Chef Kim Dae-seok’s Recipe: Non-Crumbly Chewy Braised Potatoes
Chef Kim Dae-seok’s Secret! How to Make Chewy, Delicious Braised Potatoes That Never Fall Apart (feat. Salt and Corn Syrup Ratio)
Introducing Chef Kim Dae-seok’s special braised potato recipe, easy enough for beginners! Learn the secret to making potatoes that are chewy on the outside, soft on the inside, and absolutely won’t crumble. Perfect as a side dish for rice or a snack for kids, make this delicious braised potato dish today!
Main Ingredients- 3 Potatoes (approx. 460g)
- 1/2 Tbsp Salt
- 3 Tbsp Corn Syrup
- 2 Tbsp Cooking Oil
- 1/2 stalk Green Onion
- 1/4 Onion
- 1 Cheongyang Pepper
Seasoning Ingredients- 6-7 Tbsp Water
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Ketchup
- 1 Tbsp Minced Garlic
- 1 Tbsp Corn Syrup
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 6-7 Tbsp Water
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Ketchup
- 1 Tbsp Minced Garlic
- 1 Tbsp Corn Syrup
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, peel the potatoes and cut them into 4 equal pieces. Then, slice them into roughly 1cm thick pieces. Soak the cut potatoes in water to remove excess starch. (Tip: Lightly coat your knife with cooking oil before cutting the potatoes to prevent them from sticking.)
Step 2
Drain the potatoes and gently toss them with 1/2 Tbsp salt and 3 Tbsp corn syrup. Let them marinate for 20 minutes. This process helps draw out moisture through osmosis, creating a delightfully chewy texture.
Step 3
Now, let’s prepare the aromatics. Cut the 1/4 onion into large square pieces. For the Cheongyang pepper, cut it in half, remove the seeds, and then finely chop it. Slice the 1/2 stalk of green onion diagonally into bite-sized pieces.
Step 4
Discard the water that has been drawn out from the potatoes. Heat 2 Tbsp of cooking oil in a pan over medium-high heat. Add the potatoes and stir-fry for about 3 minutes and 30 seconds, until they are lightly golden brown on the outside. This step is crucial for texture.
Step 5
Once the potatoes are slightly browned, add the prepared onion and stir-fry for about 1 minute until it becomes translucent. Reduce the heat to low, then add 6-7 Tbsp water, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp ketchup, 1 Tbsp minced garlic, and the chopped Cheongyang pepper. Mix well. Increase the heat back to medium and continue to cook for 2 minutes, allowing the sauce to coat the potatoes.
Step 6
Finally, add a generous 1 Tbsp of rice syrup or corn syrup, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Stir in the sliced green onions. Mix everything together gently, and your non-crumbly, chewy braised potatoes are ready to be served!
