This Korean potato banchan uses evenly cut potatoes, brief browning, and a gentle soy simmer to keep each piece intact. The sauce stays loose until the potatoes are tender, then reduces into a glossy glaze that clings to every surface.
Yield: 4 side-dish servings. Total time: about 35 minutes, including 10 minutes of preparation.
Korean Potato Banchan: Ingredients and Potato Prep
- 700 g (1½ pounds) Yukon Gold or other waxy potatoes
- 1 tablespoon neutral oil
- 1¼ cups water
- 3 tablespoons soy sauce
- 2 tablespoons rice syrup or corn syrup
- 1 tablespoon granulated sugar
- 1 tablespoon mirin or rice wine
- 2 garlic cloves, finely minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 scallion, thinly sliced
- Peel the potatoes, then cut them into even 2.5 cm (1-inch) pieces. Uniform pieces matter more than the exact shape: similarly sized cubes finish at the same time and are less likely to break while you stir.
- Rinse the cut potatoes under cold water, or soak them for 5 minutes to remove excess surface starch. Drain and dry thoroughly with a clean towel. Wet potatoes will steam instead of browning.
- Stir the water, soy sauce, rice syrup, sugar, mirin, and garlic together in a measuring cup. Keep this sauce ready before you begin cooking.
Korean Potato Recipe: Brief Browning and Simmering
- Heat the oil in a wide, heavy skillet or shallow pot over medium-high heat. Add the potatoes in one layer. Cook for 3 to 4 minutes, turning occasionally, until a few sides develop pale golden spots. The potatoes do not need to cook through or become deeply browned.
- Pour in the prepared sauce. It should come partway up the potatoes. Bring the liquid to a boil, then immediately reduce the heat to low.
- Cover the pan partially, leaving a small opening for steam. Simmer gently for 18 to 22 minutes, turning the potatoes once or twice with a wooden spoon or by carefully shaking the pan. Keep the heat low enough that the sauce bubbles softly rather than boiling hard.
Start checking at 18 minutes. A skewer or thin knife should slide into the center without a crunchy spot, while the potato edges should still hold their shape. If the sauce is disappearing before the centers are tender, add 2 to 3 tablespoons of water and continue cooking over low heat. Do not raise the heat to speed up this stage; vigorous boiling can split the potatoes and reduce the sauce too soon.
Simmer and Glaze: Reduce Only After Tenderness
Once the potatoes are tender, remove the lid and raise the heat to medium. Cook for 4 to 7 minutes, turning the pieces gently every minute or so. This is the reduction stage: the remaining liquid should bubble more actively, become syrupy, and coat the potatoes instead of pooling thinly around them.
Stop when the glaze looks glossy and a spoon dragged across the pan briefly reveals the bottom. The sauce will thicken slightly as it cools, so do not reduce it until it becomes sticky or dry. If the glaze thickens before it coats all the potatoes, splash in 1 tablespoon of water and toss gently. Avoid constant stirring, which can crumble tender pieces.
Finish and Serve: Korean Potato Side Dishes
Turn off the heat and fold in the sesame oil. Transfer the potatoes to a serving dish, spooning the remaining glaze over the top. Sprinkle with sesame seeds and sliced scallion.
Serve this Korean potato side dish warm or at room temperature with steamed rice. It also fits neatly beside other Korean potato side dishes and vegetable banchan. For the best texture, let the potatoes rest for 5 minutes before serving so the glaze can settle onto the surfaces without making the pieces soft.