1 heaping tsp kosher salt (for sweating the potatoes)
2 Tbsp honey
1 Tbsp brown sugar
1 Tbsp soy sauce
1 tsp minced garlic
3-4 Tbsp water
Sesame oil, to finish
Sesame seeds, to garnish
Directions
Toss the cubed potatoes with the kosher salt and set aside 20 minutes; they will sweat out a lot of water (this keeps them structurally intact with a bite instead of mushy, the Korean standard).
Strain, then rinse off all the excess salt.
Stir-fry the potatoes for 5 minutes.
Add the honey, brown sugar, soy sauce, garlic, and water. Keep sauteing about 20 minutes, until the potatoes are fork-tender and the sauce has reduced to a glaze.
Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
Great warm, and they actually taste even better cooled. Keeps in an airtight container in the fridge up to 1 week. Korean potato banchan (gamja jorim). From cafe maddy on Instagram; full method transcribed from the video.
