Tender Potato and Korean Green Pepper Stir-Fry (Gamja Ggwari Gochu Jorim)
Easy Side Dish: Delicious Braised Potatoes and Korean Green Peppers
Fluffy and soft, these fresh potatoes are steamed to perfection, creating a side dish that’s bursting with flavor and nutrients. This simple yet satisfying braised potato dish features a sweet and savory soy sauce glaze infused with a gentle spiciness from Korean green peppers, making it an irresistible accompaniment to any meal. Detailed steps and helpful tips are included to guide even beginner cooks.
Main Ingredients
- 3 medium potatoes
- 7 Korean green peppers (Ggwari Gochu)
- 1/4 onion
- 4 cloves garlic
Braising Sauce
- 3 Tbsp soy sauce
- 1 Tbsp plum extract (Maesilcheong)
- 1/2 Tbsp ginger concentrate (optional, but adds depth)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/3 Tbsp perilla oil (Deulgireum)
- 1/2 tsp salt (for seasoning adjustment)
- 3 Tbsp soy sauce
- 1 Tbsp plum extract (Maesilcheong)
- 1/2 Tbsp ginger concentrate (optional, but adds depth)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/3 Tbsp perilla oil (Deulgireum)
- 1/2 tsp salt (for seasoning adjustment)
Cooking Instructions
Step 1
First, prepare the stars of today’s dish: the potatoes and Korean green peppers, along with the onion and garlic for added flavor. Wash the green peppers and trim off their stems.
Step 2
Peel the potatoes and cut them into 2-3 cm cubes. Rinse the cubed potatoes under cold running water 2-3 times to remove excess starch. This step ensures the final dish is clean and the potatoes hold their shape.
Step 3
Place the rinsed potatoes in a pot and add enough water to cover them. Add 1/2 tsp of salt and boil the potatoes until they are slightly tender (about 5-7 minutes). They should be easily pierced with a fork but not completely mushy.
Step 4
Once the potatoes are cooked to the desired tenderness, drain any excess water from the pot. Now, add the thinly sliced onion and the sliced garlic over the potatoes.
Step 5
Add 3 Tbsp of soy sauce and 1 Tbsp of plum extract from the braising sauce ingredients. Mix well and let it simmer over medium-low heat, allowing the potatoes to absorb the color and flavor of the sauce. Do not add the green peppers yet; let the potatoes cook in the sauce first.
Step 6
As the potatoes start to absorb the color and the sauce begins to thicken, add the prepared Korean green peppers. Next, add the remaining sauce ingredients: 1 Tbsp of oligosaccharide and 1/2 Tbsp of ginger concentrate. (The ginger concentrate is optional, but highly recommended for a deeper, more sophisticated flavor!) Stir gently with a spatula to coat everything evenly, ensuring the sauce doesn’t burn, until it becomes glossy.
Step 7
Finally, drizzle in 1/3 Tbsp of perilla oil for a nutty aroma and give it one last gentle stir. Your delicious braised potatoes and Korean green peppers are ready to be enjoyed with a warm bowl of rice!
