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Title: Gochujang Potato Stew
Categories: Vegetables, Herbs, Potatoes, Beans, Rice
Yield: 4 servings

2 tb Unsalted butter or olive
- oil
1 lg Red onion; coarse chopped
Salt & black pepper
5 lg Garlic cloves; coarse
- chopped
3 tb Gochujang; more to taste
3 c Vegetable broth
2 tb Soy sauce
1 ts Honey or dark brown sugar
1 lb Baby gold or fingerling
- potatoes; large ones
- halved
15 oz Can cannellini or butter
- beans; rinsed
1 lg Bunch Tuscan kale; stems &
- leaves chopped
Cooked white rice; to serv
Sour cream & chopped flat
- leaf parsley; (both opt),
- to serve

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.

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.

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.

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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