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Potato & Shishito Pepper Braised (꽈리고추감자조림)

A simple Korean braised dish made by lightly stir-frying potatoes, simmering them with soy-based seasoning and kelp broth, then adding shishito peppers for a flavourful, savoury-sweet finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Cuisine: korean
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 3 Potatoes medium
  • 100 g Shishito/ Padron peppers
  • ½ Onion
  • 1 tablespoon Sesame oil
  • 1 tablespoon cooking oil
  • Sesame seeds — a little
Seasoning Ingredients
  • 1 cup Kelp broth
  • 4 tablespoons Soy sauce
  • 2 tablespoons Cooking wine mirin
  • 1 tablespoon Sugar
  • 1 tablespoon corn syrup
  • 1 tablespoon Minced garlic
  • Black pepper — a little

Method
 

  1. Peel the potatoes.
    Cut them into medium bite-sized (about 3-4 cm).
    Rinse briefly in cold water to remove excess starch.
    Drain well so they don’t splatter when stir-frying.

  2. Shishito Peppers

    Rinse under running water. Pat dry.
    Remove the stems (optional, but recommended).
    Keep them whole if they are small enough; if the size is too big, cut into half but cook less than whole peppers. It might become too soft.
    If you poke small holes in the shishito peppers using a toothpick or fork, the seasoning will soak in better and the dish will become even more flavourful.

  3. Onion

    Peel and slice into thin strips.
    Not too thin, just enough to soften slightly while cooking.
  4. Kelp stock
    Put a piece of kelp in cold water(1cup), heat it gently until just before boiling, then remove the kelp
  5. Heat a pan with a little oil. Add the diced potatoes and stir-fry for 2–3 minutes until the surface is lightly coated. This helps keep the potatoes from breaking apart and adds extra flavour.
  6. Add sliced onions and stir-fry for about 1 minute.
  7. Add all the seasoning ingredients (soy sauce, cooking wine, sugar, corn syrup, minced garlic, etc.)
  8. And stir-fry for another 1–2 minutes so the flavours absorb into the potatoes.
  9. Pour in 1 cup of kelp broth.
  10. Reduce to medium heat and simmer for 8–10 minutes, until the potatoes are about halfway cooked.
  11. Add the shishito peppers and continue simmering for about 3–4 minutes, just until the seasoning gets absorbed. Don’t overcook them—they taste better with a bit of crunch.
  12. Turn off the heat and drizzle a little sesame oil over the dish.
  13. Sprinkle sesame seeds on top, if you like.

Notes

✨ Tips for the best result

  • Stir-frying the potatoes at the start adds depth of flavour and helps them keep their shape.
  • Stir-frying with the seasonings before adding broth makes the flavours stick better.
  • Add the peppers at the end to keep them crisp and vibrant.
  • Using less oil or swapping corn syrup for a lower-calorie sweetener will reduce calories.