The Easiest & Cheapest Korean Potato Side Dish That Will Change Your LIFE l Korean Braised Potatoes

Place washed baby potatoes in a pot, cover completely with water, bring to a boil, and cook for about 15 minutes over medium-high heat until fork-tender.

While the potatoes are boiling, smash and finely chop the garlic. Thinly slice the green and red chilies, and the green onions.

In a small container, combine water, soy sauce, mirin, sugar, and black pepper. For a spicy kick, add Gochugaru (optional). Mix well.

Drain the cooked potatoes and let them cool for 2-3 minutes to allow surface moisture to evaporate.

Heat oil in a wok or pan over medium heat. Add the potatoes and stir-fry for 3-5 minutes until the skins are golden brown and wrinkled.

Add the chopped garlic to the pan and stir-fry with the potatoes for about 30 seconds until fragrant.

Pour in the prepared sauce. Bring to a boil and let it simmer for about 8 minutes, stirring occasionally, until the sauce reduces and thickens. For a darker color, add dark soy sauce (optional).

Reduce the heat to low, add honey, and mix well for about 1 minute to glaze the potatoes.

Turn off the heat. Add the toasted sesame oil, sliced chilies, and green onions. Give it a final mix to combine everything.

Transfer the braised potatoes to a serving plate and garnish with toasted sesame seeds.