Korean Soy-Braised Potatoes

Name: Korean Soy-Braised Potatoes
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Cuisine: Korean
Ingredients: potatoes 450 g; soy sauce 2 tbsp; water 220 ml; sugar 1 tbsp; minced garlic 0.5 tsp; sesame oil 1 tsp; chives 1 tbsp

Quick answer

Total time: 37 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Despite the name, gamja-jjim is not steamed: potato cubes simmer in soy sauce, sugar and garlic until almost no liquid is left and a glossy film coats each piece.

Cubes cut to one size take the seasoning to the center at the same pace, and no piece ends up bland inside. Scallions and a little sesame oil finish it with a fresh, nutty note.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel 450 g potatoes cleanly and cut them into even 3 to 4 cm cubes.

Keeping the pieces similar in size helps them cook at the same pace and absorb the soy seasoning evenly.
2

Put the potatoes and 220 ml water in a pot and set it over medium heat.

Once it begins to boil, cook for about 8 minutes, until a chopstick enters roughly two thirds of a piece.
3

Add 2 tbsp soy sauce, 1 tbsp sugar, and 0.5 tsp minced garlic, then gently shake the pot to spread the seasoning.

Cover and simmer over medium heat for 5 minutes so the sauce starts entering the potatoes.
4

Open the lid and check that the potatoes are almost tender.

If the potatoes are very starchy, avoid hard stirring; spoon the sauce over them instead so the pieces stay intact.
5

If liquid remains, keep the pot over medium heat and reduce for 3 to 5 more minutes.

Lower the heat when only a thin layer of sauce remains on the bottom and the potato surfaces look glossy.
6

Turn off the heat and drizzle in 1 tsp sesame oil, tossing gently with the remaining heat.

Scatter 1 tbsp chopped chives over the potatoes and serve while the reduced sauce still clings to each piece.