This is a traditional and uniquely-flavored Korean side dish.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.

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  • Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

Nutrition Facts

198 calories; protein 4.6g 9% DV; carbohydrates 32.3g 10% DV; fat 6.2g 10% DV; cholesterolmg; sodium 352mg 14% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2012
I liked this! I used a can of new potatoes (it's all I had) and the store was out of red bell peppers so I used orange. I also was out of sesame seeds but I made do without. Here's a hint- for that "fiery" flavor don't premix the cayenne and soy sauce. Start at step two and then add the cayenne and soy sauce directly to the potatoes and veggies. Up the cayenne to a full teaspoon like I did. A pinch of pepper will light the match but a tablespoon will give you fire.;) Read More
(9)

Most helpful critical review

Rating: 3 stars
07/03/2009
The recipe didn't say what kind of potatoes to use so I used russett. As soon as I put the sauce in it was clear that the author meant to use significantly smaller potatoes. I put probably 5 times the amount of soy and cayenne in and it was still bland and tasteless from too much potato versus other ingredients. Even if I had used smaller potatoes they still would have come out tasting like ordinary breakfast potatoes and not anything special. I actually wound up turning these into breakfast burritos adding eggs salsa and sour cream wrapped in a flour tortilla. They were really good like that. Read More
(18)
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/02/2009
The recipe didn't say what kind of potatoes to use so I used russett. As soon as I put the sauce in it was clear that the author meant to use significantly smaller potatoes. I put probably 5 times the amount of soy and cayenne in and it was still bland and tasteless from too much potato versus other ingredients. Even if I had used smaller potatoes they still would have come out tasting like ordinary breakfast potatoes and not anything special. I actually wound up turning these into breakfast burritos adding eggs salsa and sour cream wrapped in a flour tortilla. They were really good like that. Read More
(18)
Rating: 4 stars
10/30/2012
I liked this! I used a can of new potatoes (it's all I had) and the store was out of red bell peppers so I used orange. I also was out of sesame seeds but I made do without. Here's a hint- for that "fiery" flavor don't premix the cayenne and soy sauce. Start at step two and then add the cayenne and soy sauce directly to the potatoes and veggies. Up the cayenne to a full teaspoon like I did. A pinch of pepper will light the match but a tablespoon will give you fire.;) Read More
(9)
Rating: 5 stars
05/06/2012
Excellent! I didn't have any sesame seeds so I added a little sesame oil to the sauce. I used one small red pepper and one small yellow pepper. Made with small russett potatoes. "Fiery" really isn't a great representation of the taste of this dish but it was still delicious. Will most definitely make again! Read More
(4)
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Rating: 5 stars
08/18/2018
I used Yukon potatoes, added dries red peppers , easy recipe & can serve year around Read More
(1)
Rating: 5 stars
04/05/2018
Highly recommended! I was a little skeptical about the ingredients in this Korean side dish but did it ever turn out well. Everyone loved them and I was asked to make this again. #Allrecipesallstarscanada #InternationalFavourites Read More
Rating: 5 stars
05/27/2015
I would definitely make this again! It's quick and tasty. I recommend increasing the soy sauce to 2 T. as well as cooking the potatoes at least 10 minutes in the oil. I felt more comfortable measuring the cayenne. I used 1/8 teaspoon and it was just right for us. Read More
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Rating: 4 stars
08/28/2013
I don't understand what difference it makes what kind of potato you use. As long as you cut them into bite sized pieces. I used russets. I used peanut oil and sautéed the potatoes with the cayenne so the potatoes would absorb the heat in the cayenne. Then added the other ingredients. Very good. Read More
Rating: 5 stars
12/20/2012
I was looking for something quick to go with some rice and chick peas I had on hand (based on the Spiced Quinoa recipe found on this site - made with rice instead of quinoa). This fit the bill. I had to add a little water after frying the potatoes and onions (no green onions on hand so I used one small onion). When potatoes were cooked through I let the liquid evaporate then added the remaining ingredients (increasing both the cayenne and soya sauce as other reviewers noted). A winner for all the family - even my kids who are not big red pepper fans. Read More
Rating: 5 stars
08/28/2013
I used olive oil instead of vegetable oil. It's taste better for us! Read More