Chewy and Sweet Braised Baby Potatoes: A Delicious Side Dish Even Your Husband Will Love!
Recipe for Chewy and Sweet Braised Baby Potatoes
Add another delicious side dish to your table today with these chewy and sweet braised baby potatoes, a favorite of my husband! The slightly chewy exterior and tender interior of the baby potatoes, combined with a flavorful sauce, will make you want to finish your rice in no time. Make your weekend meals even more special with this simple yet impressive side dish.
Main Ingredients
- 20 baby potatoes (bite-sized)
- 20 whole garlic cloves
- 4 Korean green chili peppers (optional, for added spiciness)
- 1 Tbsp toasted sesame seeds
Braised Baby Potato Sauce
- 1 cup (200ml) Korean soy sauce (jin ganjang)
- 5 Tbsp oligodang (or corn syrup)
- 5 Tbsp black sugar (or brown sugar, adjust sweetness)
- 1 cup (200ml) water
- 1 cup (200ml) Korean soy sauce (jin ganjang)
- 5 Tbsp oligodang (or corn syrup)
- 5 Tbsp black sugar (or brown sugar, adjust sweetness)
- 1 cup (200ml) water
Cooking Instructions
Step 1
Let me guide you through the process of making these delicious, chewy, and sweet braised baby potatoes. They’re perfect for special occasions and a hearty addition to everyday meals.
Step 2
First, it’s crucial to wash the baby potatoes thoroughly. Since we’ll be cooking them with their skins on, use a scrub brush to meticulously remove any dirt or debris.
Step 3
Place the cleaned baby potatoes in a pot with 1 cup of water and about 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes, or until the potatoes are tender all the way through. You can test for doneness by piercing them with a fork; it should go in easily. Drain the cooked potatoes and peel them while they are still warm. You can leave the skins on if you prefer, but peeling them results in a cleaner texture.
Step 4
While the potatoes are cooking, let’s prepare the flavorful braising sauce. In a pot or deep pan, combine 1 cup of soy sauce, 5 Tbsp oligodang, 5 Tbsp black sugar, and 1 cup of water. Stir well to dissolve the sugar. Gently heat over low heat, stirring occasionally, until the sugar has melted and the sauce has slightly thickened.
Step 5
Once the sauce begins to gently simmer, carefully add the cooked baby potatoes. Gently stir to coat the potatoes evenly with the sauce and simmer together for about 2-3 minutes.
Step 6
Now it’s time to add the whole garlic cloves and Korean green chili peppers to infuse the potatoes with deep flavor. Add the 20 whole garlic cloves and the chopped chili peppers (if using). Reduce the heat to medium-low. Cover the pot and let it simmer slowly, allowing the sauce to penetrate the potatoes and garlic. Stir gently every so often to prevent sticking, and continue simmering for about 15-20 minutes, or until the sauce has reduced to your desired consistency. The sauce should become glossy and slightly syrupy.
Step 7
Finally, sprinkle in 1 Tbsp of toasted sesame seeds for a nutty aroma and gently mix them in. Turn off the heat and let the residual heat meld the flavors for a moment before serving.
Step 8
And there you have it – perfectly chewy and sweet braised baby potatoes! They are the ultimate side dish to enjoy with a warm bowl of rice. This dish is loved by both children and adults, so be sure to give it a try!
