Korean Potatoes 감자조림
I’ve expressed my love for the egg several times before but the humble potato comes in a close second. It’s just so versatile and patient. Weeks can go by and you won’t hear the potato grumbling to be used up or envious of your attentions elsewhere and when you need it, its applications are endless. This potato side dish is something we had often growing up. Traditionally, each Korean meal is eaten alongside several banchan or side dishes and this one is so no-fuss that it can be whipped up in virtually minutes and the soy and honey do magical things as they glaze the veggies in a salty, caramelized crust. It’s so delicious, I’ve also featured it on our Thanksgiving table as well and it’s always a winning dish!
- 2 yukon/russet potatoes, chopped
- 1 tb sesame oil
- 2 cloves garlic, minced
- 1 medium sweet onion, chopped
- 2 tb soy sauce
- 1 tb honey
- S + p to taste
- Sesame seeds/scallions for garnish
- Glaze a pan with the oil and toss the potatoes until they're golden.
- Add the garlic and onions.
- When the potatoes are tender, add the soy and honey.
- Adjust with salt and pepper if needed.
- Garnish with sesame seeds and scallions.
Your Squishy Monster