Korean potatoes are a simple side dish made with only four ingredients you can add to just about any meal. In this easy recipe, sweet and savory potatoes are cooked with garlic, honey, and soy sauce, transforming them into tender, flavorful potatoes that will make your taste buds sing!
Start by heating the oil over medium heat to cook the potatoes in a wok or large skillet.
I’ve been kind of bored lately with the potato side dishes I’ve been cooking and wanted something new and unique. But at the same time, I also wanted it to be a quick and easy dinner solution!
This easy braised potatoes recipe with its sweet and savory flavors is just the answer! It’s only a handful of ingredients, many of which I usually have on hand and since it brings lots of flavor to the plate, it pairs well with a variety of simple meat preparations.
Korean Braised Potatoes
This easy recipe is made with five ingredients that are easy to find in the grocery store and many you may already have on hand in your pantry.
- vegetable oil
- yellow or purple baby potatoes
- low-sodium soy sauce
- garlic paste or finely minced garlic
See the recipe card further down on the page for the exact quantities of each ingredient.
This simple recipe only requires two easy steps to make and is ready in less than 30 minutes.
Step 1: Cook the Potatoes
When the oil is hot, add the potatoes and cook them stirring and moving them frequently to keep them from burning.
Step 2: Add the Sauce Ingredients
When the potatoes are slightly golden brown, add the water, honey, soy sauce and garlic to the pan. Cook for 8-10 minutes or until the potatoes are tender and the sauce has thickened.
Serve up the potatoes sprinkled with green onions and sesame seeds.
Hint: You can use any large skillet to make Korean potatoes, but a large wok really cooks the best! I like to use this large wok which is easy to clean but is perfect for cooking this recipe and other stir fry recipes with the best results.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Korean potato recipe.
- Fresh garlic – if you don’t have fresh garlic, you can substitute with ¼ teaspoon garlic powder instead
- Low Sodium Soy Sauce – swap it out for regular soy sauce if that’s all you have.
Want to personalize this Korean potatoes recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add gochujang (Korean red chili paste) or gochugaru (Korean red chili flakes) to make it a little spicy. Don’t have one of those? Use any spicy ground or flaked red pepper to add the heat.
- Veggie – Add in a few carrots, bell pepper, onion or other veggie when you start to cook the potatoes. Adding veggies will add some color the dish of potatoes.
- Vegan – Swap out the honey for your favorite vegan liquid sweetener such as agave syrup or monk fruit liquid.
- Gluten Free – Swap out the soy sauce for gluten free tamari or coco aminos.
If you love recipes like this, you may also enjoy this sweet Soy-Glazed Mushrooms Recipe.
Korean potatoes can be made with equipment commonly found in most kitchens.
- Large wok or large skillet
- Measuring cup
- Wooden spoon or tongs
These potatoes can be stored in an airtight container in the fridge for up to 3 days.
To reheat, simply return them to a skillet with a little bit of oil. Heat until the potatoes are hot. Add a bit of water to the bottom of the pan if the potatoes seem a little bit dry.
This simple recipe is perfect for beginner cooks and cooks of all levels. Here are a few tips to help you out when cooking this Korean potatoes dish so they come out perfectly each time.
- Be sure to use a large wok or skillet to cook the pototates. You don’t want the potatoes to be overcrowded in the pan, but rather in an almost single layer on the bottom of the pan.
- Make sure the potatoes are evenly sized. If the baby potatoes are not small enough, it’s recommended to cut them into 1 inch pieces.
- Use an all-purpose or waxy variety of potato when making Korean potatoes. You want the potatoes to maintain their shape and not fall apart during cooking. My favorite to use are Yukon gold or red potatoes.
More Easy Potato Recipes
Do you like having a variety of potato recipes to serve up for dinner? Here are some recipes you may also like to try featuring potatoes!
Do you have questions about making Korean potatoes? Here are some of the most commonly asked questions I get asked about making this braised potato recipe.
Baby potatoes are great because they require less prep, but it’s easy to swap it out with the same weight as regular-sized potatoes. I recommend cutting the larger potatoes into 1-inch cubes, similar to the size of baby potatoes.
As long as potatoes are partially or fully cooked they can be frozen. To freeze Korean potatoes, store them in an airtight container and freeze for up to 1 month. To reheat, thaw them out first and then heat them in a skillet on the stove.
The potatoes need to cook in the oil first on the stove in order for them to more quickly achieve a nice golden brown color. After they are browned and you add the liquid, at that point, they could be finished in the oven by cooking until tender at 350° F.
Ready to get cooking? Remember that you can print this recipe if you would like.
- 2 tablespoons vegetable oil
- 1 1.5 pound bag yellow or purple baby potatoes cut in half or fourths if the potatoes are larger
- ½ cup water
- ⅓ cup honey
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon garlic paste or finely minced garlic
- Get out and measure your ingredients.
- Heat the oil in a large wok or a deep-frying pan over medium heat.
- Add the potatoes and toss them in the oil. Stir and toss the potatoes as they fry, to prevent them from burning.
- Once they start to turn a golden-brown color on all sides, pour the water, honey, soy sauce and garlic into the pan.
- Stir to combine.
- Let the sauce thicken for 8-10 minutes and allow the potatoes to soften and become fork tender.
- Remove the pan from the heat.
- With chopped green onions and sesame seeds for garnish.
- Enjoy every bite!
- These potatoes can be stored in an airtight container in the fridge for up to 3 days.