Spicy-Sweet Gamja Jorim (Braised Potatoes) with Scallion Oil
A side dish of potatoes braised sweet and spicy with gochugaru in scallion-infused oil.
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 gamja jorim builds flavor right at the start by sautéing green onion and gochugaru to infuse the oil. Simmer gently over low heat so the gochugaru seasoning does not stick to the bottom, allowing the flavors to soak all the way through the potatoes. Spicy and pleasantly sweet, it makes a wonderful side dish for rice.
- Servings
- 4 servings
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato3, 350 g (medium)
- Onion1/2 (large)
- Thinly sliced large green onion (daepa)3 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Anchovy broth (or water)1＋1/2 cups
Seasoning
- Regular soy sauce (jin-ganjang)4 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Thinly sliced large green onion (daepa)2 tbsp
- Perilla oil (or toasted sesame oil)
- Toasted sesame seeds
- Use 3 tbsp of the sliced large green onion to infuse the oil, and save 2 tbsp to add at the end.
Steps
1. Cut the potatoes into 0.3 to 0.4 cm thick half-moons, and cut the onion into similar sizes.
2. Rinse in water to remove excess starch...
3. Drain in a strainer to remove excess water.
4. Thinly slice the large green onion.
Use 3 tbsp of the sliced large green onion to make green onion oil, and add 2 tbsp at the end.
5. For the seasoning, mix together 4 tbsp regular soy sauce (jin-ganjang), 2 tbsp corn syrup (mulyeot), 1 tsp sugar, 2 tbsp mirin (cooking rice wine), 1 tbsp minced garlic, and 1 tbsp gochugaru (Korean chili flakes).
6. Swirl about 2 to 3 tbsp of oil into a heated pan, and once the green onion is fragrant after stir-frying...
7. Add 1 tbsp gochugaru and stir-fry without burning.
8. Add the potatoes and stir-fry briefly until the edges turn slightly translucent.
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9. Add the anchovy broth and the mixed seasoning sauce, bring to a boil, then braise over low heat while tossing occasionally until the broth is reduced by half.
Because it has a gochugaru seasoning, it sticks easily to the bottom, so be sure to braise over low heat.
10. Add the onion, and once the liquid has reduced and thickened slightly...
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11. Add the large green onion, perilla oil (or toasted sesame oil), and toasted sesame seeds.
12. Mix thoroughly to finish.
Ppunwife's tips
- Because the seasoning contains gochugaru, it can easily scorch on the bottom of the pan, so be sure to braise over low heat.
- I find gamja jorim tastes best when seasoned slightly on the saltier side, as that lets the flavor soak all the way into the potatoes.
FAQ
What can I substitute if I don't have anchovy broth?
You can also braise it using 1 cup and a half of plain water instead of anchovy broth.
How should I manage the heat while braising?
Because sauces containing gochugaru easily stick to the bottom, lower the heat after it comes to a boil and braise over low heat while stirring occasionally.
Why do you rinse the sliced potatoes in water?
This step removes surface starch from the potatoes. Rinse them in water and drain them in a strainer before cooking.
