Daily Food

Gamja Jorim: Korean Potatoes

Creamy, tender potato chunks are coated in a slightly sticky, sweet-salty sauce that results from the reduction of honey and soy sauce. Eat it with rice as your low-maintenance weeknight dinner, or serve it alongside your main course.

Ingredients

2 tbsp. grapeseed oil
1 lb. baby potatoes, halved
Kosher salt
1 medium yellow onion, diced
4 cloves garlic, minced
1 c. water or low-sodium chicken broth
1/4 c. low-sodium soy sauce 
1 tbsp. rice wine vinegar
3 tbsp. corn syrup or honey
2 tsp. gochugaru (optional)
1 carrot, finely diced
2 tsp. toasted sesame oil
1 green onion, thinly sliced, plus more for garnish
Sesame seeds, for garnish

Directions

Step 1
In a large skillet over medium heat, heat oil. Add potatoes, season with a large pinch of salt, and let cook until a golden crust develops, stirring occasionally, 8 to 10 minutes. Add onion and garlic and stir until garlic is golden, 2 to 3 minutes. Add in water, soy sauce, vinegar, honey, and gochugaru if using, then stir to evenly combine. Bring to a simmer and let cook for 8 minutes.

Step 2
Add carrots, then continue cooking until liquid has reduced to a sticky sauce, stirring occasionally, about 4 minutes more. Remove from heat, add sesame oil and green onions, and stir to combine evenly.

Step 3
Garnish with more green onions and sesame seeds before serving.