Spicy & Sweet Braised Potatoes
Spicy Braised Potatoes, Inspired by a Happy Cooking Accident!
This recipe was born from a slight mishap while following an I-bap-cha recipe, where the seasoning was accidentally mixed up! Although it requires a bit more effort than typical braised potatoes, the result is incredibly delicious. This recipe, born from a mistake, offers a surprisingly delightful flavor.
Main Ingredients
- 3-4 Potatoes (medium-sized)
Spicy & Sweet Braising Sauce
- 3 Tbsp Soy Sauce
- 2 Tbsp Water
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or adjust sweetness)
- 1.5 Tbsp Gochugaru (Korean chili flakes, or adjust spiciness)
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Minced Green Onion
- 1 Minced Green Chili Pepper (optional, for extra heat)
- 1 Tbsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- 3 Tbsp Soy Sauce
- 2 Tbsp Water
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or adjust sweetness)
- 1.5 Tbsp Gochugaru (Korean chili flakes, or adjust spiciness)
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Minced Green Onion
- 1 Minced Green Chili Pepper (optional, for extra heat)
- 1 Tbsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the potatoes. Slice them into about 1cm thick rounds or bite-sized pieces. Soak the sliced potatoes in cold water for about 10 minutes to remove excess starch. This step helps prevent the potatoes from breaking apart during cooking and results in a cleaner texture. After soaking, drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen cloth.
Step 2
Now, let’s make the key to these delicious braised potatoes: the sauce! In a small bowl, combine 3 Tbsp soy sauce, 2 Tbsp water, 1 Tbsp sugar, 2 Tbsp corn syrup, 1.5 Tbsp gochugaru, 1 Tbsp mirin, 0.5 Tbsp minced garlic, 0.5 Tbsp minced green onion, and 1 minced green chili pepper (if using, for added spice). Stir everything together until the sauce is well combined. (Tip: Feel free to adjust the amount of corn syrup or gochugaru to suit your preferred sweetness and spice level.)
Step 3
Heat 1-2 Tbsp of cooking oil in a pan over medium heat. Add the prepared potatoes and pan-fry them until they are lightly golden brown on all sides. Turning them occasionally ensures even browning. Pan-frying the potatoes beforehand gives them a slightly crisp exterior while keeping the inside tender, which helps them maintain their shape and absorb the braising liquid beautifully.
Step 4
Once the potatoes are nicely browned, carefully wipe away any excess oil from the pan with a paper towel. Reduce the heat to medium-low. Add the braising sauce and the pan-fried potatoes to the pan. Gently toss the potatoes to coat them evenly with the sauce. Let it simmer, stirring occasionally, until the sauce thickens and coats the potatoes with a glossy sheen. (Tip: You can adjust the amount of sauce based on the quantity of potatoes and your personal taste. I had a little sauce left over in this instance, but feel free to adjust as needed.) Finally, turn off the heat, stir in 1 Tbsp sesame oil and 1 tsp toasted sesame seeds for a nutty aroma, and your delicious spicy and sweet braised potatoes are ready!
