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Braised U.S. Potatoes in Gochujang Honey Glaze

Fresh U.S. Russet Potatoes braised in a fragrant soy, honey & gochujang glaze.

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Potato Type: Russet
Prep Method: Boiled


AppetizerSide Dish

Prep Time

15 Mins

Cook Time

15 Mins


Serves 3


Fresh U.S. Russet Potatoes braised in a fragrant soy, honey & gochujang glaze.


  • 400gm U.S. Russet Potato (peeled & cut into large cubes)
  • 2 cloves Garlic (finely minced)
  • 80gm Red Onion (chopped)
  • 1 tablespoon Fresh Ginger (finely minced)
  • 1½ tablespoons Cooking Oil
  • 1 stalk Spring Onion (finely sliced)
  • 1 teaspoon White Sesame Seeds

Mix all these ingredients together in a small bowl for the sauce:

  • 3 tablespoons Low-sodium Soya Sauce
  • ½ tablespoon Gochujang (Korean hot chili paste)
  • 1 tablespoon Honey
  • 125ml (½ cup) Water
  • 1 teaspoon Sesame Oil


  1. Cover the peeled, U.S. Potato cubes in room-temperature water and soak for 10 minutes to remove any excess starch. After 10 minutes, discard the water and set the potatoes aside.
  2. Heat oil in a non-stick frying pan and sauté the minced garlic, ginger & onions till lightly fragrant.
  3. Add in the U.S. potato cubes and stir fry for 5 minutes until the surface of the potato is lightly browned.
  4. Then, add in the sauce ingredients to the U.S. potatoes and stir well.
  5. Bring to a light boil, cover the frying pan with a lid and then turn down the heat to low to simmer for about 10 minutes till the U.S. potato cubes are fork tender.
  6. Remove the lid and continue to cook for 2 minutes until the sauce thickens.
  7. Turn off the heat and garnish the dish with white sesame seeds and sliced spring onions.


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