Korean Potatoes
It is viscous and thick and has a rich, earthy and sweet flavor.
Recipe Summary Korean Potatoes
Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.Ingredients | Korean Rice Syrup Substitute2 tablespoons vegetable oil1 ½ pounds baby potatoes, cut into quarters½ cup water2 ½ tablespoons low-sodium soy sauce2 tablespoons ketchup2 tablespoons corn syrup1 ½ tablespoons white sugar1 tablespoon minced garlic⅛ teaspoon red pepper flakes1 teaspoon sesame seedsDirectionsHeat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.While potatoes are cooking, mix water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes together in a bowl.Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.Info | Korean Rice Syrup Substituteprep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
TAG : Korean PotatoesSide Dish, Potato Side Dish Recipes,
