A popular Korean side dish, potatoes braised in a sweet soy sauce.
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Prep Time 5 minutesmins
Cook Time 1 hourhr
Course Lighter Bite, Side Dish
Cuisine Korean
Ingredients
1tablespoonvegetable oil
500gbaby potatoes
1large onioncut into small wedges
3tablespoonssoy sauce
1tablespoonrice wine vinegar
2tablespoonsagave syrup
½cupwater
2teaspoonstoasted sesame oil
2teaspoonstoasted sesame seeds*
Instructions
Scrub the potatoes, keeping the skins on, then cut any large ones in half so they are roughly all the same size.
Heat a large pan over medium high heat, add the 1 tablespoon vegetable oil, when hot add the potatoes.
Fry the potatoes, turning regularly, until they are browned on all sides, around 30 minutes.
Add the red onion and continue to cook until slightly translucent, around 1 minutes.
Now add the 3 tablespoons of soy sauce, 1 tablespoon rice wine vinegar, 2 tablepoons agave syrup and ½ cup of water. Braise the potatoes until most of the liquid has cooked off and you are left with a dark sticky sauce. This will take around 20 minutes.
Add the sesame oil and sesame seeds, stir to coat the potatoes then remove from the heat.
Notes
*If you don’t have toasted sesame seeds you can toast sesame seeds in a dry pan until they are lightly golden brown.