The Easiest & Cheapest Korean Potato Side Dish That Will Change Your LIFE l Korean Braised Potatoes

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with potential health benefits.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

Wash and clean baby potatoes and place them in a pot.

Add enough water to completely submerge the potatoes and bring to a boil over medium-high heat for about 15 minutes.

While the potatoes are boiling, smash and finely chop 2 cloves of garlic, thinly slice green and red chilies (using half of each), and thinly slice 2 green onions.

In a small container, mix half a cup of water, 4 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sugar, and a few shakes of black pepper.

If desired, add 1 tablespoon of gochugaru for spice to the sauce mixture.

Once the potatoes are fork-tender, drain them and let them cool for 2-3 minutes.

In a wok or pan, heat 1.5 tablespoons of oil over medium heat and add the potatoes, stirring for 3-5 minutes until they are golden brown and have wrinkles on the skins.

Add the chopped garlic and stir for about 30 seconds.

Pour in the sauce mixture and bring to a boil, then let it simmer for about 8 minutes until reduced and thickened, stirring to coat the potatoes.

Add half a teaspoon of dark soy sauce for color, then reduce heat to low and mix in 2 tablespoons of honey, cooking for 1 minute.

Turn off the heat and add 1 tablespoon of toasted sesame oil, mixing well to prevent sticking.

Finally, add the sliced chilies and green onions, and give it a final mix before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary