Korean Braised Potatoes: Gamja Jorim
Servings: 4
Ingredients
- 1 heaping tablespoon olive oil extra virgin + more if needed
- 3 to 4 cups potatoes* peeled, cubed and soaked in water for about 5 minutes
- 1 to 2 cloves garlic minced
- 1 small onion chopped
- 1 medium sized carrot sliced
- 5 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/2 cup water
- sesame seeds
Instructions
- Using a large saute pan, heat the oil over medium high heat. After a minute or two, add in the drained cubed potatoes and saute for about 5 to 6 minutes.
- After you have a little browning on the potatoes, add in garlic, onions and carrots. You are also going to add in the soy sauce, rice vinegar, brown sugar and water. Alternatively, you can whisk together the soy sauce, rice vinegar, brown sugar and water together separately and then pour in altogether. Mix together. Bring everything to a boil and then turn the heat to low, put the lid on the pan and let simmer for about 8 to 10 minutes. All of the liquid should pretty much be absorbed at the end.
- Taste a potato to check for doneness and texture. When finished, remove from the heat. Garnish with sesame seeds and serve! This dish is delicious served both warm and at room temperature.
Notes
*I like Russet or Yukon Gold potatoes but you can also use red skinned potatoes too