By Eric Kim
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- 5(3,641)
- Notes
- Read community notes
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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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.
Ratings
5
out of 5
3,641
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Cooking Notes
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.
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
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.
Poppy
I used frozen spinach instead of kale and it turned out great.
John
Fellow cooks, be aware that gochujang comes in two degrees of heat: Hot, and Mild. I would start with Mild b/c that way yiu can add the full amount and get the flavor without it being possibly too much heat. “Using less” to me just means I could end up with something too hot to enjoy and would have to toss it and make it again using less gochujang. A waste of my time and effort. Why not start mild and if I want more heat after tasting I add either hot gochujang, sriracha, or other hot sauce.
Boykin
This is so easy and delicious. I made it because I had the ingredients and Eric Kim never disappoints. (Really, never.) Yes, make the rice and add the sour cream.
Paul
My wife and I love spicy food but found this to be far too hot for our taste. Perhaps it was the brand of Gochujang we purchased.I even double-checked the recipe after I tasted it.I think a warning or a range (1-3 T., for example) would be a good idea.
Levi P
Add mushrooms and radishes (not too early) for a little interest!
doc
This was a delicious, hearty stew with a kick. Easy once everything is chopped. Added mushrooms. I’d reduce some greens next time or add more liquid since much of it was absorbed by the time everything cooked down. Potatoes took longer than directed (30 mins) to fully cook. Thumbs up. Would make again.
Ellen L
My son did the cooking, so I don’t have full knowledge of alterations. We had cooked chickpeas on hand that were subbed. And the market he went to didn’t have the desired potatoes, so he cut red skinned potatoes into chunks. I had a container of baby kale, so we used that for the greens. We didn’t measure, but I would have added more than the couple of handfuls. Our guochugang came from Trader Joe’s and was not too spicy. It was delicious and satisfying. I plan to make it for vegetarian friends.
hillary
Made as written and it was tasty and satisfying but I think it could use a touch of acid. Next time I’ll throw some lemon juice in at the end. I will definitely make this again.
Mx.Sofie
Made a version of this with slow cooker'erd Rancho Gordo beans, instead of canned. Stellar. I added a drizzle of honey, lemon, 1oz feta & maldon salt flakes as a topper, (no rice) I ate with a slice of toasted country bread from Tartine (in SF) and slathered in Straus salted butter. dynamite!
Beachwriter
When I saw the ingredient list, I indulged in that smug feeling of having ALL the ingredients on hand, including the gochujang and those cute little pearl potatoes in different colors. On a rainy, miserable Sunday morning, we made a 1/2 recipe for just the two of us and served it with a poached egg on top. I skipped the parsley because it was too cold and wet outside to go snip it from the garden. Although comforting, the dish isn't exactly bursting with flavor, but it was simple to fix.
Charlene
This was so easy and so good. I didn't have any kale, only spinach, so I threw it in at the end, and it tasted great. Thanks, Eric, for another interesting recipe.
Urs B
So easy and tasty. Added a side of cucumber salad, which was a great contrast to this hearty, spicy, and umami dish.
currently eating this- OH YA!
Yep! Make this!Put in a tonne of kale. Added some extra broth like recommended. I use Trader Joe’s gochugang, so adding extra isn’t a problem.It is DELICIOUS! Definitely serve w the sour cream or yogurt. Creamy and delightful!
Caroline
As a Korean, I was skeptical, but I really enjoyed this! We only added one tbsp of gochujang and it was the perfect amount of heat. Don’t skip the rice!
deb
Made it tonight. I added a little bit more gochujang and then did a plop of plain whole fat Greek yogurt on top in bowl (no sour cream in fridge). Delicious. Smelled super good cooking, too!
Lee
Followed the recipe as is but then added a splash of lemon juice at the end. For broth I used “better than bouillon vegetable” and it was AMAZING! I can barely fit seconds ever but I def went for more. Next time I’ll leave out the salt and add more beans.
DanaEsther
The magic is the butter. Makes it so umami you can't get enough. I'd leave the kale out of the broth until a few minutes before serving so its a little brighter.
mmkay
This is really REALLy good! I did add a dollop of yogurt to each bowl to cool down the Gochujang Otherwise no changes from recipe. We like spice! It’s a keeper!
juleezee
Made this as written, with two tweaks: olive oil (to make it vegan) instead of butter/ghee and 1 tsp of Calabrian pepper paste because we prefer it to gochujang. It was quite good and nourishing, even dished up without rice. It needed a bit longer then stated for the potatoes to become tender, about 10 minutes extra. The next time I make this, I'll use two cans of cannellini to give it a bit more heft and cut the baby potatoes into quarters, unless they are very small..
Rachel
Really good! Just did 2 Tblsp. Gochujang and it was still really spicy. It didn't quite seem like 4 servings, will probably add another can of beans & more broth next time.
CD
I love this. The rice and sour cream bring it to the next level. Next time, I'll halve the potatoes, even though they are small.
anna
I made Melissa Clark’s olive oil challah to eat with this instead of rice: big time win. The sweet citrus of the bread paired gorgeously with the salty, spicy tang of the stew. I might call them THE power couple to rescue you from your wintertime blues
Eric Redman
Have cooked this several times. Everyone loves it -- family, guests, spouse. Have also done it with beef -- let the stew meat simmer on low heat in the pot with the onions, garlic, broth, gochujang, soy sauce, and honey for two hours before adding the potatoes and beans. My family liked it a lot, and even better when I used two cans of different types of beans, and served it with yogurt instead of sour cream. My wife wants me to try it with fish!
Kalee Gee
Next time - more garlic. Great taste, and I made it totally as the recipe read. Yummy on an overcast cool day.
Ethan
I enjoyed this. I agree could use a dash of acid. I used a tablespoon of red wine at the end. It changed the character a bit but was delicious. A squeeze of lemon or lime would be a natural fit.
NDN
This dish was incredibly delicious. Wow. I cannot get over how satisfying this dish was. Made as written except I used large cubes of russet potatoes and didn’t measure anything. I just eyeballed. Day two and I topped with an avocado skipping the rice and sour cream. I am so content right now…
Apoorva
Made with:-extra gochujang (1/3 cup)-Korean plum extract 2 tbsp instead of sugar-mushrooms-spamBut my main hack was the topping - I quick pickled some radishes in sugar/rice vinegar/salt and served for a crunchy topping! Would make again!
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