Spicy & Sweet Gochujang Potato Braise: A Perfect Side Dish
How to Make Gochujang Potato Braise: A Deliciously Spicy Side Dish
Here’s a beloved side dish that my husband absolutely adores: a spicy and sweet gochujang potato braise! I’ve made it extra flavorful by adding both gochujang (Korean chili paste) and gochugaru (Korean chili flakes) for a delightful kick. This dish is so delicious it’ll have you finishing a bowl of rice in no time!
Ingredients for Spicy & Sweet Gochujang Potato Braise- 240g potatoes (about 1-2 medium-sized)
- 9g green onions (about 5-6 stalks)
- 0.5 Tbsp minced garlic (approx. 5g)
- 0.5 Tbsp sesame oil (approx. 5ml)
- 0.5 Tbsp toasted sesame seeds (approx. 5g)
- 100ml anchovy-kelp broth (or water)
- 2 Tbsp grapeseed oil (or cooking oil)
Seasoning for Spicy & Sweet Gochujang Potato Braise- 1 Tbsp soy sauce (approx. 10ml)
- 0.8 Tbsp gochujang (approx. 8g, a little less than a heaping tablespoon)
- 0.5 Tbsp gochugaru (approx. 5g, adjust for spice level)
- 1.5 Tbsp oligosaccharide (approx. 15ml, adjust for sweetness)
- 1 Tbsp soy sauce (approx. 10ml)
- 0.8 Tbsp gochujang (approx. 8g, a little less than a heaping tablespoon)
- 0.5 Tbsp gochugaru (approx. 5g, adjust for spice level)
- 1.5 Tbsp oligosaccharide (approx. 15ml, adjust for sweetness)
Cooking Instructions
Step 1
First, peel the potatoes and rinse them under water. Then, cut them into bite-sized pieces that are easy to eat. If you cut them too small, they might fall apart, so aim for pieces that even children can enjoy.
Step 2
To remove excess starch and ensure a cleaner taste, soak the cut potatoes in cold water for about 5 minutes. After soaking, gently rinse them under running water two or three times to wash away the starch. Drain them well in a colander.
Step 3
Prepare the minced garlic (0.5 Tbsp) and finely chopped green onions (9g) to add flavor to the braise. Adding the green onions at the end will enhance the dish’s appearance and add a fresh aroma.
Step 4
Heat 2 Tbsp of grapeseed oil in a pan over medium heat. Add the cut potatoes and stir-fry them for about 1 minute, gently tossing them. Lightly stir-frying the potatoes beforehand helps them absorb the sauce better and prevents them from breaking apart during cooking.
Step 5
Turn off the heat. While the pan is still warm, add 0.8 Tbsp of gochujang to the potatoes. Gently toss them to ensure the gochujang coats the potatoes evenly. This step seasons the potatoes and helps develop a deeper flavor.
Step 6
Now, pour in 100ml of anchovy-kelp broth (using broth instead of plain water will significantly enhance the umami flavor!). Stir the potatoes briefly over high heat, then add all the prepared seasoning ingredients.
Step 7
Add 1 Tbsp of soy sauce, 0.5 Tbsp of gochugaru, and 1.5 Tbsp of oligosaccharide. Stir continuously over high heat to ensure the sauce is well combined with the potatoes. It’s important to keep stirring to prevent ingredients from clumping.
Step 8
Once the sauce starts to bubble vigorously, cover the pan immediately. Reduce the heat to medium and let it braise until the potatoes are tender, which should take about 6 minutes. Be patient and let it simmer slowly.
Step 9
During the simmering process, open the lid occasionally to stir the potatoes and sauce, making sure nothing sticks to the bottom or burns. Then, cover the pan again and continue to simmer on low heat.
Step 10
When it’s time to check for doneness, pierce a potato with a fork or toothpick. If it goes in smoothly, the potatoes are cooked. If there’s too much liquid remaining in the sauce, uncover the pan and simmer over medium heat, stirring gently, until the sauce thickens to your desired consistency. Taste the dish at this point and adjust the seasoning if needed – add a little more soy sauce for saltiness or oligosaccharide for sweetness.
Step 11
Once the potatoes are almost fully braised, reduce the heat to low. Add the minced garlic and chopped green onions and stir gently to incorporate their flavor. Turn off the heat immediately.
Step 12
Finally, drizzle 0.5 Tbsp of sesame oil all around the dish and sprinkle with toasted sesame seeds. This final touch adds a wonderful aroma and flavor.
Step 13
Transfer the delicious spicy and sweet gochujang potato braise to a serving dish. It’s a perfect side dish that pairs wonderfully with a hot bowl of rice! Enjoy! !!
