Tender Gamja Jorim (Braised Potatoes) in Two Flavors
A sweet and savory side dish of potatoes simmered gently in anchovy broth until tender.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This braised side dish is gently simmered in anchovy broth until the potatoes are tender all the way through. You can make it spicy by adding gochugaru and gochujang, or sweet and savory with a soy sauce base, depending on your preference. It is easy to prepare using affordable everyday vegetables.
- Servings
- 2–3 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Potato2, 250 g (medium)
- Large green onion (daepa)1/2 stalks
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth1 cup
- Red chili pepper1
Gochujang seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Soy sauce1 tbsp
- Minced garlic0.5 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame oil
- Toasted sesame seeds
Soy sauce seasoning
- Soy sauce2 tbsp
- For the soy sauce braised version, you can leave out the large green onion and red chili pepper if you prefer not to include vegetables.
- You can also substitute ketchup, which kids love, for the gochujang to braise them.
Steps
1. The potatoes are medium-sized, probably around 100 g each.
Prepare the large green onion and Cheongyang chili pepper.
2. Cut the potatoes into thick pieces, then trim the edges with a knife to round them off. (You can skip this step.)
3. Soak in water to remove starch, then drain well.
4. You can use the trimmed potato scraps in pancake batter or microwave them to make a salad.
5. Slice the large green onion and chili diagonally.
6. Mix all the seasoning ingredients listed above, except the toasted sesame oil and toasted sesame seeds.
7. Stir-fry the drained potatoes in an oiled pan. Once the potato edges turn translucent...
8. Pour in a cup of anchovy broth and bring to a boil. Braising in broth adds more savory umami and tastes better than plain water.
Also, having plenty of liquid helps cook the potatoes thoroughly to the center.
Bring to a boil over high heat, then reduce to low heat...
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9. Add the seasoning sauce and braise.
10. When the liquid has reduced by more than half, add the large green onion and chili, and remove from the heat when 2 to 3 tbsp of liquid remain.
Finish with toasted sesame oil and toasted sesame seeds.
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11. Prepare the potatoes the same way as above. For the soy sauce braised version, we will add large green onion and red chili pepper.
You can leave them out if you do not want vegetables.
12. Mix all the seasonings together, except the toasted sesame oil and toasted sesame seeds, to prepare the sauce.
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13. Follow step 8 above to stir-fry the potatoes, add 1 cup of anchovy broth, bring to a boil, and braise with the soy sauce seasoning.
14. Simmer over low heat, add the large green onion and chili, and braise until a little liquid remains.
Finish by adding toasted sesame oil and sprinkling toasted sesame seeds.
Ppunwife's tips
- Braising in broth adds more savory umami and tastes better than plain water. Also, having plenty of liquid helps cook the potatoes thoroughly to the center.
- When the liquid has reduced by more than half, add the large green onion and chili, and remove from the heat when 2 to 3 tbsp of liquid remain.
FAQ
Is there a reason to use anchovy broth instead of water?
Simmering in broth enhances the umami and creates a much deeper flavor than plain water.
Is it necessary to round off the edges of the potatoes?
This step can be skipped, so if you are in a hurry, it is fine to cook them right after slicing.
How can I use the leftover trimmed potato scraps?
You can mix them into pancake batter to fry up, or cook them in the microwave to use in a salad.
How can I reduce the heat so kids can enjoy it?
If you substitute ketchup for gochujang when braising, it creates a sweet and tangy flavor tailored to kids' tastes.
