The gochujang glaze needs to reduce until it barely coats the potatoes — dark, sticky, and shiny. If the sauce still looks liquid, keep cooking.
What You Need
- 500g baby potatoes (or regular potatoes cut into 2cm cubes)
- 2 tbsp neutral oil
- 3 cloves garlic, minced
Sauce:
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1 tbsp corn syrup (or honey)
- ½ tbsp sesame oil
- ½ cup water
To finish:
- Sesame seeds and sliced scallions
How to Make It
Par-cook: Cover potatoes with cold salted water. Bring to boil. Cook 8-10 minutes until just barely tender — not fully cooked. Drain.
Make the sauce: Whisk together all sauce ingredients.
Crisp the potatoes: Heat oil in a wide pan over medium-high. Add potatoes in a single layer. Cook 5-7 minutes, turning, until golden and crispy on the outside.
Add garlic: Add minced garlic. Cook 30 seconds.
Glaze: Pour sauce over potatoes. Toss. Simmer over medium, stirring occasionally, 5-8 minutes until sauce reduces to a thick, sticky glaze that coats every potato.
Finish: Drizzle sesame oil. Remove from heat. Scatter sesame seeds and scallions.
Serve at room temperature as banchan alongside rice and kimchi.
From our Seoul Meets Mexico City collection.