Since the winter games are in Korea this year, I thought it would be nice to share this recipe with you. Out of many of the Korean restaurants I’ve been to, there were always appetizers such as homemade kimchi and sesame bean sprouts. But what makes me go there again and again are there potatoes that are soaked in a honey-sweet sauce. It’s really a mouth-watering snack to die for.
Korean Sweet Potatoes
These Korean potato appetizers are crispy on the outside, soft and sweet on the inside, and totally addictive. They are bite-sized bursts of comfort that’ll disappear faster than you expect!
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 2-3
Ingredients
- 3 medium sized potatoes, peeled and cut into 1 inch cubes
- 1 tbsp vegetable oil
- 2 tsp sugar
- 1/8 tsp salt
- 1/2 tsp soy sauce
- 2 tsp honey
- 1 tsp sesame oil
- 2 tsp black/white sesame seeds
Directions
- Soak potatoes in a large bowl of water for ~30 minutes to remove excess starch. Drain and dry potatoes with kitchen paper/towel.
- Heat a large pan under medium-high heat with oil. Start browning sweet potatoes for 4-5 minutes. Don’t keep stirring or touching it. Let it have enough contact with the pan for a nice browning effect.
- Lower the heat to medium. Add sugar. Start turning the potatoes or mixing them, browning in almost every side. This will take around 10 minutes.
- Add salt, soy sauce, sesame oil and honey into potatoes. Keep pan frying them until all sides are nearly brown with crispy-looking edges but make sure they don’t burn!
- Once they look translucent or when inserting a toothpick into the sweet potatoes goes through softly, transfer potatoes into a bowl.
- Sprinkle with sesame seeds.
- Serve and enjoy!
Taste of Raine 