Korean Braised Potatoes Recipe
The Korean braised potatoes recipe gives you crisp sautéed potatoes that are lil’ sweet, lil’ spicy, and perfectly cooked. The easy Korean side dish is totally addictive, with a caramelly glaze sticking to golden pan-fried potatoes with the creamiest interior.
Servings: 4 servings
Calories: 186kcal
Ingredients
- 1.1 lbs Potatoes
- 2 tbsp Peanut oil You can use any oil you prefer
Sauce
- 3 tbsp Soy sauce
- 1 tsp Gochujang
- 2 tsp Minced garlic
- 1 tbsp Honey
- 1/2 cup Water
Garnish
- Sesame seeds and Green onions/ Scallions, finely chopped
Instructions
Sauce
- Combine all the ingredients for the sauce in a small bowl and keep aside.
Potatoes
- Wash the potatoes well. Peel and cut into cubes, about 1.5" pieces.
- Soak the potatoes in water for 15-20 minutes. Drain and pat dry.
- Heat the peanut oil in a skillet and add the potatoes.
- Cook, stirring every few minutes on medium-high heat until they are crispy and golden brown on all sides.
- Add the sauce, mix well, cover, and cook on medium-low heat until the potatoes are cooked through, stirring gently 2-3 times.You may need to add a bit more water if the sauce is too thick and the potatoes are not cooked through.
- Once the potatoes are cooked and the sauce has thickened, take the pan off the heat.
- Transfer the braised potatoes to a serving dish, garnish with scallions/ spring onions and sesame seeds. Serve warm or at room temperature. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 186kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 764mg | Potassium: 567mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg