Spicy Chewy Gamja Jorim (Braised Potatoes) for a Side Dish
A chewy gamja jorim side dish braised spicy with chili oil and anchovy broth.
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 builds aromatic depth by stir-frying chili flakes in green onion oil, then adds rich savoriness with anchovy broth. Stir-frying the potatoes in oil first keeps them from breaking apart easily and gives them a pleasantly chewy texture. Coated in a sweet and spicy seasoning, it makes a wonderful side dish for rice.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato8, 400 g (small)
- Large green onion (daepa)1/4 stalks
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Anchovy broth1 1/2 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- The potatoes are quite small. If using medium ones, about 4 should do, and for large ones, about 2. The weight after peeling is 400g.
- Adding onion while braising in the sauce is also delicious.
Steps
Prepare the ingredients
The potatoes are quite small. If using medium ones, about 4 should do, and for large ones, about 2.
The weight after peeling is 400g.
Since they need a good bite, cut them not too thin, at least 0.5 cm thick.
Thinly slice the large green onion, and mix together all the seasoning ingredients.
Making chili oil
Make chili oil
Generously coat a heated pan with oil, add the sliced green onion, and stir-fry thoroughly until fragrant.
Add 1 1/2 tbsp of gochugaru and stir-fry without burning until it smells wonderfully aromatic...
Stir-frying
Stir-fry
Add the potatoes and stir-fry until the edges turn translucent.
When making gamja jorim, stir-frying them in oil first makes the exterior chewy and keeps them from breaking apart easily.
Braising
Braise
Add the anchovy broth and all the mixed seasoning, bring to a rolling boil over high heat, then lower to medium heat and braise, stirring occasionally so the bottom does not scorch.
When more than half the liquid has boiled down and only a shallow amount remains, add the toasted sesame oil and toasted sesame seeds to finish.
Adding onion while braising in the sauce is also delicious.
I always add onion when making gamja jorim, but only after it was done did I find the sliced onion sitting there.
Forgetfulness after menopause is really becoming a problem.
Ppunwife's tips
- When making gamja jorim, stir-frying the potatoes in oil first makes the exterior chewy and keeps them from breaking apart easily.
- When making spicy braised dishes, infusing aromatic oil, making chili oil with it, and braising with anchovy broth will rival any side dish specialty restaurant.
FAQ
How can I prevent the potatoes from breaking apart easily while cooking?
If you stir-fry the potatoes in oil until the edges turn translucent before pouring in the broth to braise, the texture becomes chewy and they will not break apart easily.
How thick should the potatoes be sliced for the best texture?
To ensure a satisfying bite, it is best to slice them thickly, at least 0.5 cm thick.
Can I add other ingredients besides potatoes?
Adding onions during the process of braising with the seasoning and broth goes very well together.
