Korean Pan-Fried Potatoes with Soy-Garlic Sauce Recipe
Golden potatoes, soft on the inside and coated in a sticky soy-garlic glaze, are the Korean take on “pan-fried potatoes” with a distinctly Asian twist. In Korea, similar dishes often appear as a small side to rice, but here they can easily play the main role at dinner. The flavor is sweet-salty with a gentle garlic note, a bit like a cross between roasted potatoes and a stir-fry sauce.
This dish turns simple potatoes into something exciting with minimal effort: a glossy, sweet-salty soy-garlic glaze gives them a Korean banchan vibe while still feeling familiar and comforting.
Chef's tips
Cut the potatoes into evenly sized cubes so they cook at the same rate and don’t fall apart. Use a neutral oil with a high smoke point for frying, and adjust the amount of honey to your preferred sweetness. A good-quality soy sauce makes a big difference here.
How to serve
Serve in small bowls alongside steamed rice, kimchi and other simple sides, or plate it as the main feature with a fried egg on top. For a casual evening, bring the pan straight to the table and let everyone help themselves.
Ingredients
- potatoes - 600 g
- vegetable oil - 3 tablespoons
- water - 100 ml
- soy sauce - 3 tablespoons
- honey - 1.5 tablespoons
- garlic - 3 cloves
- sesame oil - 1 teaspoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
- black pepper freshly ground
Preparation
- Peel the potatoes, rinse them and cut into cubes about 2 cm on each side. If you are using new potatoes, you can leave the skin on, just scrub them well.
- Heat the vegetable oil over medium heat in a large frying pan with a lid. Add the potatoes and fry for 5–7 minutes, stirring often, until they start to brown lightly.
- Pour the water into the pan, cover and simmer the potatoes over medium heat for 10–12 minutes, until they are soft inside. Stir every few minutes and add a splash of water if needed.
- Peel the garlic and finely chop it. In a small bowl, mix the soy sauce, honey and sesame oil.
- When the potatoes are soft, remove the lid and increase the heat to medium-high so the remaining water can evaporate.
- Add the chopped garlic to the pan and fry for about 30 seconds, stirring, until it becomes very fragrant but does not brown.
- Pour the prepared sauce over the potatoes and fry for 2–3 minutes, gently stirring, until the sauce thickens and coats the potatoes in a shiny, sticky glaze.
- Remove the pan from the heat, sprinkle the potatoes with sesame seeds, freshly ground black pepper and chopped chives. Serve immediately while hot.
Storage
No storage information available for this dish.
I love making these potatoes on busy weeknights when I’m craving something cozy but a bit different from the usual roasted potatoes. The sticky glaze and soft centers make them dangerously moreish.
