Chewy and Firm Soy-Braised Potatoes
Perfectly Chewy and Intact Soy-Braised Potatoes: A Foolproof Recipe
Many people struggle with potatoes breaking apart when making braised dishes. With Yoon I-ryeon’s special recipe, you can achieve perfectly chewy soy-braised potatoes that hold their shape beautifully. They are the ultimate rice-loving side dish!
For Chewy Braised Potatoes- 3 potatoes (about the size of a tennis ball)
- 5 cloves of garlic
- A little cooking oil
- 3-4 Tbsp soy sauce
- 0.5 Tbsp gochujang or oyster sauce (optional)
- 3-4 Tbsp corn syrup (or other liquid sweetener)
- 2 Tbsp plum extract (optional)
- 7 Tbsp water
- A little sesame oil
- Sesame seeds
- Chopped cheongyang chili pepper or black pepper (optional)
Cooking Instructions
Step 1
Choose potatoes with smooth, firm skin that are less starchy, ideal for side dishes, rather than those prone to becoming mealy. The recipe calls for 3 potatoes the size of a tennis ball; since mine were smaller, I used 5. Peel the potatoes thoroughly and rinse them under cold water.
Step 2
Cut the potatoes into bite-sized pieces, about 2-3 cm thick. Cutting them too thinly can cause them to break apart during cooking, so aiming for slightly thicker pieces is key to maintaining their shape.
Step 3
Rinse the cut potatoes under cold water to remove excess starch. This prevents them from sticking together and ensures a cleaner, more appealing final dish.
Step 4
After rinsing off the starch, drain the potatoes well. Spread them out on a wide plate and microwave them. For 3 tennis-ball-sized potatoes, microwave for about 5-6 minutes. I divided this into two sessions. (Adjust the time based on potato size and microwave wattage.)
Step 5
Microwaving the potatoes slightly dries out their surface, making them firmer. This step is crucial for achieving a chewy texture and preventing them from breaking apart during braising. It also helps reduce the cooking time in the pan.
Step 6
Once microwaved, let the potatoes cool down for a bit. Braising them while extremely hot can increase the risk of them falling apart.
Step 7
While the potatoes are cooling, prepare the garlic. Minced garlic can burn easily and make the dish look messy. It’s better to use whole garlic cloves thinly sliced. I’m using pre-sliced garlic from frozen, which I’ve thawed.
Step 8
Lightly oil a pan and sauté the sliced garlic over low heat until fragrant. Be careful not to burn the garlic; gentle sautéing is important.
Step 9
Once the garlic is fragrant, add the slightly cooled potatoes to the pan. Stir-fry them with the garlic and oil, coating them well. This oil coating helps the potatoes absorb flavors better and contributes to their chewy texture.
Step 10
After coating the potatoes with oil, add the braising liquid ingredients. Start with 3-4 tablespoons of soy sauce and 7 tablespoons of water.
Step 11
For a nice color and a touch of spice, add about half a tablespoon of gochujang or oyster sauce. Then, add 2-3 tablespoons of corn syrup for sweetness. (Gochujang or oyster sauce is optional and can be adjusted or omitted.)
Step 12
Finally, add 2 tablespoons of plum extract for extra sweetness and aroma. Stir everything together well – the aroma is already delightful! The plum extract is optional, and you can adjust the amounts of soy sauce and sweetener to your liking.
Step 13
With the seasoning added, cover the pan and simmer over low heat. This allows the potatoes to absorb the flavors slowly and become tender.
Step 14
Occasionally lift the lid and gently stir the potatoes. Avoid stirring too vigorously or too often, as this can cause the potatoes to break apart. Stir carefully to keep their shape intact.
Step 15
When the potatoes are tender and most of the liquid has reduced, add another tablespoon of corn syrup. This adds a glossy finish and coats the potatoes. Finally, increase the heat to high and reduce the sauce until it’s thick and sticky, creating a chewy texture.
Step 16
Once the braising is complete, turn off the heat. Stir in a little sesame oil and some chopped cheongyang chili pepper (or black pepper) for added flavor. I added a bit of chili pepper for spiciness, but you can omit it if you prefer.
Step 17
Transfer the finished soy-braised potatoes to a serving dish and sprinkle with sesame seeds. They look beautiful, with the potatoes holding their shape perfectly and offering a delightful chewy texture!
Step 18
The soy sauce-based seasoning is perfectly balanced – not too salty, with a wonderful sweet and savory (dan-dan) flavor that complements rice wonderfully. It’s truly one of the best braised potato dishes I’ve ever made!
Step 19
This dish is so delicious that it can be the star of any meal, making rice incredibly enjoyable. The oil coating and the microwave trick really ensure that your potatoes will be chewy and intact. I highly recommend trying this foolproof recipe from Yoon I-ryeon!
