Gamja Tang

epicurious.com

Espring

subheading: For the broth:

4 cups vegetable broth

1 teaspoon sliced fresh ginger

2 sliced shiitake mushrooms

1 onion, julienned

1 dried red chili

2 tablespoons doenjang

subheading: For the sauce:

6 cloves garlic, minced

3 tablespoons gochugaru

1 tablespoon gochujang

3 tablespoons “Fishy” Sauce

¼ cup roasted wild sesame seeds (also called perilla seeds)

1 teaspoon sesame oil

subheading: For the stew:

3 Yukon Gold potatoes, halved

1 cup bean sprouts

2 scallions, roughly chopped

5 to 6 perilla leaves, roughly chopped

2½ ounces (70g) sweet potato vermicelli (about 1 handful), cooked according to package directions

1 tablespoon sesame oil

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