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.
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 :)
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!
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.
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 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!
@@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 :)
"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
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
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 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!
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 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 actually have the reverse problem lol, my local shop's larger tubs of gochujang are weirdly more expensive by the kilogram than the 500g ones, so I keep running out!
How dare thou! I bought the 500g tub in February when I started making my own green cabbage kimchi. I'm a bit worried because the Asian mart that's within easy reach only has the little flat tubs.
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!
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 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.
I was talking to a guy who'd recently moved from Seoul to Washington and when I asked him about culture shock and what some of the biggest differences he noticed between Korea and the US and that was one of the first things he mentioned. He said that in East Asia but especially Japan and Korea people can be a little passive aggressive like that, they'll be polite even when they want to insult you, but in America people will just straight up tell you to f*ck off. He actually kind of liked how open Americans tended to be because you can always tell what they're thinking, and they tend to be more open. He did miss the food though, when i asked him what he missed most he literally said "the food" first and then "... also my family" like he almost forgot XD
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 😂😂
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!
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’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 👍🏼 😮💨
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 🤣
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 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
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 need a video like this but for miso. My gochujang tub is at its limit with so many sauses and sundubu and kimchi i have been making with it. (Ps. Im from the caribbean so its a but of a hasle to buy things online)
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💜
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 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 want to make a suggestion. in the beginning of every video, can you list all the ingredients that you will use? like type them out? that would be easier when finding sauces.
SPICIEST ramen I ever had was a Korean one called Samyang Buldak... OMG, by the 2nd bite my nose was already running & I literally had a tear running down my cheek by the time I finished the bowl! 💥🔥🥵😢
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!
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❤️
Any tips on how to to buy a good quality gochujang? I bought one but the artificial taste is very strong? If that makes sense. Idk the best way to describe the flavor is cheap Mexican tamarind candy flavor. Weird but maybe u get it? 😂 Ps. I'm Mexican I love mexican food but not mexican tamarind candy 🙈
Can I substitute K-Mama brand Korean hot sauce for Gochujang? I usually buy that for 50 cents per bottle. I also like Chinese doubanjiang, a similar red chili sauce.
Aww man i put my tub of gochujang in room temperature for a few months...it molded. Had to throw it away :((((( always store gochujang in your fridge guys!!
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.
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 :)
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
"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
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 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.
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 followed this recipe and add some tofu, turned out sooo good! Thank you♥️
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!
So in love with this. I love spicy, I love stews.. I just had to try it. Now, I use most of my gochujang for this instead of Korean BBQ. haha
Nice and simple.
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!
I use it in salad dressings all the time! Lots of rice vinegar/sesame oil too
I’m making this tonight! Love Korean food!
Thanks for sharingthis recipe it helps me to cook when my employer ask me to cook this ahahhaha.
Just made it today and it’s delicious 🤤.
I like to marinate the meat with red paste, then sear the meat with oil then add everything else.
Oh man!!!! This looks amazing! Can’t wait to try it 😊☺️😅😝😋
군침이 싹도네
Nah I put that ish on everything! Gochujang is a staple in my kitchen now. Can’t wait to try this recipe!
It looks so good!!!
my ONLY issue with these videos is they make me SO. DAMN. HUNGRY!
Sir my tub of gochujang gets used and replaced regularly. I use it mostly for a quick noodle sauce
I added chunks of carrot to mine though !
yummmm
What are some good substitute for korean red pepper flakes? or which red pepper flake is better or cheaper?
I was thinking...I don't like spicy... what should I do?
🤔🤔
Not this recipe 🤣😂
I just like my onions smaller.
Perfect!
OH HE CALLED ME OUT STRAIGHT AWAY yes sir i am guilty of unfinished gochujang
I made this and while it was very nice I could taste some bitterness, could my gochujang be too old? I think I had it for like a year
I get your drift with olive oil being too strong but it's kinda funny to see you put sesame oil immediately after the comment
If you open my fridge you will see noodles and ketchup 🤣
"Quick nasty stare," is the Han :)
You can use one or you can use both
*Me hates mushroom* : or you can just skip them😂
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.
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
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
"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
That intro about the gochujang sitting in my fridge made me look around as if I'm being watched 👀
Hahaha - Love "don't dig in like a bowl of chili - you will die!" True. This looks DE-licous! Thanks!!😋
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
😂
I just love how casual you edit your videos, it really feels like we're standing right in the kitchen with you!
Just gave this a try. Substituted tofu for the meat. My daughter and I loved it!! Thank you for the recipe!!
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 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? :)
Daniel! I think it's time for a haircut 😅
No he is fine I think
Rockin' that Asian dude Chia Pet look on the sides. Korean hair doesn't like to accept defeat!
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!! 🙌🏼
No one:
Literally no one:
Daniel: *Potaydoe*
LOL 🤣
🤣🤣Daniel, how did you know my gochujang paste was being neglected in my fridge? 🤭
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 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.
OMG the accuracy of that gochujang in my fridge tho 😟
I actually have the reverse problem lol, my local shop's larger tubs of gochujang are weirdly more expensive by the kilogram than the 500g ones, so I keep running out!
How dare thou! I bought the 500g tub in February when I started making my own green cabbage kimchi. I'm a bit worried because the Asian mart that's within easy reach only has the little flat tubs.
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 is the kind of spicy I can't share with my wife. She's getting better, so one day maybe.
the phrase to use is, "MORE FOR ME!" lol
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 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.
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.
7:51 Oh, we are definitely passive aggressive people. lol
I was talking to a guy who'd recently moved from Seoul to Washington and when I asked him about culture shock and what some of the biggest differences he noticed between Korea and the US and that was one of the first things he mentioned. He said that in East Asia but especially Japan and Korea people can be a little passive aggressive like that, they'll be polite even when they want to insult you, but in America people will just straight up tell you to f*ck off. He actually kind of liked how open Americans tended to be because you can always tell what they're thinking, and they tend to be more open. He did miss the food though, when i asked him what he missed most he literally said "the food" first and then "... also my family" like he almost forgot XD
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 😂😂
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!
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.
Make something with Korean capsaicin sauce lol
Hey Daniel, your random anecdotes are hilarious. Thx for the 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 👍🏼 😮💨
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 🤣
One of the top three best Korean cooking channels of all time.
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 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!
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 😍🤤
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 just made this and omg, it’s one of the best dishes I’ve tried, thank you!
I need a video like this but for miso. My gochujang tub is at its limit with so many sauses and sundubu and kimchi i have been making with it. (Ps. Im from the caribbean so its a but of a hasle to buy things online)
@AuntieK Official that would be a great idea thankx
@AuntieK Official thats actuelly a really nice tip. Didnt know that.😅
You say olive oil overflavors everything but immediately dump in two tablespoons of sesame oil 😂 dude
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💜
😍😄👍
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
Add suger to lessen the spice I guess
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.
More left over recipes
Well... "nasty stare" I do that too!... haha
BTW I must try this recipe.. TY!
i just want to make a suggestion. in the beginning of every video, can you list all the ingredients that you will use? like type them out? that would be easier when finding sauces.
SPICIEST ramen I ever had was a Korean one called Samyang Buldak... OMG, by the 2nd bite my nose was already running & I literally had a tear running down my cheek by the time I finished the bowl! 💥🔥🥵😢
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 didn't watch this video because of the commercials at the beginning! Thumbs down!!! NO MORE U-TUBE COMMERCIALS!!!
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❤️
Him: Chances are when I open your fridge, I will see a jar of gochujang that you've only used once...
Me: Finally! A prophet! Subscribe!
Any tips on how to to buy a good quality gochujang? I bought one but the artificial taste is very strong? If that makes sense. Idk the best way to describe the flavor is cheap Mexican tamarind candy flavor. Weird but maybe u get it? 😂
Ps. I'm Mexican I love mexican food but not mexican tamarind candy 🙈
I miss to eat spicy food.. I like that u way to cook. I cook that b4//heheeh
Just found your channel...great demo and great dish....I'm subscribed! 😊😋
What if I don't have any korrean pepper flakes? Could I substitute with chilli flakes??
Can I substitute K-Mama brand Korean hot sauce for Gochujang? I usually buy that for 50 cents per bottle. I also like Chinese doubanjiang, a similar red chili sauce.
Aww man i put my tub of gochujang in room temperature for a few months...it molded. Had to throw it away :((((( always store gochujang in your fridge guys!!
Korean's soup one of my favourite, I am learning each time of Korean's food, Fantastic. Making it now while watching the video. 👌❤
Felt personally attacked when you talked about the unused Gochujang hehe. Making this tomorrow night. Thank you brother!