Peel yukon gold potatoes, cut into cubes, then soak in salted water for 10 minutes. Drain and set aside. In a large wok, mix 4 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp Chinese cooking wine, and minced garlic. Bring to a boil, then add potatoes, mixing so that potatoes are coated. While the mixture continues to boil, slowly add ½ cup hot water. When potatoes are partially cooked, add 1 Tbsp honey and hot peppers (here, Thai chili peppers). Stir, reduce heat to medium, and continue cooking to reduce sauce. When sauce has reduced almost completely, toss in black pepper, roasted sesame seeds, and a little toasted sesame oil. Season to taste (I added more sugar to balance out the heat). Serve hot or cold. This recipe is from A Korean Mother’s Cooking Notes (revised edition) by Sun-young Chang. (June 2013)
Cooking Adventures 