Spicy Gochujang Braised Potatoes: The Ultimate Rice Companion
Spicy Gochujang Braised Potatoes: The Ultimate Rice Companion
How to Make Gochujang Potatoes: A Perfect Recipe Guide
While soy sauce-based potato braises are delicious, our family prefers this gochujang-flavored version. This recipe offers a spicy and sweet twist that makes potatoes an irresistible side dish, perfect for making you crave more rice. Let’s make this addictive side dish together!
Ingredients- 3 Potatoes (approx. 244g after peeling)
- 1 Tbsp Scallions (finely chopped)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1.8 Tbsp Soy Sauce (Jin-ganjang)
- 1.5 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Olive Oil
- 100ml Water
- A sprinkle of Sesame Seeds
Cooking Instructions
Step 1
First, peel the 3 potatoes thoroughly and rinse them under running water. Then, cut each potato in half lengthwise. Slice them into approximately 5mm thick half-moon shapes. This uniform slicing ensures even cooking and better absorption of the sauce.
Step 2
Finely chop the scallions and measure out 0.5 Tbsp of minced garlic. Having these aromatics ready will enhance the depth of flavor in your braised potatoes.
Step 3
Place the prepared potato slices into a frying pan. Add 2 Tbsp of olive oil and stir-fry over medium heat for about 1 minute, ensuring the potatoes are evenly coated with oil. This step prevents sticking and helps the sauce penetrate better later.
Step 4
Once the potatoes are coated with oil, reduce the heat to medium-low. Now it’s time to add the key flavoring agents. Carefully pour in 1.8 Tbsp of soy sauce along the edge of the pan.
Step 5
Next, add 1.5 Tbsp of oligosaccharide for a touch of sweetness. Oligosaccharide also adds a nice glaze and helps prevent the sauce from burning.
Step 6
Finally, add 1 Tbsp of gochujang, the star ingredient that provides that signature spicy kick. Feel free to adjust the amount of gochujang to your preference.
Step 7
With all the gochujang sauce ingredients now in the pan, turn the heat back up to medium. Stir-fry for about 1 minute, mixing everything well to coat the potatoes evenly with the spicy gochujang sauce. You’ll see the potatoes start to take on a beautiful color.
Step 8
Once the sauce is well mixed, pour in 100ml of water. This liquid will help the potatoes cook through and the sauce to thicken as it reduces.
Step 9
Bring the mixture to a boil, then cover the pan with a lid and reduce the heat to medium-low. Let it simmer gently for about 5 minutes. Braising with the lid on allows the potatoes to cook evenly all the way through, reducing cooking time and keeping them moist.
Step 10
After 5 minutes, remove the lid and check if the potatoes are tender by piercing them with a toothpick or fork. If there’s still too much liquid, increase the heat slightly and let it evaporate quickly until you reach your desired sauce consistency.
Step 11
Now, taste your creation! If it feels a bit bland, add a tiny bit more soy sauce. If it’s not sweet enough, add a little more oligosaccharide. Adjust the seasoning carefully to achieve your perfect balance of flavors.
Step 12
Lastly, add the finely chopped scallions and minced garlic to the pan. Stir gently to combine, then turn off the heat. The fresh aroma of scallions and the pungent flavor of garlic will add a final layer of deliciousness.
Step 13
Transfer the spicy gochujang braised potatoes to a serving dish, sprinkle generously with sesame seeds, and your delicious side dish is ready! Enjoy it with a bowl of hot, freshly steamed rice.
