Best Gamja Jorim Korean Potato Dish Recipes

GAMJA JORIM (KOREAN POTATO DISH)

Gamja Jorim (Korean Potato Dish) image

Gamja jorim is a Korean potato dish that doubles as comfort food for me. Recipe doubles well. The cooking method allows the potatoes to hold their form, so this recipe works with either waxy or starchy potatoes. Garnish with sesame seeds and a drizzle of sesame oil.

Provided by JoeTheBaker

Categories Side Dish Potato Side Dish Recipes

Time 32m

Yield 2

Number Of Ingredients 10

Ingredients

2 cups yellow potatoes, cubed
2 tablespoons olive oil
2 dried Thai bird chiles, or to taste
3 scallions, white and green parts chopped separately, or to taste
2 cloves garlic, minced
½ cup water
2 ½ tablespoons soy sauce
1 tablespoon corn syrup
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 46.6 g, Fat 13.7 g, Fiber 3.4 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 1227.1 mg, Sugar 10.1 g

KOREAN POTATO SIDE DISH (GAMJA JORIM)

Korean Potato Side Dish (Gamja Jorim) image

Baby waxy potatoes glazed in soy sauce reduction. This recipe goes well with any Korean meal and is convenient because it can be served at room temperature. It is often part of the typical banchan served in Korean restaurants.

Provided by PanNan

Categories Korean

Time 40m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces baby potatoes (or substitute any other waxy potatoes, cut into cubes if they are larger potatoes)
2 dried shiitake mushrooms (optional but they add nice umami flavor)
3 1/3 tablespoons soy sauce (jinkanjang)
2 tablespoons maple syrup
1 tablespoon sugar
3 1/2 cups water (separated)
1 tablespoon vegetable oil
1 tablespoon sesame oil (approximate measurement of the swirl of sesame oil)
1 teaspoon sesame seeds

Steps:

Rinse potatoes. There is no need to peel if using thin skinned, waxy potatoes. Place them in a pot with enough water to fully cover. Bring to a boil, lower heat to medium and cook for 10 minutes. Drain.
Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms. Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume.
Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp) soy sauce or to taste. Simmer while stirring a few more minutes until the added soy sauce has reduced.
Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.

Nutrition Facts : Calories 234.1, Fat 9.7, SaturatedFat 1.3, Sodium 1145.6, Carbohydrate 34.1, Fiber 3.3, Sugar 13.9, Protein 4.4