Korean soy-braised potatoes
Bite-size potatoes and onion simmered in a mildly sweet soy sauce.
- Prep
- 10 min
- Cook
- 17 min
Scale the recipe
Ingredients
- potatoes Raw potatoes, weighed peeled before cutting
- 400 g
- onion
- 60 g
- neutral cooking oil
- 1 T
Seasonings
- water
- 1 C
- brewed soy sauce
- 2 T
- sugar
- 1 T
- minced garlic
- 1/3 T
- toasted sesame oil
- 1/3 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the potatoes and onion
Cut 400 g of potatoes into 2 cm cubes. Rinse them briefly under running water and drain. Roughly chop 60 g of onion.
-
Mix the braising liquid
Combine 1 C of water, 2 T of soy sauce, 1 T of sugar and 1/3 T of minced garlic in a bowl. Stir to dissolve the sugar.
-
Sauté the potatoes
Heat 1 T of oil in a skillet over medium heat and sauté the potatoes for 4–5 minutes. The edges should start to look translucent.
-
Simmer under the lid
Add the braising liquid and bring to a boil. Lower to medium heat, cover and cook for 6–8 minutes.
-
Uncover and reduce
Uncover, add the onion and cook for another 3–4 minutes. Turn off the heat when a chopstick easily reaches the center of a potato cube and a little glossy sauce remains. If the pan dries out while the potatoes are still firm, add a splash of water and cook a little longer.
-
Finish with sesame
Off the heat, gently fold in 1/3 T of toasted sesame oil and 1/3 T of toasted sesame seeds so the potatoes hold their shape.
