Soy-Braised Potatoes and Sweet Soy Bean Sprouts (Korean Banchan Duo)

1.Prepare the potatoes: Soak the cubed potatoes in a bowl of cold water for 10 minutes to remove excess starch, which prevents them from breaking apart; drain and pat thoroughly dry with a kitchen towel.

2.Sauté the potatoes: Heat 2 tablespoons of vegetable oil in a wide skillet over medium heat. Add the potatoes and sauté for 5-7 minutes, stirring occasionally, until the edges become translucent and slightly golden.

3.Braise the potatoes: Add 1/2 cup water, 3 tablespoons soy sauce, 2 tablespoons rice syrup, and 1 tablespoon minced garlic to the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes until the potatoes are fork-tender but not mushy.

4.Glaze the potatoes: Remove the lid and increase the heat to medium-high. Stir constantly for 3-4 minutes as the liquid reduces into a thick, syrupy glaze that coats the potatoes. Remove from heat and stir in 1 teaspoon sesame oil and 1 teaspoon sesame seeds.

5.Blanch the sprouts: While the potatoes braise, bring a large pot of water to a boil with 1/2 teaspoon salt. Add the mung bean sprouts and cook for exactly 2 minutes—overcooking will make them limp and watery.

6.Shock and dry the sprouts: Immediately drain the sprouts and plunge them into a bowl of ice water to stop the cooking. Once cold, drain again and use your hands to gently squeeze out as much excess water as possible without crushing the stems.

7.Season the sprouts: In a medium mixing bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon sugar, minced garlic, and sliced green onion. Add the dried sprouts to the bowl and toss gently by hand to coat.

8.Final touch: Drizzle 1 teaspoon toasted sesame oil over the sprouts and sprinkle with 1 teaspoon toasted sesame seeds. Serve both dishes at room temperature or chilled as part of a traditional Korean meal.