Spicy and Sweet Braised Potatoes with Andong Jjimdak Sauce
A Unique Delicacy! Recipe for Spicy and Sweet Braised Potatoes Made with Andong Jjimdak Sauce
This is a special braised potato dish made using Andong Jjimdak sauce. It’s a captivating dish that’s perfect as a side for rice or as a snack with drinks, offering a delightful balance of spicy and sweet flavors. Experience a flavor profile far beyond ordinary braised potatoes!
Main Ingredients
- 2 medium potatoes
- A little shiitake or king oyster mushroom
- 2-3 Cheongyang peppers (if you like spicy)
- 10 red dates
- 1/4 onion (optional, for added sweetness)
Seasoning
- 2/3 packet of commercial Andong Jjimdak sauce
- 2/3 packet of commercial Andong Jjimdak sauce
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. This step involves washing and trimming everything.
Step 2
Peel the potatoes and cut them into bite-sized cubes (about 2-3 cm). Uniform pieces, similar to those in Jjimdak, are ideal.
Step 3
Soak the cubed potatoes in cold water for about 5 minutes to remove excess starch. This prevents them from sticking together and helps the sauce penetrate better.
Step 4
Trim the mushrooms and cut them into bite-sized pieces. For the red dates, remove the pits by slicing around them. Finely chop the Cheongyang peppers. (Adjust the spiciness according to your preference.)
Step 5
Drain the potatoes after soaking and pat them dry. Heat a little oil in a pan over medium-low heat and start sautéing the potatoes. Cook them until their surface becomes slightly translucent.
Step 6
Once the potatoes are somewhat cooked, add the prepared mushrooms and pitted red dates. Continue to stir-fry for another 1-2 minutes. (Optional Tip: The red dates become soft during braising and add a subtle sweetness and flavor with every bite, making them incredibly delicious! Definitely try adding them.)
Step 7
Now, add 2/3 of the commercial Andong Jjimdak sauce to the pan. You can measure this accurately by emptying the packet into a measuring cup first.
Step 8
Pour in half a cup of water (about 100ml), stir to combine the sauce with the potatoes, then cover the pan and let it braise over medium-low heat until the potatoes are completely tender. Shaking the pan or stirring occasionally will prevent the sauce from burning.
Step 9
The dish is ready when the sauce has reduced to a glossy, thick consistency and the potatoes are soft! Enjoy your delicious, glazed braised potatoes.
Step 10
Finally, for an extra kick, stir in the chopped Cheongyang peppers and sauté briefly. Since the Andong Jjimdak sauce is already quite spicy, even for those who enjoy heat, we recommend using just one pepper. This will add a delightful spicy nuance to the dish.
