Braised Korean Potatoes

Ingredients

• 1.5 lb Baby Potatoes (washed, whole, about 10‑12 small potatoes)
• 2 Tbsp White Vinegar (adds to boiling water to keep potatoes firm)
• 2 Tbsp Olive Oil (for sautéing, high smoke‑point oil preferred)
• 3 Tbsp Soy Sauce (low‑sodium preferred)
• 2 Tbsp Granulated Sugar (balances the salty soy sauce)
• 3 cloves Garlic (minced)
• 1 Tbsp Honey (adds gloss and depth)
• 1 Tbsp Sesame Seeds (toasted, for garnish)

Instructions

1. Wash and Prep Potatoes

   Rinse the baby potatoes under cold water, scrub any dirt off, and pat dry. Mince the garlic cloves.

   Time: PT5M

2. Boil Potatoes in Vinegar Water

   Fill a large pot with enough water to cover the potatoes, add 2 Tbsp white vinegar, and bring to a boil. Add the potatoes and cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

   Temperature: 100°C

3. Drain and Dry

   Drain the potatoes in a colander and spread them on paper towels to dry completely; any moisture will hinder crisping later.

   Time: PT5M

4. Sauté Potatoes Until Crispy

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the dried potatoes in a single layer and cook, turning occasionally, until golden and crispy on all sides, 8‑10 minutes.

   Time: PT10M

   Temperature: medium‑high

5. Mix Braising Sauce

   While the potatoes sauté, whisk together 3 Tbsp soy sauce, 2 Tbsp sugar, minced garlic, and 1 Tbsp honey in a small bowl.

   Time: PT3M

6. Braise Potatoes in Sauce

   Pour the sauce over the crispy potatoes, stir to coat, then reduce heat to medium. Simmer, stirring occasionally, until the liquid thickens into a glossy glaze that clings to the potatoes, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium

7. Finish and Garnish

   Remove the pan from heat, sprinkle 1 Tbsp toasted sesame seeds over the potatoes, toss briefly, and transfer to a serving dish.

   Time: PT2M

Nutrition Facts

Calories

360

Protein

4 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Baby Potatoes: small new potatoes, red potatoes, quartered
• Instead of White Vinegar: apple cider vinegar
• Instead of Olive Oil: canola oil, vegetable oil
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Granulated Sugar: honey (adjust amount), maple syrup
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Honey: maple syrup
• Instead of Sesame Seeds: toasted pumpkin seeds

Equipment Needed

• Large Pot
• Colander
• Large Skillet or Frying Pan
• Wooden Spoon or Spatula
• Measuring Spoons
• Knife
• Cutting Board
• Paper Towels or Clean Kitchen Towel

Critical Steps — Do Not Skip

• Boil potatoes until just fork‑tender; overcooking makes them fall apart.
• Dry the potatoes thoroughly before sautéing to achieve crispness.
• Reduce the braising sauce to a glaze without burning.

Chef Tips from the Video

• For extra flavor, add a pinch of Korean gochugaru (red pepper flakes) to the sauce.
• Finish with a drizzle of toasted sesame oil for a nutty aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a skillet to restore crispness.

Freezer: Not recommended – texture changes after freezing.

Room temperature: Can sit at room temperature for up to 1 hour when served.

Make-Ahead Tips

• Boil and dry the potatoes up to a day ahead; keep them refrigerated and re‑sauté before adding the glaze.
• The braising sauce can be prepared in advance and stored in a small jar for up to 3 days.