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

Cook Time: 20

Total Time: 30

Servings: 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.

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