Sweet Potato Gochujang Stew: A Spicy and Savory Delight
#SweetPotatoRecipe #GochujangStew #KoreanStew #SpicySoup #SeafoodStew #HeartyMeal
Remember that iconic scene from ‘Three Meals a Day’ where Kimchi was added to Gochujang stew? This recipe is inspired by that, but we’re sticking to the pure, bold flavors of Gochujang! Instead of the usual potatoes, we’re using sweet potatoes fresh from the field. Their natural sweetness beautifully complements the spicy, savory notes of Gochujang, creating a truly addictive stew. We’re also adding mixed seafood for an extra layer of umami and a refreshing oceanic taste, making this a perfect dish for any occasion. Get ready for a comforting and deeply flavorful Korean stew experience!
Ingredients
- 1.5 medium sweet potatoes
- 1/2 onion
- 2/3 zucchini
- 2 green chili peppers
- 1 red chili pepper
- 2 Korean green chili peppers (cheongyang)
- 200g frozen mixed seafood
- 4 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp minced garlic
- 1/2 stalk green onion
- 1.2 liters clam broth
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Chop the onion and zucchini into large, bite-sized pieces and place them at the bottom of the pot. Thinly slice the red chili pepper, green chili peppers, and Korean green chili peppers diagonally. The green chili peppers can have a surprisingly spicy kick, and the cheongyang peppers are definitely hot, so adjust the quantity to your preference.
Step 2
Wash the fresh sweet potatoes thoroughly, peel them, and then cut them into thick, substantial slices. This ensures they don’t break down too much while cooking.
Step 3
For the seasoning, we’ll keep it simple yet flavorful with Gochujang, Gochugaru, and anchovy sauce. These three ingredients are the cornerstone of a delicious Gochujang stew.
Step 4
Add 1 tablespoon of minced garlic for aromatic depth. Also, take half a stalk of green onion, split it lengthwise, and then chop it into pieces about the thickness of your pinky finger.
Step 5
Arrange the frozen mixed seafood on top of the prepared vegetables and seasonings. The seafood will add a wonderful briny flavor and umami to the stew.
Step 6
For the broth, we’re using precious clam broth derived from steaming clams. This provides a rich and savory base. If clam broth isn’t available, a good quality anchovy and kelp broth can be used as a substitute.
Step 7
Pour the prepared broth over all the ingredients in the pot. Use a ladle to gently stir and dissolve the Gochujang and other seasonings, ensuring they are evenly distributed. Bring the stew to a rolling boil over high heat, then reduce the heat to medium-low and let it simmer for at least 10 minutes. This allows the flavors to meld and the ingredients to cook through beautifully.
Step 8
After simmering, the stew has thickened and all the ingredients are perfectly tender. If there seems to be a lot of broth, don’t worry! It’s delicious served with rice. Any leftover broth is fantastic for reheating with some noodles for a completely different, yet equally satisfying meal.
Step 9
And there you have it! Your delicious Sweet Potato Gochujang Stew, packed with sweet, tender sweet potatoes, soft zucchini, and savory seafood. Remember, traditional Gochujang stew doesn’t include tofu or kimchi – adding them can alter the delicate balance of flavors. Enjoy this unique and comforting twist on a Korean classic!
