Kim Dae-seok's Red Potato Boiling

Name: Kim Dae-seok's Red Potato Boiling
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: red potatoes 1 small box (filling the pot to the brim); sea salt 1/2 teaspoon; sugar 1 teaspoon; sugar 2 pinches (finishing)

A seasonal red potato recipe that creates a moist, fluffy texture throughout without artificial sweeteners—only sugar and sea salt bring out the full, powdery interior.

20 min Difficulty Very easy Snacks & desserts

Main ingredients

red potatoes

Ingredients needed 3 servings

red potatoes 1 small box (filling the pot to the brim)

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red potatoes

Yoon Yi-ryeon's Fluffy Boiled Potatoes (New Sugar Coating)

A method for boiling potatoes that are fluffy and delicious even when cooled, using a new sugar coating.

25 minVery easyside dish

potatoessaltnew sugar

super simplebasic side dishhome cooking

Kim Dae-seok's Boiled Red Potatoes

A pro tip for boiling potatoes: marinate them in a sweet-savory brine so the flavor penetrates all the way through, then gently rock the pot to create a generous amount of fluffy white powder on the surface.

45 minEasySnacks & desserts

potatonew sugar

fluffysummer snacknostalgic taste

sea salt 1/2 teaspoon

sugar 1 teaspoon

sugar 2 pinches (finishing)

Recipe

Peel the red potatoes lightly with a vegetable peeler, then rinse gently under water.
Arrange the potatoes in a pot or deep pan without overlapping.
Mix 400ml of water with 1/2 teaspoon of sea salt and 1 teaspoon of sugar until dissolved, then pour in enough to cover the potatoes halfway.
Cover the pot and turn the heat to medium-high. Boil for 12 minutes from the moment the water starts to bubble.
After 12 minutes, when the liquid has reduced to a dry consistency at the bottom, lower the heat to medium-low and flip the potatoes evenly once.
Continue drying the moisture carefully, ensuring they don’t burn, until all moisture has evaporated and the bottom is dry.
As soon as all moisture is gone, turn off the heat and sprinkle 2 pinches of sugar evenly over the potato surface according to preference.
Gently shake the pot back and forth to roll the potatoes, encouraging the fluffy white powder to rise fully on the surface.

Place peeled red potatoes in a pot and pour in water mixed with salt and sugar just enough to cover them halfway.
Cover and boil over medium-high heat for 12 minutes, then reduce to medium-low to evaporate moisture cleanly.
Turn off the heat, sprinkle 2 pinches of sugar, and shake the pot to bring out the fluffy white powder.

Cooking tips

Since red potatoes are small, do not fill the pot with too much water—just enough to submerge them halfway so the broth reduces properly at the right timing.
The remaining broth evaporates quickly at the end, so adjust to medium-low heat once it becomes dry and monitor closely.
After turning off the heat, sprinkle a little sugar and roll the pot to allow the heat to slightly coat the potatoes, enhancing the fluffiness.
Scrape up any potato powder and sugar residue stuck to the bottom with a spoon—it makes a deliciously sweet and savory treat.

Recommended for

Those curious about how to achieve a fluffy, powder-filled texture like street-side boiled red potatoes.
Parents wanting to make healthy, sweet-savory snacks for kids without artificial sweeteners.
Anyone who wants to fully enjoy the rich, natural sweetness of fresh seasonal potatoes.

Yoon Yi-ryeon's Highway Rest Stop-Style Baby Potato Roast

Baby potatoes are microwaved to remove moisture for a chewy texture, then pan-fried in oil and butter until golden and wrinkled, recreating the sweet and savory highway rest stop-style roast potatoes.

20 minVery easySnacks & desserts

baby potatoescooking oilbuttersugar

super simplekids' snacksweet and salty