Soy-Glazed Korean Braised Potatoes

What you need

• 600 g (1 1/4 lb) waxy potatoes, peeled
• 1 tbsp neutral oil
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp sugar
• 250 ml (1 cup) water
• 1 tbsp corn syrup, or rice syrup
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Cut the potatoes into chunks about 3 cm (1 1/4 in) wide. Soak them in cold water for 10 min, then drain well.

2. 2

   Heat the oil in a wide pan over medium-high heat. Add the potatoes and fry, stirring, until the edges look slightly translucent, 3-4 min.

3. 3

   Add the garlic and stir for 30 seconds.

4. 4

   Pour in the soy sauce, sugar and water, and bring to a boil.

5. 5

   Cover, turn the heat to medium-low and simmer for 10 min, stirring once.

6. 6

   Uncover, stir in the corn syrup and cook over medium heat, stirring gently, until a knife slides into a potato with no resistance and the glaze is thick and glossy, 5-6 min.

7. 7

   Take the pan off the heat and stir in the sesame oil. Scatter the sesame seeds over the top.

8. 8

   Serve warm or at room temperature.

Imported from hipfoodiemom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.