Fluffy Potato and Korean Hot Pepper Stir-fry (Gamja Ggwirigochu Jorim)
Fluffy Potato and Korean Hot Pepper Stir-fry (Gamja Ggwirigochu Jorim)
Deliciously Fluffy Potatoes: The Ultimate Gamja Ggwirigochu Jorim Recipe
I’m sharing a recipe for ‘Gamja Ggwirigochu Jorim’ made with wonderfully fluffy potatoes that a neighbor kindly gave me. This dish is so flavorful on its own that you can whip it up with minimal seasoning and it’s guaranteed to be a hit! While potatoes are delicious braised on their own, adding plenty of Korean hot peppers (Ggwirigocho) not only enhances the color but also the overall taste, making it even more special. Although time has passed, I’m sharing this recipe with gratitude for the delicious potatoes that were gifted to me.
Main Ingredients- 3 medium potatoes
- 15 Korean hot peppers (Ggwirigocho)
- 1 tablespoon cooking oil
Seasoning Ingredients- 3 tablespoons soy sauce (jin ganjang)
- 0.5 tablespoon minced garlic
- 1 tablespoon red pepper paste (gochujang)
- 1 tablespoon corn syrup (or oligodang)
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- A pinch of black pepper
- 3 tablespoons soy sauce (jin ganjang)
- 0.5 tablespoon minced garlic
- 1 tablespoon red pepper paste (gochujang)
- 1 tablespoon corn syrup (or oligodang)
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
A pro-tip for washing Korean hot peppers! When washing Ggwirigocho or regular peppers, it’s best to wash them first with the stems intact. After draining, remove the stems. This is because if you remove the stems before washing, any residual pesticides might remain in the wash water and could seep into the pepper through the stem opening. While organic peppers from your garden might not require this, it’s a good practice for safety. So, wash them thoroughly, drain, then remove the stems.
Step 2
Peel the potatoes and cut them into thick, bite-sized pieces, about 1.5 to 2 cm thick. Cutting them too thinly might cause them to break apart during cooking, so aim for a slightly chunky size.
Step 3
Wash the Korean hot peppers thoroughly, remove any excess water, then trim off the stems. If any peppers are particularly large, you can cut them in half lengthwise for better presentation and to ensure they cook evenly. Avoid cutting them too small, as they might become mushy.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the cut potatoes and stir-fry until they develop a light golden-brown color on the outside. Pre-frying the potatoes helps them maintain their shape and improves their texture during the braising process.
Step 5
Once the potatoes are sufficiently fried, add 1 cup (about 200ml) of water or anchovy broth. Stir in 3 tablespoons of soy sauce, ensuring the potatoes are mostly submerged. Bring to a boil over high heat, then reduce to medium-low heat to allow the potatoes to cook through.
Step 6
When the potatoes are about halfway cooked, stir in 1 tablespoon of red pepper paste (gochujang) to add a savory depth. Using gochujang imparts a much richer and more complex flavor than soy sauce alone. Continue to simmer over medium heat until the potatoes are fully tender. Add the Korean hot peppers towards the end of this cooking stage.
Step 7
After adding the Korean hot peppers, taste the sauce and adjust the seasoning with salt if needed. However, following this recipe usually results in perfectly balanced seasoning, so you might not need any extra salt. Let it simmer for another 2-3 minutes until the peppers are tender and slightly softened.
Step 8
Finally, it’s time to add a touch of sweetness. While oligodang is ideal, you can use 1 tablespoon of corn syrup if that’s what you have. This adds a nice sheen and sweetness. Just before turning off the heat, stir in 1 tablespoon of sesame seeds and 1 tablespoon of sesame oil for a fragrant finish.
Step 9
Transfer the finished Potato and Korean Hot Pepper Stir-fry to a serving dish. This visually appealing side dish is incredibly delicious served over rice. You might find yourself eating more potatoes than rice – it’s that good!
Step 10
This ‘sweet and savory’ braised potato dish is the perfect accompaniment to any meal. It’s seasoned just right, not too salty and not too sweet, making it a truly satisfying dish. Enjoy the fluffy texture of the potatoes, the slight crunch of the peppers, and the subtle hint of spice! It’s a universally loved flavor, so be sure to give it a try.
