Braised Potato (Spicy, Low-Calorie, and Filling Korean Braised Potatoes)
Braised Potato (Spicy, Low-Calorie, and Filling Korean Braised Potatoes)
Ingredients
For the Braised Potatoes
- 4 Yukon potatoes, large, peeled and cut into 1 1/2 to 2-inch wedges or chunks
- 1 1/2 cups water
- 1/3 cup soy sauce
- 1 1/2 tablespoons gochugaru, (Korean chili powder)
- 2 tablespoons Lakanto Brown Sugar Monkfruit Sweetener with Erythritol
- 1 1/2 teaspoons sesame oil
For Garnish
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the Yukon potatoes: Peel the potatoes and cut them into substantial 1 1/2 to 2-inch wedges or irregular chunks. Aim for pieces of similar size for even cooking.
⏱️ 10 min
- 2
Prepare the braising liquid: In a medium bowl, whisk together the water, soy sauce, gochugaru, Lakanto Brown Sugar Monkfruit Sweetener, and sesame oil until well combined.
⏱️ 2 min
- 3
Combine potatoes and sauce: Place the cut potatoes directly into a large skillet or Dutch oven with a lid. Pour the prepared braising liquid evenly over the potatoes, ensuring they are well coated.
⏱️ 1 min
- 4
Braise the potatoes: Bring the liquid to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the skillet, and let the potatoes braise for 20 to 25 minutes, or until they are fork-tender and the sauce has reduced and thickened into a glossy glaze. Stir occasionally during braising to prevent sticking and ensure all potatoes are evenly coated.
⏱️ 25 min
- 5
Serve and garnish: Carefully transfer the finished braised potatoes to a serving bowl. Sprinkle generously with sesame seeds before serving. These potatoes are best served warm as a side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Potato (Spicy, Low-Calorie, and Filling Korean Braised Potatoes)
Ingredients
For the Braised Potatoes
- 4 Yukon potatoes, large, peeled and cut into 1 1/2 to 2-inch wedges or chunks
- 1 1/2 cups water
- 1/3 cup soy sauce
- 1 1/2 tablespoons gochugaru, (Korean chili powder)
- 2 tablespoons Lakanto Brown Sugar Monkfruit Sweetener with Erythritol
- 1 1/2 teaspoons sesame oil
For Garnish
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the Yukon potatoes: Peel the potatoes and cut them into substantial 1 1/2 to 2-inch wedges or irregular chunks. Aim for pieces of similar size for even cooking.
⏱️ 10 min - 2
Prepare the braising liquid: In a medium bowl, whisk together the water, soy sauce, gochugaru, Lakanto Brown Sugar Monkfruit Sweetener, and sesame oil until well combined.
⏱️ 2 min - 3
Combine potatoes and sauce: Place the cut potatoes directly into a large skillet or Dutch oven with a lid. Pour the prepared braising liquid evenly over the potatoes, ensuring they are well coated.
⏱️ 1 min - 4
Braise the potatoes: Bring the liquid to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the skillet, and let the potatoes braise for 20 to 25 minutes, or until they are fork-tender and the sauce has reduced and thickened into a glossy glaze. Stir occasionally during braising to prevent sticking and ensure all potatoes are evenly coated.
⏱️ 25 min - 5
Serve and garnish: Carefully transfer the finished braised potatoes to a serving bowl. Sprinkle generously with sesame seeds before serving. These potatoes are best served warm as a side dish.
⏱️ 2 min