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Korean Shoyu Potatoes

This recipe is supposedly the same one used at Kim Chee Restaurant in Hawaii

Posted By: S. Park
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Prep Time: 10 | Cook Time: 20 | Ready In: 30
Ingredients: Print   Add to cart
US Metric

2 lbs potatoes (cut into bite-sized pieces)

2 cups water
1 tablespoon hawaiian salt

1 cup water
1/4 cup shoyu
1/4 cup sugar
1 tablespoon garlic (minced)
1/2 teaspoon pepper
1 tablespoon oil

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Cooking Process:

Peel and cut potatoes into bite-sized pieces
Soak in brine for 10 minutes
Drain potatoes
Heat oil in pan, add potatoes and sauce ingredients
Cook on medium-high heat for 10-20 minutes until potatoes are fork tender
Remove potatoes from pan and reduce remaining sauce to concentrate flavors and to naturally thicken.

Pour remaining sauce over potatoes, garnish with sesame seeds or green onions (optional)


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