Korean Soy-Braised Baby Potatoes
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Instead of a spatula, the pot itself does the stirring: you shake it so the baby potatoes roll through the reducing soy sauce, which keeps the skins on and the glaze even and dark.
Read more
Cooled and kept in the fridge, they take the seasoning all the way through and last close to a week.
Ingredients
Instructions
- 1
Scrub 800 g baby potatoes well with the skins on, then drain off the surface water.
Cut any potato larger than 3 cm in half so the pieces cook at the same speed and do not stay hard inside.
- 2
Put the potatoes and 250 ml water in a pot and bring to a boil over medium heat.
Once boiling, cook for about 10 minutes, until a chopstick can enter halfway but the centers still feel firm.
- 3
Pour off the cooking water, leaving only 2-3 tablespoons in the pot.
Add 4 tablespoons soy sauce, 2.5 tablespoons oligosaccharide syrup, 1 tablespoon sugar, and 1 tablespoon minced garlic directly around the potatoes.
- 4
Braise uncovered over medium-low heat for 8-10 minutes.
Do not stir hard with a spatula. Instead, gently shake and tilt the pot so the potatoes roll through the sauce without breaking.
- 5
When the liquid has reduced and the potatoes look glossy dark brown, lower the heat to low.
Roll them for 1-2 more minutes, watching the pot bottom so the thickened sauce coats instead of scorching.
- 6
Turn off the heat and add 1 tablespoon sesame oil, tossing with the remaining heat until the glaze looks even.
Sprinkle with 1 tablespoon sesame seeds, then cool before storing so the seasoning settles deeper into the potatoes.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Dallae Muchim
sesame seeds
Korean Seasoned Shishito Pepper Banchan
sesame seeds
Korean Crisp Chili Pepper Salad
sesame seeds