Chewy and Fluffy Braised Potatoes (Gamja Jorim)
Make Delicious Side Dish ‘Gamja Jorim’ with a Chewy Outside and Fluffy Inside!
Chewy on the outside, fluffy on the inside~ A delicious and popular side dish loved by both kids and adults, Gamja Jorim! It’s perfectly bite-sized and easy to pick up. Adding carrots is not only good for nutrition but also makes it visually appealing! ^^
Main Ingredients- 600g Potatoes (about 3-4 medium-sized)
- 1/2 medium Onion
- 1/2 stalk Scallion (Green Onion)
- 1/3 Carrot
Braising Sauce- 8 Tbsp Water
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Korean oligosaccharide syrup, adjust sweetness)
- 1 Tbsp Sugar
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- 8 Tbsp Water
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Korean oligosaccharide syrup, adjust sweetness)
- 1 Tbsp Sugar
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, peel the potatoes and wash them thoroughly under running water. Cut them into bite-sized pieces (about 2-3 cm), ensuring they are not too small. If the potato pieces are too small, they may fall apart during cooking.
Step 2
Sprinkle 1/2 Tbsp of salt evenly over the cut potatoes. This step seasons the potatoes from the inside, helping them absorb the sauce better and enhancing their flavor. Let them sit for about 5 minutes to absorb the salt.
Step 3
Rinse the salted potatoes under cold water to remove the starch. Removing excess starch will result in a cleaner, shinier braised dish and prevent it from becoming mushy. Drain the potatoes completely.
Step 4
Cut the carrot into similar thickness as the potatoes. You can cut them into a fan shape or half-moon shape for a visually appealing presentation. The bright color will enhance the dish’s appearance.
Step 5
Chop the onion into large pieces. If you chop it too finely, it might become too soft and mushy. Cutting it into larger chunks will maintain some texture in the final dish.
Step 6
Slice the scallion diagonally. This will add a fragrant aroma to the dish. While you can also chop them, diagonally cut scallions look more appealing when added towards the end.
Step 7
Now, let’s make the delicious braising sauce! In a bowl, combine 8 Tbsp water, 1 Tbsp minced garlic, 3 Tbsp soy sauce, 2 Tbsp oligodang (feel free to adjust the sweetness to your preference), 1 Tbsp sugar, and 2 Tbsp mirin. Stir well with a spoon until all ingredients are fully incorporated.
Step 8
Heat 2 Tbsp of cooking oil in a pan over medium heat. Add the seasoned potatoes and carrots and sauté for about 6 minutes. Stir-frying the potatoes beforehand will slightly cook the exterior, helping them absorb the braising liquid better and preventing them from breaking apart.
Step 9
Once the potatoes and carrots are slightly cooked, add the large-cut onion and sauté until the onion becomes translucent. The sweetness from the onion will further enrich the flavor of the braised potatoes.
Step 10
Pour all the prepared braising sauce over the sautéed vegetables and mix well. Once the sauce starts to bubble, reduce the heat to low, cover the pan, and let it simmer for about 5 minutes, allowing the potatoes to cook thoroughly. Don’t forget to lift the lid occasionally and give it a gentle stir to prevent the vegetables from sticking or burning.
Step 11
When the potatoes are almost cooked through, add the diagonally sliced scallions. Stir gently to coat them with the sauce and cook briefly. Avoid overcooking the scallions, just cook them until they are slightly wilted.
Step 12
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for a nutty aroma. Adding sesame oil at the end preserves its fragrance and ensures a richer flavor.
Step 13
Finally, sprinkle 1 Tbsp of toasted sesame seeds on top for garnish. Your delicious Gamja Jorim is ready! It’s great served warm, but the chewy texture is also wonderful once it cools down. This is a perfect side dish that will make you want more rice!
