Delusional Gochujang Soup
Being globally inspired different cuisines and the flavors that pour out of them makes this 10x easier. Like yes I wanted sweet and salty Korean Gamja Jorim as much as I wanted the comforting budae jjigae or my favorite soup from Olive Garden, Zuppa Toscana (hence the inspo for adding kale into this soup)
Ingredients
Directions
- 1
In a bowl, combine all of the sauce ingredients until combined. Set aside.
- 2
Optional: If using sausage, in a large pot cook down the sliced sausage until browned and the fat has rendered, then remove. If not using sausage, heat the oil and butter over medium low heat.
- 3
Add the onions to the rendered sausage fat (or butter/olive oil mixture) and sauté until transparent, about 5-6 minutes. Add the sauce mixture, bring to a simmer, and cook down for 5-6 minutes. Add the baby potatoes and gochugaru, then toss to coat.
- 4
Cover with 3 cups of vegetable stock. (if using water, add a hefty pinch of salt) Bring to a boil, then reduce to a heavy simmer. Cook for 15 minutes, uncovered. Once the potatoes are fork tender, add the chopped kale and additional 3 cups of vegetable stock. Cook for about 4 minutes, until the kale has reduced in size and is bright green. Season with more salt if needed.
- 5
Serve the soup with sliced scallions and toasted sesame seeds
