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: Korean Spicy Potato and Vegetable Stew [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




For the Stew:

  • 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


  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.


This site uses Akismet to reduce spam. Learn how your comment data is processed.