Gochujang-Glazed Potatoes

By lorik

Tip: Don’t stir vigorously once the potatoes are nearly glazed. Doing so may cause the pieces to break apart

Ingredients

• 3 3 2 tablespoons plus 2 teaspoons soy sauce
• 1/4 1/4 1/4 cup mirin
• 1 1 1 tablespoon gochujang
• 1 1 1 tablespoon white sugar
• 2 2 2 large garlic cloves, finely grated
• Kosher salt and ground black pepper
• 1 1 1 tablespoon grapeseed or other neutral oil
• 2 2 1/2 to 2 Yukon Gold potatoes (1 1/2 to 2 inches in diameter), quartered
• 2 2 2 teaspoons toasted sesame oil
• 2 2 2 teaspoons unseasoned rice vinegar
• 2 2 2 teaspoons sesame seeds, toasted
• 2 2 2 scallions, thinly sliced

Preparation

Step 1

In a small bowl, whisk together ½ cup water, 3 tablespoons of the soy sauce, the mirin, gochujang, sugar, garlic, 1 teaspoon salt and ½ teaspoon pepper.

In a 12-inch nonstick skillet over medium, heat the oil until shimmering. Add the potatoes and stir to coat. Cover and cook, stirring occasionally, until the edges of the potatoes are translucent, 10 to 12 minutes.

Stir in the soy sauce mixture. Bring to a simmer over medium-high, then reduce to medium, cover and cook, stirring occasionally, until the tip of a knife inserted into the largest piece meets no resistance, about 10 minutes.

Uncover and cook over medium-high, stirring gently but frequently, until the liquid completely evaporates and the potatoes are glazed, about 5 minutes.

Off heat, stir in the remaining 2 teaspoons soy sauce, the sesame oil, vinegar and sesame seeds. Taste and season with salt and pepper. Transfer to a platter and sprinkle with scallions.