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This Gut-Friendly Gochujang Stew Is Packed with Flavor
Ingredients
  • 2 tbsp olive oil
  • 1 leek trimmed, cleaned, and sliced
  • 2 celery sticks chopped
  • 150 grams mushrooms trimmed and halved
  • 5 garlic cloves
  • 2 tbsp gochujang paste
  • 1 tsp red or white miso paste
  • 900 ml vegetable stock
  • 1 carrot roughly chopped
  • 300 grams baby potatoes halved
  • 2 sweetcorn cobs cut into quarters
  • 1 large courgette roughly chopped
  • 1 tbsp corn flour
  • 1 tbsp water
  • flat-leaf parsley or coriander a handful and extra for garnish
  • salt and pepper to taste
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