Braised Potatoes with Korean Chili Peppers: A Simple Side Dish
Braised Potatoes with Korean Chili Peppers: A Simple Side Dish
Braised Potatoes with Korean Chili Peppers ~ Easy Side Dish
I made a soy sauce braised dish with fluffy potatoes and slightly spicy Korean chili peppers. The sweet, savory, and slightly spicy flavor is great with rice.
Ingredients- 3 potatoes
- 100g Korean chili peppers (Kwarigochu)
Seasoning- 3-4 Tbsp soy sauce for braising
- 1 tsp oyster sauce
- 1 tsp minced garlic
- 2 Tbsp olive oil
- 3 Tbsp corn syrup (oligo당)
- 1 tsp sugar (adjust to taste)
- A little sesame oil
- 1 Tbsp sesame seeds
- 100ml water
- 3-4 Tbsp soy sauce for braising
- 1 tsp oyster sauce
- 1 tsp minced garlic
- 2 Tbsp olive oil
- 3 Tbsp corn syrup (oligo당)
- 1 tsp sugar (adjust to taste)
- A little sesame oil
- 1 Tbsp sesame seeds
- 100ml water
Cooking Instructions
Step 1
Prepare the potatoes by peeling them and cutting them into bite-sized cubes. Rinse the cubed potatoes in cold water once or twice to remove excess starch, then drain them thoroughly. This step helps prevent the potatoes from breaking apart during cooking and allows them to absorb the sauce better.
Step 2
Wash the Korean chili peppers (Kwarigochu) clean. You can leave the stems on or remove them for a neater appearance. The mild spiciness and aroma of the chili peppers will enhance the flavor of the dish.
Step 3
Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 10 seconds until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste. Sautéing the garlic briefly infuses the oil with its flavor, adding depth to the dish.
Step 4
Add the drained potato cubes to the pan with the fragrant garlic oil. Stir-fry the potatoes over medium heat until their edges begin to look slightly translucent and lightly golden. This step helps the potatoes absorb the braising liquid more effectively and maintain their shape.
Step 5
Once the potatoes are slightly translucent, add the braising soy sauce (3-4 Tbsp), oyster sauce (1 tsp), corn syrup (3 Tbsp), and water (100ml) to the pan. Stir everything together. You can adjust the sweetness to your preference; if you find the corn syrup sweet enough, you can omit the sugar. If you prefer a sweeter taste, add the 1 tsp of sugar.
Step 6
When the potatoes are almost tender, add the prepared Korean chili peppers to the pan. Gently mix them with the potatoes and sauce. Increase the heat to high and stir-fry quickly, just until the chili peppers are cooked through and slightly softened, about 1-2 minutes. Avoid overcooking the chili peppers, as they can become mushy. This quick stir-fry will reduce the sauce slightly, concentrating the flavors.
Step 7
Turn off the heat. Drizzle with a little sesame oil and sprinkle with sesame seeds. Your delicious braised potatoes with Korean chili peppers are now ready to be served. Enjoy this flavorful side dish with your favorite meal!
