Gamja Jorim (Soy Sauce Potato Dish)
Gamja jorim is a sweet, savory and just slightly spicy potato side dish -- you can eat it with rice and kimchi, or other banchan.
- 1 lb baby potatoes, or small potatoes cut in half / quartered (red or yellow)
- 1 tbsp salt
- 1 cup of stock from either dried thick seaweed (dashima) or chicken/beef stock
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice wine (mirin)
- 2 tsp salt
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp sesame oil
- black sesame seeds and white sesame seeds
- Wash potatoes, leaving skin on.
- Bring 2-3 cups of water to a boil with 1 tsp of the salt. Boil for about 5 minutes -- you should be able to put a chopstick through them when done. Turn the heat off and set it aside.
- Put dashima stock (or chicken/beef broth) in a saucepan, adding soy sauce, sugar, cooking wine, 1 tsp salt, garlic, ginger and vegetable oil. Bring to a boil and add potatoes.
- When it starts to boil, turn the heat down to medium and cook for about 20-25 min. When almost all of the liquid is gone, remove from heat.
- Add honey and sesame oil and garnish with sesame seeds. Can serve warm or cold.
Serving Size: 5-6
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Preparation Time: 30 minutes