Yoon Yi-ryeon's Braised Potatoes with Anchovies

Ingredients needed 🛒4 servings

• 600g potatoes
• 1 cup (150ml) small dried anchovies
• 2 tbsp cooking oil
• 1 tbsp minced garlic
• 4 tbsp Jin-ganjang
• 6 tbsp starch syrup (4 tbsp + 2 tbsp for coating at the end)
• 150–200ml water
• a pinch of black pepper
• a little red chili pepper (garnish)
• a little cheongyang chili pepper (garnish)
• a pinch of whole sesame seeds

Recipe 🍳

Cooking tips 💡

• Drying the potato surface in an air fryer or microwave before braising prevents the skin from peeling off and keeps the potatoes from crumbling.
• Add anchovies at the end to keep them savory without becoming too salty. If sensitive to fishy smell, stir-fry the anchovies separately in oil first.
• Adding 4 tbsp starch syrup first and an extra 2 tbsp at the end for coating creates a glossy, chewy texture.

Recommended for 🙋

• ⭐Those who struggle with braised potatoes that always crumble and break apart.
• ⭐Those who love the uniquely chewy and springy texture of braised baby potatoes.
• ⭐Those who want to enjoy the savory flavor of anchovies together with the chewy texture of potatoes.