Gochujang Potato Stew
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- 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.
Private Notes
Comments
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.
Great stew. I think a large bean (like butter beans) is the way yo go. My market only had great northern which I feel were too small. Next time I will skip the honey.
Disappointed..not much flavor after I reduced seasonings to per other recommendations. Will not make it again
I loved this dish! My husband is not a fan of greens, but after it rested overnight it went from being just okay to being one of his favorites. The only substitution I made was that I used regular Kale instead of Tuscan (my grocery store did not have Tuscan Kale.)