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Gamja Jorim is a braised potato dish. This usually becomes a part of a lunchbox that is made at home and is available even in restaurants. The words “Gamja” means “potato” and “Jorim” is the word to describe cooking food in a sauce. This delicious dish is made with soft potatoes, cooked in a mixture of soy sauce and rice syrup, which is often flavoured with sesame oil and garlic. These young potatoes make a simple and sweet, salty side dish to go well with rice. To create the ideal gamja jorim, the key is to keep the inside of the potato moist but fluffy and at the same time make the skin crunchy and chewy.
Selection Of The Ingredients
Selecting the appropriate type of potato to prepare Gamja Jorim determines the final texture and flavour. It’s best to use waxy or medium starchy potatoes like Yukon Golds or baby potatoes for the best outcome. Wash the potatoes before it is cooked to remove dirt and even contamination. To add texture and nutrients, you can also peel or leave the skins. Cut larger potatoes into uniform shapes, such as 1-inch cubes, to ensure smooth cooking.
Also read: 6 Popular Korean Dishes That Use Gochujang
Preparation Of The Braising Sauce
The braising sauce gives the dish its unique flavour. Sauces commonly include soy sauce, water, sugar (or honey), and garlic. In a bowl, first, combine 1 tablespoon sugar or honey and rice syrup and 2 tablespoons of soy sauce. Consider adding a bit of sesame oil and minced garlic to your sauce mixture for more flavour.
Image Credit: Wikimedia Commons
Cooking Process
To cook Gamja Jorim ideally, start by sauteing your prepared potatoes in a pan with a little bit of oil, for five to seven minutes over medium heat until they turn golden brown. The light crust that the potatoes get in this process helps improve their texture. After the potatoes are browned, add enough water to partially cover the potatoes and prepare the sauce. Place the mixture over medium heat and boil then reduce it and simmer for about 15 to 20 minutes. Stir from time to time to ensure uniform coating and avoid sticking.
Watch the softness of your potatoes as they cook. They should be soft enough yet not mushy; they should be structurally intact. If your sauce is starting to decrease too fast and the potatoes are still not done, add a little extra water as needed. After the potatoes have finished cooking and the sauce has thickened, turn off the heat and add more sesame oil for a taste boost. Before serving, gently toss everything to coat every potato completely in the gooey glaze.
Serving Tips
Gamja Jorim is usually served as a component of a larger Korean meal. Before serving, it can be topped with finely chopped green onions and toasted sesame seeds. Its flavours get better after a few hours of rest, and it goes especially well with rice and grilled meats. You can store the dish in the refrigerator for up to three to four days in a covered container.
Image Credit: Wikimedia Commons
