Korean Potato Banchan

Ingredients

• 3 potatoes, peeled and cut into bite-size cubes
• 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.