Sweet and Savory Ganjang Gamja Jorim (Soy-Braised Potatoes)
A side dish of potatoes sautéed so they do not break apart, then simmered in a sweet and savory sauce.
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 is a side dish where a sweet and savory soy-based sauce soaks into tender potatoes. Sautéing the potatoes in oil first keeps them from breaking apart while braising, leaving them neat and intact. You can easily make it non-spicy, making it great to enjoy with children.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato4, 400 g
- Onion1/2, 80 g
- Cheongyang chili pepper (hot green chili)1
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)3 tbsp
- Minced garlic1 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- If serving to children, you can replace the chili with bell pepper or large green onion, or simply omit it.
- Dice the potatoes into 1.5 cm cubes, soak them in water to remove excess starch, and drain through a sieve.
Steps
Prepare the ingredients
Prepare 4 medium potatoes, 1/2 onion, and 1 Cheongyang chili pepper (hot green chili).
If serving to children, you can replace the chili with bell pepper or large green onion, or simply omit it.
Preparing and cutting ingredients
Prepare and cut ingredients
Cut the potatoes to your desired size.
I cut them into 1.5 cm cubes and soaked them in water to remove the starch.
Drain them in a sieve to remove moisture. Cut the onion into pieces similar in size to the potatoes or slightly smaller, and thinly slice the chili.
Sautéing potatoes and adding seasonings
Sauté potatoes and add seasonings
Heat a pan, add cooking oil, and stir-fry the potatoes until the exterior turns translucent.
If you braise the potatoes after lightly sautéing the outside, they do not break apart easily.
Once the potato surfaces turn translucent all over, add 4 tbsp regular soy sauce (jin-ganjang), 2 tbsp mirin (cooking rice wine), and 3 tbsp corn syrup (mulyeot).
Because the potato pieces were small, I did not add extra water, but if the potatoes are cut large, you need to add 1/2 cup to 1 cup of water and braise so they cook through to the center.
Braising
Braise
Braise gently over low heat until the soy sauce mixture bubbles and the soy color absorbs into the potatoes.
When the soy sauce seasoning has reduced by about half, add 1 tsp minced garlic, the onion, and the Cheongyang chili pepper, then braise until the potatoes are completely cooked through.
When just enough sauce remains at the bottom to keep the potatoes moist, turn off the heat, add 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds, mix well, and it is finished.
Ppunwife's tips
- If you braise the potatoes after lightly sautéing the outside, they do not break apart easily.
- Because the potato pieces were small, I did not add extra water, but if the potatoes are cut large, you need to add 1/2 cup to 1 cup of water and braise so they cook through to the center.
FAQ
How do I keep the potatoes from breaking apart while braising?
If you stir-fry the potatoes in an oiled pan first until the surfaces turn translucent before adding the seasoning to braise, they will not break apart easily.
What can I substitute for the hot chili when making this for children?
You can replace the Cheongyang chili pepper with bell pepper or large green onion, or simply leave the chili out entirely.
How should I cook it if the potatoes are cut into large pieces?
If the potatoes are large, add about 1/2 cup to 1 cup of water and braise so they cook evenly all the way through.
