Korean Spicy Braised Potatoes (Gamja Jorim)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Yukon Gold potatoes, about 17 oz (500g) in total
- 1-2 green onions
- 5 cloves garlic
- 7 shishito peppers, about 1.2 oz (35g) in total
- 1 tbsp neutral-tasting oil
- 1 cup (240ml) water
- 1/2 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
- 1.5 tbsp soy sauce
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 2 tbsp light corn syrup
- 1/2 tbsp toasted sesame oil
- Black pepper, to taste
Instructions
- 1
Cut the potatoes into bite-sized pieces. Soak them in cold water while prepping other ingredients.
- 2
Thinly slice the green onions. Cut the garlic cloves in half. Cut the shishito peppers in half or bite-sized pieces.
- 3
Make the sauce: In a small container, mix together the soy sauce, Korean chili paste, Korean chili pepper flakes, oyster sauce, sugar, corn syrup, sesame oil, and black pepper to taste.
- 4
In a wok (or pot), heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the garlic, and potatoes. Sear for 5 minutes or until light golden brown. Add the sauce and stir to combine. Cook for 1 to 2 minutes.
- 5
Add the water. Bring it to a boil over medium-high heat. Simmer for 7 minutes or until cooked through.
- 6
Turn the heat off. Add the sesame oil, shishito peppers, and green onions. Toss together. Sprinkle on sesame seeds. Serve with hot rice and other side dishes. Enjoy~!