| No images? Click here  Korean Sweet Soy-Glazed Potatoes (Gamja Bokkeum)  If your side dish recipe rotation is feeling a little tired, then this take on gamja bokkeum, a Korean stir-fried potato banchan, is just what you need to get out of that rut. We 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. A final drizzle of toasted sesame oil and a sprinkling of sesame seeds provides a hint of nutty bitterness and contrasting texture to balance the sweetness and stickiness of the glaze. It's a good thing that this recipe only takes 20 minutes to make because it will be in your side dish lineup from now on. The kitchen essential  3-Quart Stainless Steel Saucier A quality stainless steel saucier will help your potatoes achieve a golden-brown color on the outside and a tender texture on the inside. Can't get enough potatoes?
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