Korean Potato, Bean and Kale Stew

 A delicious stew flavored with Korean Gochujang (goh-choo-jang) sauce. Deeply spicy, salty, sweet, and with Umami to spare.
Make it with kale or spinach. If you use kale, add it for the last ten minutes of cooking. For spinach, just submerge it in the hot liquid until it wilts, just a few seconds.

Ingredients:
One pound new potatoes, halved
One can white (cannellini) beans, drained. Use two cans if you love white beans. We do.
One large red onion, chopped coarsely
A large carrot is a nice addition. Chopped or sliced.
6 garlic cloves, chopped
Around 6 oz. of spinach or kale (stems removed)
3 or 4 Tablespoons of Gochujang paste (supermarkets, Amazon). Test for level of heat.
2 Tablespoons real soy sauce, not low sodium
One teaspoon of brown sugar for luck
Three cups of water or vegetable broth

Directions:
Mix the sugar, soy sauce and Gochujang in a cup, to save time
Saute the garlic and onion in olive oil a few minutes. Add the water and all ingredients except the spinach or kale
Bring to boil, reduce heat and simmer covered 30 minutes. (If using kale, add it for the last ten minutes). Turn off the heat, add the spinach, cook a few seconds until it wilts.
Serve with more sauce on the side.