Gochujang Potato Stew

By Eric Kim

Updated Oct. 12, 2023

Gochujang Potato Stew
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5(5,734)
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: 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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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.

Ratings

5 out of 5
5,734 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.

Mimi

7/2025 Excellent, Tom liked too. 1 Tbsp soy sauce. Do use large red onion. Saute 10-15 min.

Bianca

I love this recipe and it’s very adaptable. Now that it’s in the regular rotation I feel comfortable with things I can change without making a big impact. If I don’t have baby potatoes, I just use regular Yukons diced. I don’t find it needs to be served with rice, it’s fine as is. I do add a bit more broth to eat it like a soup. Sometimes I serve it over shredded chicken for more protein. Sometimes I don’t put honey in. I prefer a smaller bean, like navy beans. Do as you will but do try this. Delicious.

Kathryn in Portland, OR

Eric has made me a gochujang addict. This recipe was delightfully flavorful besides quick and easy. I substituted Swiss chard for the kale because that was at my farmer’s market when kale wasn’t. It added an extra bit of sweetness in decent contrast to the saltiness . I enjoyed this with a dab of yogurt but it was equally nice without it. Forgot to put the rice on in time so I can attest that you don’t really need the rice if you’re hungry.

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