If your side dish recipe rotation is feeling a little tired, then this take on gamja bokkeum, a Korean stir-fried potato banchan, is just what you need to get out of that rut.
We start by quickly shallow-frying small Yukon Gold potatoes until they’re lightly golden brown. Once they’ve crisped up, the spuds simmer in a mixture of soy sauce, water, fish sauce, finely grated garlic, and sugar until they’re tender and creamy. Then we simply reduce the sauce into a sticky, caramel-like, salty-sweet glaze that coats the potatoes. A final drizzle of toasted sesame oil and a sprinkling of sesame seeds provides a hint of nutty bitterness and contrasting texture to balance the sweetness and stickiness of the glaze.
It’s a good thing that this recipe only takes 20 minutes to make because it will be in your side dish lineup from now on.