Hearty and Delicious Braised Potatoes (Gamja Jjageuli) Recipe
Hearty and Delicious Braised Potatoes (Gamja Jjageuli) Recipe
Season’s Best Potatoes Made into Flavorful Gamja Jjageuli, Featured on ‘Baek Jong-won’s Homemade 3’
How was your weekend? The slight rain brought a refreshing change, but it was short-lived. I hope for some proper, cooling rain today! I really enjoy watching ‘Baek Jong-won’s Homemade 3’. Potatoes are in season right now, and the ‘Gamja Jjageuli’ looked so delicious! I happened to have fresh potatoes from my parents’ house, which made them taste even better. Let’s make some ‘Gamja Jjageuli’!
Main Ingredients- 3 medium potatoes
- 1 medium onion
- 2 stalks green onion
- 1-2 Korean chili peppers (optional)
- 1 can luncheon meat (e.g., Spam)
Seasoning- 1/3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 4 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 1 Tbsp minced garlic
- 2 cups water (approx. 400ml)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 4 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 1 Tbsp minced garlic
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
First, peel the potatoes and wash them thoroughly. Then, slice them into thick, half-moon shapes or cubes, about 1 cm thick. Slicing them too thinly might cause them to break apart while cooking, so maintaining a moderate thickness is key.
Step 2
Slice the onion into strips, similar in thickness to the potatoes. The sweetness from the onion will add a deeper flavor to the broth.
Step 3
For the luncheon meat, briefly blanch it in boiling water to remove any impurities. Then, place it in a plastic bag and mash it using a rolling pin or the bottom of a cup. Mashing the meat allows its flavor to infuse better into the stew and gives it a softer texture.
Step 4
Now, in a pot, combine the sliced potatoes and onions. Add all the seasoning ingredients (doenjang, gochujang, gochugaru, sugar, soy sauce, minced garlic). It’s good to lightly mix them to ensure the seasoning coats the vegetables evenly.
Step 5
Add the mashed luncheon meat to the pot and mix it with the potatoes, onions, and seasonings.
Step 6
Finally, pour in 2 cups (approx. 400ml) of water and bring to a boil over high heat. The key is to let it simmer until the liquid reduces to a thick, stew-like consistency, making a ‘jjageuli’ sound. (Simmer for about 10-15 minutes). Once it starts boiling, reduce the heat to medium and cook until the ingredients are tender. In the last step, add the diagonally sliced green onions and optional Korean chili peppers (if using) and simmer for another minute. Your delicious Gamja Jjageuli is ready! (Omit the chili peppers if you prefer a milder taste or are cooking for children.)
