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Korean Braised Potatoes
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4.75 from 4 votes

Korean Braised Potatoes - Gamja Jorim

Ingredients

  • 10 Small-Sized Potatoes
  • 1 Corn
  • 1 large handful of Shishito Peppers (Optional)
  • 3 cloves of Garlic

Stir-fry Potatoes

  • 1 Tablespoon Vegetable Oil
  • 1 Cup Water
  • 4 Tablespoons Soy Sauce
  • 1 Tablespoon Sugar
  • 1 Tablespoon Mirim (Rice Wine)
  • 1 Tablespoon Honey
  • Few shakes Sesame Seeds
  • Few cracks Black Pepper

Instructions

Prep Ingredients

  • Let's start with the corn. Take the kernels off 1 whole corn with your fingers (reference video). Then bring a small pot of water up to boil. Once its boiling, skim off any residual husk or debris that floats to the surface of the water. Then add-in the kernels and let it boil away for 2 minutes. Afterwards, strain and set aside.
  • Now, wash 10 small-sized potatoes and gently scrub the skins under running water - we're going to eat the skin, so clean it thoroughly!
  • Place the cleaned potatoes into a large pot. Fill the pot with water until the potatoes are fully submerged. Then add some salt (½ Tablespoon). Bring the pot up to a boil. Once its boiling, set a timer for 8 minutes. After 8 minutes, carefully strain the potatoes (so the skin doesn't rip) and set it aside for now.
  • Onto the Shishito Peppers: Wash the peppers and take off their stems. Use a fork and gently poke a few holes into the peppers (this way the soy sauce mixture will penetrate easily)
  • Cut 3 cloves of garlic into thin slices. Set aside for now.

Make Braised Potatoes

  • Add 1 Tablespoon of Vegetable oil into a large wok or pot. Place it on a medium heat. Once the oil is hot, add in the garlic slices. And once the garlic pieces start to sizzle, add in the blanched potatoes.
  • Carefully stir-fry the potatoes around with the garlic in the pan for 1-2 minutes. Then add in 1 cup of water.
  • Next add-in: Soy Sauce (4 Tablespoons), Sugar (1 Tablespoon), Mirim (1 Tablespoon). Carefully flip or rotate the potatoes around so that all the ingredients are mixed in well. And double-check that your heat is on a medium flame. Let it simmer away for 5 minutes.
  • After 5 minutes, give the potatoes a flip. Then add in the blanched corn kernels.
  • Now, we want the soy sauce mixture to continue reducing until there is only about ⅓ of the original amount left. This should take between 5-8 minutes (depends on the size of your potatoes).
  • Once you see that there is only ⅓ of the soy sauce mixture left, add in the Shishito peppers. Then add-in the Honey (1 Tablespoon).
  • Now we want the remaining ⅓ of the soy sauce mixture to continue reducing until it turns into a runny glaze. To speed up the process now, you can raise your heat to a medium-high. Keep you eye on it! Once the mixture reduces to where you can run a spoon across it (without the liquid coming back quickly) - its finished. Immediately turn off the heat!
  • Then use a spoon to pour the runny glaze over the tops of the potatoes.
  • Finish with a few cracks of black pepper (5-6 cracks) and a few shakes of Sesame Seeds.
  • Plate the potatoes and serve alongside a bowl of fresh rice! Bon Appetit!