This Korean Sweet and Salty Potatoes is a staple at many Korean gatherings and something my family absolutely loves. It features baby potatoes that are boiled until tender, then pan-fried to a golden crisp, and finally tossed in a glossy sauce that’s the perfect mix of sweet and salty. What I love most about this recipe is how easy it is to prepare, yet it packs a ton of flavor. Plus, it’s versatile! You can enjoy these potatoes as a side dish, a snack, or even a main course if you’re feeling adventurous.
We start with some basic ingredients—potatoes, soy sauce, sugar, and sesame oil. These come together to create a caramelized coating that’s irresistibly sticky and rich. Every bite is a delightful contrast of textures: crispy on the outside, soft and fluffy on the inside, with a caramel-like chewiness from the sauce.
Whether you’re cooking for a party or just whipping up something quick for dinner, these potatoes are perfect! They’re a great introduction to Korean flavors for those who are new to the cuisine, and a comforting reminder of home for those who grew up with these flavors.
So, grab your apron, and let’s get cooking. You’re going to love the magical blend of flavors in this delightful Korean Sweet and Salty Potatoes dish!
Table of Contents
Chef’s Notes – Korean Sweet and Salty Potatoes
- Potato Size Matters: For even cooking, ensure all potatoes are of a similar size. If some are larger, cut them in half.
- Oil Usage: Use a brush to evenly coat the pan with oil, which helps in uniform frying without excess grease.
- Sauce Consistency: Keep an eye on the sauce as it reduces; it should be syrupy, not watery, to properly glaze the potatoes.
- Sweetener Variations: Feel free to adjust the sweetness level according to your taste. More or less maple syrup can be used to balance the salty elements.
- Garnish and Serving: Garnishing with extra sesame seeds and a drizzle of sesame oil before serving can enhance the flavors. Chilled potatoes tend to absorb more flavor, but they are also great served warm.
Korean Sweet and Salty Potatoes
4
servings5
minutes1
hour177
kcal30
minutes1
hour35
minutesDive into the delightful world of Korean cuisine with these irresistible sweet and salty braised potatoes! Perfectly caramelized and bursting with flavor, this side dish pairs wonderfully with a bowl of steamed rice. It’s a simple yet delicious recipe that will have you coming back for more. Get ready to impress your taste buds!
Ingredients
- Main Ingredients
2 pounds baby potatoes (red or white), unpeeled
1 cup water
2 tablespoons vegetable oil (e.g., canola or sunflower oil)
2 tablespoons maple syrup (or your preferred sweetener)
1/2 tablespoon sesame oil
1/2 tablespoon sesame seeds
- Braising Sauce
5 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine)
2 tablespoons dark brown sugar
- Alternative Ingredients:
Vegetable Oil: Olive oil or avocado oil can be used.
Maple Syrup: Agave syrup or corn syrup can replace maple syrup.
Mirin: Dry white wine or sake with a pinch of sugar can be used as a substitute.
Directions
- Prepare Potatoes – Thoroughly rinse the baby potatoes using a scrubber to remove any dirt. If any potatoes are larger than a small egg, cut them in half.
- Preheat and Pan Fry – Heat a large nonstick pan over medium-high heat. Add 1 tablespoon of vegetable oil and spread it evenly. Add the potatoes and drizzle another tablespoon of oil over them. Pan fry for about 25 minutes, turning frequently to avoid burning. Alternatively, preheat your oven to 392°F (200°C). Spread the potatoes on a baking sheet and roast for about 30 minutes until browned.
- Add Braising Sauce – Once the potatoes are nicely browned, add the water and the braising sauce ingredients (soy sauce, mirin, and brown sugar). Bring to a boil over medium-high heat for about 2 minutes. Reduce the heat to medium and simmer until most of the sauce has evaporated (about 15 minutes), leaving around 5-6 tablespoons of sauce in the pan. Lower the heat to low. Add the maple syrup, sesame oil, and sesame seeds. Gently toss to coat the potatoes while continuing to simmer until the sauce thickens (another 15 minutes). Stir often to prevent sticking.
- Cool and Serve – Remove from heat and let cool for about 30 minutes in the fridge before serving for best flavor. Serve with steamed rice.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 177kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 620mg
- Fiber: 3g
- Sugar: 10g
- Vitamin A: 0IU
- Vitamin C: 20mg
- Calcium: 4mg
- Iron: 8mg
What kind of potatoes are best for this Korean Sweet and Salty Potatoes?
The best potatoes for this dish are small, waxy varieties like baby red or white potatoes. Their skin helps hold them together during the cooking process, and they absorb the flavors well.
Can I make this dish in advance?
Yes, this dish can be made in advance. In fact, letting it sit for a few hours or overnight can enhance the flavors as the potatoes absorb more of the sauce. Just reheat gently before serving.
What are some good substitutions if I don’t have mirin?
If you don’t have mirin, you can substitute it with a dry white wine or sake mixed with a pinch of sugar to mimic the slight sweetness of mirin.
How can I make this dish spicier?
To add a spicy kick to the potatoes, include a pinch of red pepper flakes or a few dashes of your favorite hot sauce when adding the braising sauce.
Is there a way to make this dish with less sugar?
Absolutely! You can reduce the amount of maple syrup or brown sugar in the recipe. Alternatively, you can use natural sweeteners like stevia or monk fruit extract, which provide sweetness without the added sugars.
What other dishes pair well with these potatoes?
These sweet and salty potatoes pair excellently with grilled or roasted meats, especially beef or chicken. For a vegetarian option, they go well with grilled tofu or a fresh salad.
Can I use olive oil instead of vegetable oil?
Yes, olive oil can be used for frying the potatoes, though it might impart a slight flavor difference. For a neutral taste, stick to vegetable oils like canola or sunflower.
