📝 About This Recipe
A staple of Korean 'banchan' (side dish) culture, Gamja-jorim transforms humble potatoes into a glossy, addictive delicacy. These bite-sized morsels are braised in a luscious soy-honey glaze until they achieve a perfect balance of salty, sweet, and umami flavors. With a texture that is tender on the inside and slightly chewy on the outside, this dish is a comforting classic that elevates any homemade Korean meal.
🥗 Ingredients
Main Ingredients
- 1 lb Waxy Potatoes (Yukon Gold or red potatoes, peeled and cut into 1-inch cubes)
- 2 tablespoons Vegetable Oil (or any neutral oil like grapeseed)
- 1/2 cup Water (for braising)
The Braising Sauce
- 3 tablespoons Soy Sauce (regular all-purpose soy sauce)
- 2 tablespoons Rice Syrup or Corn Syrup (provides the signature glossy sheen)
- 1 tablespoon Brown Sugar (adds depth and color)
- 3 cloves Garlic (minced)
- 1 tablespoon Mirin (Korean rice wine for cooking)
Aromatics and Finishing
- 1 teaspoon Toasted Sesame Oil (added at the end for aroma)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 stalk Green Onion (finely sliced)
- 1-2 pieces Dried Chili Pepper (optional, for a hint of heat)
👨🍳 Instructions
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1
Peel the potatoes and cut them into uniform 1-inch cubes. Rinse them in cold water to remove excess starch, then pat them thoroughly dry with a paper towel.
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2
In a small bowl, whisk together the soy sauce, rice syrup, brown sugar, mirin, and minced garlic until the sugar is mostly dissolved. Set aside.
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3
Heat the vegetable oil in a large non-stick skillet or wide pot over medium-high heat.
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4
Add the potato cubes to the skillet. Sauté them for about 4-5 minutes, stirring occasionally, until the edges start to look translucent and slightly golden.
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5
Pour in the 1/2 cup of water and bring it to a gentle simmer. Cover the pan with a lid and reduce the heat to medium-low.
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6
Steam the potatoes for 5-7 minutes, or until they are about 80% cooked through (a fork should pierce them with slight resistance).
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7
Remove the lid and pour the prepared braising sauce over the potatoes. If using dried chili peppers, add them now.
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8
Increase the heat back to medium. Continue to cook, stirring gently but frequently to coat the potatoes in the sauce.
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9
Let the sauce reduce and thicken. As the liquid evaporates, the sauce will become syrupy and start to cling to the potatoes.
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10
Once the potatoes are tender and the sauce has turned into a thick, dark, glossy glaze (this takes about 5 minutes), remove the pan from the heat.
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11
Drizzle with the toasted sesame oil and toss one last time to incorporate the aroma.
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12
Transfer to a serving dish and garnish generously with toasted sesame seeds and sliced green onions.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold; starchy Russets tend to fall apart during the braising process. Rinsing the cut potatoes in cold water is crucial to prevent them from becoming gummy. Don't skip the rice syrup or corn syrup—it is the secret to achieving that professional, mirror-like glaze. If the sauce thickens too quickly before the potatoes are soft, add a tablespoon of water and keep simmering. This dish is excellent served warm, but it is traditionally served at room temperature or even cold from the fridge.
🍽️ Serving Suggestions
Serve as part of a traditional Korean spread with steamed short-grain white rice. Pairs beautifully with spicy main dishes like Jeyuk Bokkeum (Spicy Pork) to balance the heat. Include it in a lunch bento box; it holds its shape and flavor perfectly throughout the day. Serve alongside a bowl of refreshing Kimchi Jjigae (Kimchi Stew). Enjoy with a glass of chilled barley tea (Boricha) to cleanse the palate.