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Gamja Jorim (Korean Glazed Potatoes)
olivia kim
9 minutes
4-6 side dish servings
BeginnerGamja jorim (Korean glazed potatoes) is another banchan (side dish) that we made recently that is appealing for its sweet taste and ease of cooking. It can either be made a little sweeter or spicier (with more red pepper flakes) so it appeals to both kids and adults alike (and foreigners too). Also, making them in large amounts allow for refrigeration, where you can enjoy them as a side dish for several meals afterwards. In Korea, this is a popular side dish for school lunch boxes, as they are easy to eat with rice and other side dishes. Personally, I think this dish would be a big hit with anyone who enjoys potatoes and a sweet Asian flavor to it.
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Total Steps
5
Ingredients
9
Tools Needed
6
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oliviajasonkimIngredients
- 3 cloves garlic, finely minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2-3 tablespoons olive oil
- 1 teaspoon sesame oil(optional)
- 1 teaspoon sesame seeds
- 3-4 medium potatoes, peeled & cubed
- 2 tablespoons soy sauce
- 2 tablespoons corn syrup (mulyeot)
- 2 tablespoons brown sugar
Instructions
1
Step 1
Peel and cut the potatoes into 1/2 inch cubes or a little larger.
2
Step 2
7-8 minutes
In a heated non-stick frying pan, add the olive oil and potato cubes. Fry or saute them until slightly browned and softened.
3
Step 3
2-3 minutes
Add the soy sauce, gochugaru (red pepper flakes), minced garlic, and brown sugar to the pan. Saute until ingredients are mixed through.
4
Step 4
Lastly, add the corn syrup in tablespoon intervals until a thick glaze starts to coat the potato cubes. Taste continuously until desired taste is met and the potatoes have softened but not broken.
5
Step 5
a few more minutes if necessary
Cook for a few more minutes if necessary, then transfer to a serving plate. Garnish with sesame seeds or more gochugaru for extra spice. Enjoy!
Tools & Equipment
knife
peeler
measuring spoons
non-stick frying pan
spatula
serving plate