Braised Potatoes and Korean Chili Peppers
The Ultimate Summer Side Dish for the Whole Family: Spicy Braised Potatoes and Korean Chili Peppers
Introducing a truly irresistible summer side dish: Braised Potatoes and Korean Chili Peppers. This dish features fluffy potatoes and crisp Korean chili peppers, guaranteed to make you finish a bowl of rice in no time. It’s made with simple ingredients, easy for anyone to prepare, and its savory, slightly sweet, and spicy flavor profile will delight everyone from children to adults.
Main Ingredients- 2 medium potatoes
- 15 Korean chili peppers (kkwari gochu)
- A little cooking oil (for sautéing potatoes)
- 1/3 cup water (approx. 60ml)
Braising Sauce- 2 Tbsp soy sauce (approx. 30ml)
- 1 Tbsp cooking wine (mirin or similar, approx. 15ml)
- 2 Tbsp corn syrup or rice syrup (approx. 30ml)
- 1 Tbsp gochujang (Korean chili paste, approx. 15g)
- 1 tsp vinegar (approx. 5ml)
- 1 Tbsp sesame oil (approx. 15ml)
- A pinch of toasted sesame seeds (for garnish)
- 2 Tbsp soy sauce (approx. 30ml)
- 1 Tbsp cooking wine (mirin or similar, approx. 15ml)
- 2 Tbsp corn syrup or rice syrup (approx. 30ml)
- 1 Tbsp gochujang (Korean chili paste, approx. 15g)
- 1 tsp vinegar (approx. 5ml)
- 1 Tbsp sesame oil (approx. 15ml)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Let’s prepare the ingredients for a delicious Braised Potato and Korean Chili Pepper dish. Wash the fresh potatoes and Korean chili peppers thoroughly.
Step 2
Peel the potatoes and cut them into bite-sized pieces. Cutting them about 1.5-2cm thick will help them maintain their shape and prevent them from breaking apart during cooking.
Step 3
Remove the stems from the Korean chili peppers and cut them in half. If the peppers are large, you can cut them into thirds. Be careful not to cut them too small, as they can become mushy when overcooked.
Step 4
Heat a little cooking oil in a pan over medium heat. Add the cut potatoes and sauté for about 1-2 minutes until their edges start to turn slightly golden. This step helps to firm up the exterior of the potatoes, preventing them from becoming mushy during the braising process.
Step 5
Once the edges of the potatoes begin to look slightly translucent and are starting to cook, pour in the 1/3 cup of water. This water will help steam and cook the potatoes.
Step 6
Now, add all the braising sauce ingredients: 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp gochujang, and 2 Tbsp corn syrup. Stir well with a spatula to dissolve the gochujang, then cover the pan and let it simmer over medium-low heat for about 3-5 minutes, or until the potatoes are tender when pierced with a fork.
Step 7
Check if the potatoes are almost cooked through and the liquid has reduced slightly, leaving a little sauce at the bottom of the pan. If there’s too much liquid, continue to simmer uncovered for a few more minutes.
Step 8
At this point, add the cut Korean chili peppers to the pan and stir-fry them over high heat for about 1 minute. This quick stir-fry ensures the peppers are tender-crisp and don’t become too soft. Overcooking them will make them lose their pleasant texture.
Step 9
When you notice the Korean chili peppers have absorbed some of the sauce, add 1 tsp of vinegar. Stir-fry quickly over high heat for about 10-20 seconds to evaporate the sharp vinegar smell, leaving behind its subtle flavor. Add the vinegar just before finishing to avoid any bitterness. Once the heat is turned off, sprinkle in the toasted sesame seeds and drizzle with 1 Tbsp of sesame oil for added fragrance and richness.
Step 10
Finally, give everything a gentle toss to combine the ingredients and ensure the sauce is evenly distributed. Your delicious Braised Potatoes and Korean Chili Peppers are now ready! Enjoy this wonderful side dish with a warm bowl of rice.
