Gochujang Potato Stew Recipe • 5★

Updated October 11, 2023

James Ransom for The New York Times. Food Stylist: Barrett Washburne.

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: You’re Thinking About Gochujang All Wrong

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2 tablespoons unsalted butter or olive oil

1 large red onion, coarsely chopped

Salt and black pepper

5 large garlic cloves, coarsely chopped

3 tablespoons gochujang, plus more to taste

3 cups vegetable broth

2 tablespoons soy sauce

1 teaspoon honey or dark brown sugar

1 pound baby gold or fingerling potatoes, large ones halved

1 (15-ounce) can cannellini or butter beans, rinsed

1 large 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

Step 1Heat 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.

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.

Step 2Stir 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.

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.

Step 3Serve 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.

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.

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

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.

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.

Didn’t have gochujang on hand so I subbed for 2 tsp gochugaru, and added another 1tbsp brown sugar. Absolutely delicious!

Used 4 cups of hearty veg broth instead of 3 and added in about 1 cup 1-in chopped carrots with the potatoes and then 1 cup frozen peas instead of kale since it’s all I had handy. Also skipped the rice and had some nice bread to dip instead. Was delicious and now a staple dish we’ll be making regularly!!

I've made this two times now and each time it absolutely rocks. I doubled the honey so you really get that sweetness coming through with the heat. It would go INCREDIBLY well with some Korean rice cakes instead of rice.

Source: https://cooking.nytimes.com/recipes/1024082-gochujang-potato-stew