Ingredients
Potatoes and Garnish
- 1 1/2 lb baby potatoes
- 2 tbsp vegetable oil or any neutral oil
- 1 tbsp toasted sesame seeds
- Green onions for garnish
Sauce
- 1/4 cup soy sauce
- 3 tbsp honey or your choice of sweetened syrup
- 4 cloves garlic, minced
- 1 tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional
- 1/2 cup water
Instructions
- Prepare the Potatoes: Wash and scrub the baby potatoes thoroughly. You can leave the skin on for added texture and nutrients. Optionally, cut larger potatoes in half to ensure even cooking.
- Sauté the Potatoes: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the baby potatoes and sauté them until they start to get a light golden crust, about 5 to 7 minutes.
- Add Sauce Ingredients: In a bowl, mix together 1/4 cup soy sauce, 3 tablespoons honey, minced garlic, Gochugaru (if using), and 1/2 cup water. Pour this mixture over the sautéed potatoes in the skillet.
- Braise the Potatoes: Reduce heat to medium-low, cover the skillet with a lid, and let the potatoes simmer in the sauce. Cook for about 20 to 25 minutes, occasionally stirring gently to ensure the potatoes are evenly coated and cooked through. The sauce should thicken and glaze the potatoes.
- Finish and Garnish: Once the sauce has reduced to a sticky glaze and the potatoes are tender, sprinkle toasted sesame seeds over the top and garnish with chopped green onions. Serve warm as a side dish with rice or other Korean dishes.
Notes
- You can use regular potatoes cut into smaller chunks if baby potatoes are unavailable.
- Adjust the sweetness to your preference by adding more or less honey.
- Gochugaru adds a mild heat and authentic flavor, but it can be omitted for a milder dish.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Make sure to stir occasionally during braising to avoid potatoes sticking to the pan and to evenly coat with sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
