
Gochujang Braised Potatoes: A Spicy and Sweet Korean Side Dish
Gochujang Braised Potatoes: A Spicy and Sweet Korean Side Dish
Baek Jong Won’s Potato Braising Recipe: Making Spicy Red Gochujang Potatoes
Here’s a Gochujang Braised Potato recipe inspired by Chef Baek Jong Won. This dish features a delightful spicy and sweet glaze that pairs perfectly with rice.
Main Ingredients- 3 Potatoes (medium-sized)
- Scallions, chopped (optional)
- 1-2 Korean Cheongyang peppers, sliced (optional)
Cooking Instructions
Step 1
Start by preparing three medium-sized potatoes, the stars of this delicious braised dish. Peel them thoroughly.
Step 2
Cut the peeled potatoes into bite-sized pieces, approximately 2-3 cm cubes. It’s recommended to cut them slightly larger so they don’t fall apart too easily when cooked. Larger pieces will absorb the braising sauce beautifully.
Step 3
Get a pot ready for braising. Pour in 400ml of water. To enhance the savory flavor, add one cube of soup stock. If you don’t have soup stock, you can use anchovy or kelp broth, or simply use water without any stock – it’s up to you!
Step 4
Add all the cut potatoes to the pot. Now, stir in 1 tablespoon of sugar. Sugar helps to balance the starchy flavor of the potatoes and allows the sauce to meld together perfectly.
Step 5
Next, add 1 tablespoon of corn syrup. This will add a lovely glaze and a sophisticated sweetness to the braised potatoes.
Step 6
With all ingredients in the pot, bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium and let the potatoes cook for about 8 minutes. This step ensures the potatoes become tender inside.
Step 7
After 8 minutes, check if the potatoes are cooked through by piercing them with a chopstick or skewer. If they are tender, it’s time to add the rest of the seasonings.
Step 8
Once the potatoes are tender, sprinkle in 1 tablespoon of gochugaru (Korean chili flakes) for that characteristic spicy kick. Stir well to distribute the chili flakes evenly among the potatoes.
Step 9
Now for the flavor explosion! Add 1 tablespoon of gochujang (Korean chili paste) for that deep, savory spiciness and 1 tablespoon of minced garlic for aroma. Continue to simmer over medium-low heat, allowing the sauce to thicken and coat the potatoes. Stir occasionally to prevent sticking.
Step 10
When the sauce has reduced to a glaze and coats the potatoes beautifully, add chopped scallions and sliced Cheongyang peppers according to your preference. Scallions add a fresh flavor, while Cheongyang peppers bring extra heat.
Step 11
Finally, drizzle in 1 tablespoon of sesame oil for a nutty aroma and rich finish. Give it one last gentle stir, and your Gochujang Braised Potatoes are ready! Served over warm rice, this dish is an absolute delight and a true rice thief.

