I really need variety when it comes to lunch, so it’s always handy to have a selection of side dishes in the fridge for me to mix and match for my work lunches. And of course when it comes to side dishes, Korean is definitely the first cuisine that pops to mind.
There’s endless options when it comes to Korean side dishes, and I distinctly remember the one time we dined at a Korean restaurant where we were served over 20 different side dishes to start with. We were almost full by the time the mains came out!
This Korean potato dish is definitely one of my faves, with chunks of fried potato coated in a sweet, sticky sauce. I prefer my potato a little on the firmer side, which cuts down on the cooking time, but nevertheless it is a ridiculously quick and simple recipe. Serve with some meat and veggies and you’ve got yourself a pretty exciting meal!
- 425g potatoes (~2-3 medium potatoes)
- 0.5 cup onions
- 1 T Olive Oil
- 2 Cloves Garlic, minced
- 0.5 cups water
- 2 T Soy Sauce
- 1 T Corn Syrup (I used sugar)
- 1 T Sesame Oil
- Sesame seeds
- Peel the potatoes. Wash and cut them into ¾ inch cubes.
- Put the potato into a colander under running water to remove the starch.
- Cut onion into bite sized chunks. Set aside.
- Add olive oil to a heated pan. Put the potato into the pan.
- Add minced garlic and sauté it until the potato looks a little translucent.
- Add the onion and keep stirring for a few minutes.
- Add a water to the pan, soy sauce, and corn syrup (or sugar). Mix and simmer over medium heat for about 10 minutes until the liquid is evaporated.
- Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
- When the potato is cooked, turn off the stove and add 1 tbs of sesame oil. Sprinkle a pinch of sesame seeds over top and serve with rice.