Gochujang Potato Stew Recipe (2024)

By Eric Kim

Updated Oct. 12, 2023

Gochujang Potato Stew Recipe (1)

Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Read community notes

Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew. The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end. Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and dakdori tang, a gochujang-based chicken and potato stew.

Featured in: Gochujang Is So Much More Than a Condiment

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Yield:4 servings

  • 2tablespoons unsalted butter or olive oil
  • 1large red onion, coarsely chopped
  • Salt and black pepper
  • 5large garlic cloves, coarsely chopped
  • 3tablespoons gochujang, plus more to taste
  • 3cups vegetable broth
  • 2tablespoons soy sauce
  • 1teaspoon honey or dark brown sugar
  • 1pound baby gold or fingerling potatoes, large ones halved
  • 1(15-ounce) can cannellini or butter beans, rinsed
  • 1large bunch Tuscan kale, stems and leaves chopped (6 packed cups)
  • Cooked white rice, for serving
  • Sour cream and chopped flat-leaf parsley (both optional), for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

388 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 15 grams protein; 1248 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Gochujang Potato Stew Recipe (2)


  1. Step


    Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds.

  2. Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired.

  3. Step


    Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using.



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Cooking Notes


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.


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.


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.


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.

Levi P

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.

Ellen L

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.

Urs B

So easy and tasty. Added a side of cucumber salad, which was a great contrast to this hearty, spicy, and umami dish.

Jess H

I added carrots, mushrooms and ground beef. I also used rancho gordo beans! This is a redo and my 5 year old loved the "just enough spice" using mild Gochujang.


This was good, not great.It’s got a pretty simple flavor profile.


I used a full quart of vegetable stock and 1 cup of water. I also added an extra can of cannellini beans and a handful of baby carrots. It was spicy and delicious with rice.

Luca Racz

Divine - definitely a good amount of heat, served with creme fraiche over the top & fresh coriander -- first soup/stew I've made in a while that I know I will actually repeat.


This recipe was a revelation. Thank you, Eric, for the gift of these flavors. Taste the broth for salt as it cooks, add as you go (potatoes are a salt reservoir), and you won’t be disappointed!


I loved this - used baby kale - otherwise followed the recipe - better the 2nd day - kale was milder snd the seasoning was wonderful

anna m

so good, i’ve made this twice now! use half the potatoes and add sh*ttakes for extra flavor— and can do a cornstarch slurry for thickness, which helps it lay nicely over rice. in a pinch without gochujang (it happens), miso and sriracha will do, but it won’t be as strong in color or flavor.


I only used 1 tablespoon of Gochujang. It was spicy enough for those who don't want too much. And it still maintained its flavour.


Made this dish twice, it’s delicious! Only seasoned with salt & pepper once per another commenter. I will probably use a little more vegetable broth next time and adjust the gochujang accordingly.


This was absolutely delicious and extremely easy and fast. I will add it to my rotation -- kids love it too. I used multicolor fingerling potatoes, which made it even prettier. I made as directed with the only exception being I used baby kale (and I used Earth Balance instead of butter to make it vegan).


This was delicious, and I would make it again. I didn't add any additional salt except when cooking the onions. I used small baby potatoes, which took the initial ten minutes plus about and additional 10-15 minutes. The only thing I'd do differently is add cut potatoes (about 1-1 1/2 inches), so they will absorb more flavor and thicken the stew better.

Elisa H

Don't fully understand the rave reviews. I made this and the flavour profile seemed very flat. In a last minute desperate attempt to lift it I added some passata and ground up some smoked peppercorns - slight improvement but not really enough to merit making again. Maybe the issue is my gochujang brand. I live in Spain so don't have access to a great selection. Any ideas?

Rose M

Excellent flavor! I added chicken thighs and cooked it in InstantPot for 14 minutes.


So glad I read previous notes about the heat of the gochuchang. Cut it back to 2 tbsp and it was perfect. Very tasty meal

Another Hearty Keeper

This works so well. Sweet, salty, spicy, earthy, bitter. I've made it twice now, as written, with a lot less salt, thanks to some reviews here. This one will stay in the rotation.

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Gochujang Potato Stew Recipe (2024)


What goes well with gochujang? ›

No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.

How to cook with Korean gochujang paste? ›

We use gochujang most often as a base for stews such as Budae Jjigae (Korean Army Stew), Dakgalbi (Spicy Korean Chicken Stir Fry) and Tteokbokki. It can also be used to amp up dipping sauces, bring savoury intensity to soups, and be slathered on as a marinade for meats such as Korean fried chicken.

Is gochujang very spicy? ›

Sure, gochujang has heat — depending on the brand, it can be extraordinarily spicy — but it also has a salty, almost meaty depth and a slight sweetness. In other words, it's not a one-note hot sauce that you add to a dish after the fact.

How much Gochujang paste to use? ›

You'll often find gochujang in Korean dishes like bibimbap and bulgogi, as well as a number of stews and sauces. A little goes a long way with this umami-boosting ingredient. In the recipes below, only about a tablespoon or two of gochujang is called for, but you can always add more to suit your tastes.

What do Koreans use gochujang for? ›

This spicy paste is salty, savory and slightly sweet, and can be used in many ways including in soups, stews, marinades and sauces. Traditional Korean dishes that include gochujang are bibimbap, a mixed rice dish, tteokbokki, a spicy rice cake street food, and Jeyuk Bokkeum, a spicy marinated pork stir-fry.

Is gochujang anti inflammatory? ›

Gochujang, a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects.

Do you need to refrigerate Gochujang paste after opening? ›

How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

How long does gochujang last once opened? ›

If you aren't using it very often then it may be a good idea to wrap the box tightly in some clingfilm (plastic wrap) to help prevent the paste from drying out. If there is no date on the box then we would suggest using the paste within 3 months of opening, provided it is refrigerated.

What is the difference between gochujang sauce and gochujang paste? ›

In its truest form, gochujang is sold as a thick paste, often in plastic tubs and glass jars, and ready for cooking. The kind labeled a sauce or condiment is the same paste, thinned out with other ingredients such as sugar and vinegar.

Is gochujang good for gut health? ›

Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes. Probiotics are live bacteria that are beneficial for digestion and overall gut health. However, it's important to note that Gochujang also contains chili peppers, which can be spicy.

Is gochujang hotter than Sriracha? ›

It's like sriracha but has a deeper flavor profile with less vinegar and more sweetness. Gochujang is also less spicy than sriracha, so if you like sweet-spicy combinations then gochujang will be the perfect addition to your kitchen pantry.

Is Sriracha the same as gochujang? ›

Meet gochujang, the savory Korean sauce that, like sriracha, is made from fermented red peppers, but has a more savory, salty, deep flavor. “It's like hot sauce-meets-umami flavor,” chef Edward Lee, owner of 610 Magnolia & Milkwood in Louisville, Kentucky, told ABC News.

Can you eat gochujang by itself? ›

It's safe to eat gochujang paste raw, but I don't recommend it. The flavor is very strong and is best when combined with other ingredients to make a pourable sauce.

Why add sugar to gochujang? ›

You're likely to see gochujang cut with another ingredients, like sesame oil, crushed garlic, sugar, and/or soy sauce, any of which help to balance some of its intensity.

Can you eat gochujang everyday? ›

As of my last update in September 2021, there is no scientific evidence to support the claim that eating gochujang sauce 2-4 times a week or consuming it with noodles can directly cause cancer. Gochujang is a traditional Korean spicy condiment made from red chili peppers, fermented soybeans, glutinous rice, and salt.

Can I put gochujang in ramen? ›

You can add spicy ingredients like Gochujang paste, red pepper/chili flakes, or hot sauce, and then mix it into your cooked noodles for a fiery kick. Just be aware of how it might change the texture of your ramen noodles. For instance, red pepper flakes or chilli powder won't usually change the textures of dishes.

Is gochujang spicier than Sriracha? ›

Simply put, Sriracha is milder than gochujang. It's meant to be used as a condiment alongside cooked food. It will bring instant heat to your plate, but without overpowering the star of your meal — not unlike, say, spicy ketchup.

Does gochujang go with tomato? ›

The bright, acidic tomatoes with the rich and slightly spicy gochujang is a match made in heaven, and it's so simple to make. Here are the ingredients you'll need for this comforting soup: 1/4 cup extra-virgin olive oil.


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