Korean Braised Baby Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
680 g baby potatoes, washed
02 -
2 tablespoons white vinegar
03 -
2 tablespoons vegetable oil
→ Braising Liquid
04 -
60 ml soy sauce
05 -
1 tablespoon mirin
06 -
2 tablespoons honey
07 -
4 cloves garlic, minced
08 -
0.25 teaspoon ground black pepper
09 -
120 ml water
10 -
1 teaspoon sesame oil
→ Garnish
11 -
1 tablespoon toasted sesame seeds
12 -
1 stalk green onion, chopped
# Instructions:
01 -
Combine soy sauce, mirin, honey, minced garlic, ground black pepper, water, and sesame oil in a bowl. Stir well until fully incorporated.
02 -
In a large pot, bring water and white vinegar to a boil over medium-high heat. Add baby potatoes, cover, and cook for 12–15 minutes until tender when pierced with a fork. Drain and pat dry.
03 -
Heat vegetable oil in a large skillet over medium heat. Pan fry the boiled potatoes for approximately 4 minutes, turning occasionally, until golden brown on all sides.
04 -
Pour the prepared braising liquid into the skillet with the potatoes. Toss to coat evenly. Simmer, stirring frequently, until the sauce thickens and glazes the potatoes, about 5–6 minutes.
05 -
Remove from heat. Sprinkle toasted sesame seeds and chopped green onion over the potatoes. Serve immediately.
# Notes:
01 -
Drying the potatoes after boiling helps them crisp nicely when pan-fried.