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.

I cooked this w/o the beans; my children would not have eaten it. Also, we added 1/3 more of the ingredients to make for more volume and use an entire “box” of vegetable broth. I wish I had made more! It was a BIG hit! You can’t have enough broth! I could have added another “box” of broth & then equal amounts Gochujang to have had ample enough for the ‘left overs’. We had chicken pot stickers on the side for protein. :-) This one’s a KEEPER!

Good starting recipe. Given differences in gochujang heat levels I agree that it is better to start small and increase to taste. I used one tablespoon and it was pleasantly hot but not deadly. We handle heat well, so it may be that the gochujang I have leans hot. I definitely would cut potatoes smaller next time, use half the amount, or leave out and add more beans. I used cannellini and liked them. I used frozen spinach as that’s what I had. I will definitely make again with preferred changes.

Waaayyyy too much kale: it completely overwhelmed the soup.I added a couple of parmesan rinds and a dollop of brown miso that helped tremendously. Next time I'll use less salt and spinach instead of kale.

This was unexpectedly loved by my family. Took the advice of other reviewers and didn't add the salt. The sour cream was a really good addition.We're going to add hot dogs next time in homage to budae jjgae

Third time this winter of 23/24 I’ve made this. It’s a resounding hit. I use sweet potatoes when I make it, whatever spicy concoction is available, and spinach for the kale. It’s a basic combo with easy substitutes and a result that’s addictive. If you know me, I’ve probably shared this recipe with you!

Like DJQ I’m cooking up my Royal Coronas now and Also planning to add cauliflower to up the veggies and because I live it !

Needs more gochujang sauce than called for if you like heat.

So yummy! I made it with an extra can of beans to up the protein a bit and loved how it turned out.

Loved this! A few tweaks based on suggestions:1. I cooked up a pound of Royal Corona beans from Rancho Gordo2. I doubled the recipe3. I halved the potatoes and doubled the beans (1 lb potatoes, whole pound of RC beans, cooked).4. I used super greens (mixed baby greens from Costco).We ate it over white rice. Soooooooooooooooooooooo delicious

Used Dino kale. 1 Tbsp goachung chili paste not 3.Definitely add some mixed frozen mushrooms and top w sour cream.

Only two TBSP a of spice. Put in tofu. Can not have potato’s at all, just tofu and more beans.

Followed recipe, except for no salt or pepper added ever. And had green cabbage in the fridge instead of kale. Also used chicken broth instead of veggie broth. Had rice on hand. It needs it. A little spicy. Sour cream is also good in the end. Stew, rice, in a single serving bowl and added some frozen peas in my bowl and mixed them in. Perfect! I wonder if dill would be a good additive as well? I will make this again and continue to experiment!

I’ve now made this soup three times in under two weeks. Safe to say it’s going into the notebook.I’ve had very good results using Better Than Boullion Vegetable Stock, a generic hot gochujang from H-Mart, and both Tuscan and regular kale. It is a good idea to taste as you go - the soup itself should finish a touch saltier than you might think since you’re adding white rice and sour cream (or, in my case, greek yogurt) at the end, which will bring it back down to earth.

Made as directed, just cut larger new potatoes into smaller cubes, which helped them cook faster. The final product was a unique yet delicious stew! Didn’t have sour cream, but think that would have been the perfect addition to help cool down the spice a little. As it was, it was such a nice warming meal for a blizzardy day.

Excellent