Spicy & Sweet Braised Potatoes with Gochujang and Ham
Fluffy and Delicious Gochujang Braised Potatoes: A Must-Try Recipe!
Introducing a delightful Gochujang Braised Potato dish, perfect for using up seasonal summer potatoes! This recipe combines the fluffy texture of potatoes with savory ham and crisp Korean green chili peppers (kkwari gochu) in a flavorful gochujang-based sauce. It’s a side dish that’s not too salty yet packed with umami, making it incredibly addictive. It’s also a great way to use up leftover ingredients from your fridge. Get ready to impress with this easy and delicious recipe!
Main Ingredients- 3 medium potatoes
- 180g ham
- 10 Korean green chili peppers (kkwari gochu)
Seasoning Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp ‘Yeondu’ (Korean soup soy sauce) or regular soy sauce
- 1 Korean green chili pepper (or 1 Tbsp minced Cheongyang chili pepper)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or sugar)
- Pinch of black pepper
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp ‘Yeondu’ (Korean soup soy sauce) or regular soy sauce
- 1 Korean green chili pepper (or 1 Tbsp minced Cheongyang chili pepper)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or sugar)
- Pinch of black pepper
Cooking Instructions
Step 1
First, peel the 3 medium potatoes using a peeler. Rinse the peeled potatoes thoroughly under running water.
Step 2
Cut the potatoes into bite-sized pieces, about 2-3cm cubes, similar in size to a tablespoon. Trim the stems off the Korean green chili peppers and cut them into 3-4cm lengths or slice them in half.
Step 3
Dice the ham into cubes roughly the same size as the potato pieces. This ensures even cooking and makes them easy to eat.
Step 4
All the ingredients are now prepped. Let’s begin making this delicious braised dish!
Step 5
Heat a pot over medium heat. Add the cut potatoes and 1 Tbsp of perilla oil. Sauté the potatoes until they start to turn slightly translucent and look a bit clearer. Then, add the diced ham and stir-fry together. The ham will release some fat, which will add flavor to the potatoes as they cook.
Step 6
Once the ingredients are slightly stir-fried, pour in 2 cups of anchovy or kelp broth (dashima yuksu) or rice water. Bring the liquid to a boil, then add 2 Tbsp of gochujang and stir well until it’s fully dissolved. Dissolving the gochujang prevents lumps and ensures the sauce coats everything evenly.
Step 7
Next, add 1 Tbsp of soy sauce. For a pleasant spicy kick, add 1 chopped Korean green chili pepper (like Cheongyang chili). Using this pepper provides a clean, spicy flavor without being overwhelming.
Step 8
To enhance the umami, stir in 1 Tbsp of ‘Yeondu’ (Korean soup soy sauce). Instead of regular sugar, add 1 Tbsp of oligosaccharide for a beautiful glossy finish and mild sweetness. Adjust the amount of sweetener to your preference.
Step 9
Once the potatoes are tender and fully cooked, add the sliced Korean green chili peppers and simmer for another minute or two until they are tender-crisp. Finish with a pinch of black pepper for a final touch of flavor.
Step 10
Pro Tip: To prevent the potatoes from breaking apart, avoid stirring too frequently after the initial stir-fry. Simmering them undisturbed will help maintain their shape and result in a beautifully presented braised dish.
Step 11
Transfer the finished Gochujang Braised Potatoes to a serving pot or dish to present at your table. Enjoy this delicious side dish with a warm bowl of rice!
