Korean Braised Potatoes

Instructions

1. Step 1

   Rinse the potato chunks under cool water until the water runs mostly clear, then drain thoroughly.

   Ingredients used: 700.0 gr Potato

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Heat the neutral cooking oil in the saucepan over medium heat. Add the drained potatoes and cook, turning occasionally, until their surfaces begin to look translucent.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: medium saucepan, wooden spoon

3. Step 3

   Add the water, soy sauce, rice syrup, sugar, and garlic. Stir gently to dissolve the sugar and coat the potatoes.

   Ingredients used: 8.0 gr Garlic, 12.0 gr Granulated Sugar, 30.0 gr Rice Syrup, 60.0 ml Soy Sauce, 350.0 ml Water

   Cookware: medium saucepan, wooden spoon

4. Step 4

   Increase to high heat and bring the braising liquid to a boil.

   Timer: 2 min (fixed)

   Cookware: medium saucepan

5. Step 5

   Cover the saucepan, reduce to low heat, and simmer until the potatoes begin to soften.

   Timer: 10 min (fixed)

   Cookware: medium saucepan

6. Step 6

   Add the onion and cook uncovered over medium heat, stirring gently, until the potatoes are tender and the sauce has reduced to a glossy coating.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 gr Onion

   Cookware: medium saucepan, wooden spoon

7. Step 7

   Remove the saucepan from the heat. Fold in the sesame oil and scallions, then sprinkle with the sesame seeds before serving.

   Ingredients used: 30.0 gr Scallion, 10.0 ml Sesame Oil, 6.0 gr Sesame Seed

   Cookware: medium saucepan, wooden spoon