Korean Braised Potatoes with Shishito Peppers
Quick answer
Kkwari-gamja-jorim is a Korean braised side dish of cubed potatoes and shishito peppers cooked down in soy sauce, oligosaccharide syrup, and minced garlic.
What makes this special
- Kkwari-gamja-jorim glazes potatoes and shishito peppers in a sticky soy coating as they cook.
- Moisture evaporation glazes diced potato in a sticky soy coating as it cooks
- Shishito's wrinkled surface grips seasoning while staying crisp inside
Key ingredients
Core cooking flow
- 1 Cut 300 g potato into even bite-size cubes and soak them in cold water for 5 minutes.
- 2 Trim 80 g shishito peppers, wipe off moisture, and prick each one in 1 or 2 places with a toothpick.
- 3 Put the potatoes, 150 ml water, 2.5 tablespoons soy sauce, and 1 teaspoon mi...
Kkwari-gamja-jorim is a Korean braised side dish of cubed potatoes and shishito peppers cooked down in soy sauce, oligosaccharide syrup, and minced garlic. The potatoes start in a sauce with enough moisture to cook through, and as the liquid reduces, the seasoning thickens into a glossy coating. By the time the pan is nearly dry, the outside of each potato piece has taken on a sweet-salty glaze while the inside stays floury and soft. Shishito peppers, with their wrinkled skins, hold the sauce well and require only brief cooking to stay crisp. A final drizzle of sesame oil and a scatter of sesame seeds add a nutty aroma and a visual finish that signals the dish is done. The heat level stays mild, suitable for children, and the glaze sets firmly enough that the dish travels well in a packed lunch without losing flavor at room temperature.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 300 g potato into even bite-size cubes and soak them in cold water for 5 minutes.
Drain well in a sieve so the surface does not turn pasty or break apart while braising.
- 2Season
Trim 80 g shishito peppers, wipe off moisture, and prick each one in 1 or 2 places with a toothpick.
The small holes keep them from bursting and help the sauce cling inside.
- 3Control
Put the potatoes, 150 ml water, 2.5 tablespoons soy sauce, and 1 teaspoon minced garlic in a pan over medium heat.
Once it starts bubbling, cover and cook for about 12 minutes.
- 4Prep
When the potato edges look slightly translucent and a chopstick goes halfway in, add the shishito peppers.
Leave the lid slightly ajar and braise 6 more minutes so the peppers stay crisp.
- 5Control
When only a thin layer of liquid remains on the bottom, add 1 tablespoon oligosaccharide syrup and lower to medium-low heat.
Toss gently for 2 minutes until the potatoes take on a glossy glaze.
- 6Finish
When the potatoes are tender and the pan is almost dry, turn off the heat.
Add 1 teaspoon sesame oil and 0.5 teaspoon sesame seeds, toss lightly, then serve warm or pack after cooling slightly.
After the steps
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