Sticky Korean Potatoes RecipeLorraine Elliott
A quick and delicious pressure-cooked potato dish glazed in a sticky, spicy, and sweet Korean-style sauce. Crispy outside and soft inside, this one-pan recipe is packed with bold flavor and easy satisfaction.
Equipment
- 1 Saucepan for boiling potatoes
- 1 Skillet for frying and simmering sauce
- 1 Mixing bowl for combining sauce ingredients
Ingredients
Main ingredients
- 750 g Potatoes peeled and chopped into bite-size chunks
- 3 tablespoons Cooking oil
- ½ cup Water for steam and sauce base
- 2 tablespoons Soy sauce
- 2 tablespoons Honey or maple syrup if going vegan
- 1 tablespoon Gochujang or Sriracha for a Korean spicy kick
- 1 tablespoon Rice wine vinegar
- 2 Garlic cloves large, minced finely
- 1 teaspoon Sesame oil
- ½ teaspoon Salt
- 2 tablespoons Sesame seeds for garnish
Instructions
Instructions
- Peel and chop your potatoes into bite-sized chunks. Get these ready first so you’re not scrambling later.
- Put the potatoes in a large saucepan and cover with water. Bring it to a boil and simmer for 10 minutes or until they’re just tender. Drain well.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Fry the potatoes until golden and crispy, about 10-12 minutes, turning frequently.
- Whisk together water, soy sauce, honey, gochujang, rice wine vinegar, garlic, sesame oil, and salt in a bowl to make the sauce.
- Push the potatoes to the side of the pan. Add remaining tablespoon oil if needed. Pour in the sauce and bring to a simmer.
- Toss potatoes in the sauce to coat well. Simmer 2-3 minutes until thickened and sticky.
- Serve immediately with sesame seeds or chopped scallions for garnish.
Notes
Serve hot for best texture. Use maple syrup instead of honey for a vegan version. Tastes great with chopped scallions on top.