Korean Potato Side Dish (Gamja Jorim)

READY IN: 40mins


  • 12ouncesbaby potatoes (substitute any waxy potatoes, cut into cubes)
  • 2 dried shiitake mushrooms (optional but they add nice umami flavor)
  • 3 13 tablespoonssoy sauce (jinkanjang)
  • 2tablespoonsmaple syrup
  • 1tablespoonsugar
  • 3 12 cupswater (separated)
  • 1tablespoonvegetable oil
  • 1tablespoonsesame oil (approximate measurement of the swirl of sesame oil)
  • 1teaspoonsesame seeds

  • 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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