Description
Enjoy a classic Korean side dish with these savory Korean Braised Potatoes. Quick to prepare and perfect for any meal, baby Yukon Gold potatoes are simmered and then sautéed in a flavorful glaze of soy sauce, mirin, garlic, and honey, finished with toasted sesame seeds and green onions for a delightful crunch and aroma.
Ingredients
Scale
Potatoes
- 1 pound Baby Potatoes (Yukon Gold is preferable)
- 1 tablespoon White Vinegar (Enhances sweetness in the glaze)
- 1/2 cup Water (Adjusts consistency)
Braising Sauce
- 1/4 cup Soy Sauce (Savory base of the dish)
- 2 tablespoons Mirin (Sweet rice wine)
- 1 tablespoon Honey (Can be swapped with corn syrup)
- 2 cloves Garlic (Minced)
- 1/2 teaspoon Black Pepper
- 1 teaspoon Sesame Oil (Adds nutty aroma)
Finishing Touches
- 1 tablespoon Toasted Sesame Seeds (For crunch)
- 2 tablespoons Green Onion (Chopped)
- Vegetable Oil (For sautéing, about 2 tablespoons)
Instructions
- Preparation: Start by gathering and preparing all ingredients. Mince the garlic and chop the green onions. This ensures everything is ready when you begin cooking.
- Make the Braising Sauce: In a mixing bowl, combine soy sauce, mirin, honey, minced garlic, black pepper, water, and sesame oil. Stir well until everything is thoroughly mixed and aromatic, setting aside the flavorful glaze.
- Boil the Potatoes: Bring a large pot of water to a boil with a splash of white vinegar. Add the baby potatoes, cover, and simmer gently for 12-15 minutes until the potatoes are tender when pierced with a fork. Drain the water and let the potatoes dry for a few minutes to remove excess moisture.
- Sauté the Potatoes: Heat vegetable oil in a large skillet over medium heat. Add the cooked and dried potatoes, sautéing them for about 4 minutes until they develop a golden brown crust on all sides, which adds a nice texture and flavor.
- Braise with Sauce: Pour the prepared braising sauce over the browned potatoes in the skillet. Toss gently to coat all potatoes evenly. Simmer and stir frequently for 5-6 minutes, allowing the sauce to thicken and cling beautifully to the potatoes.
- Finish and Serve: Remove the skillet from heat. Toss the potatoes with toasted sesame seeds and chopped green onions for an added crunch and fresh aroma. Serve warm or at room temperature as a delicious side dish.
Notes
- You can substitute honey with corn syrup if needed for sweetness.
- Yukon Gold baby potatoes work best due to their creamy texture, but other small waxy potatoes can be used.
- Adjust the amount of water in the braising sauce for your preferred sauce consistency.
- This dish pairs well with Korean mains like grilled meats or rice bowls.
- For extra heat, add a pinch of red pepper flakes to the braising sauce.
