Korean Potatoes Recipes

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KOREAN POTATOES



Korean Potatoes image

I have been looking for a Korean potato recipe like my favorite Korean restaurant. I found it online and tried it and it was just what I was looking for!

Provided by Mika G.

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 potatoes, peeled and diced
1/2 onion, cut in bite sized pieces
2 garlic cloves, minced
2 1/2 tablespoons soy sauce
1 tablespoon corn syrup
1 tablespoon sugar
1/2 cup water
1 -2 tablespoon olive oil

Steps:

  • Rinse potatoes to remove starch.
  • Heat pan and add olive oil. Add potatoes and garlic and cook until the potatoes look a little translucent, then add the onion. Keep stirring.
  • Add water, soy sauce, sugar, corn syrup and mix and simmer over medium heat for about 10 minutes until liquid is evaporated. If it needs more water, add some.
  • When potato is cooked take off stove and add 1 T of sesame oil and a sprinkle of sesame seeds.

Nutrition Facts : Calories 151.9, Fat 3.5, SaturatedFat 0.5, Sodium 636.7, Carbohydrate 27.8, Fiber 2.7, Sugar 6, Protein 3.6

KOREAN POTATOES



Korean Potatoes image

Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.

Provided by cullivoe

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 ½ pounds baby potatoes, cut into quarters
½ cup water
2 ½ tablespoons low-sodium soy sauce
2 tablespoons ketchup
2 tablespoons corn syrup
1 ½ tablespoons white sugar
1 tablespoon minced garlic
⅛ teaspoon red pepper flakes
1 teaspoon sesame seeds

Steps:

  • Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
  • While potatoes are cooking, mix water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes together in a bowl.
  • Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 46 g, Fat 7.4 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 433.5 mg, Sugar 10.7 g

KOREAN SESAME CHICKEN AND POTATOES



Korean Sesame Chicken and Potatoes image

This Korean chicken main dish with potatoes, onions, and carrots is served over a bed of rice. Seasoned with soy sauce, sesame seeds, and, of course, garlic.

Provided by Mark Darder

Categories     World Cuisine Recipes     Asian     Korean

Time 1h20m

Yield 4

Number Of Ingredients 12

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup soy sauce
½ cup water
2 tablespoons minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
¼ cup white sugar, or to taste
3 potatoes, or more to taste, quartered
2 large carrots, sliced into large diagonal pieces
1 large onion, sliced
½ teaspoon ground black pepper
2 cups cooked rice

Steps:

  • Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
  • Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
  • Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
  • Serve chicken and vegetables over hot cooked rice.

Nutrition Facts : Calories 665.2 calories, Carbohydrate 73.8 g, Cholesterol 142 mg, Fat 16.1 g, Fiber 6 g, Protein 54.7 g, SaturatedFat 3.9 g, Sodium 1979.5 mg, Sugar 17.7 g

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