Non-Crumbly Braised Potatoes Recipe
Make Perfectly Braised Potatoes That Don’t Fall Apart – A Staple Side Dish
Are you hesitant to make braised potatoes because they easily crumble? Follow this recipe, and you’ll create delicious braised potatoes that are firm on the outside, moist on the inside, and hold their shape beautifully. They’re the perfect side dish to accompany any meal!
Main Ingredients- 1kg Potatoes
- 1/2 large Onion
- 1 handful Green Onions (Scallions)
- 2 Korean Green Chilies (Cheongyang Peppers)
Cooking Instructions
Step 1
First, wash the fresh potatoes thoroughly and peel them. 1kg of potatoes will provide a generous portion for a staple side dish.
Step 2
Cut the potatoes into bite-sized pieces suitable for braising. If cut too small, they can easily break apart during cooking. For small potatoes, cut them into 4 pieces, and for medium-sized potatoes, cut them into about 6 pieces. This ensures they hold their shape and look more appealing.
Step 3
Here’s a pro tip to minimize crumbling when braising potatoes: after cutting them, slightly round off the sharp edges with your knife. While you can skip this step if you’re short on time, it really helps maintain the potato’s shape. The left side shows potatoes with rounded edges, and the right shows those cut without. Can you see the difference?
Step 4
Now, let’s prepare the delicious braising liquid. Pour 500ml of the pre-soaked kelp water into a pot. (Some say cooking kelp for too long can make it sticky, so if you prefer, you can simply wipe the kelp clean, soak it briefly in water, and use that water. I like to cook it together and enjoy eating the kelp afterward, so I added it directly.) Add enough water to just cover the potatoes.
Step 5
Add all the prepared seasoning ingredients. Mix in 10 Tbsp of soy sauce (adjust the saltiness to your preference – I found it a bit mild, so feel free to add 1-2 more tablespoons if you like it saltier), 2 Tbsp gochugaru, 2 Tbsp minced garlic, and 2 Tbsp sugar (if you prefer it sweeter, you can use corn syrup or rice syrup instead of sugar). Halve the Korean green chilies and add them, along with a handful of green onions and half a large onion, sliced into large pieces.
Step 6
Now, cover the pot and bring it to a boil over medium heat. Once it starts to boil and the liquid begins to reduce, lower the heat to low. Here’s the most crucial tip: NEVER stir or toss the potatoes. Leave them undisturbed until the liquid has fully reduced. Stirring will cause the potatoes to break apart and become mushy.
