Epic Korean Braised Potatoes - Gamja Jorim

Step 1

Optional: Peel your potatoes. If using regular large potatoes, chop them into 6-8 pieces. For small baby potatoes, leave them whole.

Step 2

Place the potatoes in a large dish and cover with water (cold or room temperature is fine) for around 10 minutes. Give them a good swish around using your hands then drain. Note: Skip if using whole baby potatoes.

Step 3

Prepare a large frying pan over high heat and drizzle in your vegetable oil. Once heated, throw in your garlic for a few seconds, then your potato pieces and fry until they start to brown on the outsides (around 2-3 minutes), sealing the skin.

Step 4

Next, add your chopped onion and continue frying for a few more minutes.

Step 5

Now it’s time to add the sauce! Pour in the soy sauce, gochujang (oyster sauce for non-spicy), honey and water.

Step 6

Bring everything up to a boil, then reduce it to a simmer and cover with a lid for 10 minutes to soften the potato.

Step 7

Remove the lid and continue cooking until the sauce has thickened and reduced (around a minute or two). Switch off the heat and garnish with the sesame oil, chopped spring onion and sesame seeds, then toss together.

Step 8

Serve immediately alongside other sides such as steamed rice, pickles, kimchi etc.