Spicy and Hearty Potato Gochujang Stew
Baek Jong-won’s Style Potato Gochujang Stew Recipe with Beef
A spicy and delicious Gochujang stew with a savory kick! Made easily with simple ingredients, this stew is perfect for a comforting meal. Its rich flavor will surely make you want more rice!
Stew Ingredients- 1-2 medium potatoes
- 1/2 large onion
- 1/3 zucchini
- 1-2 Korean chili peppers (adjust for spice)
- 150g beef (stew meat or bulgogi cut)
Seasoning Ingredients- 2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce
- 0.5-1 Tbsp oligosaccharide (for sweetness adjustment)
- 2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce
- 0.5-1 Tbsp oligosaccharide (for sweetness adjustment)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Wash the potatoes, zucchini, and onion thoroughly, then chop them into your desired sizes. For potatoes and zucchini, a chunky dice or half-moon slices work well. Finely chop the Korean chili peppers. (If using frozen vegetables, thaw them beforehand.)
Step 2
Cut the beef into bite-sized pieces. If you’re using frozen beef, make sure to thaw it completely before cooking. (Cut the thawed beef into pieces suitable for the stew.)
Step 3
Prepare the zucchini, potatoes, and onion by slicing them into half-moons about 0.5cm thick, or into cubes of about 1.5cm. (If using pre-frozen potatoes, thaw them from the vacuum-sealed bag before preparation.)
Step 4
In a pot, combine 2 Tbsp Gochujang, 2 Tbsp sesame oil, and 1 Tbsp cooking oil. Sauté over low heat for about 1 minute, being careful not to burn the Gochujang. This step helps to develop the paste’s flavor.
Step 5
Once the Gochujang starts to bubble, add 1.5 Tbsp Gochugaru and stir-fry for another 30 seconds. Stir-frying the chili flakes with the paste further enhances the flavor and reduces any raw taste.
Step 6
Pour in about 2.5 cups (approx. 450ml using a standard paper cup) of water. (If you don’t have a paper cup, use about 2 cups from a regular drinking glass.) Stir well to dissolve any paste stuck to the bottom of the pot.
Step 7
Once the water comes to a boil, add the prepared beef first. As the beef cooks, skim off any foam or impurities that rise to the surface.
Step 8
After the beef has cooked for a bit, add the potatoes. As the potatoes cook, they will release starch into the broth, helping to thicken the stew.
Step 9
Add 1.5 Tbsp of minced garlic and stir well. The pungent aroma of garlic adds depth to the stew’s flavor.
Step 10
Add 3 Tbsp soy sauce for soup (Guk-ganjang) and 1 Tbsp fish sauce to season. Using fish sauce will significantly enhance the savory umami taste. Stir everything together and let it simmer vigorously.
Step 11
Once the stew has boiled sufficiently and the potatoes are partially cooked, add the prepared zucchini and onion. Continue to boil until the vegetables are tender but not overly mushy.
Step 12
After adding the zucchini and onion and simmering for about 30 minutes, taste the stew and adjust the seasoning. If you prefer a sweeter taste, add 0.5 to 1 Tbsp of oligosaccharide. Oligosaccharide adds a subtle sweetness and a nice sheen to the stew. (You can omit this if you don’t prefer sweetness.)
Step 13
Finally, add the chopped Korean chili peppers and green onions (optional, if prepared) and let it simmer for a moment longer. Your delicious and spicy Potato Gochujang Stew is ready! Enjoy it with a hot bowl of rice.
