Korean Potato Side Dish (Gamja Jorim)
This traditional Korean side dish features waxy baby potatoes simmered until tender in a savoury glaze of soy sauce, maple syrup and sugar. The optional dried shiitake mushrooms add a deep umami flavour. The potatoes are cooked until the liquid reduces to a glossy coating, then finished with sesame oil and seeds. It is a versatile banchan that complements any Korean meal and can be served warm or at room temperature. The recipe takes about 40 minutes to prepare and serves three.
Ingredients
- 12 ounces baby potatoes (or substitute any other waxy potatoes, cut into cubes if they are larger potatoes)
- 2 dried shiitake mushrooms (optional but they add nice umami flavor)
- 3 1/3 tablespoons soy sauce (jinkanjang)
- 2 tablespoons maple syrup
- 1 tablespoon sugar
- 3 1/2 cups water (separated)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil (approximate measurement of the swirl of sesame oil)
- 1 teaspoon sesame seeds
Method
- Rinse the potatoes thoroughly. If using thin-skinned, waxy varieties, peeling is unnecessary. Place them in a pot and cover completely with water. Bring the water to a boil, then lower the heat and cook for 10 minutes. Drain the potatoes.
- Return the potatoes to the pot. Pour in 2 C water, 3 T soy sauce, the sugar, vegetable oil and the dried shiitake mushrooms. Bring the mixture to a boil, then cover the pot and simmer for 30 min, or until the liquid has reduced to roughly one third of its original volume.
- Remove the lid and stir in 2 T maple syrup. Continue to simmer until almost no liquid remains. Taste the glaze and, if desired, add up to 1 tsp more soy sauce. Stir and simmer for a few more minutes to allow the added sauce to reduce.
- To finish, drizzle a swirl or two of sesame oil over the potatoes and sprinkle with sesame seeds.
Nutrition (per serving)
Sodium1145600 mg
Recipe details
CategoryKorean
AuthorPanNan
