Time to get JJIGAE with this comforting Kimchi Stew Recipe 

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LEARN HOW TO MAKE A HEART-WARMING KOREAN STYLE KIMCHI + TOFU JJIGAE (STEW) RECIPE AT HOME TODAY!
LAY HO MA (how's it going in Cantonese)! When it's super cold out there, it's time to cozy up in here with a steamy pot of stew! Join me in this episode and learn how to make a tasty kimchi and spicy tofu stew (jjigae) recipe right at home! Let's begin
GOCHUJANG INGREDIENTS:
2 tbsp cane sugar
1 tsp salt
1 tbsp miso paste
1/4 gochugaru
1/2 cup water
1 tbsp rice vinegar
1 tbsp toasted sesame oil
GOCHUJANG DIRECTIONS:
1. Heat up a small saucepan to medium heat. Add in cane sugar, salt, miso paste, gochugaru, and water
2. Continuously stir and dissolve the miso paste. This may take about 8-10min
3. The mixture will begin to thicken. Turn the heat off and stir in the rice vinegar and toasted sesame oil
4. Transfer the pepper paste to a container to cool. You can store this in the fridge and enjoy for up to 1-2 weeks
KIMCHI JJIGAE INGREDIENTS:
2-3 pieces garlic
1/2 onion
1/2lb medium soft tofu
2 sticks green onion
2 tbsp avocado oil
2 generous tbsp gochujang
80g kimchi ( • You and this easy Kimc... )
2 tbsp kimchi juice
4 cups vegetable stock ( • Vegan Ramen Broth | Ve... )
salt to taste
1 tbsp white sesame seeds
steamed short grain rice to serve
KIMCHI JJIGAE DIRECTIONS:
1. Finely chop the garlic and onion. Carefully chop the tofu into bite sized cubes. Chop the sticks of green onion and set aside for garnish
2. Heat up a sauté pan to medium heat. Add the avocado oil followed by the onions. Sauté for 2-3min
3. Add the garlic and sauté for about 1min. Add two generous tbsps of gochujang and sauté for about 1min
4. Add the kimchi and kimchi juice. Sauté for a couple of minutes. Then, add in the tofu and vegetable stock. Turn the heat up and bring to a boil
5. Taste and season the stew as desired (especially if you're using unsalted vegetable stock). Turn the heat to medium low, cover, and cook for 25-30min
6. Garnish with the green onions and white sesame seeds. Serve with freshly steamed short grain rice
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RU-vid chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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