Gochujang Potato Stew Recipe (2024)

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.

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

I used frozen spinach instead of kale and it turned out great.

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.

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.

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.

Add mushrooms and radishes (not too early) for a little interest!

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.

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.

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.

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!

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.

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.

So easy and tasty. Added a side of cucumber salad, which was a great contrast to this hearty, spicy, and umami dish.

This stew is stupid good, and incredibly easy to make. You can do the prep in 15 minutes and handle the cleanup while the soup simmers. A .

I think for the reviews that said the flavors were off might need to consider two things: 1) What broth are you using? Good broth is essential for recipes that require a large volume, so opt for a quality broth or use homemade; 2) Are you using enough kale? I found that before the addition of the kale, the broth was very salty, but once I added a half a pre chopped bag (those huge ones) it mellowed. All in all, excellent soup. No notes!

Amazing flavor. Comfort in a bowl. Perfect for a cold winter day. The gochujang cleared my sinuses and fragranced my kitchen in a delightfully smoky and spicy way. I used baby purple potatoes because that was what I had on hand. Grateful to prepped kale in my freezer. It was barely any work to make this pantry dish. I used plain water because I’m out of broth. The butter, soy sauce and honey combo hit just right. One bowl was yummy, filling, medicinal and nourishing.

my husband made this and it was delicious--he tripled the recipe and made gallons of it and it still worked. we had people for dinner and everyone loved it. served it with rice and eric kim's smacked cucumbers. he used mama o's kimchi paste because it's gluten free.

Easy and yummy, great for warming up on a chilly winter day. I made this in the Instant Pot with yellow onions and canned rinsed chickpeas. Manual pressure 12-13 minutes and natural release. Added fresh baby spinach at the end and let the spinach wilt down. Also added another can of chickpeas.

I made the recipe as written, with one substitution. I used Rancho Gordo Royal Corona beans instead of canned beans. The dish turned out fabulous and I’ll definitely make it again.

Good. Large quantity. Reduced soy. Could add other vegetables. Used Rancho Gordo cassoulet beans. Beans soaked 2 hours. Excellent

Made this as written with the addition of sliced shiitakes. It was great. One caution—3 tablespoons of a very spicy gochujang might be over the top. Taste your gochujang for spiciness before adding it. We found garlic bread to be a better accompaniment than rice.

Made according to recipe. Only difference was 1.5 lb little potatoes because that is how they are packaged. Used 3 tablespoons gochujang.Used butter for the initial sauté. Used 2 small pinches of salt during cooking. Was delicious! I really appreciate this recipe for its ease of cooking and for its use of gochujang, which I’m not always certain how to incorporate into my cooking. Thanks Eric!

Subtle, savory, delicious. I doubled the additives to the broth (garlic, sauce, etc). It did not disappoint. Ignore the others suggestions, cook as is, double some of the spices/additives, and you’ve got yourself a very yummy and simple dish.

Gochujang is considered on the mild side in the hot sauce world. However, the rule of thumb is always start with 1 Tablespoon - you can add more at the end, to your personal taste. As with many Asian ingredients, gochujang and soy sauce are quite salty, so it's best to reduce salt in the ingredients you can control; Use no sodium broth and no salt in the rice. The sauce has plenty of salt on its own. To make this a bit more flavorful, I added 1T ginger and a splash of rice wine vinegar.

A delightful recipe. I made two minor changes. The first, I replaced the beans with cauliflower. Second, I cooked fresh shiitake mushrooms with the onions. If making for kids that don’t like it overly spicy, halve the red paste.

I added chicken breast, which I poached gently before cutting and adding along with the kale. Absolutely not necessary but took this already-hearty soup to the next level. Delicious!

Enjoyable!!! I don't enjoy "fiery,", unlike my husband. Substituted Hoisin sauce, ground sumac, and some Shichimi Togarashi (he added more) for Gochujang. I swapped Tamari for soy sauce. I never season more than once with S&P. My vegetable broth was homemade, so had LOTS of flavors in it. I added celery slices, chopped sh*take mushrooms, an extra can of beans, and thickened the sauce with pea protein powder. Multigrain boule instead of rice, plain cashewmilk yogurt for sour cream.

The broth is delicious. I will use it as a base in the future with a variety of other veggies and maybe chickpeas or tofu.