Spicy Anchovy and Potato Braise: A Classic Korean Side Dish
Spicy and Savory Braised Potatoes with Anchovies ~*
Learn how to make a delicious and hearty Korean side dish, potato braise, elevated with the savory depth of anchovies.
Main Ingredients- 2 medium potatoes
- 1 handful of anchovies (for broth or small dried anchovies)
- 1 medium onion
Seasoning- 4 Tbsp soy sauce
- 1.5 Tbsp sugar (adjust to taste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 200ml water
- 4 Tbsp soy sauce
- 1.5 Tbsp sugar (adjust to taste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 200ml water
Cooking Instructions
Step 1
Peel the washed potatoes using a peeler and cut them into bite-sized pieces, about 2-3 cm cubes. Soak the cut potatoes in cold water for about 10 minutes to remove excess starch, then drain them thoroughly. This step helps prevent the potatoes from breaking apart during cooking and allows them to absorb the sauce better.
Step 2
Peel and slice the onion into 0.5cm thick slices or dice it. Prepare about a handful of anchovies. Dried anchovies used for broth will add a nice umami flavor and refreshing taste, or you can use small dried anchovies for a crispier texture. If using larger anchovies, remove the heads and guts. (Adjust the quantity to your preference.)
Step 3
Heat a pan over medium-low heat. Add the prepared potatoes and 1-2 Tbsp of cooking oil. Sauté the potatoes until they are lightly golden brown on the surface. Be careful not to stir too frequently, as this can cause the potatoes to break apart. Gently turn them occasionally to ensure even cooking. Lightly searing the exterior of the potatoes will help them hold their shape during the braising process.
Step 4
Add 200ml of water, 4 Tbsp of soy sauce, and 1.5 Tbsp of sugar to the pan with the sautéed potatoes. Bring the mixture to a boil over medium heat, then reduce to medium-low heat and let it simmer until the potatoes are cooked through and the sauce has reduced by about half. Ensure the sauce is coating the potatoes nicely.
Step 5
Once the sauce has reduced by about half, add the prepared anchovies and sliced onion to the pan. Stir quickly to ensure all ingredients are evenly coated with the sauce and well combined.
Step 6
Now, add 1 Tbsp of gochugaru (Korean chili flakes) to introduce a spicy kick. You can adjust the amount of gochugaru according to your spice preference.
Step 7
Stir everything gently and continue to simmer over low heat until the sauce has almost completely reduced and is thick enough to coat the ingredients. The potatoes should be tender, and the flavors should be well melded. Once done, turn off the heat and serve. This delicious braised potato and anchovy dish is perfect served over a bowl of hot steamed rice!
