Gochujang Potato Stew Recipe (2024)

By Eric Kim

Updated Oct. 12, 2023

Gochujang Potato Stew Recipe (1)

Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5(3,922)
Notes
Read community notes

Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew. The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end. Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and dakdori tang, a gochujang-based chicken and potato stew.

Featured in: Gochujang Is So Much More Than a Condiment

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Ingredients

Yield:4 servings

  • 2tablespoons unsalted butter or olive oil
  • 1large red onion, coarsely chopped
  • Salt and black pepper
  • 5large garlic cloves, coarsely chopped
  • 3tablespoons gochujang, plus more to taste
  • 3cups vegetable broth
  • 2tablespoons soy sauce
  • 1teaspoon honey or dark brown sugar
  • 1pound baby gold or fingerling potatoes, large ones halved
  • 1(15-ounce) can cannellini or butter beans, rinsed
  • 1large bunch Tuscan kale, stems and leaves chopped (6 packed cups)
  • Cooked white rice, for serving
  • Sour cream and chopped flat-leaf parsley (both optional), for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

388 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 15 grams protein; 1248 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Gochujang Potato Stew Recipe (2)

Preparation

  1. Step

    1

    Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds.

  2. Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired.

  3. Step

    3

    Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using.

Ratings

5

out of 5

3,922

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Private Notes

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Cooking Notes

David

Terrific but salty. Recipe calls for two rounds of seasoning, plus soy sauce and the sodium in broth, beans, and gochujang. I'll definitely make again but will look for ways to cut down on the saltiness.

Rachel

I accidentally poisoned my boyfriend because I didn’t know gochujang contains gluten so we spent four hours in the ER after eating this, but long story short check for gluten free gochujang and this stew slaps

Jessica

I made this in the pressure cooker! Left out the honey/dark brown sugar. Used saute function for onions and garlic, then added gochujang and soy sauce. Sauteed that all together for a minute or two. Then added potatoes and vegetable broth and pressure cooked for 12 minutes. Used saute function once again after pressure release and added canned beans, kale, and mushrooms (per other comments). Quick to make, delicious, warming, and hearty! Will be making again.

Poppy

I used frozen spinach instead of kale and it turned out great.

John

Fellow cooks, be aware that gochujang comes in two degrees of heat: Hot, and Mild. I would start with Mild b/c that way yiu can add the full amount and get the flavor without it being possibly too much heat. “Using less” to me just means I could end up with something too hot to enjoy and would have to toss it and make it again using less gochujang. A waste of my time and effort. Why not start mild and if I want more heat after tasting I add either hot gochujang, sriracha, or other hot sauce.

Boykin

This is so easy and delicious. I made it because I had the ingredients and Eric Kim never disappoints. (Really, never.) Yes, make the rice and add the sour cream.

Paul

My wife and I love spicy food but found this to be far too hot for our taste. Perhaps it was the brand of Gochujang we purchased.I even double-checked the recipe after I tasted it.I think a warning or a range (1-3 T., for example) would be a good idea.

Levi P

Add mushrooms and radishes (not too early) for a little interest!

doc

This was a delicious, hearty stew with a kick. Easy once everything is chopped. Added mushrooms. I’d reduce some greens next time or add more liquid since much of it was absorbed by the time everything cooked down. Potatoes took longer than directed (30 mins) to fully cook. Thumbs up. Would make again.

Ellen L

My son did the cooking, so I don’t have full knowledge of alterations. We had cooked chickpeas on hand that were subbed. And the market he went to didn’t have the desired potatoes, so he cut red skinned potatoes into chunks. I had a container of baby kale, so we used that for the greens. We didn’t measure, but I would have added more than the couple of handfuls. Our guochugang came from Trader Joe’s and was not too spicy. It was delicious and satisfying. I plan to make it for vegetarian friends.

hillary

Made as written and it was tasty and satisfying but I think it could use a touch of acid. Next time I’ll throw some lemon juice in at the end. I will definitely make this again.

Mx.Sofie

Made a version of this with slow cooker'erd Rancho Gordo beans, instead of canned. Stellar. I added a drizzle of honey, lemon, 1oz feta & maldon salt flakes as a topper, (no rice) I ate with a slice of toasted country bread from Tartine (in SF) and slathered in Straus salted butter. dynamite!

Beachwriter

When I saw the ingredient list, I indulged in that smug feeling of having ALL the ingredients on hand, including the gochujang and those cute little pearl potatoes in different colors. On a rainy, miserable Sunday morning, we made a 1/2 recipe for just the two of us and served it with a poached egg on top. I skipped the parsley because it was too cold and wet outside to go snip it from the garden. Although comforting, the dish isn't exactly bursting with flavor, but it was simple to fix.

Charlene

This was so easy and so good. I didn't have any kale, only spinach, so I threw it in at the end, and it tasted great. Thanks, Eric, for another interesting recipe.

Urs B

So easy and tasty. Added a side of cucumber salad, which was a great contrast to this hearty, spicy, and umami dish.

Joan

So glad I read previous notes about the heat of the gochuchang. Cut it back to 2 tbsp and it was perfect. Very tasty meal

Another Hearty Keeper

This works so well. Sweet, salty, spicy, earthy, bitter. I've made it twice now, as written, with a lot less salt, thanks to some reviews here. This one will stay in the rotation.

Sarah

We found this easy to make on a week night and delicious. It’s also an easily adaptable recipe so next time I think I will add some enoki or oyster mushrooms. Tastes even better the next day. The sour cream and parsley as a worthy addition. My partner found the amount of gochujang in the recipe a bit too spicy, whereas I added extra to my portions because I love heat.

em b

this is the best thing I’ve made in a while after a string of failed recipes, and it reminded me why I like cooking. no notes! already planning to make it again this weekend.

Logan

I’ve made many variations, each delicious. I prefer to use less potato and sub carrot to add sweetness. I’ve also used chickpeas when that’s all I had on hand.

JessT

This was sensational! Easily the best thing I’ve made this year.

BFF

Made this again since it’s become a family favorite. Followed exactly as written. TJs has pre-packaged chopped and washed kale. I dumped the whole bag and it was the right amount. This time saving trick makes this recipe a weeknight meal as the only thing left to chop is the onion, and roughly. I recommend cooking the soup for the full 20 min, which allows all the flavors to meld together. Don’t skip on the sour cream!

john

Go easy on gochujang no more than 1.5 Tbsp

Susan Bass

Delicious, but super hot. I will step back the gochujang. I was out of sour cream, but I had some crème frache which was fabulous on top.

matt

this soup turned it

CConcordia

We like mildly spicy food, so I used 1 Tablespoon of gochujang. I had a few mushrooms that needed to be used, so I added them near the end of cooking time. Other than that, followed the recipe as written. Delicious! Love the aroma and taste. Will definitely make this again and soon.

Ali

Holy hell was this delicious! Didn't change a thing and won't next time either! The sour cream and parsley are the perfect finishing touches and while I was skeptical about the potential for rice/potato starch overload, the rice is perfect for sopping up the scrumptious sauce. A keeper!!

Mandie P.

I cooked this w/o the beans; my children would not have eaten it. Also, we added 1/3 more of the ingredients to make for more volume and use an entire “box” of vegetable broth. I wish I had made more! It was a BIG hit! You can’t have enough broth! I could have added another “box” of broth & then equal amounts Gochujang to have had ample enough for the ‘left overs’. We had chicken pot stickers on the side for protein. :-) This one’s a KEEPER!

Laurinda

Good starting recipe. Given differences in gochujang heat levels I agree that it is better to start small and increase to taste. I used one tablespoon and it was pleasantly hot but not deadly. We handle heat well, so it may be that the gochujang I have leans hot. I definitely would cut potatoes smaller next time, use half the amount, or leave out and add more beans. I used cannellini and liked them. I used frozen spinach as that’s what I had. I will definitely make again with preferred changes.

Meegan

Waaayyyy too much kale: it completely overwhelmed the soup.I added a couple of parmesan rinds and a dollop of brown miso that helped tremendously. Next time I'll use less salt and spinach instead of kale.

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Gochujang Potato Stew Recipe (2024)

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