Ingredients
- 1½ pounds baby potatoes, washed
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
- ¼ cup soy sauce
- 1 tablespoon mirin
- 2 tablespoons honey
- 4 cloves garlic, minced
- ¼ teaspoon ground black pepper
- ½ cup water
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 green onion, chopped
Instructions
- In a small bowl, mix soy sauce, mirin, honey, garlic, black pepper, water, and sesame oil to create braising liquid.
- Boil potatoes in a pot with vinegar for 12–15 minutes until fork-tender. Drain and dry well.
- Heat vegetable oil in a skillet over medium heat. Pan-fry potatoes for about 4 minutes until lightly golden.
- Pour in the braising liquid, stirring to coat potatoes. Simmer for 5–6 minutes until sauce thickens into a glaze.
- Turn off heat and mix in toasted sesame seeds and chopped green onion. Serve warm or chilled.
Notes
- Add gochugaru or gochujang for a spicy version.
- Swap honey for maple syrup or agave for different sweetness profiles.
- Use tamari for a gluten-free option.
- Tastes great cold or at room temperature—perfect for meal prep.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
