Korean Soy-Braised Baby Potatoes
Algamja ganjang-jorim - soy-braised baby potatoes - is a Korean banchan that has been part of home cooking for generations, relying on the simplest pantry staples: soy sauce, sugar, garlic, and a handful of small potatoes. The baby potatoes are parboiled whole, then simmered in a sweetened soy mixture that reduces into a thick, lacquer-like glaze. As the liquid evaporates, each potato develops a glossy, dark amber coating while the interior stays starchy and yielding. The key is keeping the heat low enough that the potatoes do not break apart as the sauce thickens - constant gentle stirring replaces the lid. A finish of sesame oil and sesame seeds adds a roasted nuttiness. This banchan improves after resting in the refrigerator overnight, as the soy glaze continues to penetrate, and it keeps well for nearly a week.
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Instructions
- 1
Scrub baby potatoes clean; halve large ones for even cooking.
- 2
Parboil potatoes in water for 10 minutes, then keep only a little liquid in the pot.
- 3
Add soy sauce, syrup, sugar, and garlic, then braise over medium heat while turning often.
- 4
When sauce thickens, lower heat and coat potatoes until glossy.
- 5
Turn off heat, toss with sesame oil, and finish with sesame seeds.
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