Spicy & Sweet Gochujang Braised Potatoes
Easy Recipe for Delicious Gochujang Braised Potatoes the Whole Family Will Love
Introducing a delightful twist on traditional braised potatoes: ‘Gochujang Braised Potatoes’ seasoned with a savory, spicy, and sweet gochujang sauce! This recipe shares the secret to achieving perfectly tender potatoes that hold their shape while absorbing the flavorful sauce, making it an irresistible side dish that pairs wonderfully with rice. While fresh potatoes are versatile for many dishes like pancakes, this gochujang-braised version is a universally loved special treat. Let’s get cooking step-by-step!
Main Ingredients
- 500g potatoes (about 3-4 medium potatoes, mixed sizes)
- 1/2 medium onion
- 1.5 cups (300ml) water
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 stalk green onion
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Seasoning Mix
- 4 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 4 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
Cooking Instructions
Step 1
First, let’s prepare the main ingredient: potatoes. Gather about 500g of potatoes, which is roughly 3-4 medium-sized ones, a mix of sizes is fine. Peel the potatoes and then cut them into bite-sized pieces, about 2-3 cm cubes. Be careful not to cut them too small, as they might break apart during cooking.
Step 2
Next, prepare the vegetables to be stir-fried with the potatoes. Dice half of a medium onion into pieces similar in size to the potatoes. Slice one stalk of green onion diagonally. Cutting them into larger pieces like this ensures a pleasant texture and prevents them from disintegrating.
Step 3
A crucial step for making braised potatoes that don’t fall apart and stay distinct is removing excess starch. Place the cut potatoes in a bowl of cold water and let them soak for about 10 minutes to remove the starch. This prevents them from becoming sticky and clumping together when stir-fried.
Step 4
After soaking, rinse the potatoes under running cold water 2-3 more times. Then, drain them thoroughly in a colander. Ensure they are well-drained; residual water can cause oil to splatter, so patting them dry with paper towels is also a good idea.
Step 5
Now, let’s make the delicious seasoning sauce for the braised potatoes! In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp fish sauce (or tuna extract), 1 Tbsp sugar, and 2 Tbsp corn syrup. Mix them well until you have a smooth seasoning paste. Using fish sauce adds a wonderful umami depth.
Step 6
Heat 2 Tbsp of cooking oil in a pan over medium heat. Add 1 Tbsp of minced garlic and begin to stir-fry. Be mindful of the heat to prevent the garlic from burning.
Step 7
Sauté the garlic until it becomes fragrant and turns a light golden brown color, about 1 minute. Frying the garlic first deeply enhances the overall flavor of the dish.
Step 8
Once the garlic is golden, add the drained potatoes to the pan. Stir-fry them for about 2-3 minutes, allowing them to get coated with the oil. This step helps prevent the potatoes from sticking together or breaking apart later.
Step 9
Next, add the diced onion and stir-fry lightly with the potatoes for about 1 minute more. You want the onion to soften slightly but not become mushy.
Step 10
Now, pour in 150ml (about 3/4 cup) of water and add all the prepared seasoning sauce. Give it a quick stir to combine with the water, and then bring it to a boil.
Step 11
Once the sauce starts boiling, reduce the heat to medium-low. Cover the pan with a lid and let the potatoes simmer for about 15 minutes. Stir occasionally to prevent the potatoes from sticking to the bottom of the pan.
Step 12
After 15 minutes, lift the lid. You’ll see that the sauce has thickened nicely and coated the potatoes beautifully. Continue to simmer on low heat, allowing the potatoes to become tender and the sauce to become rich and slightly syrupy. This consistency is perfect for mixing with rice.
Step 13
Finally, add the diagonally sliced green onions and stir gently to combine. Turn off the heat. If desired, drizzle 1 Tbsp of sesame oil for an extra nutty aroma. These gochujang-braised potatoes are a fantastic side dish, especially delicious when mixed into warm rice. Enjoy this seasonal treat that’s perfect for any meal!
