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.
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!
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!
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.
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.
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!
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 :)
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❤️😊
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 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.
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!
@@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 :)
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
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❤️
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
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 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 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.
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.
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!
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 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.
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 😂
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.
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💜
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 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.
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!
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.
Gooood looking video, guys! And my gochujang gets used regularly, thank you very much! 😉 I love how you explain the gochujang is like the bass in music, thunhk, thungk thungk..
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 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 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 👍🏽
Hi there..i'd try this recipe today for lunch and man its really good very delicious..i wish i could share the pictures here...thank u very much we are fanatic of korean foods as well.
I just throw in a small dollop of gocuhjang whenever I make fried rice (I make a hole in the middle of the pan and let it "fry" for a bit before mixing in with the rice and eggs. Adds a definite kick to my rice and makes sure my gochujang never gets left behind in the fridge!
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.
Your video was so fun at the end when you stated the cultural difference between Japan and Korea ;) I lived in Japan as well but i like the korean kind of bluntness better ! Beautiful recipe, thanks from France!
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. 😋🙋🏽♀️
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
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.
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
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
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!
That intro about the gochujang sitting in my fridge made me look around as if I'm being watched 👀
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
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!
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.
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.
One of the top three best Korean cooking channels of all time.
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.
Just gave this a try. Substituted tofu for the meat. My daughter and I loved it!! Thank you for the recipe!!
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!
"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
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 :)
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❤️😊
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 👍🏼 😮💨
Hahaha - Love "don't dig in like a bowl of chili - you will die!" True. This looks DE-licous! Thanks!!😋
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.
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!
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
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
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. 👌❤
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!
Made this with a splash of mirin and oyster sauce and 1 diced mushroom..
Made a cup of rice and an egg.. WOW..
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
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.
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 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 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 made this recipe while in the cold desert. It saved me!!!!!
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.
Nice seeing you neighbors
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!
You are THE BEST food chanel on this planet! Great big hug from Canada!
Gotta add colorful peppers, or carrots for color, and broccoli and snow pea pds at end…get them good veggies in 1 meal😊
I make the same thing but I add kimchi to the mix and everything tastes like heaven.
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. 😃😍
Thank u- looks delish and looks awesome!!❤❤
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 didn't even have most of the ingredients but it still came out so delicious and satisfying! Ty for sharing this recipe with us
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 😂
I have made a lot of your recipes. Easy and delicious. Thank you for sharing.
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 just made this and omg, it’s one of the best dishes I’ve tried, thank you!
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💜
Im so glad I found your channel
this very quickly became my go to lunch its sooo good
I say the spicier the better, although I know that a lot of my American friends wouldn’t agree with me, but I really do like it that way.
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 ❤️
Felt personally attacked when you talked about the unused Gochujang hehe. Making this tomorrow night. Thank you brother!
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.
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.
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.
Perfect combo for cold rainy nights!
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!
Ooh, definitely want to try this. As far as pepper substitutes go, I think a serrano might have a nicer flavor than a jalapeño.
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.
Gooood looking video, guys! And my gochujang gets used regularly, thank you very much! 😉 I love how you explain the gochujang is like the bass in music, thunhk, thungk thungk..
U are absolutely correct about gochujang being in my fridge. Imma def be making this sometime next week. U guys are the best
Just found this and tested. Thanks a lot, this is delicious!
Love Gochugang paste. I make Romaine lettuce kimchi with it.
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
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!
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
It looks awesome. I'm drooling just by looking at it. You got a sub!
Yummy!! I'm definitely going to try to make this soup 🍲 yumm
I love your videos. Brings me back to when I was stationed in Korea. I love Korean food. Thank you.
I followed this recipe and add some tofu, turned out sooo good! Thank you♥️
Love your show always make Korean cooking so easy.
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 👍🏽
Sir you have the best cooking narrating voice. Big fan
Very easy to follow! Thanks so much
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.
Hi there..i'd try this recipe today for lunch and man its really good very delicious..i wish i could share the pictures here...thank u very much we are fanatic of korean foods as well.
I just throw in a small dollop of gocuhjang whenever I make fried rice (I make a hole in the middle of the pan and let it "fry" for a bit before mixing in with the rice and eggs. Adds a definite kick to my rice and makes sure my gochujang never gets left behind in the fridge!
Tnxx made the stew !! It was really delicious 😍😍
Love that you added that green chili pepper. The Indian I me was inspired to make this👍🍲
In my area there are different variants of gochujjang, some that are milder than others. But not without some heat.
Just found your channel...great demo and great dish....I'm subscribed! 😊😋
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.
Just wanna say big thank you to your channel 🙏. ❤️ from London
I'm so elated I found your channel, and it's spoken in English......yes, I'm trying out this recipe soon ....
Love the way you explain the steps
Made this for my family and they loved it! Supee tasty and flavorful
Omg! When you dipped the rice in the stew, I was salivating. 😂😂🤭. I'm going to try making it. Thank you. 👏👌👍
4:41 WOOOW WOOOW WOOOW🤣🤣🤣 looks yummy
That looks so delicious..... oh my.
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.
I wish I didn't watch this while hungry.......................looks so gooooooooooood
🙏 will finally use up all that paste in back of fridge 😉. Happy New Year! 🇨🇦
Your video was so fun at the end when you stated the cultural difference between Japan and Korea ;) I lived in Japan as well but i like the korean kind of bluntness better ! Beautiful recipe, thanks from France!