Potato Stewed in Soy Sauce

There are as many ways to make this as there are Korean cooks—everyone tinkers with the ratio of soy sauce, water, and sweetness. This is my approach: neither too sweet nor too salty. I prefer to use Yukon gold potatoes because I love their buttery, creamy flavor and they hold their texture better than starchier russets, which are the traditional choice. You can really use any type of potato you have—the trick is just to soak and rinse them multiple times to get rid of excess starch. Though