About 2 years ago, I met a really lovely Korean lady named Soo-jin in my apartment lobby. We got to chatting, and I told her how much I wanted to learn how to cook some vegetarian Korean dishes. Over the year, we kept bumping into each other here and there, but this morning, I ran into her again, and she told me that if I wasn’t too busy, I could come by and she would teach me how to make this lovely dish. I was like, “Hell yeah!” (not exactly, but you get the gist). This recipe is 100% hers and it is absolutely amazing. (I don’t know why I didn’t learn how to make Korean food sooner!)
**Feel free to click on the red links for photo references**
- Approx. 40 baby potatoes (around 1lb)
- 1 tbsp olive oil
- 1 tbsp garlic, minced
- 1/4 cup onion, sliced
- 3 tbsp soy sauce
- 1/5 tbsp sugar
- 2 tbsp corn syrup (substitute: agave syrup)
- 1/4 tsp sesame seeds
- In a large pan, heat up olive oil on med-high heat and add the potatoes. Saute for approx. 10 minutes until the potatoes brown slightly.
- Turn the heat down to medium low. Add the onions, garlic, soy sauce, sugar, and 1/2 cup of water. Put a lid on the pan and let braise for 20 minutes.
- After 20 minutes, the potatoes should be cooked through and tender, but not mushy. Turn the heat to medium, and add the corn syrup. stir until the sauce becomes thick and coats the potatoes.
- Lightly toast sesame seeds and sprinkle over the potatoes. Enjoy 🙂