Korean Braised Potatoes (감자조림)

• portions: 4-6 side portions
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

1 lb potato, washed, peeled, and cut into ~1” chunks

⅔ cup water

4 tbsp soy sauce (¼ cup)

2 tbsp mirin

1 tbsp sugar

1 tbsp high heat neutral oil (canola, vegetable, avocado, etc)

1 tbsp sesame seeds

2 cloves of garlic, finely minced

1 tsp sesame oil

Instructions

In a wide pan or pot, heat 1 tbsp of neutral oil over medium high heat until it shimmers. Add the potato chunks and saute for 4-5 minutes, or until they begin to turn lightly golden.

Combine the soy sauce, water, miring, garlic, and sugar to form the sauce. Add the sauce to the pan / pot and simmer for 5-6 minutes, or until the potatoes are just fork tender. If the sauce is still too watery at this stage, turn the heat up to high to allow it to thicken up (remember that it will thicken naturally as it cools).

Turn off the dish and finish with the sesame oil and sesame seeds. Enjoy cold or at room temperature as a side.

Notes

A very popular banchan (side dish) in Korea that’s fairly quick and streamlined to prepare. This dish consists of potato chunks that are lightly pan fried then braised in sauce. Great for a snack or side, with a satisfying but not overpowering flavor. Perfect for those who can’t handle spice too, and you can never have too many one-pot recipes.