Gamja Jorim
The Quirky Foodster Team
Ingredients
- Small potatoes, halved — 600 g (1.3 lb)
- Soy sauce — 3 tbsp
- Sugar — 2 tbsp
- Sesame oil — 1 tbsp
- Garlic, minced — 2 cloves
- Water — 240 ml (8 fl oz)
- Toasted sesame seeds, to garnish — 1 tsp
Method
- Combine the potatoes, soy sauce, sugar, sesame oil, garlic and water in a pan.
- Bring to a simmer, then cover and cook over medium-low heat for 20 minutes.
- Uncover and continue simmering for a further 10–15 minutes, stirring occasionally, until the potatoes are tender and the sauce has reduced to a glossy glaze.
- Garnish with toasted sesame seeds before serving.
Introduction: Small potatoes braised in a sweet-savoury soy glaze until tender and glossy, a common, comforting Korean side dish.
Cultural Background: Braised, glazed side dishes like gamja jorim are a staple of the Korean banchan (side dish) tradition, offering a simple, satisfying way to round out a meal built around rice and a main protein.
Tips: Cut the potatoes into similar-sized pieces so they cook through evenly. Simmer uncovered near the end to let the sauce reduce and thicken into a proper glaze.
Variations: Add a few dried chillies for a little heat. Include a chopped carrot for extra colour and vegetables.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring occasionally, until warmed through.
FAQs:
Q: What is banchan?
A: The collective term for the small side dishes served alongside rice and a main dish in Korean meals, of which gamja jorim is one common example.
Q: Can this dish be made ahead?
A: Yes, it keeps well for several days and the flavour deepens as it sits.
- Small potatoes, halved — 600 g (1.3 lb)
- Soy sauce — 3 tbsp
- Sugar — 2 tbsp
- Sesame oil — 1 tbsp
- Garlic, minced — 2 cloves
- Water — 240 ml (8 fl oz)
- Toasted sesame seeds, to garnish — 1 tsp
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