Korean Braised Potatoes with Shishito Peppers
Kkwari-gamja-jorim is a Korean side dish of potatoes and shishito peppers braised in soy sauce with oligosaccharide syrup and minced garlic. The potato pieces absorb the sweet-salty glaze and turn fluffy inside with a lightly sticky exterior, while the shishito peppers wrinkle slightly but keep their snap. A drizzle of sesame oil at the end brings a nutty aroma, and scattered sesame seeds add visual contrast. The heat level stays mild enough for children, and this banchan holds up well at room temperature, making it a practical addition to packed lunches.
Adjust Servings
Instructions
- 1
Dice potatoes bite-size and soak in cold water for 5 minutes to remove excess starch.
- 2
Trim shishito stems and prick each pepper once or twice.
- 3
Add potatoes, water, soy sauce, and garlic to a pan; cover and simmer 12 minutes.
- 4
When potatoes are half-cooked, add peppers and braise 6 more minutes.
- 5
When liquid reduces, add syrup and glaze for 2 minutes.
- 6
Turn off heat and toss with sesame oil and sesame seeds.
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