162 recipes. Page 6 of 7
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Instead of small whole potatoes, this version peels ordinary ones and cuts them into bite-size chunks. The corn syrup waits until the potatoes are nearly tender; added that late, it stays a thin shine instead of turning into a sticky syrup. Serve it warm or fully cooled.
Some of the potatoes break down into the broth as it simmers, giving the stew body without any flour. Large pieces of lamb shoulder brown best when left alone until they release from the pot on their own. With just lamb, onion, carrot, potato, and thyme, the result depends on gentle heat: a hard boil toughens the lamb, so keep the lid ajar and only small bubbles at the edge of the pot. Once the lamb pulls apart with a fork and some potato has crumbled, it is time to season. Made a day ahead, it tastes even better.
With fish sauce as the only added seasoning, frying the yellow curry paste in a dry pot until it darkens slightly and turns fragrant does most of the flavor work. Cut large, the potatoes simmer quietly with the chicken and onion in the coconut milk until a chopstick slides in, staying in whole chunks that soak up the sauce.
The potatoes are cut 0.7 cm thick, enough to hold their shape while their edges fray slightly and give the clear pollack broth a little body. Wring the pollack shreds hard before toasting them, or they steam instead of turning nutty.
Gangwon style means 300 g of potatoes, which make the broth thick and filling. The oyster mushrooms are torn along the grain and stay chewy even after a long boil. Zucchini, onion and tofu fill out the pot as well.
In the same soy broth, the potato soaks up seasoning to the center while the peeled quail eggs only brown on the outside. It has long been a familiar lunchbox side for Korean children, and it is seasoned without any heat.
Lamb rather than beef sits under the mashed potato, and the filling is reduced with red wine, beef stock and Worcestershire until moist but no longer runny. A loose filling lets the mash sink, and the two layers blur together on the plate. The wine gets a minute or two of hard boiling first so its sharp alcohol edge is gone. Potatoes mashed while hot with butter and milk spread without dry lumps, and sealing them right to the edges of the dish keeps the sauce underneath as it bubbles in the oven. Fork ridges across the top give the heat raised peaks to brown.
In Akita this soup belongs to Little New Year, and with daikon, potato, mountain yam, wild greens, tofu and candied chestnuts in it, it is made in one big pot. Near the end, yaki-zunda, small cakes of green soybean flour and glutinous rice flour browned in a pan, go in for a final five-minute simmer.
Two tablespoons of gochujang set the base, and half a tablespoon of chili flakes adjusts the heat. Pork shoulder is first cooked with a little of the water, then the seasoning is fried onto it for a minute, which keeps the gochujang from floating separately in the broth. It suits being ladled generously over cold rice.
Fat melting out of the mackerel mixes into the spicy broth and ends up in the potatoes. The potatoes simmer in the sauce first, and the fish joins them only when a chopstick slides halfway in; it needs just a short braise.
Steamed mussels and fries share one plate in this Belgian pairing, but they run on very different clocks. The mussels open in 3 to 4 minutes under a lid, while the potatoes need a gentler first fry and a hotter second one to turn crisp. Getting the first fry done before the mussels hit the pot keeps the two from colliding at the stove. That first fry ends while the potatoes are tender but still pale. Soaking the cut sticks in cold water and drying every side matters, since wet potatoes splatter and stay limp. Discard any mussels that stay closed, and bring both to the table at once so the fries do not soften while the shellfish waits.
In this Finnish soup, salmon and potatoes cook in fish stock and the pot is finished with cream and dill. The potatoes, carrot and leek are almost tender before the salmon goes in for its last few minutes, so a spoonful comes up with large flakes of fish.
Half a tablespoon of doenjang goes into the gochujang seasoning, smoothing the sharp edge gochujang has on its own into something more savory. The pastes are fried in the pork fat over low heat for just a minute.
Dried pollock strips turn pleasantly chewy as they absorb a soy and gochugaru glaze, while the potatoes go soft and floury around them. That chewiness depends on a short soak: five minutes in lukewarm water is enough, and anything longer leaves the fish limp and stringy in the pan. The potatoes get a head start for the same reason, so the pollock only needs a few minutes in the sauce. A little oligosaccharide syrup rounds off the saltiness, and the dish holds up well in the fridge for the next day's lunchbox.
Bite-size potato cubes roast on a hot tray rather than in a fryer, picking up firm, crisp edges before a smoky, spicy tomato sauce is spooned over them. Rinsing the cut cubes until the water runs clearer, drying every surface and spacing them apart on the tray gives those edges their crunch, since wet or crowded pieces steam.
One pot yields two courses. The clear broth goes into bowls on its own, while thick slices of brisket with the potatoes and carrots share a plate, with mustard or coarse salt alongside. For a clear broth the first blanching water is thrown out, and the fresh pot is skimmed before it boils and kept at a bare shiver for two hours.
The young leaves of the Korean thistle, a plant in the daisy family, are what goes by the name gondeure. No chili here, and only 1.5 tablespoons of doenjang, keeping the bitter, nutty scent of the greens in front. Once the gondeure is in, the heat comes down to a gentle simmer.
As the soy-based liquid reduces, glass noodles (dangmyeon) soak it up and turn chewy, while big chunks of potato go fluffy and take on the salty-sweet sauce. The dish traces back to the chicken shops of the old market in Andong, North Gyeongsang Province. Timing the noodles is the key move: added too early they drink all the liquid and go limp, so they only join once the potatoes are about half done. With no chili in the pot, the flavor is pure soy, sugar and garlic, and the glossy sauce is made for spooning over rice.
Chuck goes into the oven as one piece and comes out soft enough to pull apart with a fork, while the carrots and potatoes, added only for the final hour, still hold their shape. Tomato paste and the browned bits left by searing become the sauce right in the same pot, and the braising liquid ends up serving as the gravy.
Sweating the leeks and onion in butter over low heat for about six minutes, glossy but never browned, is what keeps this soup mild. The body comes from puréed potato, and once chilled, the finished soup can be served like a vichyssoise.
Jjageuli is not supposed to leave much broth behind. Gochujang seasoning is fried in rendered pork fat, thick-cut potatoes go in, and as they simmer they slump and crumble until only a shallow, thick sauce is left in the pot. It sits closer to a rice topping than a soup.
The potatoes finish with a sweet-salty soy glaze clinging to the outside and a floury interior. Because their wrinkled skins catch the sauce quickly, the shishito peppers wait until the potatoes are about halfway done and still keep a bit of crunch. The heat is mild enough for children, and once the glaze sets the dish holds its flavor at room temperature in a lunchbox.
Thin potato slices bake in cream and milk until the liquid thickens between the layers, with Gruyere melted through the middle and browned on top. Garlic never touches the potatoes themselves, only the buttered dish, where it leaves a faint scent at the base. Baking happens in two phases, covered with foil until the potatoes cook through and then uncovered to color the cheese, which keeps the top from scorching before the center softens. There is no bechamel, just cream poured straight over the slices.
A salted salmon head and backbone with some flesh still attached give the kombu stock its fish oil and savor. Sanpei jiru is a Hokkaido winter soup, and unlike Ishikari nabe, which is seasoned with miso and uses fresh salmon, it relies on the salt already cured into the fish.