epicurious4.7
Gamja Tang
A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.
👥 3 Servings👤 Joanne Lee Molinaro📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Make the broth: In a medium Dutch oven, combine the vegetable broth, ginger, mushrooms, onion, chili, and doenjang. Bring to a boil, then reduce the heat and simmer until you have a lovely aromatic broth as a base for this stew, ⏱️ 45 minutes to ⏱️ 1 hour.
vegetable broth4 cupsonion, julienned1doenjang2 tablespoons
2
Fish out the mushrooms and slice them, then return the slices to the broth.
3
Meanwhile, make the sauce: In a small bowl, mix together ½ cup water, the garlic, gochugaru, gochujang, “fishy” sauce, and wild sesame seeds.
garlic, minced6 clovesgochugaru3 tablespoonsgochujang1 tablespoon
4
Make the stew: Add the sauce, potatoes, and bean sprouts to the broth and simmer until the potatoes are tender, about ⏱️ 30 minutes.
bean sprouts1 cup
5
Right before serving, add the scallions, perilla leaves, sweet potato vermicelli, and sesame oil.
sesame oil1 tablespoon
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