Korean banchan is one of my favorite groups of food: a collection of small dishes served alongside rice or another main course, to be shared by all sitting at the table. Gamja jorim—”gamja” meaning potatoes, and “jorim” meaning braised or simmered—is a cozy banchan dish made of potatoes simmered in a broth seasoned with soy sauce, honey or rice syrup, and gochugaru if spiciness is desired. It can feature only potatoes, or other veggies—onions, carrots, peppers—can also go in the mix. It’s a simple and inexpensive number that is easy to make at home and even easier to enjoy: Eat it with rice as your low-maintenance weeknight dinner, or serve it alongside your main course.
Gamja jorim at its best is creamy, tender potato chunks coated in a slightly sticky, sweet-salty sauce that results from the reduction of honey and soy sauce. To ensure even cooking, cut each piece of potato to about the same size. If using baby potatoes, some may need to be halved, others quartered. I like to leave the skin on for these little guys for some extra fiber, but if using bigger potatoes where the skins can be distractingly papery in texture, be sure to give them a peel before proceeding with the recipe.
For a completely vegan version, use water as the base of your broth; for additional hits of umami, you can use chicken broth instead. A little hit of vinegar highlights the sweetness of honey, and a little drizzle of toasted sesame oil will help bring out the creamy-starchy goodness of each bite of potato. For a contrast in texture, adding some diced carrots towards the end of the simmering process will give you pleasantly crunchy bits in every bite.
Ingredients
- 2 tbsp.grapeseed oil
- 1 lb.baby potatoes, halved
- Kosher salt
- 1medium yellow onion, diced
- 4cloves garlic, minced
- 1 c.water or low-sodium chicken broth
- 1/4 c.low-sodium soy sauce
- 1 tbsp.rice wine vinegar
- 3 tbsp.corn syrup or honey
- 2 tsp.gochugaru (optional)
- 1carrot, finely diced
- 2 tsp.toasted sesame oil
- 1green onion, thinly sliced, plus more for garnish
- Sesame seeds, for garnish
Directions
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- Step 1
In a large skillet over medium heat, heat oil. Add potatoes, season with a large pinch of salt, and let cook until a golden crust develops, stirring occasionally, 8 to 10 minutes. Add onion and garlic and stir until garlic is golden, 2 to 3 minutes. Add in water, soy sauce, vinegar, honey, and gochugaru if using, then stir to evenly combine. Bring to a simmer and let cook for 8 minutes.
- Step 2Add carrots, then continue cooking until liquid has reduced to a sticky sauce, stirring occasionally, about 4 minutes more. Remove from heat, add sesame oil and green onions, and stir to combine evenly.
- Step 3Garnish with more green onions and sesame seeds before serving.
- Step 1
