Savory Braised Potatoes in Soy Sauce
A Delicious Soy-Braised Potato Side Dish
A savory and satisfying side dish perfect for any meal! This recipe features tender potatoes braised in a rich soy sauce-based glaze. Enjoy this classic Korean comfort food.
Main Ingredients- 3 potatoes
- 1/3 carrot
- 1/2 onion
- 7 dried anchovies (for broth)
- 1 piece dried kelp (approx. 5cm)
- 400ml water
- A pinch of black sesame seeds
Seasoning Ingredients- 3 Tbsp soy sauce
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp sugar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp corn syrup or oligosaccharide
- 1 Tbsp minced garlic (adjust to taste)
- 3 Tbsp soy sauce
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp sugar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp corn syrup or oligosaccharide
- 1 Tbsp minced garlic (adjust to taste)
Cooking Instructions
Step 1
In a pot, combine the dried anchovies and kelp with 400ml of water to make a broth. Bring to a boil, then remove the kelp. Reduce the heat to low and let the anchovies simmer for 5 minutes to infuse their flavor. For a deeper flavor, you can simmer the anchovies for a bit longer.
Step 2
Peel the potatoes and cut them into bite-sized cubes, about 2-3 cm. Cutting them too small might cause them to break apart during cooking.
Step 3
Peel and dice the carrot and onion into similarly sized cubes as the potatoes. Uniformity in size helps them cook evenly and looks appealing.
Step 4
Soak the cubed potatoes in cold water for about 5 minutes to remove excess starch, then drain them thoroughly. This step helps prevent the potatoes from sticking together when stir-fried and results in a cleaner braise. I’m doing this as I plan to stir-fry them.
Step 5
Prepare the seasoning sauce by mixing all the seasoning ingredients: 3 Tbsp soy sauce, 1 Tbsp soup soy sauce, 1 tsp sugar, 1 Tbsp cooking wine, and 1 Tbsp minced garlic. Mix well. It’s a good idea to make extra sauce to adjust the flavor to your preference later.
Step 6
Heat a little oil in a pan over medium heat. Add the cubed potatoes and carrots and stir-fry until their surfaces are lightly browned. If your carrots are quite firm, stir-fry them along with the potatoes.
Step 7
Once the potatoes and carrots are slightly seared, pour in enough of the prepared broth to mostly cover them. Add the diced onion and the prepared seasoning sauce. Adding the onions at this stage ensures they cook perfectly, becoming tender but not mushy, retaining their shape.
Step 8
Reduce the heat to low, cover the pan, and let the mixture simmer gently until the potatoes are tender and the sauce has thickened. Stir or gently shake the pan occasionally to ensure even cooking and prevent sticking.
Step 9
It’s best to leave a little bit of the sauce remaining so the dish stays moist and doesn’t become dry. Taste the dish before the final reduction; if needed, add 1 Tbsp of corn syrup or oligosaccharide for extra sweetness and a glossy finish.
Step 10
Finally, sprinkle a pinch of black sesame seeds over the braised potatoes for a beautiful finish. Serve this delicious side dish with a bowl of hot rice!
