Braised Potatoes with Korean Chili Peppers (Ggwari Gochu Gamja Jorim): The Quintessential Rice Topping!
Braised Potatoes with Korean Chili Peppers (Ggwari Gochu Gamja Jorim): The Quintessential Rice Topping!
Savory and Fluffy Braised Potatoes with Korean Chili Peppers Recipe
Let’s make a delicious braised potato and Korean chili pepper dish that’s perfect for mixing with rice! This comforting side dish features tender, fluffy potatoes and crisp-tender Korean chili peppers, creating a delightful texture and savory flavor that will have you reaching for seconds. It’s a simple yet incredibly satisfying addition to any meal.
Main Ingredients- 2 medium Potatoes
- 15 Korean chili peppers (Ggwari Gochu)
- 1/2 medium Onion
- 1 cup (200ml) Anchovy Broth (or other stock)
- 2 Tbsp Cooking oil
Flavorful Sauce- 3 Tbsp Soy sauce
- 1.5 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Minced garlic
Finishing Touches for Aroma- 1 Tbsp Sesame oil
- 1 Tbsp Honey (or more corn syrup)
- Generous pinch of toasted sesame seeds
- 3 Tbsp Soy sauce
- 1.5 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Minced garlic
Finishing Touches for Aroma- 1 Tbsp Sesame oil
- 1 Tbsp Honey (or more corn syrup)
- Generous pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare all your ingredients. Wash the potatoes and onion thoroughly.
Step 2
Peel the potatoes and cut them into large cubes. Slice the onion into similarly sized pieces. Trim the stems off the Korean chili peppers; if any are particularly thick, cut them in half lengthwise. (Refer to the video or images for guidance on the size and shape of the peppers.)
Step 3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the cubed potatoes and sauté until their surface is lightly golden. This step helps the potatoes hold their shape better and adds a nutty depth of flavor.
Step 4
While the potatoes are browning, prepare the sauce. In a small bowl, combine 3 tablespoons of soy sauce, 1.5 tablespoons of corn syrup, and 1 tablespoon of minced garlic. Mix well until smooth.
Step 5
Once the potatoes are slightly cooked, add the sliced onion, 1 cup of anchovy broth, and the prepared sauce to the pan. Bring the mixture to a boil over high heat, stirring to ensure the sauce is evenly distributed.
Step 6
When the broth begins to simmer, reduce the heat to medium-low and let it cook until the potatoes are completely tender. Once the potatoes are fork-tender, add the Korean chili peppers. Continue to simmer for another 2-3 minutes, or until the peppers are crisp-tender. Avoid overcooking them, as they can become mushy.
Step 7
Finally, stir in 1 tablespoon of sesame oil and 1 tablespoon of honey. Sprinkle generously with toasted sesame seeds and give it a final toss. Your delicious Braised Potatoes with Korean Chili Peppers are ready! Serve hot over rice and enjoy this incredibly satisfying dish.
