Korean Braised Potatoes
Tender 1-inch potato cubes simmer with carrots, peppers, and onion in a sweet-savory soy glaze until glossy. Finished with nutty sesame oil and seeds, this Korean banchan is ready in 30 minutes.
Equipment
- Small bowl
- Non-stick Pan
- Small Pot
Ingredients
- 1.5 pounds potatoes (about 3 medium size)
- 1 carrot (about 3 ounces)
- 2 to 3 green chili peppers (or 1/2 green bell pepper)
- 1/4 medium onion
- 1 tablespoon cooking oil
Braising liquid
- 3 tablespoons soy sauce (or 2 T soy sauce and 1 T gochujang)
- 1 tablespoon sugar
- 1 tablespoon rice wine (or mirin) (You can omit it if unavailable)
- 1 tablespoon corn syrup (or oilgodang) (Or use 1 tablespoon more sugar)
- 1 teaspoon minced garlic
- pinch black pepper
- 3/4 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon roasted sesame seeds
Instructions
- Remove the potato skins and divide the flesh into roughly 1-inch cubes, then chop the carrot, peppers, and onion into chunky pieces. A consistent potato size helps the centers soften evenly.
- Reserve the sesame oil and sesame seeds for finishing, then stir the remaining braising liquid ingredients together in a small bowl. The mixture should look evenly blended, with the garlic distributed throughout.
- Sauté the potato cubes with the cooking oil in a nonstick pan or small pot over medium heat for 4 to 5 minutes, moving them occasionally to limit sticking. Look for lightly translucent edges rather than a browned crust.
- Pour in the mixed sauce, raise the heat to high until boiling, then add the carrots, cover the pan, and cook over medium heat for about 5 to 6 minutes. Depending on their size and variety, the potatoes should be nearly tender but still firm enough to retain clean edges.
- Add the peppers and onion and boil with the lid off for about 3 minutes, then turn off the heat, fold in the sesame oil, and scatter the sesame seeds over the potatoes. Stop with a lightly thickened coating and some moisture remaining, since the potatoes continue absorbing sauce after cooking.
Notes
Ingredient tip: Choose waxy or moderately starchy potatoes like Yukon Gold, red potatoes, or fingerlings so the cubes hold their shape. If using starchier Russets, optionally rinse, briefly soak, and thoroughly drain the cut cubes before cooking to remove excess surface starch.
Doneness: Test the largest potato cube with a fork tip near the end of covered cooking; it should feel nearly tender with slight resistance so it stays intact during the uncovered boil.
Glaze tip: Turn off the heat while the sauce is lightly thickened with some moisture remaining in the pan, as the potatoes continue soaking up liquid as they sit. Stir in the sesame oil off the heat to preserve its nutty aroma.
Storage: Refrigerate leftovers promptly in a covered airtight container. You can enjoy them chilled straight from the fridge or reheat a portion gently without boiling away the glaze.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.