Sweet and Savory Braised Potatoes with Korean Chili Peppers
Red Potato and Korean Chili Pepper Soy Braise: A Perfect Harmony of Softness and Crunch
Introducing a delicious soy-braised dish featuring seasonal red potatoes! These red potatoes are wonderfully soft and sweet, offering a delightful contrast to the crisp Korean chili peppers. This recipe creates a healthy and flavorful side dish that’s perfect for any meal, making rice disappear in no time!
Main Ingredients- 5 Red Potatoes (approx. 480g)
Seasoning Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Perilla Oil (or Sesame Oil)
- Sugar to taste (optional)
- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Perilla Oil (or Sesame Oil)
- Sugar to taste (optional)
Cooking Instructions
Step 1
Let’s first explore the appeal of red potatoes! Unlike regular potatoes, red potatoes have a yellow interior and are more alkaline, packed with nutrients. They are known to be excellent for preventing anemia, relieving hangovers, preventing adult diseases and diabetes, and improving skin health, making them popular for diets.
Step 2
Wash the red potatoes thoroughly, leaving the skin on, and cut them into large chunks, about 4-5cm in size. Soak the cut potatoes in cold water for about 10 minutes to remove excess starch. This prevents them from sticking together during cooking. If the Korean chili peppers are too large, cut them in half. (You can also leave them whole according to your preference.)
Step 3
Heat a little cooking oil in a pot. Add the red potatoes that have been soaked in water and stir-fry until they are lightly browned. Once the surface of the potatoes is slightly cooked, add the soy sauce, fish sauce, and minced garlic. Stir-fry everything together to allow the flavors to meld into the potatoes.
Step 4
After stir-frying the potatoes with the seasonings, pour in 1 cup of water or anchovy-kelp broth. Cover the pot and simmer over medium heat until the potatoes become tender. Allow the liquid to reduce and the flavors to penetrate the potatoes.
Step 5
When the liquid has reduced to a simmer, add the prepared Korean chili peppers and stir-fry briefly. Cook just until the chili peppers soften slightly. Finally, drizzle in the fragrant perilla oil and give it a quick toss. Your delicious braised red potatoes with Korean chili peppers are now complete!
Step 6
The finished dish offers a wonderfully soft potato that melts in your mouth, complemented by the crisp texture of the Korean chili peppers. The savory and slightly sweet flavor profile is incredibly addictive and makes for a fantastic side dish that will have you reaching for more rice.
Step 7
Adding plenty of Korean chili peppers enhances the flavor and adds a touch of spice, making this potato braise even more delightful. If you prefer less heat or a sweeter taste, feel free to adjust the amount of chili peppers. You could also add a small amount of other chili peppers for a spicier kick.
Step 8
Let’s learn more about the benefits of red potatoes. They are sweeter than regular potatoes and have a subtle sweet potato aroma, making them especially delicious when steamed due to their fluffy texture. They are beneficial for dieting, preventing and treating diabetes and anemia, and improving skin health. Compared to regular potatoes, they contain less solanine, which can aid in healing stomach ulcers, and their high vitamin C content is good for arthritis. (I haven’t tried eating them raw, but they seem incredibly versatile!)
Step 9
This soy-braised dish made with seasonal red potatoes is truly a delicacy. With a generous amount of Korean chili peppers, it’s a wonderful side dish that balances both taste and nutrition. Be sure to give it a try!
