Here’s a Korean-inspired dish that will be your new favorite way to eat potatoes! Sweet, savory, and creamy, this dish is so delicious.
A few notes
- For any leftovers, store in an airtight container up to 3 days. This dish can be eaten cold.
- We are using Yukon Gold potatoes for this recipe but red or Russet potatoes will work just fine.
- If avoiding white sugar, feel free to substitute with maple syrup or agave nectar.
This soy braised potato dish is:
& SO Tasty!
Please let me know if you gave this recipe a try. Leave a comment below or tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you.
Soy Braised Potatoes
- 5 Yukon Gold Potatoes (peeled and cubed)
- 3 tbsp sugar
- 1 tbsp black pepper
- 1 tbsp white distilled vinegar
- 1 tbsp salt
- 2 tbsp soy sauce
- 1 tbsp oil
- 1 cup water
- Step 1 Begin with peeling the potatoes and cutting it into mini cubes. In a pot on medium heat, add 1 tbsp of oil along with the potatoes. After 30 seconds, add the sugar, black pepper, salt, soy sauce, vinegar and water. Cover with a lid and steam for 20 minutes.
- Step 2 After 20 minutes or when the potatoes are soft enough (stick a fork in the center of a potato to test it out), it is ready to be served.