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Loading...A beloved Korean banchan, these tender baby potatoes are simmered in a sweet-savory soy glaze until the liquid reduces to a glossy, caramelized coating. Serve warm alongside rice and grilled meats for an everyday Korean meal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 side servings
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 5 gFat
- 0.7 gSaturated Fat
- 39 gCarbs
- 4 gFiber
- 9 gSugar
- 5 gProtein
- 590 mgSodium
- 760 mgPotassium
- 35 mgCalcium
- 2 mgIron
- 34 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the potatoes
- 1.5 lb (680 g) baby Yukon Gold or new potatoes, scrubbed and halved if large
- 1 tbsp neutral oil (rice bran or canola)
- 1/2 small yellow onion, sliced into 1/4-inch wedges
- 4 garlic cloves, smashed
For the braising liquid
- 1/3 cup water or anchovy stock
- 3 tbsp soy sauce
- 2 tbsp granulated sugar
- 1 tbsp honey or Korean rice syrup
- 1 tsp gochugaru (Korean chili flakes), optional
- 1/2 tsp toasted sesame oil
For finishing
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds
Directions
- Place the potatoes in a small pot, cover with cold water, and bring to a boil. Parboil 6-8 minutes until just barely tender when pierced; drain and set aside.
- Heat the oil in a 10-inch heavy skillet over medium heat. Add the onion and cook 2 minutes until just translucent, then stir in the garlic for 30 seconds until fragrant.
- Add the parboiled potatoes to the skillet, cut-side down, and let them sit undisturbed 2-3 minutes to develop a light golden crust.
- Pour in the water, soy sauce, sugar, honey, and gochugaru. Stir gently to combine, then bring to a steady simmer over medium heat.
- Reduce the heat to medium-low and simmer uncovered for 10-12 minutes, turning the potatoes occasionally, until the sauce has thickened to a sticky, glossy glaze that clings to the potatoes.
- Drizzle in the sesame oil, toss once more, and remove from the heat. The glaze will continue to thicken as it cools.
- Transfer to a serving dish and scatter the sliced scallions and toasted sesame seeds over the top. Serve warm or at room temperature as a side dish.
Cook’s Notes
- Choose small, waxy potatoes (Yukon Gold, baby red, or new potatoes) so they hold their shape during braising and absorb the glaze evenly.
- For deeper color and a slightly thicker, stickier glaze, add 1 teaspoon of corn syrup along with the honey.
- Anchovy stock (from a small piece of dried kelp and anchovy simmered in water) adds traditional umami depth, but plain water works well too.
- Leftovers keep 3-4 days refrigerated; the glaze soaks further into the potatoes overnight, and they reheat nicely in a dry skillet.
- Serve alongside steamed short-grain rice, Korean grilled short ribs, and a simple cucumber salad for a classic home-style Korean meal.
