Delicious Braised Baby Potatoes: A Homemade Delight
Delicious Braised Baby Potatoes: A Homemade Delight
Enjoying Homegrown Baby Potatoes in a Savory Braised Dish
Discover the joy of cooking with homegrown ingredients! This recipe features tender baby potatoes, personally cultivated and then braised in a savory, slightly sweet sauce. Even though they’re small, homegrown potatoes offer a unique depth of flavor. We’ll show you how to prepare them perfectly, ensuring the sauce penetrates every bite. This dish is a beloved Korean classic, perfect for any meal. We’ve also added a touch of cherry tomatoes for a pop of color and a hint of freshness. Let’s get cooking!
Main Ingredients- 400g baby potatoes
- 1 onion
- 6 Korean chili peppers (kwari gochu)
- 1 red chili pepper
Seasoning Ingredients- 3 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or other liquid sweetener)
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or other liquid sweetener)
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
I found some incredibly fresh cherry tomatoes and felt they were too good to waste! I decided to add them to the potato dish for an extra touch of color and flavor. (This step is optional.)
Step 2
Now, let’s prepare the star of our dish: the baby potatoes, freshly harvested from the garden! Since baby potatoes have thin skins, instead of peeling them painstakingly, it’s best to scrub them clean. This way, you preserve their natural flavor and nutrients. Make a cross-shaped incision (an ‘X’) deep into each potato. This simple step allows the braising liquid to penetrate fully, making the potatoes incredibly flavorful. Heat 1 tablespoon of cooking oil in a pot over medium heat. Add the prepared baby potatoes and sauté them until they are lightly golden brown on the surface. This initial sautéing helps enhance the potato’s flavor.
Step 3
Once the potatoes have been sautéed for a bit, add the coarsely chopped onion to the pot and continue to stir-fry. The natural sweetness of the onion will blend beautifully with the potatoes, creating a richer taste. When the onion becomes slightly translucent, pour in 1 cup (about 200ml) of water or broth. Bring the mixture to a rolling boil over high heat. Once it’s boiling vigorously, proceed to the next step.
Step 4
Now, it’s time to add all the seasoning ingredients: 3 tablespoons of soy sauce, 1 tablespoon of gochugaru, 1 tablespoon of minced garlic, and 1 tablespoon of sugar. Stir everything well to combine. Once the sauce comes to a boil, reduce the heat to medium-low. Let the potatoes simmer gently until they are tender. When the potatoes are almost cooked through, add the prepared Korean chili peppers (kwari gochu), the red chili pepper, and the reserved chopped onion. Finally, drizzle in 1 tablespoon of sesame oil, give it a quick mix, and turn off the heat. Your delicious braised baby potatoes are ready!
Step 5
Because these potatoes were homegrown, even though they are small and not perfectly shaped, their taste is truly special. The joy of growing them and the pleasure of eating them makes this dish even more precious and delicious.
Step 6
The braised potatoes have a slightly chewy skin and a wonderfully soft, fluffy interior. By not over-salting the sauce, they taste wonderfully plain and healthy, almost like steamed potatoes, which I really enjoyed.
Step 7
The combination of crisp Korean chili peppers, sweet red chili peppers, and tender potatoes is simply delightful! If only I had planted more from the start, I wouldn’t have needed to buy potatoes this summer and could have enjoyed them fresh anytime. I’ll definitely plant more next year! How about you try making delicious dishes with your own homegrown vegetables?
