I took another reviewers advice and added potatoes, I also used veggie stock + mushroom umami seasoning (shout out Trader Joe’s for this find) instead of the chicken stock. This recipe was fantastic, we poured it over rice noodles and the whole pot was gone within the hour, which is high praise at our house.

If you love yourself, you'll add potatoes to this recipe. Ohmygosh-- just perfect.

Easy and delicious! I didn't have daikon, so used mushrooms and added some extra napa cabbage.

Since the onset of physical distancing 8 weeks ago - this has proven to be the most comforting dish of all. The ratio of the ingredients to each other is spot on, in my opinion, and the flavours are nostalgic for me since I spent a year in the 90s teaching in Seoul. (I have substituted black radish for the daikon since that's what I had on hand.)

This recipe was easy to follow and tasted delicious. I used veggie instead of chicken broth, added a splash of kimchi juice and added twice the amount of kimchi and tofu. I would definitely recommend this recipe. Thanks for sharing!

classic recipe for kimchi jiggae- definitely add more broth/water though. 4 cups is in no way enough. ate this with ramen noodles and added pickled cucumbers.

This is SO good. Can't get groceries because of social distancing, so I used white miso + red pepper flakes in place of gochujang, and substituted a small turnip for the daikon. Also put an egg on it, as one does. So glad I have this for the rest of the week!

Sooooo good and super easy. For a weeknight dinner w some rice on the side, it comes together in about 40 min (most of that is simmering the daikon.) I always add a bit less broth and more everything else for a stronger flavor. I've tried it w a raw egg yolk on top, and some minced pork cooked in the oil before the aromatics go in, both of which are awesome

Loved this recipe. I couldn't find gochujang, so I ended up mixing white miso and sambal oelek (or siricha might work) to make a substitute and this recipe still turned out great. It would probably benefit from some sesame oil or fish sauce as well. It would almost certainly benefit from using homemade chicken broth or dried mushrooms.

delicious and easy soup. i used sesame oil instead of vegetable oil. i used the entire block of tofu as well. 1/4 would not be enough! furthermore, i added lime juice and sesame seeds at the end. i wish i would've added some dried mushrooms into the stock and sauteed some red onions in the beginning to add some more vegetables. great and easy recipe. i loved the spice level.

WOW! This soup is amazing and comes together so quickly. I used water as I forgot to pick up broth and it was still great. I added an egg yolk and sprinkled it with a little furikake to add flavor lost from the broth. It's spicier than I would usually like but I powered through. Next time I'll probably reduce the amount of gochujang by a tablespoon and add more onion and maybe some other veg.

Works great over udon noodles for a more substantial meal. I can see this being a great soup base you could add other stuff to, like mushrooms or snow peas. And I bet it would work well with shrimp instead of tofu for a protein. I think the daikon is essential though, I wouldn't sub it out.

It's delicious, but man is it spicy! For our palates, uncomfortably so. Wondering if I used the correct chili paste. It's Gochujang Hot Pepper Paste, in a red plastic container, marked "hot." The other choice in the store was "very hot. " Next time I'm going to use 3 teaspoons instead of 3 tablespoons.

Yum! So satisfying. I replaced potatoes for daikon and added zucchini for some veg. More similar recipes please!

Double it and use a whole block of tofu. Share it with everyone who needs a hug! Use Better Than Bouillon No Chicken Base to make it vegan. Yay!

I made this tonight for the boyfriend and it was amazing. Came together super quickly. I didn’t have any daikon radish, so added some frozen mixed mushrooms to the mix and also some sliced Korean rice cake. The rice cake softened in the liquid and added some chew factor alongside the silken tofu. Delicious! This is definitely going on the regular dinner rotation. Have lots of tissues handy for the Chilli induced runny nose ;)

Came together really quickly. Didn't have access to daikon but still found this delicious and flavourful. I added more tofu (almost a whole block) and felt it made the stew more substantial. Will make again!

This was so so delicious and easy. Would this freeze well?

sounds pretty good, but it's missing something ... i think it's the Pork Belly!

Super simple and delicious. I wasn't feeling well and love seaweed when my throat hurts, so I added a bit of kombu. Used a vegetarian chicken broth.

We made this for the first time last night. We don't eat meat, so had to replace the stock with porcini stock. Was really good, but a bit too salty since it wasn't low sodium - that's quite important for the balance. Agree with the other reviews in that it's a really easy, warming stew for winter. I can see this becoming a regular favourite.

This is my favorite new recipe in a long time, and I try a lot of new recipes. It's quick and easy, and infinitely forgiving and variable. Perfection. I would try it w/ mushrooms, pork belly, pulled pork or chicken, more tofu, potato, noodles or rice, and with an egg on top.

This stew is incredible. Hits the spot on a nice, cold afternoon. I made the soup vegan by subbing the chicken broth with vegetable broth, and made sure to use Vegan Kimchi and gochujang. I am thinking about ways to make it even better - potentially adding in trumpet mushrooms or subbing seitan for tofu. Nonetheless - this stew is soup-er easy to make and taste delicious.