Korean Soy-Braised Baby Potatoes
by weekofmenus in Cooking > Vegetarian & Vegan
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Korean Soy-Braised Baby Potatoes
Serves 4
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 (ê³ ì¶ê°ë£¨) (optional - only add if you like a bit of heat.)
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 (ê³ ì¶ê°ë£¨) (optional - only add if you like a bit of heat.)
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.
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.
Serve
Can be eaten warm, room temperature, or refrigerated and served cold.