Chewy Ganjang Gamja Jorim (Soy-Braised Potatoes)
A potato side dish marinated in corn syrup beforehand so it turns out chewy without breaking apart.
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 →
Marinating the potatoes in corn syrup first draws out moisture through osmosis, keeping them chewy and preventing them from breaking apart as they braise. Adding chili oil gives them a deep color and subtle aroma without making them spicy. The slightly syrupy, sweet, and savory braising liquid left at the bottom is also wonderful mixed into warm rice.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Potato6, 750 g (large)
- Chili oil2 tbsp
- Corn syrup (mulyeot)5 tbsp
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))6 tbsp
- Mirin (cooking rice wine)3 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Rinse the cut potatoes once in water to remove surface starch, then marinate with 5 tbsp corn syrup for about 30 minutes.
- You can use cooking oil instead of chili oil.
- For a single meal serving 3 to 4 people, simply cut the recipe quantities in half.
Steps
Prepare the potatoes
Here are 6 large potatoes. For a single meal serving 3 to 4 people, you can halve the recipe.
Cut each potato in half and slice thickly into 1.5 cm pieces.
You can also cut them into cubes if you prefer.
Marinate in corn syrup
Rinse the cut potatoes once in water to remove surface starch, then toss with 5 tbsp corn syrup (mulyeot) and let sit for about 30 minutes.
Toss once or twice in between so they marinate evenly.
As time passes, osmosis will draw out plenty of liquid.
Do not discard it; pour it straight into the pan to braise the potatoes.
Bring to a boil
Pour the potatoes along with all the liquid into the pan, add 2 tbsp chili oil, and bring to a boil.
You can use cooking oil instead of chili oil.
Once it comes to a brisk boil and the edges turn slightly translucent, we will add the seasonings.
Add 6 tbsp regular soy sauce (jin-ganjang) and 3 tbsp mirin (cooking rice wine), then bring it to a lively boil.
Braise down
As the soy sauce absorbs, the liquid has reduced by more than half and the potatoes are fully cooked.
Boil down the remaining sauce over high heat.
Cook down until about 3 to 4 tbsp of sauce remains so it stays moist, then finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Finish
This made 2 large plates.
Even with chili oil added, it is not red or spicy.
It enhances the soy sauce color, and the subtle green onion aroma from the chili oil gives great flavor to the soy sauce without needing extra garlic or onion.
The thick, reduced sauce is truly delicious, so make sure to mix it with rice.
These are chewy and tender, rather than crumbly or powdery.
If you reduce the sauce all the way down until no liquid remains, they take on a look similar to mattang (candied sweet potatoes).
This will make a delicious side dish for your rice, so be sure to try it.
Ppunwife's tips
- Soaking the potatoes in corn syrup before braising keeps them from breaking apart and gives them a pleasant chewy texture.
- Do not discard the liquid drawn out by osmosis; pour it straight into the pan to braise the potatoes.
- Reduce the sauce until about 3 to 4 tbsp remains so the potatoes stay glossy and moist.
FAQ
What if I don't have chili oil?
You can use regular cooking oil instead of chili oil.
Does the chili oil make it spicy?
Adding chili oil does not turn the dish red or make it spicy; it simply adds flavor and a deeper color.
Should I throw away the liquid released after soaking in corn syrup?
Do not discard the liquid drawn out through osmosis; pour all of it into the pan with the potatoes to use as the braising liquid.
What is the secret to keeping the potatoes from breaking apart?
Soaking the cut potatoes in corn syrup for about 30 minutes before cooking draws out moisture through osmosis, which keeps them intact and gives them a chewy texture.
