Sweet & Savory Potato Banchan

This is Chef Grant’s favorite side dish, usually served at a Korean BBQ. You can use the same recipe but substitute the potato with sliced lotus roots, sliced bamboo shoots or sliced gobo (burdock roots).

1 lb. baby potato or Yukon gold potato (cut into 1″ cubes)
water (as needed)
2 cup dashi
¼ cup tsuyu
2 tbsp. brown sugar
1 tbsp. apple cider vinegar
2 tbsp. corn syrup or malt rice syrup
1 tbsp. sesame seeds

Place the potato in a medium sized pot, cover with water, turn the heat to high and bring to a boil. Boil for five minutes, then drain. Place the drained potato in a small pot or medium sized sauté pan, add in the dashi, tsuyu, brown sugar and apple cider vinegar. Bring the mixture to a boil, then reduce to a simmer. Simmer until the liquid reduces by ¾.

Add in the syrup and sesame seeds. Simmer for two more minutes, then place the potato in a serving dish and enjoy!

Recipe By:

Chef Grant Sato

Prep + Cook Time:

30 mins

Serving Size:

8 servings

As featured in…

Mar. 27, 2024 Coupon Book