Korean Potato


  • 2 lbs. peeled red potatoes, cut in chunks
  • 3 cups water
  • rock salt
  • 1/4 cup shoyu
  • 1/4 cup sugar
  • 1 Tbsp. minced garlic
  • 1/2 tsp. black pepper
  • 1 Tbsp. sesame oil


  1. Soak potato in 2 cups of water with rock salt for 10 minutes, then drain.
  2. Combine remaining one cup of water with the rest of the ingredients in a shallow pan. Bring mix to a boil to dissolve sugar.
  3. Add potatoes and cook over medium heat for 10-20 minutes, stirring until pieces are tender.
  4. Let potatoes sit in the sauce for another 20 minutes or so, stirring so the potatoes are coated in the sauce until they cool. Best served cold.