Description

This dish features tender baby potatoes simmered in a savory-sweet soy glaze, creating a delightful balance of flavors and a glossy, appealing finish. The potatoes absorb the rich sauce, offering a soft texture complemented by the subtle nuttiness of sesame seeds and the fresh bite of green onions. It presents a comforting and flavorful side dish with a gentle umami depth.

Ingredients

Scale

1.5 lbs baby potatoes, scrubbed clean
2 tablespoons neutral oil (such as vegetable or canola)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup soy sauce (low sodium preferred)
1/2 cup water or vegetable broth
2 tablespoons brown sugar
1 tablespoon corn syrup or maple syrup
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
2 tablespoons toasted sesame seeds, for garnish
2 green onions, thinly sliced, for garnish

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Instructions

If using larger baby potatoes, cut them in half or quarters so they are roughly uniform in size. Small potatoes can be left whole.
Heat the neutral oil in a large skillet or pot over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant, being careful not to burn.
Add the prepared potatoes to the skillet and stir to coat them with the aromatic oil. Cook for 5-7 minutes, stirring occasionally, until the potatoes begin to slightly soften.
In a small bowl, whisk together the soy sauce, water or vegetable broth, brown sugar, and corn syrup or maple syrup. Pour this sauce mixture over the potatoes in the skillet.
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to ensure even cooking and prevent sticking.
Once the potatoes are tender, stir in the sesame oil.
Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while stirring continuously. Cook for another 1-2 minutes, or until the sauce has thickened to a glossy glaze that coats the potatoes.
Remove the skillet from the heat. Transfer the Korean braised potatoes to a serving bowl.
Garnish generously with toasted sesame seeds and thinly sliced green onions before serving.

Notes

For best results, use small, firm baby potatoes that hold their shape well during braising.

Adjust the sweetness level by adding more or less sugar to taste.

The sauce can be made ahead and stored in the refrigerator for up to 3 days.

This dish is excellent served warm as a side with rice and other Korean main courses.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 250 kcal
Fat: 7g
Carbohydrates: 45g
Protein: 5g