Home Cook Together. Celebrate Life.

KoreanAuthentic Cuisine

Korean Potato Side

Serves 4 to 6 Side vegetarian, Sides

Korean Potato Side

In the heart of Korean home cooking, the humble potato takes on a cherished role as a versatile side dish. Korean Potato Side is a staple across family tables, often appearing alongside rice and other banchan, or small side dishes. This version reflects the home cook’s touch, with salt measured by instinct rather than spoon, and oil used liberally to achieve its signature texture.

Expect a soft interior with a lightly crisped exterior, seasoned with a hint of paprika that adds warmth without overpowering. The dish is simple yet satisfying, offering a comforting balance of salt and pepper that complements the potatoes’ natural earthiness. Perfect for sharing, it invites communal enjoyment at the table.

Ingredients

  • 1 kgpotatoes
  • 80 mloil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Peel 1 kg of potatoes and cut them into even-sized cubes, about 1.5 cm on each side. This ensures they cook at the same rate and absorb flavors uniformly.
  2. In a large, heavy-bottomed skillet or frying pan, heat 80 ml of oil over medium heat. The oil should be hot enough to shimmer but not smoke.
  3. Add the potatoes to the pan, spreading them out in a single layer. Stir occasionally, allowing them to cook evenly and develop a golden crust on the outside. This should take about 8-10 minutes, until they are lightly browned.
  4. Sprinkle 1 tsp of paprika over the potatoes, stirring well to coat them evenly. The paprika will add a warm color and a subtle smoky flavor.
  5. Continue cooking the potatoes, stirring occasionally, until they are tender when pierced with a fork. The texture should be soft inside with a slight crispness on the outside.
  6. Season the potatoes generously with fine sea salt and black pepper to taste. Taste a piece to ensure the seasoning is balanced and adjust if necessary.
  7. Serve the Korean Potato Side warm, allowing the flavors to meld and the potatoes to remain tender. This dish is best enjoyed fresh, with the table set for sharing.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Korean cuisine