Gamja jorim is a delicious Korean braised potato dish with sweetened soy sauce. Serve it with more banchan (Korean small plates) or as a side dish.
Servings6
Equipment
- Braiser / Buffet casserole – Or large frying or sauté pan for which you (preferably) have a lid.
Ingredients
- 2 pounds baby potatoes , I prefer small bite-sized potatoes
- 2 tablespoons olive oil
Braising sauce
- 1 cup water
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sugar , or honey
- 2 tablespoons unsalted butter , optional*
- 2 teaspoons toasted sesame oil
To serve (optional)
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chives , finely sliced
Instructions
- Grab a rimmed baking sheet large enough to fit all the potatoes in a single layer and line it with parchment paper. Preheat the oven to 430 °F with the oven rack in the centre. (See notes for stovetop instructions.)
- Keep small potatoes whole and cut potatoes larger than a golf ball in half. Arrange the potatoes on the parchment-lined baking sheet and pour over the olive oil. Use your hands (or a spatula) to roll the potatoes in the oil until evenly coated.
- Roast the potatoes in the hot oven for 15 minutes, then remove the pan and shake or stir to distribute the potatoes and oil evenly. Return to the oven for another 5 to 10 minutes until golden brown and almost tender.
- When the potatoes are almost ready, combine the water, soy sauce and mirin in a frying pan or skillet for which you have a lid*, large enough to fit the potatoes. Cover and let it come to a simmer over medium-high heat. Then tip in the roasted potatoes. Turn the heat down low, recover the pan with a lid and cook until the potatoes are soft – about 10 to 15 minutes depending on the size. (If you don't have a lid, you may need to add a splash of water if the pan dries out before the potatoes are tender.)
- Remove the lid and simmer the sauce to reduce until it covers the pan in a thin layer – about 5 minutes.
- Add the sugar and butter (if using). Gently stir until the butter emulsifies, the sugar dissolves, and the glossy sauce clings to the potatoes – another 1 or 2 minutes.
- Remove the pan from the heat and stir through the sesame oil. Let the potatoes rest in the pan for at least 5 minutes, or let them cool to room temperature.
- Transfer the braised potatoes to a bowl or serving plate and sprinkle with sesame seeds and chives.
Notes
- The butter gives the sauce a luxurious, glossy finish. But you can omit it for a vegan braised potato dish.
- How you cut your potatoes affects how they absorb the flavour of the sauce. Whole baby potatoes are glossy and salty on the outside but tender and moist on the inside. Cut potatoes are deep brown and savoury throughout, but they're easier to overcook. See best potatoes for gamja jorim for more.
- If you prefer sautéing the potatoes, boil them in lightly salted water until partially cooked. Then add them to a hot pan with the oil and cook for a few minutes to give them some colour. Carefully add the braising liquid to the pan and continue with the recipe.