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 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 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 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.

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!

Next time - more garlic. Great taste, and I made it totally as the recipe read. Yummy on an overcast cool day.

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.

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…

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!

Cut potatoes to bite size. Sour cream does help with the pepper. Serve rice in separate bowls

This is a great base recipe, you could swap any potatoes, any beans, any hearty green, any broth. Very pleasing!

Really loved these flavors. The only change was to sub spinach for kale because I’m not wild for kale. Added it just before serving. Served over rice with the sour cream and parsley. Yum.

This was delicious. I used gochujang sauce instead of paste, which was delicious. I didn't have sour cream, so I made a lemon-garlic aioli on top which was a terrific complement. I will definitely make this again.

Great soup. Planned for this soup thinking I had gochujang in the fridge- but sadly go to make it and it’s all gone. Subbed Siracha- as per internet search- and worked great. We’ll make again, and next time will do with the real ingredients.

I’m bemused by all those who say it is too salty, seeing as how the only salty seasoning specified is the soy sauce, then it just says “season with” salt and pepper so one can use little or none. I actually found it too sweet, because of the sugar in the gochujang and the added honey, so ended up adding some lime juice and some fish sauce. I rarely use plain salt, so didn’t have that problem.

Used 2 cans of great northern beans. Tasted good, especially with sour cream

It's very tasty. When adding the salt in the beginning, you don't need to add much or any. It says to season at very points, so just don't over salt it. Low sodium soy sauce is good. I was using bouillon cubes so only used one. No need for rice- the potatoes are enough.

Kind of brothy, so I added the cooked rice to the pot at the end. Delicious. Also smashed the potatoes in my own bowl to absorb more of the liquid.

Easily veganized. Heeded advice about salt and am glad I did. Perfect cosy soup for cold weather, especially if you're feeling a bit under the weather.