Korean Pan-Fried Potatoes with Soy-Garlic Sauce Recipe
Golden potatoes, soft on the inside and coated in a sticky soy-garlic glaze, are the Korean take on “pan-fried potatoes” with a distinctly Asian twist. In Korea, similar dishes often appear as a small side to rice, but here they can easily play the main role at dinner. The flavor is sweet-salty with a gentle garlic note, a bit like a cross between roasted potatoes and a stir-fry sauce.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
3
Ingredients
- potatoes - 600 g
- vegetable oil - 3 tablespoons
- water - 100 ml
- soy sauce - 3 tablespoons
- honey - 1.5 tablespoons
- garlic - 3 cloves
- sesame oil - 1 teaspoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
- black pepper freshly ground
Main Ingredient:
potatoes
Preparation
- Peel the potatoes, rinse them and cut into cubes about 2 cm on each side. If you are using new potatoes, you can leave the skin on, just scrub them well.
- Heat the vegetable oil over medium heat in a large frying pan with a lid. Add the potatoes and fry for 5–7 minutes, stirring often, until they start to brown lightly.
- Pour the water into the pan, cover and simmer the potatoes over medium heat for 10–12 minutes, until they are soft inside. Stir every few minutes and add a splash of water if needed.
- Peel the garlic and finely chop it. In a small bowl, mix the soy sauce, honey and sesame oil.
- When the potatoes are soft, remove the lid and increase the heat to medium-high so the remaining water can evaporate.
- Add the chopped garlic to the pan and fry for about 30 seconds, stirring, until it becomes very fragrant but does not brown.
- Pour the prepared sauce over the potatoes and fry for 2–3 minutes, gently stirring, until the sauce thickens and coats the potatoes in a shiny, sticky glaze.
- Remove the pan from the heat, sprinkle the potatoes with sesame seeds, freshly ground black pepper and chopped chives. Serve immediately while hot.
Storage
In fridge:
2 days
Freezing:
No
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Recipe submitted by
Marek, Site owner
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