Gamja Jorim Recipe
30 minBase: 2 servings
Ingredients
Main ingredients
- Potatoes300 g
- Carrot50 g
- Onion60 g
Seasonings
- Soy sauce1.5 tbsp
- Sugar1 tsp
- Rice syrup or corn syrup1 tsp
- Minced garlic1 tsp
- Cooking rice wine1 tsp
- Neutral cooking oil2 tsp
- Toasted sesame oil0.5 tsp
- Water for braising180 ml
Optional ingredients
- Toasted sesame seeds1 tsp
Ingredient preparation notes
- Potatoes
Weight after peeling.
- Rice syrup or corn syrup
Check the syrup's ingredients.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Deep frying pan and lid
- Mixing bowl
- Spatula
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 10 min · Cook 20 min
Method
The instructions below are for 2 servings.
Cut the vegetables
Cut potatoes into 2 cm cubes, carrot slightly smaller, and onion into thick pieces. Rinse surface starch from the potatoes and pat them dry.
Mix the braising liquid
Combine 180 ml water, soy sauce, sugar, garlic, and rice wine. Keep syrup and sesame oil separate for the finish.
Start the potatoes
Warm cooking oil in a deep nonstick skillet over medium heat. Cook potatoes for about 4 minutes, turning occasionally without breaking their edges.
Braise with carrot
Add the braising liquid and carrot. Bring to a simmer, cover, and cook over medium-low heat for 8–10 minutes. A skewer should enter a potato center with little resistance.
Add onion and syrup
Add onion and syrup and simmer uncovered for 3–4 minutes. If potatoes remain firm while liquid is low, add 30 ml water and cook them through before reducing the sauce.
Finish the coating
Once potatoes are tender with a thin layer of sauce left, turn off the heat. Add sesame oil and gently shake the pan. Add sesame seeds if desired. Leave some sauce because the potatoes absorb more while standing.
Braise 300 g potatoes with carrot and onion in a lightly sweet soy sauce. Cut even cubes, check the centers, and finish with syrup without drying out the pan.
Small potato cubes simmer in a lightly sweet soy mixture. Firmer potatoes hold their shape more easily; floury varieties need gentler handling. Add syrup near the end so the sauce does not become sticky and scorch before the potatoes cook.
A LITTLE KITCHEN WISDOM
Little details that help
Keep cube sizes consistent
Mixed sizes can leave large pieces firm while small ones crumble. Aim for roughly 2 cm and test one of the larger pieces.
Handle tender potatoes gently
After cooking, edges break easily. Shake the pan to coat them instead of repeatedly stirring with a spatula.
Storing leftovers
Refrigerate shallow portions at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F. Use within 3 days. Add a little water and reheat centers to 74°C/165°F, handling gently.
Common questions
Can I leave out the syrup?
Omit its teaspoon and add another half to one teaspoon sugar if desired. The finish may be less glossy; watch the sauce for scorching.
Why is the sauce reduced but the potatoes still hard?
The pieces may be large or the heat too high. Add water 30 ml at a time, cover until the centers soften, then uncover to adjust the sauce.
