Made this last night and enjoyed it very much. I didn't bother with the rice or sour cream and may have over-salted it a tad.
Basically, I used what I bought back in mid-January after posting the recipe:
cooking.nytimes.com
PS added this evening: I just heated up a bowl and think it's even better after the potatoes have had a chance to soak up flavors. To be honest, the broth is so good, I'll do the same thing next time (chicken broth, + concentrate +extra onion +other ingredients that somewhat fit the recipe criteria). For some reason, it doesn't taste as salty tonight as it did last night.
Basically, I used what I bought back in mid-January after posting the recipe:
- boxed chicken broth (2.5 cups)
- 1 tsp Better than Broth chicken concentrate (this is what over-salted it)
- canned navy beans
- half a bunch of kale (the other half died a lonely death, waiting to be used)
- huge onion (half was supposed to go for pierogies, but never made it)
- 6 TBL of margarine (again, half was supposed to go for pierogies, but never made it)
- Trader Joe's Gochujang sauce (not as spicy as the pure Korean stuff)
- House of Tsang Classic Sauce (soy sauce, garlic, sherry & onion)
- pepper/garlic dry spice blend
- 1 lb of baby Yukon, all cut in half
Gochujang Potato Stew Recipe
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...
PS added this evening: I just heated up a bowl and think it's even better after the potatoes have had a chance to soak up flavors. To be honest, the broth is so good, I'll do the same thing next time (chicken broth, + concentrate +extra onion +other ingredients that somewhat fit the recipe criteria). For some reason, it doesn't taste as salty tonight as it did last night.
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