Sticky Korean Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4 as a side
- 750g/26.5ozs. potatoes
- 3 tablespoons oil
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons honey (use maple syrup for vegan)
- 1 tablespoon gochujang or Sriracha
- 1 tablespoon rice wine vinegar
- 2 large cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 2 tablespoons sesame seeds
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Cut potatoes into bite sized pieces and toss in the oil and roast for 20 minutes turning over halfway. You want them just starting to brown a little but not 100% cooked through.
Step 2 - Mix the water, soy sauce, honey, gochujang, rice wine vinegar and garlic in a bowl. When the potatoes are done set aside and start on the sauce. Add the sauce mixture to a saucepan or wok and bring to a boil on medium to high heat. It will seem too liquidy at first but cook until starting to thicken and become glossy. Toss in the potatoes and coat the potato pieces with this sticky, delicious mixture and cook for 3-5 minutes or until potatoes are cooked through. Drizzle with sesame oil and season with salt and sprinkle with sesame seeds.