Gamja Jorim (Braised Soy Potatoes)
A classic Korean banchan of small potatoes braised in a sweet-salty soy glaze with garlic and sesame. Tender, caramelized, and addictive.
Ingredients
- 2 lbs baby potatoes (or small Yukon Gold, halved), halved
- 2 tbsp neutral oil (canola or vegetable)
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp granulated sugar
- 1/2 cup water
- 2 tbsp mirin (or rice wine + pinch of sugar)
- 2 tsp toasted sesame oil
- 2 tsp sesame seeds, toasted
- 2 scallions, thinly sliced
Instructions
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1
Heat 2 tbsp neutral oil (canola or vegetable) in a wide skillet or wok over medium heat. Add 2 lbs halved baby potatoes (or small Yukon Gold, halved) in a single layer and cook, turning occasionally, until lightly golden on the cut sides, about 5-6 minutes.
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2
Add 4 cloves minced garlic and cook for 30 seconds until fragrant.
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3
Add 1/4 cup soy sauce, 2 tbsp granulated sugar, 1/2 cup water, and 2 tbsp mirin (or rice wine + pinch of sugar) to the pan. Stir to combine.
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4
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 minutes until potatoes are tender when pierced with a fork.
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5
Remove lid and increase heat to medium-high. Cook, stirring and tossing frequently, until the braising liquid is reduced to a sticky glaze that coats the potatoes, about 5-7 minutes.
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6
Remove from heat and drizzle with 2 tsp toasted sesame oil. Transfer to a serving dish and garnish with 2 tsp toasted sesame seeds and 2 thinly sliced scallions.