Cherry & Dennis Recipes
Korean Soy-Braised Potatoes
韓式醬油炆薯仔
Recipe overview
Korean soy-braised potato chunks absorb a sweet-savoury garlic sauce, then reduce to a glossy coating while staying tender and intact for an easy Hong Kong family side dish.
01
Ingredients
Main ingredients
- 600 g medium potatoes (peeled and cut into 3 cm chunks)
Sauce
- 350 ml water
- 3 tbsp light soy sauce
- 2 tbsp sugar
- 2 clove garlic (minced)
Seasoning
- 1 tsp sesame oil
Garnish
- 1 tsp tsp sesame seeds, optional
- 1 piece spring onion (thinly sliced)
02
Tools
- knife
- cutting board
- mixing bowl
- saucepan
- wooden spoon
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Cut potatoes
Peel and cut the potatoes into even 3 cm chunks.
Step 2
Rinse starch
Rinse the potato chunks in clean water and drain.
Step 3
Mix sauce
Combine 350 ml water, 3 tbsp soy sauce, 2 tbsp sugar and all the garlic.
Step 4
Add potatoes
Lay the drained potato chunks in a small saucepan.
Step 5
Pour sauce
Pour in all the braising sauce around the potatoes.
Step 6
Bring to boil
Boil over medium heat for 3 minutes.
Step 7
Cover and braise
Cover, reduce to low heat and braise for 12 minutes.
Step 8
Turn potatoes
Uncover and gently turn the potatoes for even colour.
Step 9
Braise tender
Cook uncovered for 8 minutes until easily pierced but intact.
Step 10
Reduce sauce
Cook over medium heat for 3 minutes, turning until the sauce coats the potatoes.
Step 11
Add sesame oil
Turn off the heat and fold in 1 tsp sesame oil.
Step 12
Serve
Transfer to a white bowl and scatter sesame seeds and spring onion.
Common mistakes
- Uneven potato pieces cook at different rates.
- High heat during reduction can burn the sugar and soy sauce.
Tips
Rinsing surface starch reduces sticking.
Stop heating as soon as the sauce turns glossy.
