Braised Potatoes with Perilla Oil
….Even though it’s already May and the weather is chilly, the market had newly harvested potatoes available. Just boiling them in water until they turn white and fluffy makes them delicious. I remember when I was young, my mother used to boil fresh potatoes as a snack, and when she served them with salt, I would eagerly grab them with both hands, unable to resist their heat. Thinking back on my impatient, youthful self now makes me smile. My mother used to say, “Hot potatoes can knock out your teeth,” and she was shocked. During my childhood, snacks like corn, sweet potatoes, and potatoes boiled by my mother were incredibly delicious… Potatoes are a staple in many homes, and rightfully so. They’re easily accessible, affordable, and versatile. But the potatoes are so much more than meets the eye. You have to choose good potatoes carefully. One little tip to keep in mind when choosing potatoes: green on the skin of a potato is the build-up of a chemical called solanine. It’s a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantities can cause illness. To prevent greening, store potatoes in a cool, dark place. If you see green skin, cut it away before cooking and eating the potato. Today, I lightly pan-fried fresh potatoes in perilla oil and simmered them in seasoned sauce to make a side dish. Give it a try on your table this season! Soaking potatoes in water helps remove excess starch. Excess starch can keep potatoes from cooking evenly and create a gummy or sticky texture on the outside of the potatoes. Cold water is used because hot water would react with the starch, making it harder to separate from the potatoes. Please don’t forget it!!
Servings: 3–4
Time: 40 minutes
Ingredients:
- 600g Yukon potatoes, peeled and sliced into 1/2-inch pieces
- 1000 ml water
- 2 tsp sea salt
- perilla oil to taste
For sauce:
- 150 ml anchovy broth
- 3 tbsp Mat-Gan-Jang
- 1 1/2 tsp gukganjang
- 1 1/2 tsp chili powder
- 2 tsp garlic, minced
- 3 tbsp green onion, minced
- 1 1/2 tbsp mirin
….all mixed
Cooking Instructions:
- Pour 1000 ml of water and 2 tsp sea salt into a bowl, then add the sliced potatoes to the bowl and let them soak for 20 minutes.
2. Meanwhile, combine the anchovy broth, Mat-Gan-Jang, gukganjang, chili powder, garlic, green onion, and mirin in a bowl and mix well. Set aside.
3. After 20 minutes, drain the potatoes using a strainer.
4. Pat the potatoes dry with paper towels.
5. Heat a pan over medium-high heat and add perilla oil.
6. Add the potatoes to the pan and grill them until both sides are lightly browned (partially cook them to about 80%).
7. Heat a pan over medium heat and add the mixed sauce to the pan to bring it to a boil.
8. Add the grilled potatoes to the pan and braise them until the moisture is gone.
9. Serve it.
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