Spicy Potato and Zucchini Gochujang Stew
Spicy Potato and Zucchini Gochujang Stew
Simple and Delicious Gochujang Stew with Potatoes and Zucchini – An Easy Recipe
This Gochujang stew is inspired by the one made on the popular Korean TV show ‘Three Meals a Day: Light.’ It’s perfect for chilly days, offering a spicy and invigorating broth that makes a bowl of rice disappear in no time! Enjoy this comforting and flavorful dish.
Stew Ingredients- 250g potatoes (approx. 1.5 medium potatoes)
- 150g zucchini (approx. 0.5 medium zucchini)
- 100g onion (approx. 0.5 medium onion)
- 1/3 block firm tofu (approx. 100g)
- 1 stalk green onion
- 1/2 Tbsp minced garlic
Seasoning Paste- 2 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1.5 Tbsp tuna extract (or fish sauce/soup soy sauce)
- 500ml water (approx. 2.5 cups)
- 2 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1.5 Tbsp tuna extract (or fish sauce/soup soy sauce)
- 500ml water (approx. 2.5 cups)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Having everything ready before you start cooking ensures a smooth and enjoyable process. Fresh vegetables and tofu will contribute to a richer flavor.
Step 2
Wash the potatoes and zucchini thoroughly. You can peel the potatoes if you prefer, or leave the skin on for extra nutrients. Cut the potatoes, zucchini, and onion into bite-sized pieces, about 2cm cubes. Cutting them uniformly helps them cook evenly, ensuring a consistently delicious stew.
Step 3
Place the prepared potatoes, zucchini, and onion into a pot. Pour in 500ml of fresh water. For an even more flavorful broth, you can use water that has been used to rinse rice (rice water).
Step 4
In a small bowl, combine all the seasoning paste ingredients: 2 Tbsp gochujang, 0.5 Tbsp soy sauce, 1.5 Tbsp tuna extract, and 0.5 Tbsp sugar. Stir well until there are no lumps and the paste is smooth. Making the paste in advance allows the flavors to meld, creating a deeper taste.
Step 5
Place the pot on the stove over high heat and bring the water to a rolling boil. Once boiling, reduce the heat slightly and add the prepared seasoning paste. Also, add the 1/2 Tbsp of minced garlic at this stage. Adding garlic now will enhance the broth with a refreshing and clean flavor.
Step 6
Continue to simmer the stew over medium heat, allowing the ingredients and seasoning to meld together. Let it cook for about 5-7 minutes, or until the potatoes and zucchini have absorbed the flavors. This simmering process is crucial for developing the depth of taste as the broth reduces slightly.
Step 7
Add the sliced green onion to the pot. The subtle aroma of the green onions will infuse the stew, making it even more appetizing.
Step 8
Carefully add the tofu, which has been cut into bite-sized cubes, to the stew. Gently place the tofu so it doesn’t break apart.
Step 9
Reduce the heat to low and cover the pot with a lid. Cooking with the lid on allows the ingredients to simmer in their own moisture, ensuring the flavors penetrate deeply and the stew remains moist and rich. Let it simmer gently for about 15-20 minutes.
Step 10
Simmer for a total of about 40 minutes until the stew is complete. The potatoes should be tender and fluffy, and the zucchini and tofu will be infused with the delicious gochujang flavor. Your comforting Potato and Zucchini Gochujang Stew is ready to be enjoyed with a warm bowl of rice!
