Korean Banchan Potatoes That’ll Ruin All Other Sides

Small but Mighty: The Side Dish That Steals the Show

Maybe it’s the glossy glaze. Maybe it’s the way the potatoes soak up that soy-sweet heat. Maybe it’s the comfort of eating something that tastes like it was simmered in magic. Korean Banchan Potatoes aren’t just a side — they’re a whole experience. And once you take that first sticky, golden bite, there’s no going back.

Why You’ll Love This Korean Banchan Potatoes Recipe

• Like candy for savory food lovers
• Gets better the longer it sits — leftovers are elite
• Brings umami, comfort, and heat in perfect balance

What Makes Korean Banchan Potatoes Special

Korean Banchan Potatoes are what happens when humble baby potatoes get the five-star treatment. First seared until golden and crisp, then slow-simmered in a lacquered soy-brown sugar glaze — every bite is layered with salt, sweet, garlic, and a warm, toasty whisper of sesame. There’s nothing dry or bland about this dish. It glistens, it clings, it surprises you. It’s a recipe that turns leftovers into legend. Eat it cold, warm, or midnight straight from the fridge — they never miss.

The Joy of Korean Banchan Potatoes Moments

There’s something quietly thrilling about discovering a side dish that feels like the main event. These potatoes do that. They turn casual weeknight dinners into something special. They’re the dish everyone asks about at potlucks. They’re the “what’s that?” on your plate that makes strangers ask for your secret. And when the sauce thickens just right — sticky enough to coat, savory enough to crave — it feels like a little win in your day.

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Tips for Enjoying

• Let the sauce reduce until it coats the back of your spoon — don’t rush it
• Chill overnight and pan-fry leftovers the next day for crispy-saucy heaven

Closing Thoughts

Korean Banchan Potatoes are the side dish that does the absolute most — and we wouldn’t want them any other way. Serve them with rice, tuck them into a lunchbox, or snack straight from the pan. They’re addictively good, boldly flavored, and just a little bit dangerous in the best way.

Korean Banchan Potatoes

Sticky, golden, soy-glazed baby potatoes bursting with umami and kissed with heat.

Rated 5 by 1 parent

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Course: Side Dish

Cuisine: Chinese

Diet: Vegetarian

Keyword: korean banchan potatoes, korean side dish, soy glazed potatoes

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 171kcal

Cost: $6.50

Equipment

• 1 cutting board for halving the potatoes
• 1 Chef’s Knife to cut the potatoes evenly
• 1 nonstick skillet large enough to hold potatoes in a single layer
• 1 Mixing Bowl for mixing the glaze
• 1 Wooden Spoon for stirring and glazing
• 1 Measuring Spoons

Ingredients

• 1 tbsp neutral oil such as canola or avocado
• 1 lb baby Yukon gold potatoes
• 3 tbsp low-sodium soy sauce
• 2 tbsp brown sugar packed
• 1 tsp rice vinegar
• 1 tsp minced garlic freshly minced
• 1 tsp toasted sesame oil
• 1/2 tsp chili flakes or Korean gochugaru
• 1 tbsp toasted sesame seeds
• 2 tbsp sliced green onions for garnish

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Instructions

• On a cutting board, use a chef’s knife to cut the baby Yukon gold potatoes in half for even cooking.
  1 lb baby Yukon gold potatoes
• Heat the neutral oil in a nonstick skillet over medium heat. Place the halved potatoes cut-side down and cook undisturbed for 4–5 minutes until deep golden brown.
  1 tbsp neutral oil, 1 lb baby Yukon gold potatoes
• In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, sesame oil, and chili flakes until fully dissolved.
  3 tbsp low-sodium soy sauce, 2 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp minced garlic, 1 tsp toasted sesame oil, 1/2 tsp chili flakes
• Pour the glaze into the skillet with the browned potatoes. Toss gently with a wooden spoon to coat. Reduce heat to low, cover, and simmer for 12–15 minutes until fork-tender.
• Remove the lid, stir in toasted sesame seeds, and cook uncovered for 1 minute until the glaze thickens and clings. Garnish with sliced green onions and serve hot.
  1 tbsp toasted sesame seeds, 2 tbsp sliced green onions

Notes

Let the glaze thicken until it clings to the potatoes — patience pays off. Add a dab of butter during the final simmer for even more richness. For a spicy upgrade, stir in chili crisp instead of flakes.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

Nutrition

Serving: 150g | Calories: 171kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 445mg | Potassium: 553mg | Fiber: 3g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 1mg