My Spicy, Frugal Potato Side Dish – Maangchi
Original creator's video for the same potato-and-dried-anchovy recipe; browser player playback on FOOD not tested.
Official cooking video · Maangchi · YOUTUBEKorean Spicy Braised Potatoes with Dried Anchovies
Four side servings of potatoes and onions braised about 25 minutes with gochugaru, soy sauce and dried anchovies, following Maangchi's original proportions.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Peel 450 g potatoes and cut into about 1.3 cm slices. Slice 140 g onion, mince two garlic cloves and remove heads and guts from seven dried anchovies.
- 02
In a heavy pot, evenly mix the potatoes, onion, garlic, 45 ml soy sauce, 2 tbsp gochugaru and 1 tsp sugar.
- 03
Add seven cleaned dried anchovies and 360 ml water, cover and cook on medium-high for about 10 minutes after it comes to a boil.
- 04
Uncover and stir the bottom to prevent sticking, cover again and braise about 15 more minutes over medium. Add a tablespoon or two of water if the pan becomes too dry.
- 05
Check that a fork passes easily through potato centers; turn off heat before pieces fall apart and divide among four side portions with the sauce.
- 06
Refrigerate leftovers in shallow containers at or below 4°C (40°F) within two hours and use within two to three days. For reheating, add a little water and heat throughout to 74°C (165°F).
Before you cook
Contains fish from dried anchovies and soy from soy sauce; some soy sauces contain wheat. Read labels. Cook potatoes until tender throughout; refrigerate within two hours at 4°C (40°F) or colder and use within two to three days. Reheat leftovers to at least 74°C (165°F).
Allergens: fish (dried anchovies), soy (soy sauce), wheat may be present in soy sauce; check ingredient label
Image & source credits
These illustrations stand in for food photos.
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