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Korean Potatoes

Rated as 4.67 out of 5 Stars

"Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish."
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25 m servings 259
Original recipe yields 4 servings


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  1. Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
  2. While potatoes are cooking, mix water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes together in a bowl.
  3. Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

Nutrition Facts

Per Serving: 259 calories; 7.4 46 4.4 0 433 Full nutrition

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Read all reviews 3
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Husband was pleased and I liked it too. we will have this again

I will make it again. I added a little corn starch soaked in some of the sauce to make it a little thinker sajce.

This was pretty good. I think I would prefer a bit more soy because they're pretty sweet between the sugars and ketchup. I also thought it would cook into more of a slick glaze, but the potatoes...