Doenjang Caldo Verde with Smoked Sausage

Method

1. Cut the potatoes into 1.5 cm cubes. Strip the kale from its stems and slice it into 3 mm ribbons. Slice the sausage diagonally 5 mm thick, slice the onion thinly and chop the spring onions.

2. Heat the oil in a 3 L pot over medium heat and cook the sausage and onion for 4 min, until the sausage is lightly golden.

   Add in this stepVegetable oil 1 tbspSmoked sausage 80 gOnion ½

   medium heat

3. Turn down to medium-low heat, add the garlic and gochugaru and stir for just 30 sec to make a chilli oil. Keep stirring; gochugaru burns quickly.

   Add in this stepGarlic cloves, minced 2Gochugaru (Korean chilli flakes) 1 tsp

   medium-low heat

4. Add the potatoes and water, then press the doenjang through a sieve into the pot with a spoon to dissolve it. Bring to the boil over high heat, then turn down to medium heat and simmer for 17 min, until a chopstick slides easily into the potatoes.

   Add in this stepPotatoes 400 gWater (or anchovy stock) 900 mlDoenjang (Korean soybean paste) 1½ tbsp

   high heat→medium heat

5. With a ladle, crush about a third of the potatoes against the side of the pot. This thickens the broth into a soft, creamy body like caldo verde.

6. Add the kale and spring onions and simmer over medium heat for 4 min, until the kale has wilted and turned bright green, then turn off the heat. If it tastes flat, dissolve in a little more doenjang.

   Add in this stepKale 120 gSpring onions 1

   medium heat

7. Drizzle with sesame oil, ladle straight into bowls and serve with hot rice.

   Add in this stepToasted sesame oil 1 tsp