Gochujang Potato and Bean Stew

Ingredients

• 1½ lb potatoes, washed and cut into large bite size pieces

• 1 large onion, half sliced

• 2 cloves garlic, minced

• (Add whatever veggies you have here - carrot, peppers, zucchini?)

• 3 cups jiggly bone broth

• 3 tbsp gochujang

• 2 tbsp soy sauce (preference for San-J Tamari)

• 1 tsp rice vinegar

• 1 tsp honey

• 12 ounces cannellini or great northern white beans (canned or pre-cooked)

  
  

Instructions

1. Sauté aromatics

   In a large pot or Dutch oven, heat the sesame oil or olive oil over medium heat. Add onion and garlic; sauté until fragrant and translucent. Make a hot spot in the middle and add gochujang to toast.

2. Deglaze

   Stir gochujang to coat onions. It's ok if it starts to brown heavily and stick to the bottom. Pour in a small amount of your bone broth and stir, scraping up anything stuck to the bottom.

3. Add broth and potatoes

   Pour in the broth add your potatoes and beans. Add water if needed to make sure potatoes are just covered. Stir in the soy sauce and honey. Bring to a full boil then turn down to simmer.

4. Simmer

   Let simmer, covered, stirring occasionally, for 10–15 minutes until potatoes start to soften.

5. Add any remaining (soft) vegetables

   Kale goes in now. Zucchini, peppers or other quick cooking veggies. Continue simmering until all vegetables are tender (another 8–10 minutes).

6. Finishing touches

   Stir in rice vinegar. Add more gochujang if you want extra heat. Top with sour cream, sliced scallions, sesame seeds, parsley. Serve as is or over rice.

   
   

Tips

• This went exceptionally well served with Makgeolli (Korean rice wine).

• If you like it spicy, top with a little gochugaru (Korean red pepper flakes).

• This is one of those stews thats gets better with time, so make extra.