Korean Gochujang Shrimp Stew

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 cup leeks, sliced
• 2 cups butternut squash, diced
• 1 cup kale, chopped
• 8 ounces mushrooms, sliced
• 3 tablespoons gochujang
• 4 cups low-sodium chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced

• 1 tablespoon sesame seeds, toasted
• 2 tablespoons green onions, sliced

1. 01
   Heat olive oil in a large pot over medium heat until shimmering.
2. 02
   Add leeks and sauté until soft, about 3 minutes.
3. 03
   Stir in garlic and ginger, cooking until fragrant, about 1 minute.
4. 04
   Add butternut squash and mushrooms, cooking until slightly softened, about 5 minutes.
5. 05
   Mix in gochujang, soy sauce, and sesame oil, stirring to coat vegetables evenly.
6. 06
   Pour in chicken broth, bring to a simmer, and cook until vegetables are tender, about 10 minutes.
7. 07
   Add shrimp and kale, cooking until shrimp are pink and opaque, about 3 minutes.
8. 08
   Serve hot, garnished with toasted sesame seeds and sliced green onions.