Description
Tender potato cubes gently braised in a glossy soy garlic sauce with a touch of sweetness, finished with sesame oil, sesame seeds, and scallions for an easy and comforting Korean side dish.
Ingredients
Scale
- 1 pound Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 1 tablespoon neutral oil
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon light corn syrup or rice syrup
- 1 tablespoon granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 scallion, thinly sliced
Instructions
- Warm a medium nonstick skillet or sauté pan over medium heat for about 1 minute.
- In a small bowl, stir together the soy sauce, water, light corn syrup or rice syrup, sugar, and minced garlic.
- Add the neutral oil to the pan and swirl to coat.
- Add the potato cubes and cook for 2 minutes, stirring gently.
- Pour in the sauce mixture and toss to coat the potatoes evenly.
- Cover loosely and cook for 10 minutes, stirring once or twice.
- Remove the cover and continue cooking for 8 more minutes, stirring gently, until the potatoes are tender and the sauce has reduced to a glossy coating.
- Turn off the heat and stir in the sesame oil, sesame seeds, and sliced scallion.
- Transfer to a serving dish and serve warm, at room temperature, or chilled.
Notes
- Use waxy potatoes like Yukon Gold for the best texture and shape.
- If the liquid reduces too quickly before the potatoes are tender, add 1 tablespoon of water and continue cooking.
- Add the sesame oil at the end so its aroma stays fresh and pronounced.
- This dish stores well in the refrigerator for up to 4 days.