Spicy Braised Potatoes: Golden Recipe for Chewy, Intact Pota
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This spicy braised potato dish is pan-fried to be delightfully chewy without falling apart, and the addition of shishito peppers (꽈리고추) brings an aromatic touch. A perfect 'bap-doduk' (rice thief) side dish for summer!
📝 Editor's Notes
This Spicy Braised Potatoes (매콤 감자 조림) is a summer 'bap-doduk' (rice thief) side dish, featuring a golden secret to pan-fry potatoes until chewy and intact, without excess starch.
Based on 4 potatoes, this medium-difficulty dish can be completed in about 30 minutes.
The fragrant shishito peppers (꽈리고추) add a delightful aroma, complementing the spicy yet subtly sweet flavor.
It becomes even chewier and more delicious when cooled, making it perfect for a meal with rice or even as a lunchbox side dish.
It's an ideal hearty meal that the whole family will love.
🛒 Ingredient Tips
When choosing potatoes, look for those with no blemishes, a firm texture, and a smooth surface.
Avoid potatoes that have sprouted or have a greenish tint, as they may contain a toxic substance called solanine.
Fresh shishito peppers (꽈리고추) should not be too soft, have a vivid green color, and be firm.
Onions are best when their skin is difficult to peel, they are firm, and have a glossy appearance.
Potatoes harvested in summer, their peak season, are especially superior in taste and nutrition, so make sure to try this recipe during the summer!
🔄 Substitution Guide
If shishito peppers (꽈리고추) are unavailable, you can use Cheongyang chili peppers (청양고추) or red chili peppers.
Cheongyang chili peppers will add more heat, while red chili peppers will enhance the color.
Please note that Cheongyang chili peppers are much spicier than shishito peppers, so adjust the amount accordingly.
If you don't have tuna extract (참치액), you can substitute it with anchovy sauce (멸치액젓) or soup soy sauce (국간장).
Anchovy sauce will provide a deeper umami flavor, while soup soy sauce will add a cleaner taste.
However, if you dislike the distinct aroma of anchovy sauce, soup soy sauce is recommended.
Oligosaccharide or sugar can be used instead of corn syrup, but the chewy texture and glossy finish provided by corn syrup might be slightly less prominent.
🥘 Ingredients
👨🍳 Cooking Points
The key to this recipe is brining the potatoes in salt water to remove starch and pre-season them.
This process makes the potatoes chewy and prevents them from breaking apart during cooking.
The second point is to make ample green onion oil.
Generously heat cooking oil and gently sauté the green onion and minced garlic over medium heat to fully infuse their aroma.
Finally, it's crucial to stir-fry the potatoes in the green onion and garlic oil for 3-4 minutes until their edges become translucent.
This ensures the sauce penetrates well and improves the texture significantly.
Adjust the heat by starting with medium for sautéing, then high after adding the sauce, and finally reduce to medium for braising.
👨🍳 Directions
First, cut 4 potatoes (about 500g or 1.1 lb) in half, then slice them into bite-sized pieces (nabak-nabak) that are not too thick, allowing the seasoning to penetrate well.
Soak the sliced potatoes in 1 liter of water with 0.5 tbsp fine sea salt (꽃소금) to remove starch and briefly season them.
While the potatoes are brining, slice 100g (about 3.5 oz or ½ medium) onion into large, bite-sized pieces. Thinly julienne the green onion (like for seolleongtang, 설렁탕). Cut 50g (about 1.76 oz) shishito peppers (꽈리고추) into thirds, as they can be difficult to eat whole. (Optional: omit if not available.)
Combine 2 tbsp soy sauce, 0.5 tbsp tuna extract (참치액), 1.5 tbsp gochugaru (고춧가루), 3 tbsp corn syrup, 0.5 tbsp gochujang (고추장), and 100ml water. Mix well to create the sauce.
In a preheated pan, generously heat 2 tbsp cooking oil. Add 2 tbsp julienned green onion over medium heat. When the green onion starts to sizzle vigorously, add 1 tbsp minced garlic and gently infuse the oil to make green onion oil.
Add the brined potatoes to the green onion and garlic oil. Stir-fry for about 3-4 minutes over medium heat until the potato edges become translucent and chewy without breaking.
Once the potato edges are translucent, turn up the heat to high. Add the prepared sauce and mix well. When the sauce begins to boil vigorously, add the sliced onion.
Reduce the heat to medium, cover, and braise for about 4 minutes until the potatoes are thoroughly cooked.
When only a little sauce remains, add the shishito peppers (꽈리고추) and mix well. Taste and adjust: if you prefer a slightly firm texture, turn up the heat to high; if you want them moist and soft, reduce to low heat and continue cooking until the sauce is almost completely absorbed, then finish reducing over high heat until the sauce is completely thickened.
Turn off the heat. Add 1 tbsp sesame oil and 1 tbsp toasted sesame seeds, mix well, and serve.
💡 Tips
Slicing the potatoes thinly allows the seasoning to penetrate thoroughly, making them even more delicious.
Brining potatoes in salt water removes starch, resulting in a chewier texture that doesn't break apart easily during braising.
Sautéing green onion and garlic in cooking oil to make green onion oil infuses the potatoes with the aromatic flavors of these spices, making the dish much more flavorful.
Braised potatoes become even chewier and more delicious when cooled, making them excellent not only as a side dish for rice but also for lunchboxes.
📦 Storage & Reuse
Store the finished Spicy Braised Potatoes in an airtight container in the refrigerator for 3-4 days.
This dish becomes even chewier and more delicious when cooled, so you can prepare it in advance and enjoy it cold.
If you prefer it warm, reheat in the microwave for 1-2 minutes or lightly stir-fry over low heat.
Leftover braised potatoes can also be mixed with rice or used as a filling for gimbap (김밥) for a unique twist.
Freezing is not recommended as it may alter the texture of the potatoes.
🥢 Who This Is For
This Spicy Braised Potatoes (매콤 감자 조림) is a delightful side dish for the whole family, especially recommended for those who enjoy a spicy kick.
Served with warm rice, it's so delicious you might not need any other side dishes.
Pairing it with a refreshing soup like bean sprout soup (콩나물국) or seaweed soup (미역국) can create an even richer dining experience.
It also pairs wonderfully with steamed egg (계란찜) or pan-fried tofu.
It's perfect for lunchboxes too, so consider preparing a hearty lunch for busy mornings.
🔥 Nutrition Info
One serving of this Spicy Braised Potatoes (based on approx.
125g of potatoes) is estimated to be around 200-250 calories.
It is expected to contain about 30-40g of carbohydrates, 5-8g of protein, and 8-12g of fat.
Potatoes are rich in Vitamin C and potassium, aiding in fatigue recovery and sodium excretion, while shishito peppers (꽈리고추) are high in Vitamins A and C, which are beneficial for strengthening immunity.
Green onion and garlic are rich in antioxidants, contributing to overall health.
While corn syrup is used for sweetness instead of sugar, it's advisable to consume in moderation, paying attention to sugar intake.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Spicy Braised Potatoes: Golden Recipe for Chewy, Intact Potatoes?
- Main ingredients include Potatoes, Shishito Peppers (꽈리고추), Onion, Sesame Oil, Toasted Sesame Seeds. When choosing potatoes, look for those with no blemishes, a firm texture, and a smooth surface. Avoid potatoes that have sprouted or have a greenish tint, as they may contain a toxic substance called solanine. Fresh shishito peppers (꽈리고추) should not be too soft, have a vivid green color, and be firm. Onions are best when their skin is difficult to peel, they are firm, and have a glossy appearance. Potatoes harvested in summer, their peak season, are especially superior in taste and nutrition, so make sure to try this recipe during the summer!
- Q. What are the key tips for making Spicy Braised Potatoes: Golden Recipe for Chewy, Intact Potatoes?
- The key to this recipe is brining the potatoes in salt water to remove starch and pre-season them. This process makes the potatoes chewy and prevents them from breaking apart during cooking. The second point is to make ample green onion oil. Generously heat cooking oil and gently sauté the green onion and minced garlic over medium heat to fully infuse their aroma. Finally, it's crucial to stir-fry the potatoes in the green onion and garlic oil for 3-4 minutes until their edges become translucent. This ensures the sauce penetrates well and improves the texture significantly. Adjust the heat by starting with medium for sautéing, then high after adding the sauce, and finally reduce to medium for braising.
- Q. How should I store leftover Spicy Braised Potatoes: Golden Recipe for Chewy, Intact Potatoes?
- Store the finished Spicy Braised Potatoes in an airtight container in the refrigerator for 3-4 days. This dish becomes even chewier and more delicious when cooled, so you can prepare it in advance and enjoy it cold. If you prefer it warm, reheat in the microwave for 1-2 minutes or lightly stir-fry over low heat. Leftover braised potatoes can also be mixed with rice or used as a filling for gimbap (김밥) for a unique twist. Freezing is not recommended as it may alter the texture of the potatoes.
- Q. How many calories are in Spicy Braised Potatoes: Golden Recipe for Chewy, Intact Potatoes?
- One serving of this Spicy Braised Potatoes (based on approx. 125g of potatoes) is estimated to be around 200-250 calories. It is expected to contain about 30-40g of carbohydrates, 5-8g of protein, and 8-12g of fat. Potatoes are rich in Vitamin C and potassium, aiding in fatigue recovery and sodium excretion, while shishito peppers (꽈리고추) are high in Vitamins A and C, which are beneficial for strengthening immunity. Green onion and garlic are rich in antioxidants, contributing to overall health. While corn syrup is used for sweetness instead of sugar, it's advisable to consume in moderation, paying attention to sugar intake.
- Q. Can I substitute ingredients in Spicy Braised Potatoes: Golden Recipe for Chewy, Intact Potatoes?
- If shishito peppers (꽈리고추) are unavailable, you can use Cheongyang chili peppers (청양고추) or red chili peppers. Cheongyang chili peppers will add more heat, while red chili peppers will enhance the color. Please note that Cheongyang chili peppers are much spicier than shishito peppers, so adjust the amount accordingly. If you don't have tuna extract (참치액), you can substitute it with anchovy sauce (멸치액젓) or soup soy sauce (국간장). Anchovy sauce will provide a deeper umami flavor, while soup soy sauce will add a cleaner taste. However, if you dislike the distinct aroma of anchovy sauce, soup soy sauce is recommended. Oligosaccharide or sugar can be used instead of corn syrup, but the chewy texture and glossy finish provided by corn syrup might be slightly less prominent.
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