Kim Soo-mi’s Addictive Braised Potatoes
Kim Soo-mi’s Braised Potatoes: An Irresistible Side Dish You’ll Crave
As potato season approaches, I often buy them by the box to cook! Potatoes are versatile ingredients, perfect for braising, making pancakes, stir-frying, and more. Boiled until fluffy, they make a delightful snack. Potatoes are also low in calories, making them a great choice for dieting, which is why I find myself reaching for them often. Kim Soo-mi’s braised potato recipe is not only simple to follow but also creates a side dish so delicious, you’ll constantly crave it. Its simple preparation method makes it even more appealing. Even though the ‘Sumine Banchan’ program is no longer airing, this braised potato recipe remains memorable.
Main Ingredients- 3 medium potatoes
- 1 Cheongyang chili pepper
Cooking Instructions
Step 1
First, peel the potatoes and cut them into bite-sized pieces. Try to cut them into substantial chunks, as very small pieces can be difficult to pick up with chopsticks or might break apart easily during cooking. Rinse the cut potatoes several times in cold water to remove excess starch, then drain them thoroughly. This step helps the potatoes absorb the sauce better and prevents them from falling apart.
Step 2
The golden ratio for Kim Soo-mi’s braised potatoes is 1 tablespoon of soy sauce per potato. Adjust the amount of sugar according to your preference for sweetness. Here’s a tip for using olive oil: it helps prevent the potatoes from breaking apart during the cooking process. If you prefer not to have a greasy texture, feel free to omit the olive oil.
Step 3
Place the drained potatoes in a pot and add 1 cup of water, enough to partially cover the potatoes. Bring to a boil over high heat, then reduce the heat to medium. Add all the prepared seasoning ingredients and let the potatoes simmer and absorb the flavors. There are two common methods for braising potatoes: one involves lightly frying the potatoes in oil before adding water, and the other is to add water and seasonings all at once, as we are doing today. Kim Soo-mi’s method is unique in how it enhances the natural flavors of the potatoes.
Step 4
Check if the potatoes are half-cooked by piercing them with a chopstick. Once they are tender, add 1 tablespoon of honey and continue to simmer over medium-low heat until the sauce thickens to a glaze. A distinctive feature of Sumine Banchan’s braised potatoes is the use of honey. While I’ve made many braised potato dishes, this is my first time using honey, and it adds a wonderful subtle sweetness and glossy finish.
Step 5
When the sauce has reduced to your desired consistency, add the thinly sliced Cheongyang chili pepper and simmer for another moment. The spiciness of the chili pepper balances the richness of the potatoes and adds depth. Once the flavors have melded, sprinkle with sesame seeds to finish. This side dish is surprisingly easy to make! Enjoy your delicious braised potatoes, Kim Soo-mi style!
