Spicy Potato Gochujang Stew
A Hearty Potato and Gochujang Stew with a Spicy, Flavorful Broth
Hello everyone! Lucky Daddy here, always here to guide you through cooking with easy-to-understand instructions. Today, we’re making a wonderfully spicy Potato Gochujang Stew, where the rich broth gets its depth from gochujang (Korean chili paste). We’ll be adding tender zucchini along with the potatoes, and using a flavorful broth to create a deep, satisfying taste that’s perfect for a hearty dinner. Ready to dive into this delicious recipe with a detailed video? Let’s Go!
Main Ingredients- 3 medium Potatoes
- 1/2 Zucchini
- 1/2 Onion
- 1/2 Scallion (Green Onion)
- 1 Korean Hot Pepper (Cheongyang Pepper)
- 1 Seafood Broth Pack
- 4 cups Water
- Pinch of Salt (to taste)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Korean Soy Sauce (for soup)
- Pinch of Black Pepper
Optional Ingredients (for extra flavor!)- Pork (e.g., pork belly or shoulder) – a small amount
- 1/2 block Tofu
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Korean Soy Sauce (for soup)
- Pinch of Black Pepper
Optional Ingredients (for extra flavor!)- Pork (e.g., pork belly or shoulder) – a small amount
- 1/2 block Tofu
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for our stew. If you like, adding a small amount of pork, like pork belly or shoulder, will make the broth even richer and more flavorful. If using pork, slice it into bite-sized pieces.
Step 2
Next, we’ll prep the vegetables. Peel the potatoes and cut them into roughly 2-3cm chunks. Slice the zucchini into 2cm thick rounds, then cut each round in half to create half-moon shapes. Cut the onion into similarly sized pieces. Slice the scallion and Korean hot pepper diagonally. This helps them release their flavors into the broth.
Step 3
Pour 4 cups (800ml) of water into a pot and add the seafood broth pack. Bring to a boil over medium heat and let it simmer for about 10-15 minutes to extract the deep, savory flavors of the seafood into the broth.
Step 4
Once the broth has a rich flavor, remove and discard the broth pack. Now it’s time to season! Add 2 Tbsp of gochujang, 1 Tbsp of gochugaru, 1 Tbsp of minced garlic, 1 Tbsp of Korean soy sauce, and a pinch of black pepper to the pot. Stir well to combine. Add the chunky potatoes and bring to a boil over medium heat. Let it simmer for about 10 minutes until the potatoes are halfway cooked.
Step 5
When the potatoes are partially tender, add the sliced onion and zucchini to the pot. If you’re using pork, add it now as well and let it cook together. I also had some tofu, so I added about half a block. Remember, pork and tofu are optional ingredients, so you can still make a delicious stew without them!
Step 6
Finally, add the diagonally sliced scallions and Korean hot peppers. Let the stew simmer for a little longer. The fresh aroma of the scallions and peppers will infuse the broth, making it even more vibrant and tasty.
Step 7
Taste the stew and if it’s not salty enough, add a little bit of salt at a time to reach your desired seasoning. Remember that gochujang is already salty, so adjust gradually.
Step 8
Your hearty and deliciously spicy Potato Gochujang Stew is ready! Enjoy it with a warm bowl of rice.
Step 9
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