Easy Lunch Recipes Korean Braised Potatoes That Practically Cook Themselves
When I first tasted these Korean braised potatoes, I couldn’t stop going back for more. They’ve got this amazing balance of salty-sweet glaze wrapped around tender bites of potato that feel like comfort food in every way. This is one of those easy lunch recipes that’ll surprise you by how quickly it becomes a habit.
If you love potatoes recipes easy enough for a weeknight but flavorful like Korean food recipes easy to fall for, this one delivers. It’s a cozy side dish but satisfying enough to stand on its own—especially when cooking for two. I’ve made it alongside grilled meats and even reheated it the next day for lunch (zero regrets).
Inspired by classic Korean recipes like gamja jorim, this version works well if you’re into braised oxtail recipes but don’t want to wait hours. Simple ingredients. Short cooking time. Big flavor. That’s the goal, and this checks every box.
Servings: 4 servings
Ingredients
- 1 ½ lb baby potatoes, halved
- 1 tbsp avocado oil (or any neutral oil)
- 4 cloves garlic, minced
- ⅓ cup low-sodium soy sauce
- ¼ cup mirin
- 2 tbsp brown sugar
- ¾ cup water
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1 green onion, chopped (optional)
Instructions
- Rinse and scrub the potatoes well. Slice larger ones in half so everything cooks evenly.
- In a large skillet over medium heat, add avocado oil. Toss in the potatoes and let them get a bit golden—about 5 to 7 minutes.
- Add garlic and stir just until fragrant, maybe 30 seconds.
- Pour in soy sauce, mirin, brown sugar, and water. Give it a good stir.
- Bring it to a simmer, cover, and cook for 15–18 minutes. Stir occasionally.
- Once the sauce thickens and the potatoes are tender, uncover and let it reduce a bit more, around 5 minutes.
- Drizzle in sesame oil, sprinkle with sesame seeds, and toss in chopped green onions if you like.
- Serve warm or at room temp. Eat straight from the pan—I won’t judge.