Spiced Korean Potato Dish

    35 minutes

    Possibly the tastiest way to eat potatoes, this Korean dish coats potatoes with a spiced, sticky sauce that features Thai chillies.

    1 person made this

    Serves: 2 

    • 300g potatoes, cubed
    • 2 tablespoons olive oil
    • 2 dried Thai bird chillies, or to taste
    • 3 green onions, white and green parts chopped separately, or to taste
    • 2 cloves garlic, crushed
    • 1/2 cup water
    • 2 1/2 tablespoons soy sauce
    • 1 tablespoon corn syrup
    • 1 tablespoon white sugar
    • salt and ground black pepper to taste

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
    2. Heat oil in a frying pan over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from pan. Increase heat to medium-high.
    3. Place potatoes in the pan. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add onion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
    4. Remove potato saute from heat. Season with salt and pepper. Garnish with onion greens.

    Cook's Notes:

    You can use sweet potatoes in place of yellow potatoes, if desired.

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