Korean Braised Potatoes with Carrots in Soy Sauce Recipe
This simple dish of potatoes and carrots braised in a salty-sweet soy sauce is reminiscent of Korean home-style side dishes served with rice. In Korea, warm vegetables like these often sit on the table next to the main dish and you can scoop them up with a spoon like a small appetizer. The flavor is gently caramelized, with a clear aroma of soy sauce and sesame.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
3
Ingredients
- potatoes - 500 g
- carrot - 2 piece
- onion - 1 piece
- oil - 2 tablespoon
- soy sauce - 3 tablespoon
- water - 200 ml
- brown sugar - 1.5 tablespoon
- garlic - 1 clove
- sesame oil - 1 teaspoon
- sesame seeds - 1 tablespoon
- pepper - 0.25 teaspoon
Main Ingredient:
potatoes
Preparation
- Peel the potatoes and cut them into cubes of about 2 cm. Peel the carrot and cut it into thicker half-slices. Peel the onion and slice it into thin wedges.
- In a wide pan or a pot with a thick bottom, heat the vegetable oil over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the potatoes and carrot. Fry for 5 minutes, stirring from time to time, until the vegetables are lightly browned on the edges.
- Peel the garlic, finely chop it and add it to the pan. Fry for about 1 more minute, until fragrant.
- In a small bowl, mix the soy sauce, water and brown sugar until the sugar dissolves. Pour the mixture into the pan and toss with the vegetables.
- Reduce the heat to low, cover the pan with a lid and braise for 15–20 minutes, until the potatoes are soft inside. Gently stir every few minutes so nothing sticks to the bottom.
- When the sauce thickens and starts to lightly coat the vegetables, remove the lid and cook for another 2–3 minutes to let the excess liquid evaporate.
- Finally, drizzle the dish with sesame oil, season with pepper and sprinkle with toasted sesame seeds (toast them first for 1–2 minutes in a dry pan). Serve warm.
Storage
In fridge:
3 days
Freezing:
Yes
Danie dobrze znosi przechowywanie i podgrzewanie, smak nawet się pogłębia. Przed podgrzaniem możesz dodać 1–2 łyżki wody, żeby sos znów stał się lekko płynny.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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