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Foraging with Alexis Nikole Nelson.
This flavor-packed stew, called dakbokkeumtang, counts gochujang, or Korean fermented chili paste, as one of its primary seasonings. The thick, bright-red paste usually is sold in plastic tubs or bottles in Asian markets or in the international aisle of regular supermarkets. Soy sauce and a dose of brown sugar add salty-sweet flavor to balance to the dish, while sesame oil and seeds add nutty notes. The potatoes and carrots absorb the seasonings so the pieces are flavored throughout; make sure to cut the vegetables into pieces about 1 inch in size, not smaller, so they don’t wind up overdone. Serve the stew with steamed rice.
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