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!
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
@@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 :)
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!
"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 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’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 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❤️😊
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!
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.
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!
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.
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
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.
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 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! 👍🏼💯
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💜
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 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.
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'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 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.
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
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.
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 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 👍🏽
If your gochujang turns into a brick just poke a bunch of holes on the surface with a fork and add a bit of water. Let the water soak in and it's as good as new.
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 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 accidentally threw vanilla oil in dumped it out replaced wit soy but it gave it a nice flavor the vanilla the lil amount it had in it I was too lazy to start over 😂😂
