
Perfectly Firm Braised Potatoes
Perfectly Firm Braised Potatoes
How to Make Delicious Braised Potatoes That Don’t Fall Apart (Kim Jin-ok’s Recipes)
Hello, this is Kim Jin-ok. Potatoes are in season and taste wonderful right now! I’ll share a secret to making braised potatoes that hold their shape beautifully without falling apart. It’s crucial to remove the starch from the potatoes when making this dish. While rinsing them under cold water helps, pre-salting them with salt and oligosaccharide creates a firmer texture, preventing them from crumbling during cooking. Braised with a savory soy sauce-based glaze after being cut into generous chunks, these potatoes make a fantastic side dish for any meal or even a delicious appetizer. The touch of oligosaccharide adds a pleasant sweetness that everyone will love. Feel free to adjust the cooking time to achieve your preferred texture!
Ingredients- 5 potatoes
- 1 onion
- 2 Tbsp minced green onion
- 1 Tbsp minced garlic
- 2 Tbsp cooking oil
- 5 Tbsp soy sauce
- A pinch of black pepper
- 2 Tbsp mirin (rice wine)
- 1/2 Tbsp salt
- 3 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
1. Peel the potatoes and cut them into bite-sized pieces of uniform size. Cutting them evenly ensures they cook at the same rate. Rinse the cut potatoes 2-3 times under cold running water to remove excess starch, then soak them in cold water for about 5 minutes to fully remove the starch.
Step 2
2. Drain the potatoes thoroughly in a colander after removing the starch. Place them in the pan you’ll be using for braising. Add 1/2 Tbsp salt and 3 Tbsp oligosaccharide to the potatoes. Mix well to coat evenly, then let them sit for 10 minutes to marinate. During this time, the potatoes will release their own water, and we’ll use this liquid for braising. Marinating them beforehand with salt and oligosaccharide is the key secret to preventing the potatoes from breaking apart. Because this pre-marination releases liquid, you won’t need to add extra water for braising.
Step 3
3. Chop the onion into large pieces, then separate the layers so they are easy to stir-fry.
Step 4
4. To the marinated potatoes in the pan, add 1 Tbsp minced garlic, 2 Tbsp cooking oil, 5 Tbsp soy sauce, a pinch of black pepper, and 2 Tbsp mirin. Cover the pan and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5-6 minutes, stirring once or twice in between to ensure the seasoning coats the potatoes evenly. After 5-6 minutes, add the chopped onion and stir-fry for another 2-3 minutes. Then, add 2 Tbsp minced green onion, give it a quick mix, and finally add 1 Tbsp sesame oil and 1 Tbsp sesame seeds. Stir once more and turn off the heat. Taste the potatoes and adjust the seasoning with more soy sauce or oligosaccharide if needed, according to your preference. If it’s too salty, add a little water and stir-fry a bit longer. If using an induction cooktop, maintain a higher heat and increase the stir-frying time. The cooking time may need to be adjusted based on the size of the potato pieces and the heat intensity. Enjoy your delicious braised potatoes!

