Spicy and Savory Gochujang Stew with Fresh Potatoes
How to Make Delicious Gochujang Stew (Korean Red Pepper Paste Stew) with Spring Potatoes
A hearty and flavorful Gochujang stew brimming with fresh spring potatoes and crisp vegetables. Its spicy and savory broth is incredibly comforting and satisfying. Perfect for a wholesome meal!
Main Stew Ingredients
- 2 medium-sized fresh potatoes (approx. 200g)
- 1/3 zucchini (approx. 100g)
- 1 king oyster mushroom (or 100g oyster mushrooms)
- 1/2 onion (approx. 100g)
- 1 stalk of green onion (mostly white parts)
- 1 red chili pepper (for garnish and a touch of heat)
Broth Ingredients
- 1 handful of dried anchovies for broth (approx. 10g)
- 2 pieces of dried kelp (approx. 10cm x 10cm each)
- 2L water
Spicy Seasoning Mix
- 2.5 Tbsp Gochujang (Korean red pepper paste, approx. 40g)
- 2 Tbsp Ssamjang (Korean fermented soybean paste, approx. 30g)
- 1 tsp minced garlic (approx. 5g)
- 1 tsp soup soy sauce (for seasoning adjustment, approx. 5ml)
- 1 handful of dried anchovies for broth (approx. 10g)
- 2 pieces of dried kelp (approx. 10cm x 10cm each)
- 2L water
Spicy Seasoning Mix
- 2.5 Tbsp Gochujang (Korean red pepper paste, approx. 40g)
- 2 Tbsp Ssamjang (Korean fermented soybean paste, approx. 30g)
- 1 tsp minced garlic (approx. 5g)
- 1 tsp soup soy sauce (for seasoning adjustment, approx. 5ml)
Cooking Instructions
Step 1
First, let’s prepare a delicious base broth for our stew. In a pot, combine 2L of water, a handful of dried anchovies (gutted), and 2 pieces of dried kelp. Bring to a boil over medium heat. Once boiling, remove the kelp after about 5 minutes to prevent bitterness. Continue to simmer the anchovies for another 10 minutes to extract a rich flavor, then strain the broth and set aside.
Step 2
Now, let’s get the vegetables ready! Wash the fresh potatoes thoroughly and cut them into large, bite-sized cubes, about 1.5 to 2cm thick. Slice the king oyster mushrooms to a similar size. Cut the zucchini into half-moon shapes and thinly slice the onion. For the green onion and red chili pepper, slice them diagonally into about 5cm lengths for both visual appeal and ease of eating.
Step 3
Time to make the spicy seasoning mix that will give our stew its signature kick! In a bowl, combine 2.5 Tbsp of Gochujang, 2 Tbsp of Ssamjang, and 1 tsp of minced garlic. Mix well until thoroughly combined and there are no dry clumps. The Ssamjang adds an extra layer of umami and savory depth to the stew.
Step 4
Once the broth is simmering, turn off the heat and remove the previously added kelp and anchovies. Pour the prepared Gochujang seasoning mix into the clear broth and stir until it’s fully dissolved. Turn the heat back up to high and bring the stew to a boil.
Step 5
After the stew begins to boil vigorously with the Gochujang mixture, add the cubed fresh potatoes. Cooking the potatoes in the broth from this stage allows them to absorb the flavors beautifully. Let it simmer over high heat for about 2 minutes, or until the potatoes are slightly tender. Be mindful not to let the broth reduce too much at this point.
Step 6
Once the potatoes start to look slightly translucent, add the sliced king oyster mushrooms, zucchini, and onions. Continue to simmer for another few minutes until the vegetables are tender and have melded together, enriching the stew’s flavor. This usually takes about 3 to 4 minutes.
Step 7
Finally, add the diagonally sliced green onions and red chili peppers to the stew for a burst of freshness and color. Give the stew a taste and, if needed, adjust the seasoning by adding 1 tsp of soup soy sauce. Your delicious Gochujang stew is now ready to be enjoyed with a bowl of rice. A truly satisfying and flavorful meal awaits!
