I have been on a gochujang kick, and have been meaning to make this NYT recipe for potato stew with gochujang for a while. We found some nice little potatoes at the farm, and I dutifully set up shop on the porch. I did tinker with the recipe a bit: used tofu (which I had on hand) instead of white beans, and spinach instead of kale. As usual, I ought to have doubled the spinach, and I also think I should have used more stock. I liked this, but wasn't blown away. The potatoes were my favorite part, but the tofu did at least round it out a bit. I think it could be improved but I am not I will feel compelled to make it again.
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