Spicy & Sweet Gochujang Braised Potatoes with Anchovies
Spicy & Sweet Gochujang Braised Potatoes with Anchovies
Rice Thief Alert! The Ultimate Gochujang Braised Potatoes Recipe
Steamed potatoes are good, but braised potatoes coated in a spicy and sweet gochujang sauce are even better! Adding dried anchovies provides a delightful chewy texture and an extra layer of savory flavor, making this dish a true crowd-pleaser. It’s simple to make and incredibly satisfying.
Main Ingredients- 5 small potatoes
- 1 handful of dried anchovies (about 20-30g)
Spicy & Sweet Braising Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 cup water (approx. 100ml)
- 1/2 Tbsp Jinmi Chimmel (or substitute with fish sauce, spicy flavor preferred)
- 2 Tbsp honey
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup/oligosaccharide)
- 1/2 Tbsp Soy Sauce (regular)
- 1 Tbsp minced garlic
- A pinch of sesame seeds (for garnish)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 cup water (approx. 100ml)
- 1/2 Tbsp Jinmi Chimmel (or substitute with fish sauce, spicy flavor preferred)
- 2 Tbsp honey
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup/oligosaccharide)
- 1/2 Tbsp Soy Sauce (regular)
- 1 Tbsp minced garlic
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Start by preparing the potatoes. Peel the 5 small potatoes and cut them into bite-sized cubes. Cubing them into roughly 1-inch pieces will help them cook evenly without breaking apart too much.
Step 2
Place the cubed potatoes in a bowl of cold water and let them soak for about 20 minutes. This step is crucial for removing excess starch, which results in a cleaner flavor and smoother texture. After soaking, drain the potatoes thoroughly in a colander.
Step 3
Now, let’s prepare the delicious braising sauce. In a separate bowl, combine 1 Tbsp Gochujang, 1 Tbsp minced garlic, 2 Tbsp honey, 1/2 Tbsp Soy Sauce, 1/2 Tbsp Jinmi Chimmel (or your preferred savory sauce), and 1 Tbsp sugar. Whisk everything together until well combined. This flavorful sauce is the foundation of our dish.
Step 4
Heat a pan over medium heat and add 2 Tbsp of cooking oil (like vegetable oil or a neutral-flavored oil). Add the drained potatoes and sauté them until they are lightly golden brown. Once the edges of the potatoes start to look slightly translucent, pour in 1/2 cup of water. Continue to cook, stirring occasionally, until the potatoes are tender. Be sure to stir to prevent sticking.
Step 5
When the potatoes are almost cooked through, add the prepared braising sauce and the handful of dried anchovies to the pan. Stir everything together gently to ensure the potatoes and anchovies are evenly coated with the sauce. Let it simmer for a few minutes, allowing the flavors to meld. The anchovies add a wonderful savory crunch.
Step 6
To finish, drizzle 1 Tbsp of corn syrup (or rice syrup/oligosaccharide) around the edges of the pan and give it a final stir. This will add a beautiful glossy sheen and a touch more sweetness, enhancing the overall appeal of the dish.
Step 7
Transfer the finished braised potatoes to a serving plate. Sprinkle a pinch of sesame seeds on top for extra flavor and visual appeal. This dish, with its perfect balance of spicy, sweet, and savory notes, is truly a ‘rice thief’ – it makes you want to eat more rice with every bite!
