KOREAN SPICY BRAISED POTATOES
4 yellow potatoes [medium]
4 tablespoons soy sauce
3 tablespoons brown sugar
½ teaspoon red pepper flakes
1 ½ tablespoons rice vinegar
1 tablespoon oil
3 cloves garlic
3 stalks spring onions
1 cup water
honey [optional]
black pepper
2 teaspoons sesame oil
1 teaspoon sesame seeds
_ crush and mince garlic
_ peel and cube potatoes [2 cm cubes]
_ slice onions into 1 cm pieces
_ combine ½ cup water, soy sauce, rice vinegar, sugar and chilli
_ heat oil in a large pan
_ sauté garlic and half the onions until fragrant [about 30 sec]
_ add potatoes and sauté for another minute
_ stir in soy sauce mixture and bring to a boil
_ reduce heat to a simmer
_ cover and cook until potatoes are cooked through [stir occasionally and add water if needed]
[if you end up with too much water - remove the lid and cook until sauce has reduced]
_ season to taste [add honey if needed]
_ drizzle with sesame oil [optional] and sprinkle with green onions and sesame seeds
KOREANISCH-WÜRZIG GESCHMORTE KARTOFFELN
4 gelbe Kartoffeln [mittelgroß]
4 Esslöffel Sojasauce
3 Esslöffel brauner Zucker
½ Teelöffel Chilliflocken
1 ½ Esslöffel Reisessig
1 Esslöffel Öl
3 Zehen Knoblauch
3 Frühlingszwiebeln
250 ml Wasser
Honig [optional]
schwarzer Pfeffer
2 Teelöffel Sesamöl
1 Teelöffel Sesamkörner
