Sweet and Savory Beef Gamja Jorim (Braised Beef and Potatoes)
A side dish made by gently braising beef and potatoes 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 braised potato dish is enriched with the deep flavor of beef brisket, hearty enough to enjoy like a main dish. Sautéing the surface of the potatoes in oil first keeps them from breaking apart as they braise and gives them a pleasantly chewy texture. The shallow pool of savory braising liquid left at the end is wonderful mixed into rice.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef100 g (brisket)
- Potato4, 300 g (small)
- Shishito peppers (kkwari-gochu)60 g
- Water1 cup
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Minced garlic1 tbsp
- Ground black peppera little
- Toasted sesame seeds1 tbsp
- Thinly sliced bulgogi beef works well, and lean cuts of pork are also fine.
- It is also delicious with mushrooms or a few spicy Cheongyang chili peppers added.
Steps
Prepare the ingredients
I prepared 4 potatoes and beef brisket.
Thinly sliced bulgogi beef works well, and lean cuts of pork are also fine.
Prepare about a handful of shishito peppers (kkwari-gochu). It is also delicious with mushrooms or a few spicy Cheongyang chili peppers (hot green chili) added.
Cut the ingredients
Cut the potatoes into pieces about 2.5 cm in size so they are not too small, and cut the shishito peppers to a similar length.
Sauté the potatoes
Heat a pan, add cooking oil, and sauté the potatoes.
If you sauté them until the surface turns translucent, they will stay chewy and not break apart even after braising.
Add beef and seasonings to simmer
Add 1 cup of water, the beef, 1 tbsp minced garlic, 4 tbsp regular soy sauce (jin-ganjang), 2 tbsp mirin (cooking rice wine), 1 tbsp sugar, and 1 tbsp corn syrup (mulyeot), then bring to a boil.
Skim off the foam that rises, then lower the heat to a gentle simmer so the beef and potatoes cook until tender and absorb the flavors.
Add shishito peppers and braise down
Add the shishito peppers and simmer down until a shallow pool of sauce remains, without boiling it completely dry.
Finish by sprinkling a little toasted sesame seeds and ground black pepper at the end.
Complete the dish
The sweet and savory seasoning coats the meat, potatoes, and shishito peppers nicely, making it pair wonderfully with rice.
Spoon over the braising liquid infused with all the flavors and mix it with rice for pure deliciousness.
Braised like this, it makes a reassuring side dish for several days that both adults and kids love.
Once they taste it, your family will be asking for seconds.
Ppunwife's tips
- If you sauté the potatoes until their surface turns translucent, they will stay chewy and not break apart even after braising.
FAQ
How do I keep the potatoes from breaking apart while braising?
If you heat oil in a pan and sauté the potatoes first until their surfaces turn translucent before braising, they will turn out chewy and hold their shape without falling apart.
Can I use another cut of meat instead of brisket?
Thinly sliced beef bulgogi cuts or lean cuts of pork also work wonderfully as a substitute.
What can I add if I want it spicier?
In addition to shishito peppers, you can add a few spicy Cheongyang chili peppers to taste while braising to give it a nice kick.
