Gamja Jorim (Korean Braised Potatoes) Recipe
Gamja jorim (which translates as ‘braised potatoes’) is a Korean banchan or side dish. Nanna Tate potatoes are braised in soy sauce, ssal-jocheong (rice syrup), garlic and sesame oil to create a sweet, sticky glaze as it reduces down during cooking.
- 1kg Nanna Tate potatoes, skins left on and cut into chunks
- rice vinegar, to taste
- 3 spring onions, finely sliced, to serve
- 1 tbsp of sesame seeds, to serve
- 1 pinch of gochugaru, to serve (optional)
- 80ml of light soy sauce
- 40ml of water
- 2 tbsp of ssal-jocheong (rice syrup), or honey
- 1 tbsp of caster sugar
- 4 garlic cloves, finely chopped
- 1 tbsp of sesame oil
- Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 12-15 minutes until just tender but still holding their shape. Drain well and allow them to steam-dry
- Combine all of the braising liquid ingredients in a wide sauté pan. Bring to a gentle simmer
- Add the potatoes to the pan and toss to coat. Simmer over a medium heat for 10-15 minutes, until the liquid reduces and thickens into a glossy, thick and sticky glaze that clings to the potatoes, turning occasionally
- Remove from the heat and add a small dash of rice vinegar to balance the sweetness
- Transfer to a serving dish and scatter with the spring onions, sesame seeds, a pinch of black pepper and gochugaru (if using)
Gamja jorim is not traditionally a spicy banchan, but we’ve added an optional sprinkle of gochugaru to finish for a bit of heat. Gamja jorim is often served with steamed white rice to cut through the sweetness and served as part of a wider Korean meal.
Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 12-15 minutes until just tender but still holding their shape.
Drain well and allow them to steam-dry Combine all of the braising liquid ingredients in a wide sauté pan.
Bring to a gentle simmer Add the potatoes to the pan and toss to coat.
Simmer over a medium heat for 10-15 minutes, until the liquid reduces and thickens into a glossy, thick and sticky glaze that clings to the potatoes, turning occasionally Remove from the heat and add a small dash of rice vinegar to balance the sweetness Transfer to a serving dish and scatter with the spring onions, sesame seeds, a pinch of black pepper and gochugaru (if using)
