Braised Potatoes with Cheongyang Peppers (Ggari-Gochu)
Sweet and Savory Braised Potatoes with Spicy Peppers
Braised potatoes are a common side dish, but they can be surprisingly tricky to get just right! They often break apart, cook unevenly, or end up with a bland flavor. This recipe adds the delightful kick of gochu peppers, creating a perfect balance of sweet, savory, and spicy. Today, I’ll guide you step-by-step to master this delicious dish, ensuring tender potatoes and perfectly infused peppers. Let’s get cooking!
Main Ingredients- 2 medium potatoes
- 8 Cheongyang peppers (Ggari-Gochu)
- 3 stalks scallions
- 1 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- A pinch of sesame seeds
Seasoning- 3 Tbsp soy sauce
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp mirin (rice wine)
- A dash of black pepper
- 1 cup (200ml) broth (anchovy-kelp or vegetable) or water
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp mirin (rice wine)
- A dash of black pepper
- 1 cup (200ml) broth (anchovy-kelp or vegetable) or water
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, to prevent the potatoes from breaking apart during cooking, cut them into relatively large pieces, about 2.5-3 cm cubes. Soak the cut potatoes in cold water for about 5 minutes to remove excess starch. This helps them hold their shape better. Drain them thoroughly.
Step 2
Prepare the Cheongyang peppers by removing their stems and cutting them in half lengthwise. Cut the scallions into approximately 2 cm lengths. Measure out 200ml of broth (or water) and set aside.
Step 3
Heat a deep frying pan or pot over medium heat. Add 1 Tbsp of cooking oil and 1/2 Tbsp of minced garlic. Sauté until fragrant. Then, add the cut potatoes and stir-fry for about 2-3 minutes until the edges look slightly translucent. This initial stir-frying helps firm up the potato surface and prevent breakage.
Step 4
Once the potato edges turn translucent, pour in the 200ml of broth (or water), 3 Tbsp of soy sauce, and 1 Tbsp of corn syrup. Stir well to combine the seasoning. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 5-7 minutes, or until the potatoes are tender.
Step 5
After 5-7 minutes, check if the potatoes are nearly cooked. If there’s still a good amount of liquid, uncover the pot and simmer over medium heat for another 1-2 minutes to reduce the sauce slightly. When there’s a little sauce remaining, add the halved Cheongyang peppers and chopped scallions. Stir-fry gently for another 1-2 minutes, allowing the flavors to meld.
Step 6
Finally, add the remaining 1 Tbsp of corn syrup and 1 Tbsp of mirin. Stir and cook for a moment until the sauce coats the potatoes with a glossy sheen. Just before turning off the heat, sprinkle in a dash of black pepper and drizzle with 1 Tbsp of sesame oil for added aroma. Adding the corn syrup at the end helps create a beautiful glaze on the potatoes.
Step 7
If you prefer your Cheongyang peppers to have a crispier texture, you can add them during step 4 while the sauce is reducing. Transfer the finished braised potatoes and peppers to a serving dish and sprinkle with sesame seeds. This dish offers a delightful sweet, savory, and mildly spicy flavor that’s incredibly addictive. Enjoy it with a bowl of warm rice!
