Korean Gamja Jorim Korean Glazed Potatoes Recipes

KOREAN POTATO SIDE DISH (GAMJA JORIM 감자조림)

Steps:

• Rinse potatoes. If using thick skinned potato, skin and cut into cubes.
• Cook potatoes in pot with enough water to fully cover potatoes.
• Once it boils, lower heat to medium and cook for about 10 min. Drain.
• Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and 1 shitake.
• Bring to boil and simmer, covered for 30 min or so until the liquid has reduced to 1/3.
• Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste add more (up to 1 tsp) soy sauce to taste.
• Reduce from 6 few more minutes while you stir potatoes.
• Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.

GAMJA JORIM (KOREAN BRAISED POTATOES)

Steps:

• Add all the braising sauce ingredients to a bowl and whisk together. Set aside.
• Chop the potatoes into 1 - 1 1/2 inch chunks. Rinse the potatoes to remove excess starch. Add 1 1/2 tbsp of cooking oil to a pot or pan and sauté the potatoes over medium high heat for 4-5 minutes. Mix it around and flip the potatoes when you start to hear the bottom sizzle to ensure it doesn't burn, but cooked long enough to get them crispy.
• Once potatoes are pan fried on all sides, add braising sauce. Bring it to boil over high heat. Stir, cover and reduce to medium heat and let it braise stirring occasionally. After 5 minutes, increase heat to medium high and cook until sauce thickens. Drizzle with sesame oil, sesame seeds and enjoy!

GAMJA JORIM (BRAISED POTATOES)

Steps:

• Peel and cut potatoes into about 1-inch cubes. Cut the carrot, peppers, and onion into big chunks.
• In a small bowl, combine all the braising liquid ingredients except the sesame oil and seeds. Stir well.
• In a non-stick pan (or a small pot), sauté the potatoes in cooking oil over medium heat for 4 - 5 minutes, stirring occasionally so the potatoes don't stick to the pan.
• Add the sauce mix and bring it to a boil over high heat. Drop the carrot pieces in. Cover, and reduce the heat to medium and cook until the potatoes are almost cooked through (about 5 to 6 minutes, depending on the type or size of potatoes). The potatoes should be firm and not mushy.
• Stir in the green peppers and onion, and continue to boil (uncover this time) until the sauce is reduced and slightly thickened, about 3 minutes. The potatoes will continue to soak up the sauce even after being cooked. Stir in the sesame oil and sprinkle with sesame seeds.

KOREAN POTATO SIDE DISH (GAMJA JORIM)

Steps:

• Rinse potatoes. There is no need to peel if using thin skinned, waxy potatoes. Place them in a pot with enough water to fully cover. Bring to a boil, lower heat to medium and cook for 10 minutes. Drain.
• Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms. Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume.
• Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp) soy sauce or to taste. Simmer while stirring a few more minutes until the added soy sauce has reduced.
• Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.

KOREAN GAMJA JORIM (KOREAN GLAZED POTATOES)

Steps:

• Peel and cut the 3 medium-sized potatoes into 1/2 inch cubes or a little larger. In a heated non-stick frying pan, add the 2, 3 tbsp olive oil (enough to prevent sticking) and potato cubes. Fry/saute them for about 7, 8 minutes or until slightly browned and softened. Add the soy sauce, gochugaru (red pepper flakes), minced garlic, and brown sugar to the pan. Saute for another 2, 3 minutes or until ingredients mixed through. Lastly, add the corn syrup in tbsp intervals until a thick glaze starts to coat the potato cubes. Taste continuously until desired taste is met and the potatoes have softened but not broken. Cook for a few more minutes if necessary and then transfer to a serving plate. Garnish with sesame seeds or more gochugaru for more spice. Enjoy! *There are endless varieties of potatoes to be had out there. We recently saw some great fingerling potatoes at the farmers' market that we missed out on but knew would work great with this recipe. Don't hesitate to experiment and make the dish suitable to your taste preference.