Spicy and Hearty Potato Gochujang Stew: A Summer Delight
Potato Gochujang Stew: A Deliciously Spicy Summer Dish!
This Potato Gochujang Stew is perfect for the summer when potatoes are in season. Adding beef brisket (chadolbagi) or thinly sliced pork makes it incredibly delicious. Inspired by Chef Baek Jong-won’s recipe, I’ve added homemade chili oil and seasoned with fish sauce for an extra kick. Using homemade chili oil enhances the spicy flavor, and fish sauce adds a deep, savory umami that goes beyond simple saltiness. It’s a wonderfully comforting stew that will have you finishing your rice bowl in no time, especially on hot summer days when your appetite might be lacking.
Main Ingredients
- 3 small potatoes
- 1/2 onion
- 1/3 zucchini
- 150g beef brisket (chadolbagi) or thinly sliced pork
- 1 handful of mushrooms (e.g., shiitake, king oyster)
- 1/2 stalk of green onion
- 1 green chili pepper
- 1 red chili pepper
Cooking Instructions
Step 1
Prepare the ingredients that will add flavor to the stew. While mushrooms are optional, they significantly enhance the umami. Beef brisket or thinly sliced pork are both excellent choices for this stew. If you have leftover beef brisket from grilling, it works perfectly too! Cut the meat into bite-sized pieces.
Step 2
Peel the potatoes and cut them into large, 2-3cm cubes. Slice the zucchini into 0.5cm thick half-moons. Cut the onion into approximately 1cm thick slices. Cutting the vegetables into substantial pieces will prevent them from becoming mushy during cooking.
Step 3
Slice the green onion and chili peppers (green and red) diagonally, about 0.5cm thick. If using whole mushrooms, gently rinse them and tear them into bite-sized pieces. (Alternatively, slice them depending on the mushroom type.)
Step 4
Heat 2 tablespoons of chili oil in a pot over medium heat. Add the beef brisket (or pork) and stir-fry until the surface is lightly browned. (If you wish to make your own chili oil, combine 2 Tbsp sesame oil, 2 Tbsp cooking oil, 1 Tbsp gochujang, and 1 Tbsp gochugaru in a pot and gently stir-fry over low heat, being careful not to burn it. Using store-bought chili oil is a much quicker option.)
Step 5
Once the meat is partially cooked, pour in 4 cups (800ml) of your chosen broth and bring to a boil over high heat. Usually, I prepare a large batch of anchovy-kelp broth and freeze it, but this summer’s heat made it challenging, so I opted for a store-bought stew broth. Any good quality broth will contribute to the stew’s depth of flavor.
Step 6
When the broth is rapidly boiling, dissolve 1 tablespoon of gochujang and 2 tablespoons of gochugaru into the pot. Ensure there are no lumps of gochujang or gochugaru.
Step 7
Now, add the potatoes, cover the pot, and let it simmer over medium heat for about 10-15 minutes, or until the potatoes are tender. Since potatoes take the longest to cook, adding them first ensures they are perfectly cooked by the time the stew is ready.
Step 8
Once the potatoes are mostly cooked, add the sliced onion, zucchini, and 1 tablespoon of minced garlic. Stir and continue to cook. Season with 1 tablespoon of soup soy sauce and 1/2 tablespoon of fish sauce to enhance the savory notes. Taste and adjust the seasoning with a pinch of salt if needed. Fish sauce adds a complex umami that elevates the natural flavors of the ingredients.
Step 9
Finally, add the sliced green onion, green and red chili peppers, and mushrooms. Let it simmer for another minute or two. Avoid overcooking at this stage, as it can make the vegetables too soft. This brief cooking time preserves their fresh texture. Your delicious Potato Gochujang Stew is ready! Serve hot with a bowl of rice and enjoy!
