Braised Potatoes with Korean Hot Peppers
How to Make Delicious Braised Potatoes with Cheongyang Peppers!
Tender, fluffy potatoes are braised in a savory-sweet sauce and complemented by the chewy texture of Korean hot peppers (kwari gochu), making this dish even more delightful. It’s a perfect side dish for rice.
Main Ingredients- 4-5 potatoes (medium-sized)
- 1 handful of Korean hot peppers (kwari gochu, about 10-15 peppers)
- Sesame oil, a drizzle
- Toasted sesame seeds, a sprinkle
- 2 Tbsp Oligodang (or corn syrup)
- 2 Tbsp Canola oil (or cooking oil)
Braising Sauce- 2 Tbsp Soy sauce
- 1 cup Water (200ml)
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Oyster sauce (for extra umami!)
- 2 Tbsp Soy sauce
- 1 cup Water (200ml)
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Oyster sauce (for extra umami!)
Cooking Instructions
Step 1
First, peel the potatoes thoroughly. If using older potatoes, the skin might be thicker, so be sure to peel them completely.
Step 2
Cut the peeled potatoes into bite-sized cubes, about 2-3 cm. Avoid cutting them too small, or they might break apart during cooking.
Step 3
Soak the cut potatoes in cold water for about 10 minutes to remove excess starch. This step helps prevent the potatoes from falling apart and allows the sauce to penetrate better.
Step 4
Now, let’s prepare the delicious braising sauce that will define the flavor of this dish. Start by measuring out 2 Tbsp of soy sauce.
Step 5
Add 1 cup (200ml) of water. Adjust the amount of water to ensure the sauce isn’t too salty.
Step 6
Add 2 Tbsp of sugar to introduce sweetness. Feel free to adjust the sugar amount according to your preference.
Step 7
Add 2 Tbsp of oyster sauce for a deeper, richer flavor. Oyster sauce significantly enhances the taste of braised potato dishes.
Step 8
Finally, prepare a sprinkle of toasted sesame seeds for a nutty aroma and texture. (Note: this sesame is for infusing flavor during cooking; separate from the topping.)
Step 9
Combine all the prepared sauce ingredients and mix well to create the flavorful braising sauce. Making it in advance can save you time during cooking.
Step 10
Prepare the Korean hot peppers by removing their stems. Leaving stems on can sometimes impart a bitter taste.
Step 11
Slice the peppers diagonally, similar in size to the potato cubes. This cutting style helps them absorb the sauce better and makes them tastier.
Step 12
Drain the potatoes completely after soaking them in cold water. Any remaining water can cause oil to splatter when frying.
Step 13
Heat 2 Tbsp of canola oil (or cooking oil) in a pan over medium heat, then add the potatoes.
Step 14
Sauté the potatoes over medium heat until their surface turns slightly golden. Browning the exterior helps prevent them from breaking apart during braising and adds a nice sheen.
Step 15
The potatoes are ready for the next step when their surface looks slightly translucent and smooth.
Step 16
Pour the prepared braising sauce into the pan. Ensure the sauce coats the potatoes evenly.
Step 17
Stir-fry briefly to allow the potatoes and sauce to meld together. This step helps the potatoes begin to absorb the flavors.
Step 18
Once the sauce starts to boil, reduce the heat to low. Cooking on high heat can burn the sauce or cause the potatoes to disintegrate quickly.
Step 19
Cover the pan and let the potatoes simmer on low heat for about 10-15 minutes, or until they are tender all the way through. Stir occasionally to ensure even cooking.
Step 20
Check if the potatoes are cooked through and the sauce has reduced to your desired consistency. They should be easily pierced with a fork when done.
Step 21
When the sauce has slightly thickened, add the sliced Korean hot peppers and sauté for just 1-2 minutes until they turn a vibrant green and are slightly tender. This preserves their pleasant crispness.
Step 22
Once the peppers are lightly cooked and still have a slight bite, the dish is almost ready. Reduce the heat to very low or turn it off momentarily.
Step 23
Finally, drizzle in a little sesame oil for added glossiness and nutty aroma. Avoid using too much, as it can make the dish feel greasy.
Step 24
Add 2 Tbsp of Oligodang (or corn syrup) for extra sweetness and shine. Adjust the sweetness to your liking at this stage.
Step 25
Sprinkle generously with toasted sesame seeds for a final touch of flavor and visual appeal. Your delicious braised potatoes with Korean hot peppers are now ready to be enjoyed with a bowl of warm rice!
