Korean Spicy Potato Stew

Korean Spicy Potato Stew

Ahhhhh. Sick season. 

I'd like to blame having to take public transportation for my most recent sickness, especially since I haven't been honestly sick in many MANY years until I started taking the bus to work, but who knows where it really comes from. 

This is Korean comfort food, reminding me of the times my momma made this when anyone was sick in the house. The amount of ginger and garlic is insane, as it should be when fighting off viruses. The spiciness is also important. Even if you're not feeling ill, eat this for preventative measures, and heck, add some kimchi on the side if you got it. I can honestly say I eat mouthfuls of kimchi out of the jar when I'm feeling just a little under the weather. Heals me every time.  

If you're not a fan of spicy food ... become one. Now, I'm not saying you need to become an addict like me. But it's just so healthy for you. Plus it gives you variety! Food can't be boring with a dash of chili flakes. Or spoonfuls in this case. 


Korean Spicy Potato Stew

About 2-4 servings

3 large russet potatoes
1 medium white onion
10 garlic cloves
2 inch ginger knob
32 oz. vegetable stock
3 TBSP gochugaru
1 TBSP salt

2 green onions
1 TBSP sesame oil


  1. Peel then cube the potatoes to about 1 inch pieces. Peel then cut the onion in half, then cut into rough 1/2 inch pieces. Peel then grate the ginger. Peel then mince the garlic cloves.
  2. In a medium sized pot, add the potatoes, onions, garlic, ginger, gochugaru, and salt. Pour in the vegetable stock. If needed, add water to cover everything in the pot. Turn the heat to high then bring to a boil for about 20 minutes.
  3. While the stew is boiling, cut the green onions into small pieces and set aside. Bring down the stew to a medium heat and stir to prevent any burning. Continue to occasionally stir and keep at a low boil until potatoes are really tender, about 20 more minutes. 
  4. Let the stew slightly cool down, top with green onions, and drizzle with sesame oil.