Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Place washed baby potatoes in a pot, cover completely with water, bring to a boil, and cook for about 15 minutes over medium-high heat until fork-tender.
While the potatoes are boiling, smash and finely chop the garlic. Thinly slice the green and red chilies, and the green onions.
In a small container, combine water, soy sauce, mirin, sugar, and black pepper. For a spicy kick, add Gochugaru (optional). Mix well.
Drain the cooked potatoes and let them cool for 2-3 minutes to allow surface moisture to evaporate.
Heat oil in a wok or pan over medium heat. Add the potatoes and stir-fry for 3-5 minutes until the skins are golden brown and wrinkled.
Add the chopped garlic to the pan and stir-fry with the potatoes for about 30 seconds until fragrant.
Pour in the prepared sauce. Bring to a boil and let it simmer for about 8 minutes, stirring occasionally, until the sauce reduces and thickens. For a darker color, add dark soy sauce (optional).
Reduce the heat to low, add honey, and mix well for about 1 minute to glaze the potatoes.
Turn off the heat. Add the toasted sesame oil, sliced chilies, and green onions. Give it a final mix to combine everything.
Transfer the braised potatoes to a serving plate and garnish with toasted sesame seeds.
