Spicy and Sweet Anchovy Braised Potatoes
A Delicious Side Dish Made with New Potatoes and Anchovies That Will Vanish Your Rice Bowl
This is a side dish my mother used to make often when I was young, and I always think of it around this time of year. Since new potatoes are in season now, let’s make it deliciously! It’s a savory and sweet dish with the umami of anchovies that anyone, young or old, will love.
Main Ingredients
- 2 medium potatoes
- 3-5 Korean green chili peppers (kkwari gochu)
- 1/2 cup dried anchovies for broth
- 1.5 cups water
Seasoning
- 2 Tbsp soy sauce
- 0.5 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 2/3 Tbsp sugar
- 0.5 Tbsp cooking oil
- 2 Tbsp soy sauce
- 0.5 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 2/3 Tbsp sugar
- 0.5 Tbsp cooking oil
Cooking Instructions
Step 1
Peel the potatoes and wash the Korean green chili peppers, trimming off the stems.
Step 2
Cut the potatoes into 1 cm thick slices. Soaking the sliced potatoes in cold water for about 10 minutes will remove excess starch. This helps prevent the potatoes from breaking apart during cooking and keeps the sauce from becoming too watery.
Step 3
Cut the Korean green chili peppers into pieces about the same size as the potatoes, usually 2-3 segments each. You can adjust the amount according to your preference, but adding a moderate amount will enhance the spicy flavor and add a crisp texture.
Step 4
Remove the heads and intestines (the ‘stomach’) from the dried anchovies. Removing the intestines helps prevent a bitter taste. If you are using small stir-fry anchovies, you can use them whole without trimming. Removing these parts will result in a cleaner tasting broth.
Step 5
In a pot or pan for braising, combine 1.5 cups of water with soy sauce, sugar, and cooking oil. Stir well to create the braising liquid base.
Step 6
Rinse the drained potatoes one more time to remove any remaining water, then add them to the pan. Add the prepared anchovies, red pepper flakes, and 1 tablespoon of minced garlic. Bring to a boil. At this stage, consider adding all ingredients except the Korean green chili peppers.
Step 7
Once the mixture starts boiling, reduce the heat to medium-low. Occasionally open the lid and ladle the braising liquid over the potatoes to ensure even flavor distribution. Avoid stirring too frequently to prevent the potatoes from breaking apart. If the potatoes are not yet tender but the sauce has reduced too much, add a little more water and continue to simmer until the desired consistency is reached.
Step 8
Once the potatoes are tender, add the cut Korean green chili peppers. Cover the pot and let it steam on low heat for 2-3 minutes. This completes your delicious anchovy braised potatoes, a perfect side dish! If you prefer your Korean green chili peppers crisp, shorten the cooking time; if you like them softer, extend it. Enjoy your meal!
