Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

3 tablespoons (45ml) soy sauce (see note)

3 tablespoons (45ml) water

2 tablespoons (30g) sugar

1 teaspoon (5ml) fish sauce

1 medium clove garlic (5g), finely grated

2 tablespoons (30ml) vegetable oil

10 ounces (285g) small Yukon Gold potatoes, rinsed and halved (see note)

1 tablespoon (15ml) toasted sesame oil

1 tablespoon (6g) toasted sesame seeds

Directions

In a small bowl, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar is dissolved, about 30 seconds. Set aside.

Pour oil into a 3-quart saucier or saucepan. Add potatoes, arranging them cut-side down in a single layer. Set saucier over medium-high heat and cook, uncovered, until potatoes are light golden-brown on cut-side, 5 to 6 minutes.

Lower heat to medium-low, add soy sauce mixture and stir to combine with potatoes. Cover saucier with a lid, and cook until potatoes are completely tender and offer no resistance when pierced with a cake tester or paring knife, about 10 minutes.

Remove lid and increase heat to high. Cook, uncovered, stirring constantly with a heat-resistant rubber spatula, until liquid has reduced and thickened to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes.

Remove from heat, and transfer potatoes to serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.

Nutrition

• Serving Size: Serves 2 to 4 as a large
• Calories: 198 kcal
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 785 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 3 g