Baek Jong-won’s Braised Potatoes
Easy Potato Dish Recipe for Beginners: Baek Jong-won’s Braised Potatoes
Potatoes offer endless culinary possibilities, from shredded potato stir-fries to essential french fries. Today, we’ll be making delicious braised potatoes using a recipe by Baek Jong-won, perfect for using up leftover potatoes. The savory and sweet glaze makes it an absolute rice thief, and it’s a fantastic, hearty side dish!
Main Ingredients- 4 Potatoes
- 1/2 Onion
- 1/3 Carrot
- 2 Tbsp Cooking Oil
Cooking Instructions
Step 1
While potatoes are the star, using the prepared vegetables will add extra depth. Have your onion and carrot ready alongside the potatoes.
Step 2
Peel the skin off the potatoes, onion, and carrot. Using fresh vegetables will always result in a more delicious dish.
Step 3
Cut the prepped vegetables into bite-sized pieces. If they’re too small, they might break apart during cooking, so aim for a moderate size.
Step 4
Fill a large bowl with cold water and soak the cut potatoes for about 10 to 15 minutes. This process removes excess starch, leading to a cleaner braise and preventing the potatoes from falling apart.
Step 5
Heat a pan over medium heat and add 2 tablespoons of cooking oil. Once the oil is warm, add the potatoes, making sure to drain them well after soaking.
Step 6
Since carrots are denser and take longer to cook than potatoes, we’ll add them to the pan first along with the potatoes. This ensures that all the vegetables cook evenly.
Step 7
Continue stir-frying over medium heat until the surfaces of the potatoes and carrots turn a light golden brown. Sautéing in oil adds a subtle depth of flavor to the potatoes.
Step 8
Once the potatoes and carrots have been sautéed for a bit, add 1.5 tablespoons of sugar and stir-fry together. When sugar encounters oil, it coats the surface of the potatoes, helping the sweet flavor to penetrate beautifully.
Step 9
As the potato surfaces become glossy from the oil coating, add the sliced onion and stir-fry. Cook until the onion becomes translucent; this will enhance its sweetness.
Step 10
Once the vegetables are slightly cooked, add the small piece of dried kelp for added umami, and pour in 300ml of water. Using anchovy broth instead of plain water will result in an even richer flavor.
Step 11
When the water begins to reduce, lower the heat to medium-low or below, and add all 6 tablespoons of soy sauce. It’s best to add the soy sauce all at once.
Step 12
After adding the soy sauce, stir in 2 tablespoons of corn syrup and 1/3 tablespoon of minced garlic. Continue to simmer until the glaze is evenly absorbed by the vegetables. Simmering slowly over low heat prevents the glaze from burning and ensures it seeps in deliciously.
Step 13
When the liquid has mostly evaporated and the glaze is well absorbed by the vegetables, turn off the heat. Drizzle with a little sesame oil and sprinkle with sesame seeds to finish. Tip: Adding ham or sausage to the braise makes it even more satisfying and flavorful! (Caution: Ingredients like bell peppers can alter the original taste of potato braise, so it’s recommended not to add them unless you’re simply clearing out your fridge.)
