This hearty vegetable stew uses gochujang, a staple Korean condiment known for its gut-friendly properties. This meal offers the benefits of fermented foods and healthy vegetables in one pot.
Ingredients
- 2 tbsp olive oil
- 1 leek trimmed, cleaned, and sliced
- 2 celery sticks chopped
- 150 grams mushrooms trimmed and halved
- 5 garlic cloves
- 2 tbsp gochujang paste
- 1 tsp red or white miso paste
- 900 ml vegetable stock
- 1 carrot roughly chopped
- 300 grams baby potatoes halved
- 2 sweetcorn cobs cut into quarters
- 1 large courgette roughly chopped
- 1 tbsp corn flour
- 1 tbsp water
- flat-leaf parsley or coriander a handful and extra for garnish
- salt and pepper to taste
Instructions
- Heat 2 tablespoons of oil in a casserole over medium-high heat.
- Add your leeks, celery, and mushrooms to the pan, letting them sweat for 5 minutes.
- Then add your 5 cloves of garlic and cook for another minute.
- Stir in the gochujang and miso paste and cook for another minute before pouring in your vegetable stock.
- Add the carrots and potatoes, season with salt and pepper, and boil.
- Reduce the heat to medium-low and simmer for 20 minutes.
- Then add the corn quarters and the roughly chopped courgette while you prepare a corn flour mixture in a small bowl to thicken the sauce.
- Stir in the parsley or coriander and season to taste with salt and pepper.
- Finally, transfer the stew to a serving bowl with extra parsley or coriander to garnish.
- Let the dish cool enough so you can eat the sweetcorn with your hands.