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Korean-style early potatoes: spicy, sweet and with sesame oil
Early potatoes have the perfect texture for this generous Korean recipe. It is necessary to take advantage of the good season, that is to say as of May and to cook them quickly because they are preserved only a few days. They are true treasures of our French terroirs. They are cultivated mainly in sunny coastal areas with sandy soil: Brittany, Noirmoutier, South of France. The latest ones come from the northern regions: the English Channel, Alsace and the Saône Valley. Harvested before their complete maturity, they are marketed without delay to guarantee their extreme freshness. Here, the sauce is deliciously spicy, sweet and spicy, with a touch of sesame oil at the last moment. They will be perfect to accompany a Korean meal, or simply as they are on the table with a meat. Be careful, because once you start to dive in, you can't stop ! https://www.lespommesdeterre.com/
Ingredients
- 400 g small potatoes
- 4 tablespoons neutral oil (grape seed or rapeseed for cooking)
- 3 cloves garlic
- 250 ml water
- 5 tablespoons rice syrup (or honey)
- 4 teaspoons clear soy sauce
- 1 tablespoon gojuchang (or easier to find sriracha)
- 1/2 teaspoon rice or white vinegar
- 2 tablespoons toasted sesame oil
- toasted sesame seeds , fresh chives
Instructions
- Wash the potatoes in clean water. Take small potatoes and leave the skin on and do not cut them. If you cut them in half, the starch will make a sauce that is not at all syrupy. To get a nice shine, leave them whole!
- Pour the oil into a saucepan and heat over high heat. Cover and cook for 15 minutes, stirring occasionally. The potatoes will color nicely.
- Add finely chopped or crushed garlic cloves and cook for two minutes.
- Then pour in the water, rice syrup, clear soy sauce, gojuchang and vinegar.
- This time, cook uncovered over moderate heat. The broth will evaporate slowly. When there is still 2cm thick, be very careful. It will thicken up nicely as it goes along and become syrupy.
- When the potatoes are well coated, pour in the sesame oil.
- Mix and serve immediately with the toasted sesame seeds and some finely chopped chives.
Nutrition
Serving: 4personsCalories: 347kcalCarbohydrates: 38gProtein: 4gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 396mgPotassium: 473mgFiber: 3gSugar: 17gVitamin A: 595IUVitamin C: 20mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!
Korean-style early potatoes: spicy, sweet and with sesame oil
Early potatoes have the perfect texture for this generous Korean recipe. It is necessary to take advantage of the good season, that is to say as of May and to cook them quickly because they are preserved only a few days. They are true treasures of our French terroirs. They are cultivated mainly in sunny coastal areas with sandy soil: Brittany, Noirmoutier, South of France. The latest ones come from the northern regions: the English Channel, Alsace and the Saône Valley. Harvested before their complete maturity, they are marketed without delay to guarantee their extreme freshness. Here, the sauce is deliciously spicy, sweet and spicy, with a touch of sesame oil at the last moment. They will be perfect to accompany a Korean meal, or simply as they are on the table with a meat. Be careful, because once you start to dive in, you can't stop ! https://www.lespommesdeterre.com/
Ingredients
- 400 g small potatoes
- 4 tablespoons neutral oil (grape seed or rapeseed for cooking)
- 3 cloves garlic
- 250 ml water
- 5 tablespoons rice syrup (or honey)
- 4 teaspoons clear soy sauce
- 1 tablespoon gojuchang (or easier to find sriracha)
- 1/2 teaspoon rice or white vinegar
- 2 tablespoons toasted sesame oil
- toasted sesame seeds , fresh chives
Instructions
- Wash the potatoes in clean water. Take small potatoes and leave the skin on and do not cut them. If you cut them in half, the starch will make a sauce that is not at all syrupy. To get a nice shine, leave them whole!
- Pour the oil into a saucepan and heat over high heat. Cover and cook for 15 minutes, stirring occasionally. The potatoes will color nicely.
- Add finely chopped or crushed garlic cloves and cook for two minutes.
- Then pour in the water, rice syrup, clear soy sauce, gojuchang and vinegar.
- This time, cook uncovered over moderate heat. The broth will evaporate slowly. When there is still 2cm thick, be very careful. It will thicken up nicely as it goes along and become syrupy.
- When the potatoes are well coated, pour in the sesame oil.
- Mix and serve immediately with the toasted sesame seeds and some finely chopped chives.
Nutrition
Serving: 4personsCalories: 347kcalCarbohydrates: 38gProtein: 4gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 396mgPotassium: 473mgFiber: 3gSugar: 17gVitamin A: 595IUVitamin C: 20mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!
