Korean Potato Side Dish (Gamja Jorim)
photo by lazyme
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 12 ounces baby potatoes (or substitute any other waxy potatoes, cut into cubes if they are larger potatoes)
- 2 dried shiitake mushrooms (optional but they add nice umami flavor)
- 3 1⁄3 tablespoons soy sauce (jinkanjang)
- 2 tablespoons maple syrup
- 1 tablespoon sugar
- 3 1⁄2 cups water (separated)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil (approximate measurement of the swirl of sesame oil)
- 1 teaspoon sesame seeds
directions
- Rinse potatoes. There is no need to peel if using thin skinned, waxy potatoes. Place them in a pot with enough water to fully cover. Bring to a boil, lower heat to medium and cook for 10 minutes. Drain.
- Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms. Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume.
- Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp) soy sauce or to taste. Simmer while stirring a few more minutes until the added soy sauce has reduced.
- Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas