This potato stew is so delicious! We could not help ourselves and ate the whole pot. According to Wikipedia Gochujang is a savory, sweet, and spicy fermented condiment popular in Korean cooking. We found it in our regular grocery store’s Asian section in a red rectangular plastic container.

The stew is pretty simple. It starts out by sauteeing onions and garlic, adds the Gochujang, chicken or vegetable stock, potatoes, and a can of cannellini beans. After 10 minutes you add kale and cook it another 10 minutes. Two changes we made to the recipe from the NY Times Cooking was to add both waxy and russet potatoes and to omit the honey. It is sweet enough from the Gochujang.

Here’s a link to the recipe I used.

https://cooking.nytimes.com/recipes/1024082-gochujang-potato-stew?smid=ck-recipe-iOS-share

NY Times Cooking is behind a paywall but no doubt there are plenty of recipes on the internet.

Seriously, I could eat this every week!