Potato and Gochujang Stew recipe - ingredients, nutrition and when to eat it
A homestyle stew of potatoes and vegetables simmered in a gochujang-based broth. Its spicy kick and comforting potatoes make it a satisfying lunch or dinner…
A homestyle stew of potatoes and vegetables simmered in a gochujang-based broth. Its spicy kick and comforting potatoes make it a satisfying lunch or dinner with rice.
Vegetables · 25 minutes to cook
Nutrition (per 689g serving): 194.3 kcal · protein 10.2g · carbohydrate 37.7g · fat 1.2g · sodium 901.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potatoes into pieces about 2 cm (¾ inch) in size so they don’t break apart easily.
Tips: Instead of adding the gochujang directly to the broth, loosen it first with some broth in a ladle so it blends smoothly without lumps.
Tips: Add the zucchini at the end so it keeps its shape and tender texture.
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Ingredients (1 serving)
- Water — 400 ml
- Dried anchovies — 8 g
- Potato — 1 pc
- Onion — 0.5 pc
- Zucchini — 0.3 pc
- Gochujang — 1 Tbsp
- Garlic — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Green onion — 0.3 pc
- Salt — 0.2 tsp