Chewy and Delicious Braised Potatoes with Korean Chili Peppers
The Quintessential Korean Side Dish: Braised Potatoes with Sweet Peppers
This recipe features tender braised potatoes with a delightful chewy texture, achieved by slightly par-cooking them to remove excess starch before stir-frying. The savory soy sauce-based glaze and the slightly spicy, sweet Korean chili peppers (kkwari gochu) add layers of flavor that make this a perfect side dish. Since potatoes are in season, try making this glossy, flavorful dish to enjoy as a staple side for your meals.
Main Ingredients
- 5 medium-sized potatoes
- 1 onion
- 10 kkwari gochu (Korean sweet peppers)
- 1 cup kelp stock (approx. 200ml)
- 1 Tbsp minced garlic
Braising Sauce
- 4 Tbsp dark soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp sugar
- Pinch of black pepper
- Pinch of sesame oil
- Pinch of toasted sesame seeds
- 4 Tbsp dark soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp sugar
- Pinch of black pepper
- Pinch of sesame oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, wash and peel the 5 medium-sized potatoes. Slice them into rounds about 0.5 cm thick. Ensuring uniform thickness will help them cook evenly.
Step 2
Place the sliced potatoes in a bowl of cold water for about 10 minutes to remove excess starch. This step prevents the potatoes from breaking apart during cooking and helps them absorb the braising sauce better, resulting in a chewier texture.
Step 3
Trim the stems off the fresh kkwari gochu. If they are long, cut them in half. For the remaining peppers, make 2-3 small slits with the tip of a knife. This allows the sauce to penetrate better and enhances the flavor.
Step 4
Cut the onion in half, then cut each half into 4 wedges, creating chunky pieces. Slicing them similarly to the potatoes will help them cook together and add sweetness to the dish.
Step 5
Prepare the kelp stock by soaking 2 pieces of dried kelp in 1 cup (approx. 200ml) of cold water for about 10 minutes. This stock will add a subtle umami flavor. While anchovy stock can be used, kelp stock complements the natural flavors of the ingredients.
Step 6
Now, let’s make the braising sauce. In a bowl, combine 4 Tbsp dark soy sauce, 2 Tbsp mirin, and 2 Tbsp sugar. Stir well. Set aside the black pepper, sesame oil, and sesame seeds for later.
Step 7
Drain the potatoes thoroughly after removing them from the soaking water. Heat a pan with a little cooking oil over medium-high heat. Add the potatoes and stir-fry until they begin to turn slightly translucent around the edges.
Step 8
Once the potato edges start to look translucent, add the sliced onion to the pan and continue to stir-fry with the potatoes for another 2-3 minutes. The onions will soften and release their sweetness.
Step 9
Pour the prepared kelp stock into the pan with the potatoes and onions.
Step 10
Add all the prepared braising sauce to the pan and bring it to a boil over high heat. This step helps the flavors meld together.
Step 11
Once the braising liquid starts boiling, reduce the heat to medium. Cover the pan with aluminum foil. This traps steam, preventing the sauce from burning and allowing it to reduce evenly over the ingredients. Let it simmer for about 10 minutes.
Step 12
When the braising liquid has reduced by about half, add the prepared kkwari gochu and…
Step 13
add 1 Tbsp of minced garlic. Continue to simmer. The peppers will soften slightly, and the garlic will add a wonderful aroma.
Step 14
Continue to cook over high heat until the kkwari gochu are slightly wilted and only about 3-4 tablespoons of sauce remain in the pan. This final high-heat simmer allows the sauce to thicken and coat the potatoes beautifully, creating a glossy finish.
Step 15
Just before turning off the heat, stir in a pinch of sesame oil, a pinch of toasted sesame seeds, and a pinch of black pepper for added aroma and flavor. Mix well to combine.
Step 16
Your delicious kkwari gochu and potato braise is ready! Serve it in a nice dish and enjoy with a bowl of hot rice.
