Potato and Onion Comfort Stew

Ingredients

• 3 pieces Large Russet potatoes, cubed
• 1 large Yellow onion, sliced
• 3 cloves Garlic, minced
• 3 tablespoons Soy sauce
• 1 tablespoon Gochugaru (Korean red chili flakes)(optional)
• 1 tablespoon Sesame oil
• 3 cups Water or vegetable broth
• 1 teaspoon Sugar or honey
• 2 stalks Green onions, chopped
• 1 batch Cornstarch slurry (1 tbsp starch + 2 tbsp water)

Instructions

1. 1

   Peel the potatoes and cut them into 1-inch cubes, then soak them in cold water for 5 minutes to remove excess starch.

2. 2

   Heat the sesame oil in a heavy-bottomed pot over medium heat and sauté the onions and garlic until fragrant and translucent.

3. 3

   Add the drained potato cubes to the pot and stir-fry for 2 minutes until the edges of the potatoes look slightly clear.

4. 4

   Pour in the water or broth, soy sauce, sugar, and gochugaru, then bring the mixture to a boil.

5. 5

   Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are very soft and can be easily pierced with a fork.

6. 6

   Using a wooden spoon, gently crush a few of the potato cubes against the side of the pot to help thicken the base naturally.

7. 7

   Stir in the cornstarch slurry and simmer for another 2 minutes until the stew reaches a thick, gravy-like consistency.

8. 8

   Garnish with chopped green onions and serve hot over a bowl of steamed white rice.