Spicy Korean Braised Potatoes (Gamja Jorim)

Gamja Jorim (Korean Braised Potatoes) is a popular Korean side dish, but did you know that there’s even a spicy version? Our all-time favorite Korean condiment, gochujang, will make it just as good as the soy sauce version.

KOREAN BRAISED POTATOES

Ingredients:

• 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 (optional)
• Generous pinch of toasted sesame seeds, to garnish

Sauce:

• 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. To 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 1 cup (240ml) of water and 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 (if using), shishito peppers, and green onions. Toss together. Sprinkle on sesame seeds. Serve with hot rice and other side dishes. Enjoy~!

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