Update your side-dish rotation with this simple, 20-minute glazed potato banchan.
banchanWe start by quickly shallow-frying small Yukon Gold potatoes until they're lightly golden brown. Once they've crisped up, the spuds simmer in a mixture of soy sauce, water, fish sauce, finely grated garlic, and sugar until they're tender and creamy. Then we simply reduce the sauce into a sticky, caramel-like, salty-sweet glaze that coats the potatoes.
The savory-sweet soy sauce mixture first acts as a braising liquid for the potatoes and then turns into a glossy, sticky glaze when reduced at the end of the cooking process.
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