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.

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.

Loved this recipe...simple with LOTS of flavor. I added a pound of ground turkey at the start and for some protein. The gochujang gave a unique flavor...I did not find it too hot as some thought but it was a flavor explosion.

I've never commented on a recipe, but this is one of the best meals I've ever made. I subbed the white rice for black/purple rice since that's what I had on hand and sour cream for creme fraiche -- unbelievably perfect dinner. Can't wait to eat the leftovers this week.

Super easy, delicious! Used fresh baby spinach because it was what I had on hand. Thank you for a fantastic recipe that could be made easily with staples.

This was 4-star very good on the day I prepared it, as written, though I also thought it needed to be thicker somehow. Then 48 hours later it had come together and was terrific as a leftover meal. For this version I browned a handful of roughly-diced shiitake mushrooms in olive oil, and added those to the stew as it heated up over medium-low heat. Serving with rice, the recommended sour cream, and parsley is a must.

I made this recipe exactly as is and it was delicious, and so good accompanied by the sour cream and rice.

So easy , quick ( far less than one hour ) and delicious!

This is an easy, warm and cozy stew! My teaspoon of honey was very rounded, and I added about another cup of vegetable broth when I mixed in the kale, so I could have used 1 more tablespoon of gochujang. Used curly kale and small yellow potatoes, as that’s what was in my winter CSA. I didn’t add any salt after the initial sprinkling on the onion—thank you, commenters. Next time, I will try the mushroom addition!

I tried this tonight as a side dish with dinner. I used the frozen spinach option as some others have suggested. Was happy with the overall taste. Only used 2Tbsp of gochujang because I was afraid that it would be too spicy for my wife. It turned out very well. Good aroma and flavor. I put a pint of it into the freezer for later so we will see how that goes. The rest will be leftovers for tomorrow's lunch!

I’ve been using NYT recipes for a long time, but this was seriously so good. Made almost exactly as directed, but I like a brothier soup, so I did a full carton of broth, plus I probably added a bit more kale than directed. Used Trader Joe’s brand of gochujang and it was the perfect degree of spiciness for someone who likes spicy flavor (and a bit of sinus clearing) without feeling like spice takes over the other flavors.