Korean Braised Potatoes with Shishito Peppers
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kkwari-gamja-jorim glazes potatoes and shishito peppers in a sticky soy coating as they cook.
- Finish cue
- When the potatoes are tender and the pan is almost dry, turn off the heat.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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