Crispy Korean Potato Dish with Garlic Glaze

Name: Crispy Korean Potato Dish with Garlic Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 large potatoes, thinly sliced; 2 tbsp vegetable oil; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp garlic, minced; 1/2 tsp sesame oil; 1/2 tsp sesame seeds; 1/4 tsp black pepper

Author: Tessa

Published: September 28, 2025

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Let me tell you about my latest kitchen obsession – this ridiculously easy yet insanely delicious crispy Korean potato dish. I first tried it at a tiny Seoul street food stall years ago, and after begging the ajumma (that’s Korean for auntie) for hints, I’ve been perfecting my home version ever since. What makes these potatoes so special? That magical crispy-on-the-outside, tender-on-the-inside texture with a sweet-savory garlicky glaze that’ll have you licking your fingers. And here’s the best part – it comes together in under 30 minutes with ingredients you probably already have. Trust me, once you make this crispy Korean potato dish, it’ll become your go-to side for everything from weeknight dinners to impressing dinner guests.

Crispy Korean Potato Dish - detail 1

Ingredients List

2 large potatoes, thinly sliced
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp sugar
1 tsp garlic, minced
1/2 tsp sesame oil
1/2 tsp sesame seeds
1/4 tsp black pepper

How to Prepare the Crispy Korean Potato Dish

Let’s get cooking! This crispy Korean potato dish is so straightforward, even if you’re new to Korean cooking, you’ll nail it. Follow these steps, and you’ll have a plate of golden, crispy potatoes with that irresistible sweet-savory glaze in no time.

Step 1: Heat the Pan

Start by heating 2 tablespoons of vegetable oil in a large pan over medium heat. You want it hot enough that a potato slice sizzles when it hits the oil, but not so hot that it smokes. Patience here is key!

Step 2: Cook the Potatoes

Add your thinly sliced potatoes to the pan in a single layer. Don’t overcrowd them! Let them cook undisturbed for about 3-4 minutes until the bottoms turn golden and crispy. Flip them carefully and repeat. This is where the magic happens – that perfect crunch you’re after.

Step 3: Prepare the Sauce

While the potatoes are working their magic, grab a small bowl. Mix together 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of minced garlic, 1/2 teaspoon of sesame oil, and a pinch of black pepper. Taste it – it should be a balanced mix of sweet, salty, and garlicky goodness.

Step 4: Combine and Serve

When the potatoes are crispy and golden, pour the sauce over them. Toss everything together so each slice gets coated in that glossy, flavorful glaze. Finish with a sprinkle of sesame seeds for that nutty crunch. Serve immediately – trust me, you’ll want to dig in while they’re hot and crispy!

Tips for the Perfect Crispy Korean Potato Dish

After making this crispy Korean potato dish more times than I can count, I’ve picked up some tricks that’ll take yours from good to “can I have the recipe?” amazing. First, slice those potatoes evenly – about 1/8 inch thick – so they cook uniformly. Too thick and they won’t crisp up; too thin and they’ll burn before getting tender inside.

Here’s my secret: soak the sliced potatoes in cold water for 10 minutes before cooking. This removes excess starch for maximum crispiness! And about that sauce – don’t be afraid to tweak it. Like it sweeter? Add another pinch of sugar. Prefer more garlic? Go wild! Just taste as you go.

The real game-changer? Letting the potatoes sit undisturbed in the pan for those crucial first few minutes. Resist the urge to stir! That’s how you get those perfect golden edges that make this crispy Korean potato dish so addictive.

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Why You’ll Love This Crispy Korean Potato Dish

Okay, let me count the ways this crispy Korean potato dish will steal your heart (and probably become your new addiction):

Crazy-fast: Ready in under 30 minutes – faster than ordering takeout!
Pantry staples: No fancy ingredients needed – just potatoes and basic Asian condiments
Texture heaven: That perfect crispy-on-the-outside, tender-on-the-inside bite
Flavor bomb: Sweet, salty, garlicky goodness in every single slice
Super versatile: Equally at home next to steak, chicken, or just a bowl of rice

Seriously, this crispy Korean potato dish checks all the boxes – easy enough for weeknights but special enough for company. The first time I made it, my husband ate the whole pan before I could even sit down. That’s when I knew this recipe was a keeper!

Variations for Your Crispy Korean Potato Dish

One of the best things about this crispy Korean potato dish is how easily you can change it up! Feeling spicy? Add a pinch of gochugaru (Korean chili flakes) to the sauce – just enough to give it a warm kick without overpowering the other flavors. My friend Jisoo swears by adding julienned carrots for extra color and crunch.

Sweet potato lovers? Swap regular potatoes for orange-fleshed sweet potatoes – they caramelize beautifully! For a fun twist, I sometimes use purple potatoes when I can find them (the color is stunning against the glaze). If you’re feeling extra, top with chopped green onions or toasted nori strips right before serving. The possibilities are endless!

Serving Suggestions for the Crispy Korean Potato Dish

Oh, where doesn’t this crispy Korean potato dish belong? My absolute favorite way is piled next to a steaming bowl of rice with some kimchi – the cool crunch against the hot, crispy potatoes is magic. It’s fantastic with grilled meats too – think bulgogi or galbi. For lunch, I’ll often toss some in my bento box with a fried egg on top. And don’t even get me started on how perfect they are alongside Korean fried chicken – the textures play off each other beautifully!

Storage & Reheating Instructions

Okay, confession time – leftovers rarely happen with this crispy Korean potato dish in my house! But if you do manage to save some, store them in an airtight container in the fridge for up to 2 days. To reheat, skip the microwave (it’ll make them soggy) and use a hot pan instead – just a quick toss to bring back that perfect crispiness. A little extra sprinkle of sesame seeds after reheating makes them feel fresh again!

Nutritional Information

Here’s the scoop on this crispy Korean potato dish’s nutrition per serving (about half the recipe): roughly 180 calories, with 8g fat (mostly from the healthy vegetable oil), 25g carbs (hello, potatoes!), 3g fiber, and 3g protein. The sodium comes in around 300mg from the soy sauce – perfect if you’re watching salt. Remember, these numbers can vary depending on your exact ingredients and portion sizes. But let’s be real – when something tastes this good, you’re probably not counting calories anyway!

Frequently Asked Questions About the Crispy Korean Potato Dish

Can I use other oils? Absolutely! While vegetable oil is my go-to for its neutral flavor and high smoke point, you can use olive oil or even coconut oil if you prefer. Just avoid strongly flavored oils like sesame oil for frying – save that for the sauce!

How do I keep the potatoes crispy? The key is cooking them in a single layer without crowding the pan. And don’t skip that initial soak in cold water – it removes starch so they crisp up beautifully. Serve them immediately after cooking for that perfect crunch!

Can I make this gluten-free? Totally! Just swap the soy sauce for tamari or a gluten-free soy sauce alternative. The flavor stays just as amazing, and it’s perfect for anyone avoiding gluten.

What if I don’t have sesame seeds? No worries! While they add a nice nutty crunch, the dish is still delicious without them. You can skip them or substitute with chopped roasted peanuts for a different kind of crunch.

Can I make this ahead of time? I don’t recommend it if you want that crispy texture. But you can slice the potatoes and make the sauce in advance to save time. Just cook the potatoes right before serving for the best results!