Spicy braised potatoes

Maeun-gamja-jorim 매운감자조림

This spicy braised potato side dish is very simple and something you can make quickly with only a few ingredients. You’ll be surprised at how delicious it is, with such little work! Your house will be full of a good aroma!

As I mentioned it the video, this is a more frugal version of the same dish with fish. In this one, dried anchovies create the irresistible savory flavor. It’s warm, spicy, a little salty, a little sweet, and goes perfect with rice. If you are not a big fan of Mr. Anchovies, use chicken broth instead of water.



  • 1 pound peeled potato (Idaho or Yukon), cut crosswise into ½ inch thick pieces
  • 5 ounces onion, sliced (about 1 cup)
  • 2 garlic cloves, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons hot pepper flakes
  • 1 teaspoon sugar
  • 7 large dried anchovies, heads and guts removed
  • 1½ cup water



  1. Add potato, onion, garlic, soy sauce, hot pepper flakes, and sugar to a heavy pot. Mix all with a wooden spoon.
  2. Add the anchovies and water. Cover and cook for 10 minutes over medium high heat.
  3. Open and stir. Cover and lower the heat to medium.
  4. Cook for another 15 minutes until the potato is fully cooked but not mushy.
  5. Transfer it to a plate and serve right away with rice. You can refrigerate it up to 2 to 3 days. To eat again, reheat in the microwave or put it into a pan with a little bit of water and heat it up on the stove. Or you can serve it cold. 



  1. lydiac California joined 3/18 & has 1 comment

    Hi Maangchi! I love your recipes, thank you for teaching me so much about cooking and making life more fun with your delicious food!

    Can I use canned mackerel instead of sardines?

  2. lizzluck St. Louis, MO joined 8/17 & has 3 comments

    Looks delicious, and really hearty for the winter and rainy spring days. I also lived in Columbia and went to MU for graduate school, so I thought that was very neat when I read it in your book introduction, and when you mentioned it in the video. I grew up near Ft. Leonard Wood, MO, and there were several Korean ladies who went to my parent’s church. When I was a child they would bring mandu and japchae to church pot-luck dinners, and what my father liked most of all, kimchi! The ladies taught him how to make it, and now I do too.

  3. nuu Imaginationland joined 2/18 & has 1 comment

    This was so good, I’ve made it twice now! Thanks so much for the recipe. ^_^

  4. emerly Alberta, Canada joined 2/18 & has 1 comment

    I made this tonight. I can’t find gochujaru anywhere where I live ):
    So I used gochujang instead. Still delicious! 감사합니다!

    See full size image

  5. sanne Munich joined 8/14 & has 175 comments

    You said in this video “I talk too much!”

    I disagree – like I said for kimchi before: “There’s no such thing as too much kimchi”, I say the same for you: “There’s no such thing as Maangchi talking too much”!

    I love the stories of your life, your explanations, everything!

    Bye, Sanne

  6. stonefly Olympia WA joined 11/11 & has 42 comments

    Maangchi scores another hit! Great job and tasty dish. It is snowing here, so I will make this tomorrow to warm up! Thanks, Maangchi (and great classic dress, too!)!

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