Gamja Jorim (Braised Potatoes) Chewy and Spicy
A spicy braised potato side dish stir-fried first in green onion oil and gochugaru so the potatoes do not break 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 →
Stir-frying the potatoes first in green onion oil and gochugaru creates a chewy exterior that keeps them from easily falling apart while braising. Simmered in anchovy broth and soy sauce seasoning until slightly reduced, they have a soft, fluffy interior with a sweet and spicy flavor that makes a great everyday side dish with rice.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato3, 420 g (large)
- Onion1/4 (large)
- Large green onion (daepa)1/3 stalk
- Anchovy broth (or bottled water)1 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1/2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1 tbsp
Steps
Prepare the ingredients
Prepare 3 large potatoes, about 1/4 the amount of onion compared to the potatoes, and large green onion.
Slice the ingredients
Slice the potatoes into half-moons 0.4 to 0.5 cm thick.
Cut the onion smaller than the potatoes, and thinly slice the large green onion. You will use half of the large green onion for making green onion oil and the remaining half at the very end when stir-frying.
Stir-fry in green onion chili oil
Heat a pan, add a generous amount of cooking oil, and add half of the sliced large green onion to make green onion oil.
Add the potatoes and 1 1/2 tbsp gochugaru (Korean chili flakes), then stir-fry briskly so they do not burn.
If you stir-fry the potatoes in oil first until the surfaces are lightly cooked, the exterior turns chewy and will not break apart easily after braising.
Braise
Pour in 1 1/2 cups of anchovy broth or water, then add the seasoning ingredients: 4 tbsp regular soy sauce (jin-ganjang), 2 tbsp corn syrup (mulyeot), 1/2 tbsp sugar, 2 tbsp mirin (cooking rice wine), and 1 tbsp minced garlic. Once it comes to a rolling boil, simmer gently until the liquid reduces by more than half.
Because the sauce thickens, stir frequently so the bottom does not stick and scorch.
Add the onion and stir-fry until the sauce thickens slightly and gets glossy...
Add all of the remaining large green onion to bring out the aroma, turn off the heat, and finish with perilla oil or toasted sesame oil and toasted sesame seeds.
Complete
Gamja jorim with a chewy exterior and a soft, fluffy interior is complete.
The savory seasoning clings closely to every piece, making this a true rice thief of a side dish.
Stir-frying to make your own chili oil gives it a lovely color without being overly spicy.
Because the slices are not cut too thick, the delicious sauce clings tightly instead of slipping off.
Make some gamja jorim and enjoy a delicious dinner.
Ppunwife's tips
- Tender new potatoes break apart easily, but stir-frying them first with large green onion like making chili oil not only boosts flavor but also creates a chewy exterior that keeps them from falling apart.
- Because the sauce thickens, stir frequently so the bottom does not scorch.
- Stir-frying while making chili oil gives it a lovely color without being overly spicy.
- Because the slices are not cut too thick, the delicious sauce clings tightly instead of slipping off.
FAQ
How do I keep the potatoes from breaking apart while braising?
If you stir-fry the potatoes first in oil with green onion and gochugaru to lightly cook the surface, the outside turns chewy and will not break apart easily even during long braising.
What can I use instead if I do not have anchovy broth?
You can cook with regular bottled water instead of anchovy broth, using the same amount of 1 cup and a half.
Can I use toasted sesame oil instead of perilla oil?
Yes, you can finish by adding 1 tbsp of toasted sesame oil instead of perilla oil to add aroma.
How do I prevent the sauce from burning while braising?
As the liquid reduces, the sauce becomes thick, so stir frequently with a spatula so it does not scorch against the bottom of the pan.
