Korean Honey Soy Fried Potatoes with Sesame Recipe
Sweet-and-salty potatoes in a sticky sauce made from honey, soy sauce, and sesame are a popular snack and side dish in Korea. The potato pieces are first pan-fried, then coated in a glossy glaze that’s a bit like caramel. It’s somewhere between a snack for nibbling and a small dish for a table full of shared bowls.
This dish turns simple potatoes into a Korean-style banchan with a glossy, sweet-and-salty glaze that feels both comforting and a bit like street food. It’s quick to make, uses pantry staples, and works equally well as a side or a snack.
Chef's tips
Cut the potato cubes as evenly as possible so they cook at the same pace. Don’t rush the frying stage—if the potatoes are undercooked before you add the sauce, they won’t have time to soften later without burning the glaze. Use a non-stick or well-seasoned pan to prevent the sauce from sticking once it thickens.
How to serve
Serve as part of a Korean-inspired spread with kimchi, pickled vegetables, and rice, or pair with grilled chicken, pork, or marinated tofu. They’re also great in lunch boxes—just let them cool and pack them in a separate compartment.
Ingredients
- potatoes peeled, cut into cubes about 2 cm - 500 g
- vegetable oil for frying - 3 tablespoons
- soy sauce - 2 tablespoons
- honey or maple syrup - 1.5 tablespoons
- brown sugar for a deeper caramel flavor - 1 tablespoon
- garlic finely chopped - 1 clove
- water for the sauce - 3 tablespoons
- sesame oil added at the end - 1 teaspoon
- toasted sesame seeds for sprinkling - 1 tablespoon
- salt a pinch for the potatoes
Preparation
- Peel the potatoes, cut them into cubes about 2 cm, and rinse under cold water to remove excess starch. Dry thoroughly with paper towels so they don’t splatter in the pan.
- Heat the vegetable oil in a large pan over medium heat. Add the potatoes, lightly salt them, and fry for 12–15 minutes, stirring often, until they are soft inside and lightly browned on the outside.
- Meanwhile, in a small bowl mix the soy sauce, honey, brown sugar, water, and chopped garlic until the sugar starts to dissolve.
- When the potatoes are soft, reduce the heat to medium-low. Pour the prepared sauce into the pan and quickly toss so all the pieces are coated.
- Cook the potatoes in the sauce for 3–5 minutes, stirring often, until the liquid clearly thickens and turns into a sticky glaze that coats the potatoes. Be careful not to burn the sauce—if it starts to darken too quickly, lower the heat.
- Remove the pan from the heat, drizzle the potatoes with sesame oil, and sprinkle with toasted sesame seeds. Serve warm as a side dish or as a snack to nibble from a bowl.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody, aby glazura znów stała się miękka i nie przypaliła się.
