DOWN WRITE THAT DOWN
👩💻🧑💻🤣
I quite simply love and learn from every video you make. Thank you Aaron and Claire ❤️
Thank you for saying that Janet! 😍😍
My favorite Korean Dish! Been waiting for a recipe I can follow 😋
I can tell this is the easiest version and I'm pretty sure you will love it so much😍
Claire is so adorable 🥰 I just love waiting for her taste test part !!
Claire is SO supportive of Aaron's cooking! So sweet! Aaron is a source of encouragement to me to try cooking Korean dishes! Love your channel!
This looks so good!I just made 10lbs of kimchi so I'll have to wait a while till I can make some good stew with it. Do you have suggestions for fresh kimchi recipes? I always see recipes that say wait till the kimchi is well fermented, but what can I do with the fresh kimchi?
When it's fresh, we just eat it as a side dish. It's delicious as it is! 😊
@@AaronandClaire thanks! Yes I love it with warm rice and lots of sesame seeds 🤤!
@@AaronandClaire how long can you keep kimchi! When does kimchi go from “fresh” to well fermented??
@BlushingCatLady It really depends on the temperature, the amount of kimchi, the way you keep it. But it usually starts from 'fresh' to 'a little sour' after 2-3 weeks and we constantly have it as a side dish or cook it until you finish it. 😊
Ive been using your recipe for Kimchi Stew and I swear to god, my friends and family says its sooooo good!!! Ive been bragging about how I can make a good Kimchi Stew to everyone I meet 😂😂😂 all thanks to you!!!!
Hahaha So happy to hear that! 😁🙌
So this is the first time I really tried you recipe and I have to let you it was amazing and Claire is soooo right cooking the kimchi completely changes it but is amazing. I went with pork and shrimp and glad I made lots extra.
I would get this often when I was in Busan. Thank you for bringing back this memory. I have most of the ingredients for a simple version. Kimchi almost never goes bad, just let it get old. The funny thing about this dish is that it is traditionally spicy AND at a boiling temperature in a pot that is still boiling when served, as if it's not hot enough already with the spices. Oh, it is also served with a mini cup of cool water on the side. I suppose it's only enough water for an emergency cool down. :)
PS. We need more side dishes! If you want to be a real Korean restaurant, then you can't count the number of dishes that have to be washed at the end. The low table would almost be full, but I don't know if the little bird can handle it all. You might have to help both with the food and the dishes. :)
I always come back to this recipe when I cook this for my Korean husband - he used to not enjoy kimchi jjigae but after tasting this one, he loves it!!! ⭐️⭐️⭐️⭐️⭐️!!!
I love the way Claire describes the taste and flavour! She's so detailed with her observations and make the food sound SOOO good!
Although I'm not a huge fan of stews (I live in Rio de Janeiro), I've already tried the kimchi jjigae to use the leftovers in my frigde. I used to through old kimchi away (sin!!!).
Thanks for the cooking class and 새해 복 많이 받으세요. 🙏🤗🤩
I am curious. Why are stews not popular in Rio de Janeiro?
@@alicia-hd2cs we live in "hell" 😝😝😝
I just made kimchi jjigae with your recipe! Turned out pretty good for my first try. Thank you so much! This is one of my favorite Korean dishes!
Seriously, I love the recipes, easy to follow, but your commentary is life!!
Thank you Aaron and Claire for sharing recipes that tide some afternoons over for me
Oh, no! Claire didn't have her fried egg! Hopefully, she got it after you finished. Love to you guys!
This is so perfect, I just made a batch of kimchi a week ago 🥰
cant wait to try this!
I just made the tuna version. It was amazing! I also added some radish kimchi, enoki mushrooms and sliced zucchini. I will make this version again. The broth was so good, I will definitely be craving it again soon.
I really gotta find a supplier for kimchi in western PA. I have a pretty good feeling I would like it a lot, even more so with a recipe like this.
Thanks a ton, Aaron!
Wonderful recipe with two version,
watching Claire do dishes balances out Aaron's cooking😁
This is the first recipe I tried from this channel and it is AMAZING!!! Even with just tofu and no meat it was delicious! Thank you Aaron and Claire!! 💕💕
Temperatures are dropping tonight and I have everything to make this. Yum!
You and Claire together, make your recipes (and channel) VERY ADDICTIVE 😀😀
One of my favorite homey Korean meals my mom used to make for me is Kimchi stew with Tuna : ) This looks so delicious and perfect dish for cold winter night ❤️
Tried this with store bought kimchi (not good at fermenting my own kimchi), and it was good! Simple and a hassle free whipped up dinner. Thanks so much Aaron and Claire!
You're so welcome! So glad you enjoyed it! 😁🙌
Oh I just made this for dinner today!! I used leftover broth and neoguri powder from jjapaguri (last night's dinner ^^) since I am out of fish sauce and gochugaru and the it actually turned out really good.... Okay a bit salty since I forgot the powder and added regular amount of salt and soy sauce, but nothing more water couldn't fix :)
You truly know how to make a person's taste senses go into a crazy frenzy
Great upload thanks a lot
Never tried kimchi before....I'm going to try...I tried the spicy tofu pork.....it was spicy!!! But so good...you guys are so awesome 😊
You're gonna love it so much!! 😍
Sorry I'm late 😞, wow that looks amazing I love tofu and so does my family we watch you all the time 💗 💕
Lard....interesting! I'm going to have to try that. I would make kimchi chigae for my Korean friends and they always were surprised at how tasty it was. I contribute that to the thick cut smoked bacon that I would put in it. I can't wait to use the lard idea now!
Hey there Aaron and Claire ❤️ we wanted to say we love your videos! Me and my girlfriend frequently watch them and always enjoy the goodies you make! She's from Italy, and I'm from the Netherlands, so we're pretty far away!
We were wondering where you got your cutting board, because we absolutely love it and would love to get one too! Where did you get it?
Much love and keep up the awesome videos! ❤️
Greetings A & R
You guys are awesome. Can you make it with shrimp instead of tuna fish keep up the good work you guys are totally the best
I really needed this right now!! ❤️😍✨
Im not a huge fan of kimchi jjigae I’ve tried it at restaurants all over California and ktown and I also made it at home several different ways and it was a fail but today my girlfriend wanted me to make it so I came across your recipe and I knew it was the real deal once I seen you use the secret weapons lard and dashida! My goodness the recipe came out so so good! I used thinly sliced ribeye beef and I tripled the recipe and omg it was outstanding better then any jjigae i have ever had in my lifetime. Thank you for your video it is god sent. ❤
This too looks delicious! I'm excited to try it. You two are so funny. Glad I found the channel 😊
Me encanta como trabajan juntos 😊💜 se ve delicioso
I am so thankful for this recipe..I tried some kimchi stew recipe from others but so hard to follow. You made it easy but still the best one..my korean husband love it, too. Thank you!
10/10 recipe. Followed everything except the lard because I don't have it. But still very delicious and easy to make. Totally recommended if you haven't tried it yet.
I wish I knew this recipe when we were in college! We came to Seoul, Korea way after College, & it was one of the best decisions we made! :) Here in the Arizona desert, it gets beyond chilly at night. I need the warmth from Kimchi Jjigae!!! :) 2 Thumbs up!
I'm going to try and make this. Korean food hits differently and warms you all the way through!
I LOVE kimchi stew 😍😍😍 thank you so much for sharing this recipe!!!! It looks heavenly 🤤🤤🤤
Love your videos, I've been adapting them since I found you a few weeks ago (as I can't eat meat) - but they are wonderful, and so quick to make.
Wow I never tuna kimchi stew was a thing! Definitely going to try it. I usually crack an egg into the kimchi stew - it’s so good mmmmm
Hi Aaron and Claire! I have been watching your videos ever since the pandemic started and tried most of your ramyun recipes! They’re honestly solid!♥️ Hope you can share how to make that kimchi stew using ramyun noodles too! 🥰
I love Claire and her stories
I've been dealing with a cold for a week and I was craving kimchi jjigae, this recipe was so easy and SO tasty - I highly recommend trying it out!
Just made this for my lunch today . It was delicious thanks for the delicious recipe ideas
I've been planning to make this since your last vid. Finally got the pork belly today so great timing! Thank you!!
Aaron, I followed the first recipe! Since the broth was o much, I added an egg! It tasted more delicious!! Thank you!
I just made the first recepie and it smells amazing, thank you so much!
This looks delicious! 💜 The tuna I buy is packed in water and I don't have lard... could I use a teaspoon of coconut oil?
Oh my god I just made this and I am OBSESSED.
I make my own kimchi because it's hard to get kimchi in Poland/it's expensive (I don't understand why we LOVE pickled cabbage, get with the program Poland!)
And oh my god oh my god it's so delicious I wolved it down instantly and even my girlfriend who isn't a fan of kimchi loved it.
This is the perfect soup how did it take only 20 minutes (boil it for longer it's worth it) and like three ingredients to make!? MAGIC!
Hehe So glad you guys liked it! 😁
Just made this dish which was very easy to cook. It was really delicious
I’m just wondering if I can use beef instead of pork because I can’t eat pork for dietary reasons?
Love your videos!
Love love Kimchi jjigae. Thank you for the mouthwatering video!
Lard is da shit. Lasts forever if stored in the fridge. It stands high temperatures and deepens the flavours. I use unrefined lard which has a beige colour, it’s the best in my opinion ❤️
😍
That looked so delicious, I cried.
Aaron, Thank you so much for adding the Tuna recipe. I have a problem with digesting animal proteins. My diet has become vegan/vegetarian. One of my friends says try Korean foods; I have done snd watched your cooking shows . I am enjoying the food & spice. Tomorrow I am attempting to make Kimchi, which I love love love .
My wife is Filipino and this is her favorite so that is now on the menu thank you so much!!!
Accidentally came to your channel and enjoy your show very much. Will be trying out recipes during Chinese New Year. Nothing like home cook Korean stews.😍
Clair: "hmmmmmm!" I love her! Kim chi jijage was the very first Korean dish that i learned to make and its my favorite.
I don't look anywhere other than your page for easy korean recipes =) Thank you Chef Aaron!!
This looks so good, I'm about to make it today
Aaron and Claire are the food dream team for RUclips. There! I said it first because it's true.
Thanks for the 2 receipes!! loved tofu kimchi stew, always ordered it at restaurants now can just master it myself!!😋🤗🤗
Hangry bird = Claire 😂😂 I love it!!!
I loveee kimchi jjigae. I make it vegetarian & use soft tofu
Yes!!! Love this recipe! So easy, thank you Aaron!!!
Tofu and pork belly always. Lived in Korea for 4 years. Then it's just lots of kimchi, green onions, gochujang. They also make a hangover soup which is pretty similar also delicious. It just tends to not have straight kimchi and just cabbage and beef
Could I use pork bacon instead of pork belly? Thank you for sharing this recipe, the stew looks so yummy!
Yes, you can but it could be way saltier depending on what bacon you use so I recommend using pork belly, my friend!
Mmmmm, just in time for the snowpocalypse! ❄🌨
How wonderful 😍 I love the first version, it looks amazing. Both are great don’t get me wrong, but the first looks wonderful and so delicious
Thank you for the easy recipe! I tried the authentic one, it’s delicious. I poured in my old sour kimchi and it’s juices.
I remember Mom making this all the time. 🥰
I need warm ideas for food for this weekend looks amazing! 💝🙏💝
😍
LOOOOOOOOOVE YOUR VIDEOS AARON, YOU AND CLAIRE ARE SOOOOOOOO ADORABLE AND ENTERTAINING. AND YOUR FOOD, WELL ITS AMAAAAAAAAZING
It's summer where I live but I'm craving that right now 🤤🤤🤤
Wow. You both are awesome. I bought tofu not knowing what to do with it and just opened it and used some in a filling for Randy's experimental lasagna rollup dish . With the last of my older kimchi and tuna tomorrow I must make this. Also I bought a dolsot? Bowl and have been scared to put it on a flame. But you give me courage. And this video came up first so that is confirmation. Ty Ty Ty from MICHIGAN
Oh, it is -12 degrees F
I WAS LITERALLY THINKING ABOUT MAKING EASY KIMCHI STEW TODAY AND VOILA! yall have the recipe!! ily thanks guys
I made this for my gf since she loves Asian food (I’m more of an Italian type of guy) but my goodness it was so good! Wish I could share pictures on here. Made it look like it was from a restaurant.
Next time, please tag us on Instagram. @aaron_and_claire 🤣 So glad you guys enjoyed it! 😁👍