Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Korean Shoyu Braised Potatoes

One of the highlights of eating at a Korean BBQ restaurant for me is the shoyu braised potatoes...I can eat bowls of this stuff!!


Posted By: S. Park
Rating   View Rating(1)
Already Voted! | 4 people have saved this recipe

Print   Add to Printer98 Times Printed

Prep Time: 10 | Cook Time: 30-40 | Ready In: 40-50
Ingredients: Print   Add to cart
US Metric
  • 2-3 large potatoes
  • 3-4 cloves garlic
  • 1 – 1 1/2 tsp gochugaru (finely-ground Korean chilli powder)
  • 3 tbsp Aloha shoyu soy sauce
  • 1 tbsp sugar
  • 2 tbsp malt syrup
  • 1/2 cup water
  • A pinch of salt
  • Toasted sesame seeds, to garnish

Order The Korean Table Cookbook


Cooking Process:

1. Peel the potatoes, then cut in half lengthways. Take one half of the potato, cut it lengthways again, then turn and cut into fairly evenly-sized pieces (to ensure relatively even cooking). Repeat with the remaining potatoes.

2. Rinse the chopped potato in a bowl of water, then either steam/boil/microwave until the potato is half cooked. This is definitely not a traditional step, but using this shortcut will cut your cooking time in half!

3. Meanwhile, take 3-4 garlic cloves and use your kitchen knife to finely mince them.

4. Once the potatoes are half-cooked, drain them and sit them to cool for about 5 minutes. While they are cooling, mix together the soy sauce, gochugaru (Korean chilli powder), garlic and sugar.

5. Heat a large pot or work with a little olive oil over a very low heat, then slowly sautee the potatoes with a pinch of salt until they can be poked through with a fork without them breaking in half.

6. Once the potatoes have reached this stage, pour over the soy sauce mixture and stir to coat.

7. Add the malt syrup to the water and stir to mix, then add it to the pot and stir well to combine.

8. Put the lid on and allow to slowly cook, making sure to give it a stir occasionally so that the sauce evenly coats the potatoes, and that they do not stick to the pan. You will notice that the longer you braise them, the more the sauce will reduce and the darker it will become.

If the sauce disappears entirely before the potatoes are cooked, add a little more water to the pot and stir it through and keep cooking. You do not want these potatoes to be overcooked – just cooked enough so they hold their shape and are soft to bite all the way through with no crunchiness.

9. DO NOT SERVE THIS DISH HOT! Instead, allow this to cool at least to room temperature (as this is when the flavours will shine most), then plate up and garnish very simply with a pinch of toasted sesame seeds.

User Reviewsview all rating
Reviewed on: May 25, 2014 By
tried this recipe first time and it was easy to prepare and delicious. 2 qualities I look for in any recipe.
Comments:

UA-24244452-1