Gochujang Potato Stew

By Eric Kim

Updated October 11, 2023

  • A Dutch oven holds gochujang potato stew with two servings in bowls; the servings also have white rice and sour cream.
    James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5(7,687)
Comments
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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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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

65 grams carbs; 17 milligrams cholesterol; 388 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 11 grams fiber; 1248 milligrams sodium; 15 grams protein; 6 grams sugar

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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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. Step 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.

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Ratings

5 out of 5
7,687 user ratings
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Comments

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

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.

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.

OC

Thanks to others for their advice. I did put in extra beans, I used medium gold potatoes rather than fingerlings, and I didn’t put in salt given the amount of soy sauce that was already in the dish . I also put in half of a red onion and half of a white onion, since I didn’t have a whole red onion handy. It came out really good - the flavors blended really well together, making this umami . However, if you have someone who doesn’t like kale, they will not be converted from this dish.

Kimmie

I loved this recipe- but I ran out of gochujang, and used Chinese bean paste instead, and about 1 tsp gochujaru spice- delicious and will make it this way again!

rosie

This is in our weekly rotation even in the summer!! I also use 1-1.5tbsp gochujang vs the 3 as we’re kinda wimpy with spice. I sometimes add a zucchini in half moon slices too just for some more bulk and texture variation :)

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