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A bowl of glazed Korean braised potatoes, gamja jorim, in a dark soy sauce coating

Gamja Jorim Recipe

Gamja jorim recipe (Korean braised potatoes) with the starch trick that thickens the sauce on its own, plus why stirring is what breaks the potatoes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 700 g / 1.5 lb waxy potatoes (Yukon gold or new potatoes), peeled and cut into 2.5 cm / 1-inch chunks
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp rice syrup or corn syrup, added at the end Substitute: honey diluted with a splash of water
  • 2 cloves garlic, minced
  • 240 ml / 1 cup water or anchovy-kelp broth
  • 1 tsp toasted sesame oil
  • 1/2 tsp black pepper
  • 1 small green or red chili, sliced (optional; substitute: a pinch of gochugaru)
  • 1 tsp toasted sesame seeds

Method
 

  1. Cut the potatoes into uniform chunks and soak them in cold water for 5 minutes to rinse off surface starch.
  2. Heat oil in a wide, heavy pan and sauté the potatoes 2-3 minutes, turning gently, until the edges look slightly translucent.
  3. Add soy sauce, sugar, garlic, and water or broth — it should come about halfway up the potatoes.
  4. Bring to a boil, then reduce to a steady simmer, cover, and cook 12-15 minutes, shaking the pan occasionally instead of stirring with a spoon.
  5. Uncover once the potatoes are fork-tender and the liquid has reduced to a few tablespoons.
  6. Add the rice syrup and chili, and continue cooking 2-3 minutes, tilting and shaking the pan to coat every piece — watch closely, since the sauce can scorch quickly once the syrup goes in.
  7. Finish with sesame oil and sesame seeds off the heat.