Gochujang Sweet Potato Soup
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Serves: 4
This soup is the perfect balance of spicy and sweet. It's rich in flavor but low in ingredients, letting one of our favorite Korean ingredients: gochujang, take the lead.
I know soup season is almost over, but if you plan on making one last soup, please make it this Gochujang Sweet Potato Soup. This soup is creamy, slightly sweet, filled with veggies and has just the right amount of spice. It’s hot but not too hot, and that’s all due to my favorite Korean ingredient, gochujang.
Gochujang is a Korean hot chili paste made by naturally fermenting sun-dried red chili powder, sweet rice, soy beans and salt while contained in large earthen pots called Onggi. Containing abundant nutrients including protein, vitamin B2, vitamin C, carotenes and more.
The gochujang is what makes this soup big on flavor but low on ingredients. It really carries the team. The rest of the soup is accidentally plant-based, but you can easily add protein to it to make it a full meal. It’s a big batch, but it’ll be gone in no time… just trust me.
Gochujang contains the digestive enzymes amylase—which breaks down starches, and protease—which breaks down proteins. This makes Gochujang a great digestive aid, especially when consumed with other foods such as meat.
Capsaicin, a naturally occurring compound responsible for the spicy taste of red chili peppers, is also a big component of Gochujang. It includes antibacterial properties. Research suggests that Capsaicin can aid in reducing body fat, and that this effect increases as Gochujang is matured for longer periods of time.
Gochujang maintains the health benefits of red chili peppers, containing an abundance of beta-carotene and vitamin C that have antimutagenic and anticarcinogenic effects.
INGREDIENTS
1/4 cup olive oil
1.5 pounds oyster mushroom (or shiitake if you can’t find oyster)
1/2 teaspoon chili flakes
1 yellow onion
4 cloves garlic
3 tablespoons gochujang paste
2 pounds sweet potato
2 cups plant-based milk
1 cup coconut milk
1 cup kale leaves
1/4 cup dill for topping
INSTRUCTIONS
Prepare all ingredients - slice the mushrooms, dice the onion, mince the garlic. Slice the sweet potato into crescent-shaped medallions and tear up the kale into bite-sized pieces.
In batches, cook the mushrooms in olive oil on medium heat until crisp, about 3 minutes on each side. Season with salt and chili flakes. Set to the side.
In a dutch oven, add the olive oil and bring it to medium heat, add in the onion and cook until soft but not brown, about 7 minutes. Add in the garlic and cook another 2 minutes.
Add in the gochujang and cook for two minutes or until it darkens slightly.
Add in the sweet potato, milk and coconut milk and bring to a simmer. Cover and simmer for 10-15 minutes.
Add in the kale and simmer for another 3 minutes.
Taste and season with salt and pepper as needed.
Add half of the mushrooms.
Plate the soup in a large bowl, top with the remaining mushrooms and dill.
Serve warm :)
NOTES
Gochujang is processed differently across the board, but no matter the brand it will still give an amazing color and flavor to your soup. Some brands might lean more sweet, others more savory, but each should work for this soup. If your gochujang looks less like a paste and more like a sauce try to find a different brand. You want it to look like tomato paste when you use it, because that texture of paste will give you the best result!
photo and recipe credits to Justine Snacks
