Hearty Mushroom and Vegetable Gochujang Stew
Hearty Mushroom and Vegetable Gochujang Stew
Clean Out Your Fridge! Special Mushroom Gochujang Stew with Leftover Vegetables
This is a special Gochujang (Korean chili paste) stew made using up those small portions of mushrooms and vegetables leftover in your fridge. Instead of a doenjang (soybean paste) stew, a gochujang stew made with these scraps can look and taste extra special. Transform your leftover ingredients into a wonderful meal!
Main Ingredients- King Oyster Mushrooms (Saesongi) – 1 handful
- Velvet Mushrooms (Mattari) – 1 handful
- Shiitake Mushrooms (fresh or dried) – a small amount
- Cabbage – 1/4 head
- Potato – 1/2
- Green Onion (Scallion) – 1/2 stalk
Cooking Instructions
Step 1
First, let’s create a flavorful base for our stew. In a pot, combine 3-4 cups of water (rice water or plain water) with 1 piece of dried kelp and 1-2 dried shiitake mushrooms. Simmer over medium heat for about 10 minutes to extract the savory umami from the kelp and the aroma from the shiitake. Remove the kelp as soon as it starts boiling to prevent a bitter taste. For an even richer broth, add 3-4 dried anchovies or dried shrimp and simmer for another 5 minutes. Once the broth is ready, strain out the solids and set the clear broth aside.
Step 2
Now, prepare the ingredients for the stew. Slice the king oyster mushrooms, velvet mushrooms, and shiitake mushrooms into bite-sized pieces. Cut the cabbage into thick shreds and peel the potato, then slice it into 1cm thick rounds or cubes. Slice the green onion diagonally to add at the end. Feel free to add other mushrooms or vegetables you have on hand, such as zucchini, tofu, or chili peppers.
Step 3
Pour the prepared broth into a pot and bring it to a boil. Add the sliced potatoes first and let them cook until they are halfway tender, about 5 minutes. Once the potatoes are partially cooked, add all the sliced mushrooms and continue to simmer together.
Step 4
When the broth returns to a boil, stir in 1 Tbsp of gochujang until it’s fully dissolved. Make sure there are no clumps. Next, add the shredded cabbage and let it cook until all the ingredients are tender.
Step 5
When the ingredients are almost fully cooked, add 1 tsp of gochugaru for a bit of heat and color, 1 tsp of minced garlic for flavor, and 1 tsp of saeujeot for an extra layer of savory depth. If you don’t have saeujeot, you can use fish sauce or soup soy sauce, but saeujeot provides a unique, rich taste.
Step 6
Once all the ingredients are tender and the flavors have melded, add the sliced green onions. Simmer for about 1 more minute to allow the fragrance of the green onions to infuse into the stew, then immediately turn off the heat. Boiling for too long can make the green onions lose their crispness.
Step 7
Finally, taste the stew and adjust the seasoning with soup soy sauce or salt as needed. For a spicier kick, you can add a few slices of chili peppers. Serve this delicious and comforting stew hot with a bowl of rice!
