Braised Baby Potatoes: The Classic Side Dish Style
Braised Baby Potatoes: The Classic Side Dish Style
Authentic Side Dish Shop Style Braised Baby Potatoes Recipe
Today, we’ll be making a popular Korean side dish: beautifully braised baby potatoes with a delightful chewy texture and a sweet, savory glaze. Perfect for any meal!
Ingredients for Braised Baby Potatoes- 40 baby potatoes (small variety)
- Vegetable oil for frying, in sufficient quantity
- 10 Tbsp Soy sauce (Korean seasoned soy sauce)
- 1 Tbsp Dark soy sauce (for color and depth)
- 2 cups Water
- 4 Tbsp Mirin (cooking wine)
- 4 Tbsp Corn syrup (or rice syrup/oligosaccharide)
- 2 Tbsp Sesame oil
- Pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare your main ingredient: the baby potatoes. Gather about 40 small, round baby potatoes.
Step 2
To thoroughly clean them and remove any dirt or debris, soak the baby potatoes in cold water for about 10 minutes. This helps loosen any stubborn soil, making them easier to wash.
Step 3
After soaking, take out the potatoes and use a soft scrub brush to gently scrub the skins clean. It’s important to clean them thoroughly without damaging the skin.
Step 4
Rinse the cleaned baby potatoes multiple times under running water until the water runs clear. Ensure all residue is washed away.
Step 5
Drain the washed potatoes in a colander. Let them air dry for about an hour. This step is crucial: a well-dried potato will splatter less when frying and won’t transfer much moisture to paper towels later, ensuring a cleaner frying process.
Step 6
Now, it’s time to fry the baby potatoes. Pour a generous amount of vegetable oil into a pot or deep pan, and heat it over medium heat. Carefully add the dried baby potatoes and fry for 7-8 minutes, or until the skins become slightly wrinkled and shriveled. Frying over medium heat helps them cook through while achieving a slightly crispy exterior.
Step 7
You’ll know they are perfectly fried when the skins look visibly shriveled and a bit crinkled. This texture is key for the sauce to adhere well and for the delicious final texture of the braised potatoes.
Step 8
While the potatoes fry, prepare the braising liquid. In a separate pot, combine 10 Tbsp of soy sauce, 2 cups of water, 4 Tbsp of mirin, and my secret ingredient: 1 Tbsp of dark soy sauce. Dark soy sauce, commonly used in Chinese cuisine, adds a beautiful deep color and a subtle sweetness without making the sauce overly salty. It’s excellent for achieving a rich, dark glaze. This dark soy sauce is my special touch for that authentic side dish shop flavor!
Step 9
Once the braising liquid comes to a boil, add the fried baby potatoes. Keep the lid off and let them simmer over medium-low heat for about 10 minutes. Stir or gently toss the potatoes occasionally to ensure they are evenly coated with the sauce as it reduces.
Step 10
After simmering with the lid off for 10 minutes, put the lid back on and reduce the heat to low. Continue to braise for another 3 minutes. This covered cooking time allows the flavors to penetrate deeper into the potatoes, enhancing their taste.
Step 11
Remove the lid and check the sauce; it should have reduced by at least two-thirds. Now, add 4 Tbsp of corn syrup to provide sweetness and a glossy finish. If you don’t have corn syrup, oligosaccharide or even rice syrup works well.
Step 12
As the corn syrup incorporates and cooks down, you’ll notice the potatoes starting to develop a beautiful, enticing shine. Stir in 2 Tbsp of sesame oil for its nutty aroma and to add a final touch of richness.
Step 13
Finally, sprinkle a pinch of toasted sesame seeds over the braised potatoes for a decorative touch and an added layer of flavor.
Step 14
And there you have it! Delicious braised baby potatoes, just like those from your favorite side dish shop, boasting a chewy skin and a tender interior, all coated in a perfectly sweet and savory glaze. Serve them alongside rice for a truly satisfying meal!
