Gamja Jorim (Braised Potatoes) from The Korean Vegan

Name: Gamja Jorim (Braised Potatoes) from The Korean Vegan
Cuisine: Korean, Asian
Ingredients: 4 medium Yukon Gold potatoes, cut into bitesize chunks; 2 tablespoons extra-virgin olive oil; ½ cup chopped red onion; 3 cloves garlic, minced; ¼ cup chopped red bell pepper; 2 to 3 Korean green chilies or jalopenos, chopped; 2 tablespoons brown sugar or maple syrup; 1 tablespoon brown rice syrup or maple syrup; 3 tablespoons soy sauce; 1 cup Vegetable Broth or water; ½ tablespoon sesame oil; ½ teaspoon freshly ground black pepper; 1 teaspoon toasted sesame seeds

7 steps

This is hands down one of my favorite recipes on the planet. I never met a potato I didn't want to marry, and this particular recipe includes all the flavors I grew up loving. My aunt shared this dish with me when I first went vegan, and now it is on the menu at practically every Family gathering. And let me tell you, she never makes enough! Now, the trick with this dish is all about timing. If you cook the potatoes too long, they will become mushy. If you don't cook the potatoes long enough, they will be too hard. Somehow, my aunt always manages to hit that sweet spot- the potatoes are nice and firm on the outside while being irresistibly tender on the inside. I will say, one of the things to avoid is using russet or Idaho potatoes-those turn to mush no matter how attentive you are! Stick to the waxier varieties and that'll give you a leg up. I like to spoon these potatoes with some of the sauce right onto a bowl of rice. The trickle-down effect is absolutely delicious!

Updated at: Thu, 17 Aug 2023 03:45:49 GMT

Ingredients

4 servings

4Yukon Gold potatoes

medium, cut into bitesize chunks

2 tablespoonsextra-virgin olive oil

½ cupred onion

chopped

3cloves garlic

minced

¼ cupred bell pepper

chopped

2Korean green chilies

or jalopenos, chopped

2 tablespoonsbrown sugar

or maple syrup

1 tablespoonbrown rice syrup

or maple syrup

3 tablespoonssoy sauce

1 cupvegetable broth

or water

½ tablespoonsesame oil

½ teaspoonfreshly ground black pepper

1 teaspoontoasted sesame seeds

Instructions

Step 1

1. Submerge the potatoes in cold water for 10 to 15 minutes to remove excess starch. Pat dry.

Step 2

2. In a large skillet, heat the olive oil over high heat. When the oil is hot, add the potatoes and cook for 4 to S minutes, until the potatoes begin to brown.

Step 3

3. Add the onion, garlic, bell pepper, and chilies and saute all the vegetables for another 2 minutes. Add the brown sugar and brown rice syrup and toss the vegetables to make sure they are all evenly coated.

Step 4

4. Deglaze the pan with the soy sauce. Add the vegetable broth and bring to a boil. then reduce the heat, cover, and cook the potatoes until almost fork-tender, another 15 minutes, while intermittently lifting the lid off the pan to spoon some of the braising liquid over

Step 5

the tops of the potatoes. If the braising liquid disappears before the potatoes are fully cooked, simply add 2 to 3 tablespoons of additional broth.

Step 6

5. When the potatoes are nearly fork-tender, take the lid off the pan. At this point, the braising liquid should be reduced to an almost glaze-like consistency. Continue to cook the potatoes for an additional 2 minutes, until fully fork-tender.

Step 7

6. Do not stir the potatoes too much once they are cooked. Add the sesame oil, black pepper, and sesame seeds before serving.

View on The Korean Vegan

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