Your potatoes are ready for their moment.
1 cup bean sprouts2½ ounces sweet potato vermicelli , cooked according to package directionsMake the broth: In a medium Dutch oven, combine the vegetable broth, ginger, mushrooms, onion, chili, and doenjang.
Bring to a boil, then reduce the heat and simmer until you have a lovely aromatic broth as a base for this stew, 45 minutes to 1 hour.Meanwhile, make the sauce: In a small bowl, mix together ½ cup water, the garlic, gochugaru, gochujang, “fishy” sauce, and wild sesame seeds.Make the stew: Add the sauce, potatoes, and bean sprouts to the broth and simmer until the potatoes are tender, about 30 minutes.Right before serving, add the scallions, perilla leaves, sweet potato vermicelli, and sesame oil.
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