Spicy Braised Potatoes: A Perfect Side Dish for Rice
Easy and Delicious Braised Potatoes with a Savory Kick
These braised potatoes are simmered in a savory and slightly spicy broth until tender and flavorful. Perfect for mixing with rice, this simple yet delightful dish is a guaranteed crowd-pleaser. Enjoy a comforting and delicious addition to your family meals!
Main Ingredients- 4 medium potatoes
- 1/2 stalk of scallions
- 1 Korean chili pepper
Seasoning Ingredients- 2 cups broth (anchovy and kelp broth)
- 2 Tbsp soy sauce
- 2 Tbsp perilla oil
- 1 Tbsp red pepper flakes
- 2 cups broth (anchovy and kelp broth)
- 2 Tbsp soy sauce
- 2 Tbsp perilla oil
- 1 Tbsp red pepper flakes
Cooking Instructions
Step 1
Peel the potatoes and wash them thoroughly under running water. Cut them into quarters, then slice them thinly about 1cm thick. Slice the scallions diagonally and chop the Korean chili pepper finely.
Step 2
In a pot, add 3 cups of water, 1 piece of kelp, and 5 dried anchovies. Bring to a boil and simmer for 10 minutes to create an anchovy-kelp broth. Remember to remove the kelp as soon as the water starts boiling to avoid a bitter taste.
Step 3
Heat 2 tablespoons of perilla oil in a pot over medium-low heat. Add the sliced potatoes and sauté for 2-3 minutes until they start to look slightly translucent. Stir in 1 tablespoon of red pepper flakes and continue to stir-fry for another minute, being careful not to burn them, until the potatoes are coated with the chili flake color.
Step 4
Pour the 2 cups of prepared anchovy-kelp broth into the pot with the sautéed potatoes and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 5-7 minutes, or until the potatoes are halfway cooked. Add 2 tablespoons of soy sauce, the sliced scallions, and chopped chili pepper. Continue to simmer for another 3-5 minutes until the potatoes are fully cooked and the broth has slightly reduced to a savory sauce. Taste and adjust seasoning with more soy sauce if needed.
