Name: Gamja Jorim Braised Soy Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Potatoes (Yukon Gold or Russet); 2 tbsp Vegetable oil; 1 cup Water; 3 tbsp Soy sauce; 2 tbsp Honey; 1 tbsp Brown sugar; 2 cloves Garlic, minced; 1 tbsp Toasted sesame oil; 1 tsp Toasted sesame seeds; 1 stalk Green onion, sliced

"Gamja Jorim is a beloved Korean side dish featuring bite-sized potato chunks simmered in a glossy, sweet, and savory glaze. These potatoes become tender and flavorful as they absorb the rich soy sauce and toasted sesame oil, making them a perfect addition to any rice-based meal."

1 Ingredients

Qty	Item
1 lb 450 g	Potatoes (Yukon Gold or Russet)
2 tbsp 30 ml	Vegetable oil
1 cup 240 ml	Water
3 tbsp 45 ml	Soy sauce
2 tbsp 30 ml	Honey
1 tbsp 12 g	Brown sugar
2 cloves 6 g	Garlic, minced
1 tbsp 15 ml	Toasted sesame oil
1 tsp 2 g	Toasted sesame seeds
1 stalk 10 g	Green onion, sliced

2 Instructions

Peel the potatoes and cut them into 1-inch cubes. Soak the cubes in cold water for 10 minutes to remove excess starch, then drain and pat them dry with a paper towel.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the potato cubes and sauté for about 4-5 minutes until the edges start to look translucent and slightly golden.

In a small bowl, mix together the water, soy sauce, brown sugar, and minced garlic.

Pour the soy sauce mixture over the potatoes. Bring the liquid to a boil, then reduce the heat to medium-low.

Cover the skillet and simmer for 10-12 minutes, or until the potatoes are fork-tender.

Remove the lid and increase the heat slightly. Stir in the honey and continue to cook, stirring frequently, for another 3-5 minutes until the liquid reduces into a thick, shiny glaze that coats the potatoes.

Turn off the heat and stir in the toasted sesame oil.

Transfer to a serving dish and garnish with toasted sesame seeds and sliced green onions. Serve warm or at room temperature.

·
Soaking the potatoes in water is a crucial step to ensure they don't get gummy and maintain their shape during the braising process.
·
For a bit of heat, add one or two sliced dried chili peppers or a teaspoon of gochugaru to the braising liquid.
·
Adding the honey at the very end ensures the glaze stays glossy and doesn't burn.
·
Use Yukon Gold potatoes if you prefer a creamier, buttery texture that holds up well.

? Frequently Asked Questions

Can I serve Gamja Jorim cold?

Yes, in Korea, this is a classic 'banchan' or side dish that is often served cold or at room temperature.

How long does it stay fresh?

Stored in an airtight container in the refrigerator, Gamja Jorim will stay fresh and delicious for up to 5 days.

Can I use other types of potatoes?

While Yukon Gold or Russets are best, you can use red potatoes as well; they will just have a slightly waxier texture.

What can I substitute for honey?

Rice syrup (mullyeot) is the traditional Korean choice, but maple syrup or agave nectar also work well as substitutes for honey.

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