For a spicier kick, add more red pepper flakes to taste. If you don't have corn syrup, you can substitute with honey or maple syrup, but it will slightly alter the flavor. Feel free to add other vegetables such as onions or bell peppers to the stir-fry for added texture and flavor. These potatoes are best served fresh, but can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Korean Potatoes
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS28
Transform humble baby potatoes into a delectable Korean side dish with this quick and simple recipe. These potatoes are stir-fried to perfection, coated in a sweet and savory glaze, and finished with a sprinkle of sesame seeds for an irresistible crunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Fiber4 g
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Protein4 g
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Saturated Fat1 g
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Sodium434 mg
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Sugar11 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat vegetable oil in a wok or large skillet over medium-high heat. (1 minute)
02
StepAdd quartered baby potatoes and stir-fry until they are browned in spots and partially cooked through. (5-7 minutes)
03
StepIn a separate bowl, whisk together water, low-sodium soy sauce, ketchup, corn syrup, white sugar, minced garlic, and red pepper flakes. (2 minutes)
04
StepPour the soy sauce mixture over the potatoes in the wok. (1 minute)
05
StepReduce heat to low and simmer until the potatoes are tender and the sauce has thickened into a glossy glaze. (6-8 minutes)
06
StepSprinkle sesame seeds over the potatoes and toss to coat evenly. (1 minute)
07
StepServe immediately and enjoy this flavorful Korean potato dish!
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Lauren Mann
May 23, 2025The recipe was easy to follow, and the potatoes turned out perfectly. Thank you!
Delphia Greenholt
May 15, 2025These were so easy to make and tasted amazing! My family loved them.
Allie Cremin
Apr 16, 2025I added a little bit of ginger to the sauce, and it was fantastic!
Jody Parkerbahringer
Feb 27, 2025The perfect side dish for any Korean meal! Will definitely make again.