Gamja Jorim (Korean Glazed Potatoes)

Gamja jorim (Korean glazed potatoes) is another banchan (side dish) that we made and enjoyed for its sweet taste and ease of cooking. It can either be made a little sweeter or spicier (just add more red pepper flakes) making it a very flexible side dish for those are picky. Also, making them in large amounts is always a great idea, then you can enjoy them as a side dish for future meals or enjoy them hot off the pan. In Korea, this is a popular side dish for school lunch boxes, as they are easy to eat with rice and pair well with other side dishes. Personally, I think this dish would be a big hit with anyone who enjoys potatoes and some sweet sticky flavors.

Servings: 6~8 people
Prep time: 10 minutes
Cook time: 15~20 minutes

Ingredients:

  • 3, 4 medium potatoes, peeled & cubed
  • 2 tbsp soy sauce
  • 2 tbsp corn syrup (mulyeot)
  • 2 tbsp brown sugar
  • 3 garlic cloves, finely minced
  • 1 tbsp gochugaru (Korean red pepper flakes)
  • 1 tsp sesame seeds
  • 1 tsp sesame oil (optional)
  • 2, 3 tbsp olive oil

Directions:

  1. Peel and cut the 3 medium-sized potatoes into 1/2 inch cubes or a little larger.
  2. In a heated non-stick frying pan, add the 2, 3 tbsp olive oil (enough to prevent sticking) and potato cubes. Fry/saute them for about 7, 8 minutes or until slightly browned and softened.
  3. Add the soy sauce, gochugaru (red pepper flakes), minced garlic, and brown sugar to the pan. Saute for another 2, 3 minutes or until ingredients mixed through.
  4. Lastly, add the corn syrup in tbsp intervals until a thick glaze starts to coat the potato cubes. Taste continuously until desired taste is met and the potatoes have softened but not broken.
  5. Cook for a few more minutes if necessary and then transfer to a serving plate. Garnish with sesame seeds or more gochugaru for more spice. Enjoy!

*There are endless varieties of potatoes to be had out there. We recently saw some great fingerling potatoes at the farmers’ market that we missed out on but knew would work great with this recipe. Don’t hesitate to experiment and make the dish suitable to your taste preference.

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3 Comments

  1. February 14, 2016

    from the times I heard “Ganbatte” or “Ganbarre” used when I lived in Japan, and from the times I’ve heard my Korean friends use “Fighting,” I’d say they’re used about the same way. Granted, there’s a liltte bit of a politeness difference with the “-te” and “-re” endings. I honestly have no idea how politeness factors into “fighting.”Keep in mind that I’m no expert, but I’m pretty sure you’d use it in the same instances.

  2. August 15, 2016

    […] seaweed, this sharp Korean cucumber recipe, kimchee that we purchased from a Korean marketplace and this recipe for Korean glassy potatoes that have a honeyed tasty deteriorate you’d never design from a potato. We didn’t do my […]

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