Description
A cozy and comforting banchan, Korean Braised Potatoes (Gamja Jorim) features caramelized, glossy potatoes that are perfect for fall meal prep or as a sweet-savory side for any meal.
Ingredients
- 1 lb (about 450 g) small waxy potatoes (baby potatoes or fingerlings), halved or left whole if very small
- 2 tbsp neutral oil
- 3 tbsp light soy sauce
- 2 tbsp sugar (white or brown)
- 2 tbsp rice vinegar
- 1/2 cup water
- 2 cloves garlic, thinly sliced
- 1 tsp toasted sesame oil
- 1–2 scallions, thinly sliced (for garnish)
- 1 tsp toasted sesame seeds (optional)
Instructions
- Wash and scrub potatoes well. If they’re larger than bite-sized, halve or quarter them so pieces are uniform for even cooking.
- Place potatoes in salted water and simmer for 8–10 minutes until just tender but not falling apart. Drain and set aside.
- Heat 2 tbsp oil in a wide skillet over medium heat. Add potatoes cut-side down and brown lightly, about 4–5 minutes.
- Reduce heat to low and add soy sauce, sugar, rice vinegar, water, and garlic. Stir gently to coat.
- Cover and simmer gently for 10–12 minutes, shaking the pan occasionally to avoid sticking.
- Remove the lid and continue cooking until the liquid reduces to a thick, glossy glaze that coats the potatoes.
- Turn off heat, drizzle sesame oil, and sprinkle scallions and sesame seeds. Serve warm.
Notes
Choose waxy potatoes for a better texture. Adjust sweet and salty flavors to taste, and consider making a batch for meal prep as the flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Korean