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Spicy Potato and Red Chili Paste Stew
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Spicy Potato and Red Chili Paste Stew

Korean: 감자고추장찌개 (5.6)

"Korean spicy potato stew with gochujang. Hearty, nutritious comfort food perfect for weeknight dinners. Easy plant-based recipe."

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Estimated Nutrition

Calories 180 kcal
Carbs 32g
Protein 4g
Fat 3g

Ingredients

  • Potatoes

    2 medium, cubed

  • Gochujang (red chili paste)

    3 tbsp

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  • Onion

    1 medium, diced

  • Garlic

    3 cloves, minced

  • Water or vegetable broth

    4 cups

  • Soy sauce

    1 tbsp

  • Sesame oil

    1 tsp

  • Green onions

    2 stalks, chopped

  • Salt and pepper

    To taste

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Local Substitutes

Instead of Gochujang

Use: Sriracha or harissa paste mixed with miso

Reason: Similar spicy-umami profile available worldwide

Instead of Sesame oil

Use: Neutral oil like vegetable or canola oil

Reason: Reduces nutty flavor if unavailable; adjust to taste

🧑‍🍳 Cooking Instructions

  1. 1

    Heat sesame oil in a large pot over medium heat

  2. 2

    Sauté onion and garlic until fragrant, about 2 minutes

  3. 3

    Add gochujang and stir well to combine with oil

  4. 4

    Add cubed potatoes and stir to coat

  5. 5

    Pour in water or broth and bring to boil

  6. 6

    Reduce heat and simmer 15-20 minutes until potatoes are tender

  7. 7

    Season with soy sauce, salt, and pepper

  8. 8

    Garnish with green onions and serve hot

Serve in a Korean School Tray

Stainless steel compartment trays keep your meals fresh and authentic.

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