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Korean Soy-Glazed Potatoes

The Korean Barbeque side that stole the show


Serves: 2
Prep time: 5 min
Cook time: 15 min
Total time 20 min

• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp sugar
• 1 tsp fish sauce
• 1 clove garlic, grated
• 300 g potatoes
• 2 tbsp oil for frying
• 1 tsp sesame oil
• 1 tsp sesame seeds



The type of potato you choose for this will be important. The most ideal are small new potatoes. Cut them in smaller similar size pieces if necessary. 

Whisk together soy sauce, water, sugar, fish sauce, and grated garlic in a bowl. Heat up a frying pan and add the oil. Add the potatoes when the pan is properly heated and arrange them cut side down in a single layer. Cook without a lid for about 5 minutes until the potatoes are golden brown.

Lower heat to medium and add soy sauce mixture and stir to coat the potatoes. Cover the frying pan 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.

If the sauce is still a bit runny then cook uncovered while stirring for a 1 to 2 minutes until the liquid has reduced to coat the potatoes. 

Transfer to a bowl, drizzle with sesame oil and, sesame seeds and serve