Gamja-jorim (Korean potatoes in soy sauce)

Ingredients

• 500 g Potato (Preferably new potatoes; peeled or thoroughly washed and cut into bite-sized pieces)
• 200 ml Water
• 2 cda Soy sauce
• 1 cda Honey
• 10 g Minced garlic
• Sesame seeds (To taste; approximately 1 tsp (5 g) is estimated for the nutritional calculation)

Steps

1. 1

   Wash the potatoes and cut them into evenly sized pieces, approximately 2–3 cm, so they cook at the same time. If using thin-skinned new potatoes, you can leave them unpeeled; otherwise, peel them.

2. 2

   Rinse the cut potatoes with cold water to remove some of the surface starch, then drain them well.

3. 3

   Place the potatoes in a large skillet or saucepan. Add the 200 ml of water, soy sauce, honey, and minced garlic.

4. 4

   Stir to distribute the ingredients and bring the mixture to a boil over medium-high heat.

5. 5

   Once boiling, reduce the heat to medium-low and cook the potatoes partially covered for about 15–20 minutes. Stir carefully from time to time so they do not stick or break apart.

6. 6

   Continue cooking until the potatoes are tender when pierced with a fork and the liquid has reduced to a glossy, thick, sweet-and-savory sauce that coats them. If the potatoes are tender but too much liquid remains, cook uncovered for a few more minutes.

7. 7

   Remove from the heat and sprinkle with sesame seeds to taste. Serve hot, or let cool and rest in the refrigerator until the next day for even better texture and flavor.

Notes

Keeps for approximately 4 days in the refrigerator. It is delicious with any type of potato, although summer new potatoes are especially tender and sweet.

Nutrition per serving

• banchan
• side dish
• vegetarian
• dairy-free
• Korean cuisine
• slow-cooked
• potatoes
• make-ahead