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.
To wariacja na temat koreańskich gamja jorim, ziemniaków duszonych w sosie sojowym, które często podaje się w małych miseczkach obok ryżu i zupy.
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.
Dlaczego ta wersja działa
- Połączenie podsmażania i duszenia daje miękki środek ziemniaków bez użycia piekarnika.
- Dodanie czosnku dopiero pod koniec chroni go przed spaleniem i goryczką.
- Miód sprawia, że sos staje się gęsty i szklisty, dobrze przykleja się do ziemniaków.
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.
Na co uważać
- Nie zostawiaj patelni bez wody na dłużej podczas duszenia, bo ziemniaki szybko się przypalą.
- Zbyt mocny ogień przy dodawaniu czosnku sprawi, że ściemnieje w kilka sekund i zepsuje smak.
Zamienniki
- Miód możesz zastąpić syropem klonowym lub cukrem trzcinowym, dopasowując słodycz do smaku.
- Olej sezamowy można pominąć lub wymienić na odrobinę masła klarowanego dla innego aromatu.
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
Ziemniaki przechowuj w lodówce do 2 dni w szczelnym pojemniku. Po podgrzaniu na patelni z 1–2 łyżkami wody sos znów stanie się płynniejszy, ale ziemniaki będą mniej chrupiące niż świeżo po przygotowaniu.
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.
