Ingredients
- 500 g / 1.1 lb waxy potatoes
- 250 mL / 1 cup water
- 30 mL / 2 Tbsp soy sauce
- 15 mL / 1 Tbsp rice syrup or honey
- 10 mL / 2 tsp neutral oil
- Optional sesame oil and seeds
Method
- Cut potatoes into 2.5 cm / 1 in pieces and rinse.
- Combine potatoes, water, soy sauce, sweetener, and oil in a wide saucepan.
- Simmer partially covered until nearly tender.
- Uncover and turn gently as liquid reduces to a light glaze.
- Check several pieces for tenderness and stop before scorching.
Equipment
Wide saucepan, Knife, Cutting board
Storage
Cool promptly in a shallow container, refrigerate, and reheat thoroughly; final duration awaits testing.
Substitutions
Other potatoes may break down. Check soy sauce for wheat and omit sesame when needed.
Allergens
Soy, Wheat may be present in soy sauce, Sesame if used
Cultural context
Home versions differ in potato size, sweetness, chile, and added vegetables.
Related dishes
Steamed rice, A mixed banchan table
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