Gamja Jorim (Soy Sauce–Lacquered Potatoes)
Gamja Jorim is a cherished Korean side dish featuring tender peewee potatoes braised in a rich, glossy soy sauce lacquer. Infused with aromatic garlic and ginger, these savory-sweet potatoes are easy to prepare and serve as a versatile accompaniment, embodying comforting Korean flavors.
Equipment
- 1 Large Pot or Dutch Oven For simmering the potatoes and sauce.
- 1 Chef's knife For finely chopping garlic and ginger.
- 1 Cutting Board For preparing aromatics.
- 1 Measuring Cups and Spoons For accurate ingredient ratios.
- 1 Wooden Spoon or Heatproof Spatula For stirring and gentle handling of potatoes.
Ingredients
Main
- 1 ¼ cups light corn syrup
- 1 cup soy sauce
- ½ cup granulated sugar
- 2 tablespoons canola oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 2 pound peewee potatoes about 3/4 inch in diameter
Instructions
- Finely chop the garlic and peel and finely chop the fresh ginger, setting them aside.
- In a large pot or Dutch oven, combine the light corn syrup, soy sauce, granulated sugar, canola oil, chopped garlic, and chopped ginger.
- Add the peewee potatoes to the pot, ensuring they are mostly submerged in the liquid.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low.
- Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the lid and increase the heat to medium-high. Continue to simmer, stirring occasionally, for another 10-15 minutes.
- The sauce will gradually reduce and thicken, developing a rich, glossy, lacquered consistency that beautifully coats the potatoes.
- Stir gently during the final stages of reduction to ensure even coating and prevent sticking to the bottom of the pot.
- Once the potatoes are thoroughly glazed and the sauce is thick and syrupy, remove from heat.
- Serve Gamja Jorim warm or at room temperature as a flavorful Korean banchan (side dish).
Notes
1. Potato Selection: Peewee potatoes are ideal for their size and quick, even cooking. If using larger potatoes, cut them into uniform 1-inch cubes to ensure they cook through at the same rate. Avoid overcooking to maintain a pleasant texture—they should be tender but not mushy.
2. Flavor Balance and Glaze: The combination of corn syrup and sugar creates a distinct sweet-savory profile characteristic of Gamja Jorim. For a subtle depth and a hint of warmth, consider adding a pinch of gochugaru (Korean chili flakes) during the simmering phase. The key to the 'lacquered' finish is reducing the sauce until it's thick and clings beautifully to the potatoes; stir gently towards the end to prevent sticking and achieve an even glaze without breaking the delicate potatoes.