If you’re craving something hearty, spicy, and soul-warming, this Korean Spicy Sausage & Potato Stew hits all the right notes. Inspired by the bold flavours of Korean cuisine, this dish combines the satisfying comfort of sausages and potatoes with the signature heat and umami of gochujang and gochugaru. It’s the perfect fusion of pantry staples and bold, exciting spice.
While it draws influence from the Korean army stew (budae jjigae), this version is simplified and adapted for home cooks using everyday ingredients. You don’t need spam, ramen, or kimchi to enjoy the essence of Korean comfort food—just a good sausage, some root vegetables, and your favourite chilli paste will do the trick. A splash of coconut cream can round out the flavours, adding a subtle creaminess that balances the spice beautifully.
This stew is a one-pot wonder that’s easy to make on a weeknight and even better the next day. Serve it with steamed rice or crusty bread to mop up the spicy, savoury sauce, and don’t forget to top it with spring onions and sesame seeds for that extra Korean touch. It’s a dish that warms the belly and brings big flavour with minimal fuss.
Tips & Options
Add mushrooms, capsicum, or cabbage for extra veg.
A teaspoon of doenjang (Korean soybean paste) adds umami if you have it.
Leftovers reheat well and taste even better the next day!
Ingredients
- 4-6 sausages (pork, beef, or chicken, sliced into thick chunks)
- 1 onion (sliced)
- 1-2 potatoes (peeled and cubed)
- 1 carrot (sliced)
- 1 tablespoon gochujang paste
- 1 teaspoon gochugaru (or 1 tsp minced chilli)
- 1 tablespoon soy sauce
- 1 teaspoon suger
- 2 cloves garlic (minced)
- 1 cup beef stock
- spring onion, sesame seeds (optional)
- a splash of coconut cream (optional)
Instructions
- In a deep pan or pot, cook the sausages over medium heat until nicely browned. Remove and set aside.
- In the same pot, add a splash of oil if needed. Sauté the onion and garlic until fragrant, about 2 minutes. Add potatoes and carrots, stir for another 2–3 minutes.
- Stir in gochujang, gochugaru (or minced chilli), soy sauce, and sugar. Coat everything well. Pour in water or stock and bring to a boil.
- Reduce heat and simmer uncovered for 10–15 minutes, until the potatoes are fork-tender.
- Stir in a splash of coconut cream to balance the heat with a touch of creaminess.
- Top with sliced spring onions and a sprinkle of sesame seeds. Serve hot with steamed rice or crusty bread.
Nutritional Information
- Per serving
- Energy: 420 kcal / 1756 kJ
- Fat: 27 g
- Protein: 16 g
- Carbs: 28 g
