Korean inspired potatoes!
(You will want a medium to large pan that has a lid with it)
3 red potatoes
Small yellow onion
Garlic clove (optional)
3Tbsp soy sauce
1 Tbsp rice wine
1/2 cup water
1 Tbsp sugar
1 tsp sesame oil
1 tsp honey (optional)
In a mixing bowl, combine the soy sauce, wine (if you don't have rice wine you can use any other white cooking wine), water, sugar, and sesame oil. Place to the side.
Dice the yellow onion and put it into the sauce you just made.
Wash and cut the potatoes into half inch pieces. If you don't like the skin you are more than welcome to peel them off.
Put some canola into the pan at medium heat and let the oil heat for a few minutes.
Once the oil is heated, smash your garlic clove and put into the oil. By doing this you are infusing the oil with some garlic flavoring that will add a nice touch to the dish. If you don't have garlic that's fine. This step is optional.
Remove the garlic from the oil once it browns and put the potatoes into the pan.
Cook the potatoes until they are about a third of the way done. This should take about 5 minutes keeping your heat at medium high.
Once they are a third of the way cooked put your sauce into the pan and cover immediately. The sauce should be at a boil. If it is then reduce the heat to medium low and let it simmer until the potatoes are tender and the sauce is reduced to a nice thick consistency.
If your sauce did not boil keep the temperate the same until it comes to a boil. Then reduce the heat.
Once the sauce is reduced and the potatoes are tender remove the lid and stir in the honey to add a little sweetness to the dish and your half of your chopped your green onion.
Let this cook for about another two minutes.
Before transferring potatoes to a bowl crack some white pepper onto the potatoes.
Once transferred place the rest of the green onions on top and enjoy!
If you like sesame seeds toast some up in a pan and put on top of the potatoes and a nice added finish!
(Fun fact: I used canola oil in this recipe because canola oil cooks slower than olive oil so while the potatoes are cooking they will not burn)