Korean Soy-Braised Baby Potatoes
Quick answer
Algamja ganjang-jorim is a Korean banchan of baby potatoes braised in a soy-sugar glaze, a dish so simple in its ingredients - soy sauce, sugar, corn syrup, garlic, and a...
What makes this special
- Algamja ganjang-jorim yields baby potatoes with a glossy soy glaze and fluffy interior.
- Pre-boiled potatoes get fluffy inside with a glossy soy glaze
- Swirling the uncovered pot coats potatoes without breaking them
Key ingredients
Core cooking flow
- 1 Scrub 800 g baby potatoes well with the skins on, then drain off the surface water.
- 2 Put the potatoes and 250 ml water in a pot and bring to a boil over medium heat.
- 3 Pour off the cooking water, leaving only 2-3 tablespoons in the pot.
Algamja ganjang-jorim is a Korean banchan of baby potatoes braised in a soy-sugar glaze, a dish so simple in its ingredients - soy sauce, sugar, corn syrup, garlic, and a handful of small potatoes - that it has persisted in home cooking across generations. The potatoes are parboiled whole first to partially cook the starchy exterior, then transferred into the seasoning liquid and simmered over low heat as the sauce reduces. As the liquid evaporates, a dark amber lacquer forms around each potato while the interior stays dense and floury. Keeping the lid off and gently shaking the pan rather than stirring with a utensil allows the coating to build evenly without breaking the potatoes apart. Sesame oil and sesame seeds go in at the end when the sauce has thickened to a glaze, adding a roasted fragrance to the finish. Refrigerating overnight deepens the penetration of the soy seasoning into the center, and the dish keeps for close to a week - practical enough to make in a single batch for the whole week.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Scrub 800 g baby potatoes well with the skins on, then drain off the surface water.
Cut any potato larger than 3 cm in half so the pieces cook at the same speed and do not stay hard inside.
- 2Control
Put the potatoes and 250 ml water in a pot and bring to a boil over medium heat.
Once boiling, cook for about 10 minutes, until a chopstick can enter halfway but the centers still feel firm.
- 3Season
Pour off the cooking water, leaving only 2-3 tablespoons in the pot.
Add 4 tablespoons soy sauce, 2.5 tablespoons oligosaccharide syrup, 1 tablespoon sugar, and 1 tablespoon minced garlic directly around the potatoes.
- 4Control
Braise uncovered over medium-low heat for 8-10 minutes.
Do not stir hard with a spatula. Instead, gently shake and tilt the pot so the potatoes roll through the sauce without breaking.
- 5Control
When the liquid has reduced and the potatoes look glossy dark brown, lower the heat to low.
Roll them for 1-2 more minutes, watching the pot bottom so the thickened sauce coats instead of scorching.
- 6Season
Turn off the heat and add 1 tablespoon sesame oil, tossing with the remaining heat until the glaze looks even.
Sprinkle with 1 tablespoon sesame seeds, then cool before storing so the seasoning settles deeper into the potatoes.
After the steps
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