Ingredients
3 tablespoons neutral oil, such as safflower or canola
8 ounces cremini mushrooms, trimmed and halved or quartered if large
Kosher salt and black pepper
3 scallions, finely chopped, plus more for garnish
2 tablespoons minced garlic
2 teaspoons minced fresh peeled ginger
¾ cup low-sodium soy sauce
3 tablespoons turbinado sugar or 2 tablespoons light brown sugar
1 ½ pounds russet potatoes, peeled and cut into 1-inch cubes
1 pound Korean radish, peeled and cut into 1-inch cubes
1 pound kabocha squash, peeled, seeded and cut into 1/2-inch cubes
8 ounces large carrots, peeled and sliced into 1/2-inch-thick rounds
Steamed rice, for serving
Kimchi and toasted sesame oil, for serving (optional)
Directions
1
Heat oven to 425 degrees. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until they start to soften, about 3 minutes. Add remaining 1 tablespoon oil, scallions, garlic and ginger, stirring constantly until fragrant, about 1 minute. Add soy sauce, sugar, potatoes, radish, 1 teaspoon black pepper and 1 cup of water, and mix well. Bring to a boil over high heat.
2
Cover and bake for 15 minutes, then stir in squash and carrots until well incorporated. Cover and bake until all the vegetables are tender, about 15 minutes longer.
3
Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.