Vegan Korean Stew Recipe
Growing up, my mom was very accommodating to my vegan needs. This often meant a small pot of dinner, sans meat, on the stove. This worked well with things like stew or soups - recipes where meat is easily omitted. However, sometimes mac and cheese just ended up being noodle and we'd find something else. This soup was a staple due to the ease of veganization and because I lived in a house of Koreans.
This is called dakdoritang (chicken strew) and has no chicken. The sweet spicy taste of gochujang (fermented chili paste) makes this a really versitile soup. It's great as a starter soup, or as a base for whatever you want - add beans, peas, mock meats, other veg or whatever.
1/4 cup soy sauce
2 tbsp Korean chili paste (gochujang)
2-3 tsp chili powder
- Combine all ingredients and stir well.
4 cups water
1 large potato, cut into bite-sized portions
1 cup carrots, chopped
2 jujubes (dried red dates) *optional*
2 medium onions, each cut into 6 wedges
1 leek, very thinly sliced
1 large green chili, seeded and sliced
1 large red chili, seeded and sliced
salt, 2 tsp sesame oil and sesame seeds to garnish
- Heat a large pot, add potatoes and carrots and stir over medium heat for 2 minutes.
- Add the red sauce, water and bring to a boil.
- Lower heat and simmer for 15 minutes.
- Add onions, leek and chilies and simmer 5 minutes.
- Add salt to taste, sprinkle with sesame oil and seeds.