Homemade Korean Sauce Potatoes Method

　　Potatoes are widely liked by many people.One of the versatile ingredients, potatoes can be stir-fried, braised, or stewed in various ways without getting old. This time, let's try a Korean-style potato dish to change things up. This is a common home-cooked stew in Korea, using only potatoes with gochujang and chili powder.

The cooked potatoes are slightly sweet and spicy, each bite an enjoyment, making this dish a surefire match for white rice.Especially during the cold season, a hearty pot of Korean-style stewed potatoes will awaken your taste buds, warming you up from the inside. This is an absolute must-have during winter. Main ingredients 2 medium-sized potatoes, 150g onion,

1 red pepper, 2 green chili peppers,

oil for cooking, salt to taste, minced garlic 6 cloves,

Korean chili paste 1 tablespoon,chili powder 10g, soy sauce 15ml,brown sugar 10g, roasted sesame seeds, a little sesame oil, black pepper to taste,steps Prepare all the ingredients.Peel and cut the potatoes into chunks, then soak them in water. Chop the garlic cloves finely.Slice the onion and green chili peppers. Stir-fry the potatoes and onions in a wok until they are slightly cooked.Add one tablespoon of Korean chili paste and an appropriate amount of water. Add the chili powder.Pour in soy sauce. Add brown sugar.

Season with a little salt, then bring to a boil over high heat.

Cover and simmer for 15 minutes on medium heat.

Add the green and red peppers and roasted sesame seeds.

Sprinkle a bit of black pepper. Finish by adding a little sesame oil and cooking until the sauce thickens.

TIP

Cut the potatoes into larger chunks to maintain their texture and appearance.

Add some chili powder.

Add dark soy sauce.

Add sugar.

Add a little salt and bring to a boil over high heat.

Cover and simmer over medium heat for 15 minutes.

Add green and red bell peppers and toasted sesame seeds.

Add a little black pepper.. Finish by adding a little and cook quickly to reduce the sauce.

Tips:

Cut potatoes into larger pieces; smaller ones may fall apart easily, affecting taste and appearance.

Cut the potatoes into larger chunks to avoid them getting mushy and unattractive when cooked.