Sweet and Spicy Korean Style Potatoes
The potatoes are cut into small chunks, boiled, coated with vegetable oil, and then pan-fried. If you happen to have duck fat or pork fat, you can replace the vegetable oil and make this dish with even better fragrance. Cooked sesame seed is another known secret for the fragrance.
Equipment
- medium pot
- Non-Stick Frying Pan
Ingredients
- 3 russet potatoes
- 2 tbsp vegetable oil (You can use 1 tbsp vegetable oil + 1 tbsp duck fat for a better taste!)
Sweet and Chili Sauce
- 1 tbsp minced garlic
- 1 tsp chili pepper powder (It's totally fine to skip it if you are not a crazy spicy food lover. Gochujang could provide enough spiciness for this dish.)
- 2 tbsp Gochujang (a thick and spicy-sweet traditional Korean sauce)
- 2 tbsp honey (use 1 tbsp of sugar instead for a vegan adaptation)
- 1 tbsp ketchup
- 2 tbsp soy sauce (light soy sauce)
- 2 tbsp cold water
- 1 tbsp sesame seeds (or use 1 tbsp of sesame oil instead)
Instructions
- Peel 3 potatoes. Cut them into 1-inch cubes.
- Add potato cubes to a medium sauce pan, cover with 1-inch of cold water. Bring to a boil over high heat.
- Use low heat to simmer for 10 minutes.
- Meanwhile, make a sauce by mixing all the sauce ingredients (see "INGREDIENTS" section above.) in a large bowl. Set aside.
- Turn off the heat, drain the boiled potatoes, transfer them to a large bowl.
- Add 2 tbsp of vegetable oil (or olive oil) to the potatoes. Mix well.
- Put the potatoes in a large frying pan (no extra oil is needed here). Use medium high heat to pan fry each side until golden brown. (It takes about 1½ minute to pan fry each side.)
- Turn off the heat. Add the potatoes to the sauce. Mix well.
- Can be served hot immediately. Or keep in the fridge up to two days. Serve cold as a side dish.