Gamja-jorim

Tender potato cubes coated in a dark, glossy, and syrupy glaze. A balance of salty soy and sweet notes, enhanced by garlic and the toasted aroma of sesame.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 270
• Protein: 4 g
• Carbs: 35 g
• Fat: 12 g

Ingredients

• 500 g Potato ( peeled and cut into 2cm cubes )
• 2 tbsp Sunflower oil
• 200 ml Mineral water
• 4 tbsp Korean soy sauce
• 2 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 tbsp Sesame oil
• 1 tsp Sesame seed
• 2 tbsp Korean corn syrup

Instructions

1. Potato preparation

   Peel the potatoes and cut them into regular 2 cm cubes. Rinse them thoroughly in cold water to remove excess starch, which will prevent them from sticking together or to the bottom of the pan.

2. Sauté the cubes

   In a sauté pan, heat the sunflower oil. Sauté the potato cubes for 5 minutes over medium heat, stirring regularly. The edges should become slightly translucent without burning.

3. Braise

   Add the water, soy sauce, sugar, corn syrup, and minced garlic. Bring to a boil, then lower the heat. Cover and simmer for about 10 minutes. A knife blade should easily slide into the flesh.

4. Reduce and glaze

   Remove the lid and increase the heat. Let the liquid reduce while stirring gently so as not to break the cubes. Thanks to the corn syrup, the sauce should thicken into a brown syrup that coats each piece with a glossy veil.

5. Finishing touches

   Off the heat, pour in the sesame oil and sprinkle with sesame seeds. Mix one last time to let the aromas spread.

Chef's tips

• Do not skip rinsing the cubes: it is the secret to a clean sauce that doesn't turn into a sticky mash.
• The final reduction is crucial: watch the pan closely, the sauce turns from liquid to glaze in seconds.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. Can be enjoyed hot, lukewarm, or even cold as served in Korea.