Miso-glazed potatoes

Miso-glazed potatoes provide a simple side dish with a complex flavour that’s at once exotic and comfort-foody, thanks to its salty starchiness and fragrant flavourings. This dish is very versatile, and can be used as an accompaniment to a wide array of Japanese or Korean vegetable dishes.

This is best served, in my opinion, with some simple stir-fried green veg, steamed white rice, and chilled seaweed salad 🙂

Here’s how to whip up my version of miso-glazed potatoes…

Flavour: Salty and spicy

Serves: 4 as a side dish, or 2 as the centrepiece of a meal


  • Half a kilo of potatoes – you can use any kind, be they baby new potatoes, orange sweet potatoes, or even purple sweet potatoes – cut these to any shape or size you want, making sure each piece is as evenly sized as possible (peel only if you’re using sweet potatoes, as the skin is too rough to glaze nicely)
  • 1 tablespoons non-dairy butter substitute – I use Nuttelex
  • 1 clove garlic, minced
  • 2 tablespoons miso paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar – I use rapadura or coconut palm sugar
  • quarter cup of water
  • 1 spring onion, finely sliced

Optional extras (added to the glaze):

  • 1 tablespoon doenjang (Korean fermented soybean paste)
  • 1 tablespoon gochujang (Korean hot pepper paste)


  1. Boil or steam potatoes until they are cooked through and tender – strain, and air-dry in strainer
  2. Make your glaze: In a small bowl, whisk the garlic, miso paste, rice vinegar, sugar, and water together
  3. Melt butter in frying pan over medium heat
  4. Add the potatoes and fry, allowing them to brown on one side, before gently flipping them over and browning the other side – repeat until browned on all sides
  5. Add the sauce and continue frying – rolling the potatoes to coat them with the glaze – until the sauce has completely reduced and there is no liquid left and sauce has caramelized around the potatoes
  6. Transfer the glazed potatoes to a plate, and garnish with the spring onions 

Best served with piping hot steamed rice, and a few side dishes such as gaji namul and seaweed salad 😀

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