← Nouns Cooking · Korean

Ingredients

• 600 g waxy potatoes, peeled, cut into 2 cm cubes
• 1 Carrot, cut into 1.5 cm cubes (optional)
• 1 tbsp Vegetable oil
• 250 ml Water
• 3 tbsp Soy sauce
• 1 tbsp Sugar
• 1 clove Garlic, minced
• 2 tbsp rice syrup, corn syrup or golden syrup
• 1 Green chilli, sliced (optional)
• 1 tsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Soak the potato cubes in cold water for 10 min to rinse off surface starch, then drain and pat dry.
2. Heat the oil in a pan over medium-high heat and stir-fry the potatoes and carrot for 3–4 min, until the edges look translucent.
3. Add the water, soy sauce, sugar and garlic and bring to the boil. Cover and simmer over medium heat for 8–10 min, until the potatoes are just tender.
4. Uncover, add the syrup and chilli and keep simmering for 5–7 min, gently turning the potatoes, until the liquid reduces to a sticky glaze.
5. Stir in the sesame oil, sprinkle with seeds and serve warm or cold.

Tips

• Waxy or baby potatoes hold their shape; floury ones fall apart.
• Use tamari for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari Beyond Kimchee