Chewy potato stir-fry.
Braised PotatoesIngredients
- 2 potatoes (460g).
- 0.5 teaspoon of salt.
- 3 tablespoons of corn syrup (for marinating) + 1 tablespoon (for shine).
- 2 tablespoons of cooking oil (for frying).
- 1/2 onion.
- 1 green chili pepper.
- 20cm green onions.
- 5 tablespoons of water (or 1/4 cup).
- 2 tablespoons of soy sauce.
- 1 tablespoon of oyster sauce.
- 1 tablespoon of ketchup.
- 1 tablespoon of minced garlic.
- 1 tablespoon of sesame oil.
- A small amount of black sesame seeds.
Instructions
Cut the potatoes into bite-sized pieces and soak them in water to remove excess starch.
Add 0.5 teaspoons of salt and 3 tablespoons of corn syrup to the potatoes, marinate for 20 minutes, then drain off the liquid.
Chop the onion, green chili peppers, and green onions into bite-sized pieces and set aside.
Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Add the drained potatoes and stir-fry for 3 minutes and 30 seconds, or until they are golden brown.
Add the onion and stir-fry for another minute.
Reduce the heat to low and add 5 tablespoons of water, 2 tablespoons of Jin-ganjang (Korean soy sauce), 1 tablespoon of oyster sauce, 1 tablespoon of ketchup, 1 tablespoon of minced garlic, and some chopped chili peppers. Stir-fry over medium heat for 2 minutes.
Add 1 tablespoon of honey (or corn syrup), 1 tablespoon of sesame oil, and chopped green onions to the Korean radish. Mix well and sprinkle with black sesame seeds.