Spicy and Sweet Braised Potatoes with Gochujang
Flavorful Braised Potatoes with Gochujang (Korean Chili Paste)
Here’s a delicious recipe for braised potatoes using gochujang, perfect for using up those extra potatoes! This dish offers a delightful balance of spicy and sweet flavors, making it an irresistible side dish that pairs wonderfully with rice. It’s simple to make and a fantastic addition to your meal prep.
Ingredients- 2 medium potatoes (about the size of a fist)
- 1/4 onion
- 5 cloves garlic
Seasoning- 1 Tbsp Gochujang (Korean chili paste, generously heaped)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 2/3 Tbsp Soy sauce
- 1 Tbsp Plum extract (or honey/sugar)
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Gochujang (Korean chili paste, generously heaped)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 2/3 Tbsp Soy sauce
- 1 Tbsp Plum extract (or honey/sugar)
- 1 Tbsp Mirin (rice wine for cooking)
Cooking Instructions
Step 1
Start by preparing your ingredients. Take 2 medium-sized potatoes, roughly the size of a fist. Finely slice 1/4 of an onion and thinly slice 5 cloves of garlic. Cutting the potatoes into pleasing shapes will enhance their presentation once cooked.
Step 2
Wash the potatoes thoroughly. Cut them into thick half-moon shapes. Place the cut potatoes in a pot, cover with water, and add a pinch of salt. Lightly blanch them. This step helps to remove excess starch and reduces the overall cooking time.
Step 3
Blanch the potatoes just until they are slightly tender but still firm to the touch, like a par-boiled state. Avoid overcooking them at this stage, as they will continue to cook and soften when braising in the sauce. This ensures they maintain their shape.
Step 4
Drain the blanching water from the pot. Add the sliced garlic and sliced onion to the pot with the potatoes. Sautéing them slightly with the potatoes before adding the sauce will help develop their flavors and add a touch of sweetness.
Step 5
Now, let’s make the flavorful braising sauce. In a small bowl, combine 1 heaped tablespoon of gochujang, 1/2 tablespoon of gochugaru, 2/3 tablespoon of soy sauce, 1 tablespoon of plum extract (or a sweetener like honey or sugar), and 1 tablespoon of mirin. Mix well until you have a smooth paste. Pour this sauce over the potatoes and vegetables in the pot, ensuring everything is coated.
Step 6
If you have any leftover kombu (dried kelp) from making dashi stock, this is the perfect time to use it! Cut it into bite-sized pieces and add it to the pot. Braising with kombu adds a wonderful umami depth and makes the dish even more delicious. It’s a little secret for an extra flavorful stew.
Step 7
Simmer the mixture over medium-low heat, stirring occasionally, until the sauce has reduced and thickened, coating the potatoes nicely. Just before you turn off the heat, drizzle in a touch of sesame oil to finish. Your fragrant and delicious spicy and sweet braised potatoes are ready to be served!
