What kind of Summer vegetables do you think of? Maybe corn in America? I can think of potatoes. We get fresh potatoes in the Summer in Korea and it always brings back good childhood memories of summer for me because I’m a potato lover. Today, I will make a spicy, sweet, and savory potato side-dish for you. In less than 30 minutes, you can make this delicious side-dish and enjoy it. I thought Bryson and Logan cannot eat this because they cannot eat spicy food, but I was surprised that Bryson loved it. He even finished half of the serving size of this recipe today. @.@ I ate the other half. 🙂 … lol … Try it someday.
Yield: 2 Servings
Short Korean Lesson
- Pul (풀) = Glue
- GaUi (가위) = Scissors
Video Instructions
Main Ingredients
- 3 Medium-Sized Potatoes (3 Cups)
- ¼ Cup Water
- 1½-2 Tbsp Cooking Oil
- ½ Tbsp Sesame Seeds
Sauce Ingredients
- 1½ Tbsp Soy Sauce
- 1½ Tbsp Water
- 1½ Tbsp Sugar
- 1 Tbsp Garlic, Minced
- 1 Tbsp Hot Pepper Powder
- 1 Tbsp Hot Pepper Paste
Directions
Obtain 3 medium-sized potatoes. Peel off the skin and dice them into ½-inch cubes. You can use any kind of potatoes that you like for this dish.
Preheat a nonstick pan with about 1½ to 2 Tbsp of cooking oil on medium-high. Depending on how greasy or dry you want your potatoes, you can adjust the amount of oil. Put the potatoes into the heated pan and fry for about 12 minutes on medium-high. Occasionally stir it.
Meanwhile, prepare the sauce. Combine all the ingredients for the sauce in a small mixing bowl: 1½ Tbsp soy sauce, 1½ Tbsp water, 1½ Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp hot pepper powder, and 1 Tbsp hot pepper paste.
Mix everything together. Depending on your tastes, you can adjust the spiciness.
About 12 minutes later, you will have golden brown potatoes.
Reduce the temperature to medium and pour the sauce over the potatoes.
Quickly put ¼ cup of water into the emptied sauce bowl. Rinse the remaining sauce in the bowl with the water and pour it into the pan.
Fry the potatoes for about 5 minutes, or until the potatoes are completely cooked and all the liquid is gone.
Turn off the heat and sprinkle ½ Tbsp of sesame seeds on top, just before serving.
Normally, cold leftover potatoes are not that tasty. However, this side is delicious both hot and cold. You can make plenty of this side-dish ahead of time and store it in the refrigerator. Thanks.
Just wanted to say I’m so glad you’re back! Love your recipes. Even though there are not many comments, know that you have sooo many loyal followers! Thank you for taking the time to help us learn your delicious recipes!
hi Julie Polanco,
Yes, after I had long absent time, people don’t leave comments much now on my posts.. so I feel so happy and thankful for your comment. 🙂
Oooh, this looks fantastic, Aeri!
Quick question. You don’t have to rinse or soak the potatoes to remove the starch? (I tend to do that on auto-pilot, just want to make sure it won’t ruin the dish’s texture)
Thanks!!
hi Lindsay,
Right, you don’t rinse them.. just use it after you peel the skin off. 🙂 thanks
I put potatoes in water automatically after peeling and cutting up since I usually prep other stuff at the same time and it prevents Browning of the potatoes. Just wanted to say I did that tonight when I made this and they cooked great and were a big hit! Bit spicy for me though so might put a little less red pepper paste next time. Gotta build up my spicy level!
hi Katarina,
Thanks for trying my recipe. I’m happy. hehe yep you can always adjust the spiciness for your taste. 🙂
I made this today. Had to substitute chili oil in place of hot pepper powder that had spoiled. Regardless, the potatoes were AMAZING and will be part of my Korean dinner rotation. Thanks so much for sharing!
hi Bill,
That’s an exciting news for me. hehe thanks a lot. 🙂