Gochujang Potato Stew
, Serves 4
A spicy one-pot stew of potatoes, white beans and kale in a gochujang-spiked broth, served over rice.
| 30 g unsalted butter or olive oil | Melt butter, cook onion 2-3 min | Stir in garlic & gochujang | Add broth, soy, honey, potatoes, beans | Boil, then cover, simmer 10 min | Add kale, simmer covered 10-20 min | Serve over rice with toppings |
| 1 large red onion, coarsely chopped | ||||||
| Salt and black pepper | ||||||
| 5 large garlic cloves, coarsely chopped | ||||||
| 3 tablespoons gochujang, plus more to taste | ||||||
| 720 ml vegetable broth | ||||||
| 30 ml soy sauce | ||||||
| 1 teaspoon honey or dark brown sugar | ||||||
| 450 g baby gold or fingerling potatoes, large ones halved | ||||||
| 1 (15-ounce / 425 g) can cannellini or butter beans, rinsed | ||||||
| Salt and black pepper (for the stew) | ||||||
| 1 large bunch Tuscan kale, stems and leaves chopped (6 packed cups) | ||||||
| Cooked white rice, for serving | ||||||
| Sour cream (optional), for serving | ||||||
| Chopped flat-leaf parsley (optional), for serving |
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