Batatas coreanas agridoces e picantes

Ingredientes

• 3 russet potatoes
• 2 tbsp vegetable oil ((You can use 1 tbsp vegetable oil + 1 tbsp duck fat for a better taste!))
• 1 tbsp minced garlic
• 1 tsp chili pepper powder
• 2 tbsp Gochujang ((a thick and spicy-sweet traditional Korean sauce))
• 2 tbsp honey ((use 1 tbsp of sugar instead for a vegan adaptation))
• 1 tbsp ketchup
• 2 tbsp soy sauce ((light soy sauce))
• 2 tbsp cold water
• 1 tbsp sesame seeds ((or use 1 tbsp of sesame oil instead))

Modo de preparo

1. 1

   Peel 3 potatoes. Cut them into 1-inch cubes.

2. 2

   Add potato cubes to a medium sauce pan, cover with 1-inch of cold water. Bring to a boil over high heat.

3. 3

   Use low heat to simmer for 10 minutes.

4. 4

   Meanwhile, make a sauce by mixing all the sauce ingredients (see "INGREDIENTS" section above.) in a large bowl. Set aside.

5. 5

   Turn off the heat, drain the boiled potatoes, transfer them to a large bowl.

6. 6

   Add 2 tbsp of vegetable oil (or olive oil) to the potatoes. Mix well.

7. 7

   Put the potatoes in a large frying pan (no extra oil is needed here). Use medium high heat to pan fry each side until golden brown. (It takes about 1½ minute to pan fry each side.)

8. 8

   Turn off the heat. Add the potatoes to the sauce. Mix well.

9. 9

   Can be served hot immediately. Or keep in the fridge up to two days. Serve cold as a side dish.