California Farm Zucchini Potato Gochujang Stew
I love a spicy sauce that brings hearty vegetables together in a stew, and gochujang pepper sauce does just that with zucchini, yellow squash, red and yellow potatoes, celeriac, parsnip, carrot, celery, mushroom, scallion and garlic.
To find your gochujang spice comfort level, you ladle the vegetables on your plate with a slotted spoon, and add one tablespoon of broth. Taste. You can add a spoon of yoghurt, sour cream or coconut cream to the stew after a few bites if too pungent. Over time, your taste will develop, tolerate and demand more spice.
This stew smells wonderful in your kitchen. The dinner will also give you a wonderful feeling like you had a filling meal without being stuffed.
California Farm Zucchini Potato Gochujang Stew
I love a spicy sauce that brings hearty vegetables together in a stew, and gochujang pepper sauce does just that with zucchini, yellow squash, red and yellow potatoes, celeriac, parsnip, carrot, celery, mushroom, scallion and garlic.
To find your gochujang spice comfort level, you ladle the vegetables on your plate with a slotted spoon, and add one tablespoon of broth. Taste. You can add a spoon of yoghurt, sour cream or coconut cream to the stew after a few bites if too pungent. Over time, your taste will develop, tolerate and demand more spice.
This stew smells wonderful in your kitchen. The dinner will also give you a wonderful feeling like you had a filling meal without being stuffed.
Cooking Instructions
- 1
Bring 2 cups water to boil. Add 1 Tbs gochujang pepper sauce, taste, add more to your liking till broth is pungest, sharp, spicy and tasty. The vegetables will soften the broth. Add hardest vegetables first, potatoes, celeriac, celery and carrots, boil till soft, about ten minutes. Taste the biggest piece of hard vegetable.
- 2
Turn heat to low. Add soft vegetables, garlic cloves, zucchini, yellow squash, mushroom, shallot, spinach, parsley, simmer five more minutes. Taste the broth.
- 3
Sprinkle with green onion, simmer few more minutes till green onions are soft. Taste the broth. Add knife point of gochujang sauce or 1/4 cup boiling water till your broth is perfect. Serve vegetables with slotted spoon, ladle gochujang broth over with serving spoon. Taste. If too spicy, add Tbs sour cream or coconut cream or yoghurt. Enjoy.
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