About this recipe

✨

Recipe highlight

Why you’ll love it

If you want a highly searched Korean meat free comfort side that tastes like a restaurant staple, gamja jorim is pure glossy umami with simple, precise timing.

Ingredients

• Potatoes
• 🥔 700 g baby potatoes, scrubbed, halved if large (1.5 lb)
• 🛢️ 15 ml neutral oil (1 tbsp / 0.5 fl oz)
• 🧅 60 g scallions, sliced (1 cup / 2.1 oz)
• Braise sauce
• 🥣 60 ml soy sauce (¼ cup / 2 fl oz) glutensoy
• 🍯 45 ml honey or brown sugar syrup (3 tbsp / 1.5 fl oz)
• 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 6 g ginger, minced, optional (2 tsp / 0.2 oz)
• 🌶️ 2 g gochugaru, optional (½ tsp / 0.07 oz)
• 💧 240 ml water (1 cup / 8 fl oz)
• Finish
• ⚫ 8 g toasted sesame seeds (1 tbsp / 0.28 oz) sesame
• 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame

Preparation

• 1 Prep the potatoes Scrub potatoes, halve any larger ones so pieces cook evenly, then pat dry for better gloss later. 🥔
• 2 Start the pan Heat a 26 cm (10 in) deep skillet over medium, add oil, and roll potatoes 2 min to lightly coat and warm through. 🛢️
• 3 Mix the braise Whisk soy sauce, honey, vinegar, garlic, optional ginger, optional gochugaru, and water until smooth. 🥣
• 4 Braise gently Pour sauce in, bring to a gentle simmer, cover, and braise 12 min on medium low until potatoes are tender when pierced. ⏳
• 5 Uncover and gloss Uncover and simmer 8–10 min, stirring every minute, until the liquid reduces into a glossy glaze that coats each potato. ✨
• 6 Finish clean Turn off heat, add sesame oil, toss 15 sec, then sprinkle sesame seeds and fold in scallions. ⚫
• 7 Rest Rest 3 min so the glaze sets and clings, then plate. 🛋️
• 8 Serve Serve warm or room temp, spoon any extra glaze over the top. 🍽️

Timing details

Nutrition

Estimated values per serving.

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