Gamja Jorim: Korean Potatoes

Korean banchan is one of my favorite groups of food: a collection of small dishes served alongside rice or another main course, to be shared by all sitting at the table. Gamja jorim—"gamja" meaning potatoes, and "jorim" meaning braised or simmered—is a cozy banchan dish made of potatoes simmered in a broth seasoned with soy sauce, honey or rice syrup, and gochugaru if spiciness is desired. It can feature only potatoes, or other veggies—onions, carrots, peppers—can also go in the mix. It's a simple and inexpensive number that is easy to make at home and even easier to enjoy: Eat it with rice as your low-maintenance weeknight dinner, or serve it alongside your main course.

Gamja jorim at its best is creamy, tender potato chunks coated in a slightly sticky, sweet-salty sauce that results from the reduction of honey and soy sauce. To ensure even cooking, cut each piece of potato to about the same size. If using baby potatoes, some may need to be halved, others quartered. I like to leave the skin on for these little guys for some extra fiber, but if using bigger potatoes where the skins can be distractingly papery in texture, be sure to give them a peel before proceeding with the recipe. 

For a completely vegan version, use water as the base of your broth; for additional hits of umami, you can use chicken broth instead. A little hit of vinegar highlights the sweetness of honey, and a little drizzle of toasted sesame oil will help bring out the creamy-starchy goodness of each bite of potato. For a contrast in texture, adding some diced carrots towards the end of the simmering process will give you pleasantly crunchy bits in every bite.

If you've made this recipe, drop us a note down in the comments, leave us a rating and let us know how it went! For more of this sweet-savory-spicy flavor combo, give our tteokbokki or Korean fried chicken recipes a try!