Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

No-Dak-Doritang: Korean Spicy Potato and Vegetable Stew [Vegan]

LIKE OGP ON FACEBOOK :
A surefire way to get around the problem of finding veggie Korean food is, of course, to cook it for yourself. I’ve picked up a few recipes along the way, but was recently looking for some inspiration for a dish I could make in my slow cooker. Dakdoritang, a spicy Korean stew with vegetables and potatoes seemed the perfect choice… just one hiccough: ‘dak’ is Korean for chicken. So here’s my version – we shall call it ‘No-Dak-Doritang.’

No-Dak-Doritang (Spicy Korean Potato and Vegetable Stew) [Vegan]

This Recipe is :

Serves

4-6

Ingredients

  • 7 ounces potatoes, chopped into mid-sized chunks
  • 3 carrots, sliced
  • 1 large onion, chopped into mid-sized chunks
  • Handful of mushrooms, quartered
  • Half a cauliflower, chopped into mid-sized pieces

For the Sauce:

  • 2 tbs Korean chili paste (gochujang – you should be able to buy this in any East Asian supermarket)
  • 1 tbs chilli flakes
  • 4 tbs soy sauce (use tamari to keep the recipe gluten-free)
  • 2 tbs agave or maple syrup
  • 1 tbs sesame oil
  • 4 garlic cloves, crushed
  • 1/2 cup vegetable stock

Preparation

  1. Begin by softening the onions – some slow cooker inserts can be cooked on the hob which speeds up this step. Add these to the slow cooker, along with all of the vegetables. Add all sauce ingredients to a bowl and mix thoroughly. Pour the sauce mixture onto the vegetables. Stir until everything is coated. Cook on high for 2-3 hours or on low for 6-8 hours.
  2. Ideally serve topped with sesame seeds but as you can see I forgot this step! This recipe is also suitable to be cooked on the hob with the onion, potatoes, carrot and cauliflower slowly cooking in the sauce until they begin to soften. The mushrooms can be added later and once cooked, the heat turned up so the sauce can thicken. A very simple, very tasty (and very spicy!) recipe however you cook it.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CarrotCauliflowerPotato Recipes

 

AUTHOR & RECIPE DETAILS


photo

Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales, and tips for cruelty-free living. On a mission to prove every myth about veggie travel wrong, her itchy feet have taken her to almost sixty countries and counting. Home or abroad, Natalie can almost always be found with a camera in her hand and food on her mind.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Coconut Lemon Mug Cake [Vegan, Gluten-Free]

Coconut Lemon Mug Cake

Cheesy Quinoa Meatballs [Vegan]

Cheesy Quinoa Meatballs 1

Cashew Sour Cream [Vegan]

Cashew Sour Cream 1

Portobello Burger With Caramelized Onions and Tempeh Bacon [Vegan]

Portobello Burger With Caramelized Onions

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “No-Dak-Doritang: Korean Spicy Potato and Vegetable Stew [Vegan]”



Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×