Gamja jorim, or braised potatoes, is a popular Korean banchan (side dish). Whenever I go to a Korean restaurant that serves them, I always end up asking for refills because they’re so addicting! In this recipe I added gochugaru (red pepper powder) to give it some heat. If you want the classic version, simply omit the gochugaru!
While this is not a meal on its own, it’s a great flavorful accompaniment that is super cheap and simple to make since well, it’s just potatoes.
Ingredients:
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2 potatoes
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2 garlic cloves
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3 tbsp soy sauce
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3 tbsp rice syrup or honey
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2 tbsp neutral oil (ex. canola)
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1 tbsp gochugaru (red pepper powder)
Instructions:
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Peel two potatoes, cut into cubes, wash them and soak them in water. This is to remove some starch and prevent the dish from being mushy.
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Combine minced garlic, soy sauce, rice syrup/honey, neutral oil, and gochugaru.
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Drain and saute the potatoes with some oil over medium heat, until a translucent skin forms. This will help create a chewier texture.
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Add the sauce mixture and 1 cup of water. Cover and let it boil for 10 minutes.
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Uncover and let it boil for 10 more minutes, stirring occasionally.
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When there is very little liquid left, add a little bit of sesame oil.
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Sprinkle some (or a lot) of sesame seeds and enjoy!
