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Parve
Easy
1 Hour
Diets 
These potatoes are a popular banchan (side dish) in Korea. They are so easy and delicious that they’re sure to be a favorite in your house, too. You don’t even have to cut the potatoes – leave them whole if you’re in a hurry (just increase the cooking time until you can pierce them with a fork), but I like to cut them so that the sweet soy sauce can really cling to them and the edges brown nicely in the pan, making them extra tasty.
Serves 2–4 as a banchan (side)
500 grams/1 pound 2 ounces baby/new potatoes, cut in half
4 tablespoons Korean soy sauce
2 tablespoons light soft brown sugar
2 teaspoons crushed/minced garlic or 2 cubes Gefen Frozen Garlic
1 and 1/2 tablespoons vegetable oil
1 tablespoon toasted Gefen Sesame Seeds (optional)
1 spring onion/scallion, checked and finely sliced
Place a large saucepan filled with water over a high heat. Add the potatoes and bring to the boil. Cook for 12–15 minutes until tender enough to insert a fork, then drain.
Meanwhile, mix together the soy sauce, sugar, garlic and three tablespoons water in a small bowl.
Place a large frying pan/skillet over a medium heat with the oil. Add the potatoes and fry for five minutes until nicely golden.
Pour the sauce over the potatoes and reduce the heat to low. Use a pair of tongs to make sure the potatoes are coated in the sauce. Simmer for two minutes until the sauce has thickened and becomes sticky.
Stir in the sesame seeds, if using, and spring onions and serve. This can be eaten hot or cold.
From Balli Balli by Da-Hae West, published by Ryland Peters & Small
Photography by Clare Winfield ©️ Ryland Peters & Small 2025
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