Pairs well with Gochujang Braised Potatoes
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Gochujang Braised Potatoes
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A spicy and umami-packed Korean potato side dish with gochujang and colorful chili peppers.
00:20:00 total
Serves 4
easy
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Ingredients
- Yukon gold potatoes - 4 (cut into bite-sized pieces)
- Green chili - to taste (thinly sliced, optional)
- Red chili - to taste (thinly sliced, optional)
- Gochujang (Korean chili paste) - 1 tbsp
- Korean chili pepper flakes - 1 tbsp
- Soy sauce - 1 and 1/2 tbsp
- Oyster sauce - 1 tbsp
- Sugar - 1 tbsp
- Honey - 1 and 1/2 tbsp
- Black pepper - to taste
- Toasted sesame oil - 1/2 tbsp
- Toasted sesame seeds - to taste (for garnish)
Instructions
- Prepare the Potatoes: Cut the Yukon gold potatoes into bite-sized pieces and soak in cold water for 5 minutes to remove excess starch.
- Prepare the Chilies: Thinly slice the green and red chilies.
- Make the Sauce: In a small container, mix gochujang, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, honey, and black pepper.
- Cook the Potatoes: In a large pan, heat oil over medium heat. Add the potatoes and cook for about 5 minutes. Add the sauce and stir fry for 1 to 2 minutes. Add water and simmer for 7 to 8 minutes or until fork tender.
- Add Final Touches: Add toasted sesame oil, green and red chilies, and give it a final mix.
- Serve: Place the potatoes on a serving plate and garnish with toasted sesame seeds.
