Hey Chef John, I really like the "new" way of cooking you are doing these days. Not like every other food influencer that chases the next trend. You just pump out great recipies every week! Thank you for that. Greetings from Germany 🤗

I usually add some tamarind paste to the liquid mixture. It helps give it a little sour kick, and acts as a meat tenderizer, as well.

@Diane Ladico Lol! Love you... ❤

Might need to use little less rice wine vinegar in the sauce, or add more syrup or sugar initially to offset the acidy taste the tamarind would impart, but it does sound good.

Tamarind is a criminally underrated spice in cooking.

Ooh, now THAT’S an idea!

Part of me just wants the rest of the world get their tamarind kick with Worcestershire sauce and leave the real good stuff (tamarind paste, young tamarind leaves, young tamarind) for us Filipinos. The rest of the world rag us on our twist on many western cooking, why should we share the good stuff with our detractors? 😂

Hahaha, Chef John never fails to make me laugh. Maybe he's not only an amazing chef... but a secret movie critique too?

I think he's just a goofy Dad personally 🤣

Chef John, you've been a household name in my family for years! I can't thank you enough for the countless amazing recipes. You're videos are such a comfort for me and I always go to you first when looking for something to cook

This guy tempting me with Miso Beef Noodles on a Lenten Friday.

@Shannon Olivas 🤤

@MsAngel lol

OMG I've had Miso beef noodles homemade before and it is OMG good

Chef John! How I missed your videos. You’ve turned me into a reasonable home cook since I started about 7 years ago!

It's fun to watch some of your really old videos, like from 12 years ago, and see the progression to your channel today. Great work.

I really shouldn't be watching your channel when I'm hungry and have no money for food.

​@Bear Gillium sure. If you have the money to buy the ingredients. Some people don't even have that.

when I'm broke I usually just go with the cheap alternative, if I watch noodle recipes I eat instant noodles, it may not be as savory for sure but it kinda helps

Awwwww this makes me sad :(((

I usually land on CJ’s channel happy but goddammit you took that away from me. Do something about it. If you have money for the device youre watching this on and the internet youre paying for, then you have money for food.

Plenty of good value meals on this channel

Chef John your recipes have become my favorites. I been trying some recipes from years ago and I love them all!!

Incredible dish CREATED by such a great well respected chef,he’s just the best for descriptive presentation,and teaching us.🇨🇦👍

After all, you are the Michelle Yeoh of your miso! Especially with the everything everywhere all at once reference :D

Oh my gosh I'm so excited to try this. I will be making this 100%. I made the Dublin Coddle this week for St. Patrick's day and it was also excellent. Thank you so much for the video recipe. My friend is a professional research chef and we talk about your videos all the time. So much love and respect

I made this today; didn't have (and couldn't find the miso paste in the grocery store - so I used fish sauce) It was absolutely delicious! Thanks Chef John!

Love it. Looks good! I've got to find red miso but I'm adding ginger root. May also have to use more stock for more sauce. I love noodles man. Chewy noodles! Extra points for serving and eating it of the pan lol love your work Chef John 😋

Chef John went in for a taste test and forgot it was still in the pan LoL ❤ looks yummy! (I eat out of the pan sometimes myself 😅)

Miso truly is magical. I use it often in many things, but this looks totally amazing. I’ll have to try this. Or something like it. Thanks!

I’m definitely gonna try this recipe I would also love to see your take on a good meatloaf. Growing up my favorite meal that my mom used to make was meatloaf, mashed potatoes and green peas.

That #Miso Beef 🍝 looks really good & delicious😋. 💛 all your videos mate👍

I just made this and it’s delicious and will definitely make it again. Chef John, thanks for introducing me to the magic of miso

Very good miso sauce. I made the sauce for some rice and chuck beef, and it's a great easy sauce for lunch during the work week. I will be making this again

Hi Chef John, I made this over the weekend, only I used Thai rice noodles, instead of the bucatini. This is definitely a keeper recipe - so much flavor! Thanks for sharing this one with us.

Chef John!! this is my fav dish you've ever made! and it says a lot from someone watching you for well over 10 years! definitely gonna give this a go soon! thank you for being my cooking guide for so long! cheers!

why is it ur fav if u haven't even eaten it?

Yeah I'm definitely going to try this 🎉 Will absolutely work also as a topping for a quick noodle soup

This looks sooooo good. I love all things miso. I was intrigued by how little water there was and that it was uncovered for two hours and then I saw that reduction 😍

Made this tonight... was very good !! Thanks for the recipe Chef John !

I’m another one that has never tried miso. It’s on the list for the next shopping trip. Looks delicious!

Nice! From looking at it initially I was surprised it wasn't the Asian style egg noodles in the dish. Never heard of the one used but the reasoning for it was sound. Looks delicious and easy enough I might actually cook it!

I'm making this for dinner tonight--though I only have white miso. It smells heavenly in the oven!

Digging this recipe! Only thing I would change is a little baking powder to the noodle pot to raise the pH and make the pasta properly chewy. Best part of asian noodle dishes imo 🤤

I’ve never heard to do this. Thanks for the tip!

Thank you so much for sharing this. It looks delicious 💕🙏🙏

This looks like perfect chopstick food. If I make it, I'll probably use Udon noodles just for the similar "big, but hollow" feature to help them absorb some of the sauce.

@Linda in Paris agreed, love udon

@first Last thanks info , udon good !

@Linda in Paris doesn't really matter but Udon is a wheat noodle

Udon would be perfect for this

I have a tub of aged red miso in the cupboard for months, I had no clue how to use it correctly. Thank you, Chef John!

Okay, I have made this twice. It's very good. I made it the second time because, well the first time was not perfect and therefore I have some advice. I made a bit of a mistake, here. Maybe it's my oven or my braiser, but you cannot throw this in for an hour, and then another and go do something else. Definitely check on it once or twice and add some more water if it looks like it needs it, because those onions can and will go beyond caramelized and into charred, and when that happens the whole dish will taste a bit charred, which I'm guessing is not what most people want. Make sure to do that and it will be perfect.

I made this EXACTLY as instructed- and it turned out wonderful. Nice thing too is all ingredients for me are pantry staples.

This looks so delicious!!

I was a member of a mail order miso club in the early 1990's. It was terrific!:)

It’s simply a home cooked meal ❤ can’t wait to try it! Thanks for sharing!

This looks great! I'm going to try this with the white miso I already have and add a little Gochujang.

Hi Chef John! if you come down the Peninsula to San Mateo, Suruki market on 4th has the best fresh noodles. refridgerated, totally inexpensive and can be frozen. they would be perfect in this dish too.

you never miss!! looks delicious

I have been craving a noodle dish lately but I'm tired of the same old stuff and I'm not creative enough to use the white miso I have beyond simply smearing it on toast (which is delicious, btw, similar to Vegemite or Marmite). Looking forward to trying this out immediately

Recipes like this are why Chef John is the GOAT

I don't have many of the ingredients but I do want to try that. I had a bucatini dish at a restaurant recently. Didn't fall in love with it, exactly. I love curling my spaghetti with my fork and that noddle just doesn't want to obey!

Try udon noodles.

I understand.ol me too. Gotta twirl the pasta.

I see this recipe working either as something that you can freeze en masse and cook when needed or as a simplified 30 minute version without the braising but instead using something like a pressure cooker.

Looks delicious! Would pork shoulder be a decent replacement for the beef? I'm wondering if the pork would retain it's shape as well as the beef did here. Appreciate your input, Chef John!

i would and thought the same thing.

Chef John!!! You’re the best. I’d love to see your take on buffalo chicken soup 😋

Ohhhh my god this looooks soo good! Haha haven't tried miso, will do with this amazing recipe!! thank you so much chef John!!!

That looks soooo good!

That looks Soo good 😍😋

Mad respect on this fusion/not really anything approach. I made "Caesar" salad dressing the other day using leftover nam pla prik.  Wouldn't you guess it, mayo, fish sauce, citrus juice and garlic mixed together makes a more than respectable caesar-style dressing.

Oh this looks so good, Thanks Chef!

How did that NOT get a dash of cayenne pepper, John? That looks PERFECT for a dash of cayenne pepper!

i always love to play the Drunk John game by playing it at either .75 or .5x speed, this is one of the funnier ones in ahwile lol. also looks delicious, this is one i definitely wanna make soon :)

😂🤣😅 Oh my word, THANK YOU! I tried it at .75 and that was just so great! Chef John already brings so much joy to my life but this takes it over the top. I’m off to go binge watch more Slo-mo CJ 😂

for me, beef dishes are 100% dependent on what kind of cut I end up with. Different cuts get called different things in different places - I'm always so confused lol. But I can almost guarantee that after cooking in the oven for two hours then cooking further still in liquid, I will end up with tough little leather pieces of beef :(

Great recipe Chef John 👏🏻👏🏻

That sounds delicious!

I can imagine this with a few finely sliced chilis and a squeeze of lime…

So many different techniques in one thing - pretty cool

I now have dinner. Thanks Chef lol. Was waiting on this post!!! So seeing that beef chuck is becoming rather popular across the food tube microcosm. About time it get some shine!

Omg this is better than I thought 😮😊

Wow, a mouth-watering recipe! Bravo!

I love this recipe! But I'm thinking to make this for the seniors in my family so preferably something less sweet - Any alternatives to Condense milk? Appreciated the replies in advance!

Quite impressive even though it’s not traditional. Looks very good

That looks incredible

Looks absolutely incredible

Looks amazing! I've never had meso before but I'm curious enough to find out about it! Thanks Chef for another tempting looking dish of eats!!!

there are 3 different types/colors i think. i use the lightest one in everything, including salad dressing. it really is one of the most versatile ingredients around. it's also inexpensive and will last in the fridge for at least a year, as it's fermented product. hope you get some soon. cheers!

Splendidly done and said Chef

It looks yummy 😋😋😋

This looks so good! LOVE

Recipe saved and miso paste on the way. Yummers!

Bok choy is best added last. It only needs like 30 seconds to cook, especially the green part. You could cook the white part for longer but I prefer it a bit crunchy.

Tried this today, got a cremated char in the pan in the second hour of baking , even after adding water after turning. I will have another go with a lower oven temp. I’m fan forced only here. Not John’s fault. It comes down to “that’s just you cookin”👍

I'm totally on board with who cares about "What's this called?" If it's delicious, it's called good food!

So agree

I like how you make that in individual portions.

jeeze man...why, why are you so freaking awesome!? I'm totally going to make this!

Chef John you’ve done it again 👨‍🍳

The only YouTube cook who will never sell out

Chef John it looks delicious

Wow!! Just learnt a new way to cook beef chuck! Thank you sir !!

“This is food that was inspired by tasting good” that’s the best kind of food.

This dish is perfect.

This looks great! Would a big, high-wall stainless steel pan (with a lid of course) work for this? Or does it absolutely need to be an enamel braiser/dutch oven?

You would need a lid…

Having this for dinner Saturday!

For low-carb people, you could substitute Shirataki noodles which run 15 cal per serving.

i haven't tried those yet. i need to go to the Asian grocer for those i think.

This looks delicious.

Wow, I have to try this as soon as possible, how unfortunate that this clip appeared just after I finished my grocery shopping for the next week, so now I have to wait for at least seven days until I can get the materials for this dish and recreate it.

ive never heard of miso but that looks so good I gotta try it. I'm going to the grocery store.

I'm so excited for you to give it a try! Oh man, not to drum up too much excitement, but it's such a good ingredient to have in the pantry.

I can't wait to try this recipe.

I will have to pick up some Miso and roast on the way home because I have everything else at home already

So delicious miso beef noodles its a great taste and like yan can cook chef john can cook 😊.

I would just add udon straight to that pan with the sauce, yum!

I'm watching this while eating a disappointment of a lunch. But I will try this on Sunday when I have the time.

this is actually a very traditional dish in vietnam we call it mì đậu nành mặn

Yay I have some organic red miso in my fridge! Woo hoo!

I think (and wish) Chef John would do slow cooker versions of a lot of these...

You do it

Chef John, I made this on Sunday and I think the addition of salt is unnecessary, as the marinade/sauce was too salty. Otherwise, great taste and easy enough!

Eating out of a pan while standing is so satisfying. My mum loathes it XD Every time she spots me eating standing up she tells me some bizarre, health-related, urban legend about how eating while standing is a hazard.

Holy moly, that looks good!

You sir are the Bob Ross of culinary

Chef John with another banger recipe for me

that looks really good! i was hoping he would add bok choi.