Miso-Steamed Potatoes recipe - ingredients, nutrition and when to eat it
Potatoes and onions are gently cooked until fluffy in a savory soybean paste sauce.
Potatoes and onions are gently cooked until fluffy in a savory soybean paste sauce. Their rich, slightly salty flavor pairs well with rice, making this a simple side dish for lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 469g serving): 193.3 kcal · protein 6.4g · carbohydrate 36.9g · fat 3g · sodium 621.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potatoes into pieces about 3 cm wide, as smaller pieces can easily fall apart.
Tips: Soybean paste varies in saltiness by brand, so start with a little less and adjust at the end.
Tips: Turn off the heat when a small amount of sauce remains; as the dish cools, the potatoes will absorb more of the seasoning.
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Ingredients (1 serving)
- Potato — 180 g
- Onion — 0.5 pc
- Doenjang — 0.8 Tbsp
- Garlic — 1 pc
- Green onion — 10 g
- Water — 180 ml
- Sesame oil — 0.5 tsp