Gochujang Sweet Potato Soup

I know soup season is almost over, but if you plan on making one last soup, please make it this gochujang sweet potato soup. This soup is creamy, slightly sweet, filled with veggies and has JUST the right amount of spice. It’s hot but not too hot, and that’s all due to my favorite Korean ingredient, gochujang.

The gochujang is what makes this soup HUGE on flavor but low on ingredients. It really carries the team. The rest of the soup is accidentally plant-based, but you can easily add a protein to it to make it a full meal. It’s a big batch, but it’ll be gone in no time…just trust.

How to make a soup

Ok ok ok, there are five main steps to making a soup – hear me out:

• 1 – Prep your crispy topping element – all soups need one (in this soup is the mushrooms!)
• 2 – Oil + aromatics
• 3 – Add the flavor builders
• 4 – Add the carbs + vegetables and broth
• 5 – Finish with some creaminess and serve!

Ingredients for this gochujang sweet potato soup

Now that I chatted about my soup-basics, here’s everything you need for this particular soup:

• ¼ cup olive oil
• 1.5 lbs oyster mushroom
• ½ tsp chili flakes
• 1 yellow onion
• 4 cloves garlic
• 3 tbsp gochujang paste
• 2 lbs sweet potato
• 2 cups plant-based milk
• 1 cup coconut milk
• 1 cup kale leaves
• 1/4 cup dill for topping

What is gochujang?

I LOVE gochujang and I hope you feel the same way about it that I do. It is a Korean red pepper paste that is FERMENTED. A true gem. The fermentation gives it a unique flavor that you can’t replicate with other condiments.

It is simultaneously savory, sweet, and spicy. The most common preparation involves gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of rice, which is then cultured with saccharifying enzymes during the fermentation process.

How to crisp up the mushrooms

So now that we have the main ingredient out of the way, let’s talk the mechanics of the ‘shrooms. You don’t need to use oyster, but try to go for a mushroom that you can slice thinly.

From there you want to add the mushrooms in batches to a skillet on medium heat with a pour of oil. Give the mushrooms room to breathe, add some salt, and let them chill for 3 minutes.

When they are brown on one side, flip and repeat the process. You’ll see the mushrooms absorb the oil, release some moisture, and then begin to crisp. It’s truly mushroom magic.

How to make the rest of the soup

And the steps for the rest of the gochujang soup go like this:

• In a dutch oven, add the olive oil and bring it to medium heat, add in the onion and cook until soft but not brown, about 7 minutes. Add in the garlic and cook another 2 minutes.
• Add in the gochujang and cook for two minutes or until it darkens slightly.
• Add in the sweet potato, milk and coconut milk and bring to a simmer. Cover and simmer for 10-15 minutes.
• Add in the kale and simmer for another 3 minutes.
• Taste and season with salt and pepper as needed.
• Add in half of the mushrooms.
• Plate the soup in a large bowl, top with the remaining mushrooms and dill.
• Serve warm 🙂

Serving suggestions for this gochujang soup

I like to serve this soup with the mushrooms on top, along with the dill for a perfect pairing. But if you need a bit more sustenance, try plating it with the following:

• Plate the soup with 3 oz. of slow cooked salmon nestled in the middle
• Add two jammy eggs (find out how I make mine here)
• Add crispy tofu

Does the brand of my gochujang matter?

And one last little tidbit before we go – the short answer to this is YES, but the long answer is: yes, but don’t panic! Gochujang is processed differently across the board, but it still gives an amazing color and flavor. Some brands might lean more sweet, others more savory, but each should work for this soup. If your gochujang looks less like a paste and more like a sauce, I’d try to find a different brand. You want it to look like tomato paste when you use it, because that texture of paste will give you the best result!

Looking for other comforting soup recipes?

You’ve come to the right place – because soup season lives on in my heart. Here are a few of my favorite soup recipes from this year:

Crispy Tofu & Cilantro Soup

This soup doesn't use a stock pot, but is still packed with flavor. It's spicy, citrusy, tangy and when you pour it over crispy tofu, it turns into something comforting and amazing.

Check out this recipe

Vegan Carrot Top Soup

This soup uses allllll of the carrot, including the tops to make a crispy, delicious topping for this creamy delicious fall staple soup.

Check out this recipe

And that’s it for this gochujang sweet potato soup recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Gochujang Sweet Potato Soup with Dill

5 from 1 vote

This soup is the perfect balance of spicy and sweet. It's rich in flavor but low in ingredients, letting one of my favorite Korean ingredients: gochujang, take the lead.

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients

• ¼ cup olive oil
• 1.5 lbs oyster mushroom
• ½ tsp chili flakes
• 1 yellow onion
• 4 cloves garlic
• 3 tbsp gochujang paste
• 2 lbs sweet potato
• 2 cups plant-based milk
• 1 cup coconut milk
• 1 cup kale leaves
• 1/4 cup dill for topping

Instructions

• Prepare all ingredients – slice the mushrooms, dice the onion, mince the garlic. Slice the sweet potato into crescent shaped medallions and tear up the kale into bite-sized pieces.
• In batches, cook the mushrooms in olive oil on medium heat until crisp, about 3 minutes on each side. Season with salt and chili flakes. Set to the side.
• In a dutch oven, add the olive oil and bring it to medium heat, add in the onion and cook until soft but not brown, about 7 minutes. Add in the garlic and cook another 2 minutes.
• Add in the gochujang and cook for two minutes or until it darkens slightly.
• Add in the sweet potato, milk and coconut milk and bring to a simmer. Cover and simmer for 10-15 minutes.
• Add in the kale and simmer for another 3 minutes.
• Taste and season with salt and pepper as needed.
• Add in half of the mushrooms.
• Plate the soup in a large bowl, top with the remaining mushrooms and dill.
• Serve warm 🙂