Korean Soy-Braised Baby Potatoes

Picture of Korean Soy-Braised Baby Potatoes
Serves 4

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Step 1: Ingredients

Picture of Ingredients
1 lb small potatoes (think smaller than a golf ball, more like a ping pong ball size or less.  Trader Joe’s has a 1 lb bag of “teeny tiny potatoes” which is what I used for this)
3 cups water
6 tablespoons soy sauce (I use low sodium)
¼ cup honey
¼ cup sake
5 cloves of garlic
2 teaspoons Korean red chili powder (고추가루) (optional - only add if you like a bit of heat.)

Step 2: Method

Picture of Method
In a large, heavy sauce pan, mix together water, soy sauce, honey, sake, garlic, and red chili powder.  Add potatoes.

Place pot on stove uncovered and bring to a boil.  Reduce heat so that the potatoes are simmering and the liquid slowly reduces.  Allow liquid to reduce, stirring occasionally so as to coat the potatoes, until there is a shiny, saucy, almost glaze-like finish on the potatoes.  (This can take between 30-45 minutes).  Remove from heat.

Step 3: Serve

Picture of Serve
Can be eaten warm, room temperature, or refrigerated and served cold.
lmnopeas3 years ago
These look really delicious. Is there a particular brand of cooking sake you prefer over others?
weekofmenus (author)  lmnopeas3 years ago
I just buy a big bottle of ozeki dry sake - which is technically a cheap drinking sake - over a cooking sake. The equivalent is buying a cheap bottle of wine instead of buying cooking wine.

Hope it turns out!
jimmyb0nz3 years ago
unbelievably great recipe. Just made some but didn't have sake, used OJ.
rrkrose3 years ago
These look so good! I will have to try this soon.
They look absolutely fantastic. I think I'll have to give this one a try. :D