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.

Tasty, healthy and easy to make. Husband liked it!

I added a 14 oz can of cut green beans and it was amazing!

Would make again but I discovered that I still hate kale. Maybe I’ll try with spinach instead next time.

I didn’t have potato’s, but did have a bag of dried Giganet beansz I followed everything else on the recipe. It was divine. All diners loved it. I will definitely be making this again. I served it with rice and a salad. Chef’s kiss!

I added carrots, mushrooms and ground beef. I also used rancho gordo beans! This is a redo and my 5 year old loved the "just enough spice" using mild Gochujang.

This was good, not great.It’s got a pretty simple flavor profile.

I used a full quart of vegetable stock and 1 cup of water. I also added an extra can of cannellini beans and a handful of baby carrots. It was spicy and delicious with rice.

Divine - definitely a good amount of heat, served with creme fraiche over the top & fresh coriander -- first soup/stew I've made in a while that I know I will actually repeat.

This recipe was a revelation. Thank you, Eric, for the gift of these flavors. Taste the broth for salt as it cooks, add as you go (potatoes are a salt reservoir), and you won’t be disappointed!

I loved this - used baby kale - otherwise followed the recipe - better the 2nd day - kale was milder snd the seasoning was wonderful

so good, i’ve made this twice now! use half the potatoes and add sh*ttakes for extra flavor— and can do a cornstarch slurry for thickness, which helps it lay nicely over rice. in a pinch without gochujang (it happens), miso and sriracha will do, but it won’t be as strong in color or flavor.

I only used 1 tablespoon of Gochujang. It was spicy enough for those who don't want too much. And it still maintained its flavour.

Made this dish twice, it’s delicious! Only seasoned with salt & pepper once per another commenter. I will probably use a little more vegetable broth next time and adjust the gochujang accordingly.

This was absolutely delicious and extremely easy and fast. I will add it to my rotation -- kids love it too. I used multicolor fingerling potatoes, which made it even prettier. I made as directed with the only exception being I used baby kale (and I used Earth Balance instead of butter to make it vegan).

This was delicious, and I would make it again. I didn't add any additional salt except when cooking the onions. I used small baby potatoes, which took the initial ten minutes plus about and additional 10-15 minutes. The only thing I'd do differently is add cut potatoes (about 1-1 1/2 inches), so they will absorb more flavor and thicken the stew better.