Soy-Braised Potatoes and Sesame-Braised Cabbage (Korean Banchan Duo)

1.Prepare the potatoes: Soak the cubed potatoes in a bowl of cold water for 10 minutes to remove excess starch; 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.Braise the cabbage: While the potatoes braise, heat a separate small skillet or saucepan over medium heat with 2 tablespoons of water. Add the cabbage and cover immediately, steaming for 3-4 minutes until the leaves are bright and slightly tender.

6.Season the cabbage: Remove the lid, add 1.5 tablespoons soy sauce, 1 teaspoon sugar, and the minced garlic. Sauté for another 2-3 minutes until the liquid has mostly absorbed and the cabbage is cooked to your preferred texture (still slightly crisp is ideal). Turn off the heat.

7.Final touch for cabbage: Toss the warm cabbage with the sliced green onion, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds. Serve both dishes warm or at room temperature.