Hearty Rice Cooker Braised Potatoes (Gamja Jjageuli)
Hearty Rice Cooker Braised Potatoes (Gamja Jjageuli)
Super Easy Rice Cooker Gamja Jjageuli Recipe
Effortlessly make delicious Gamja Jjageuli with just your rice cooker! This recipe brings you tender potatoes and savory pork belly simmered in a rich, flavorful sauce. Perfect as a side dish for rice or a satisfying snack!
Main Ingredients- 300g pork (stewing cut or bulgogi cut)
- 100g potatoes (about 1 medium potato)
- 50g onion (about 1/2 small onion)
- 120ml water
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 tsp ginger powder (or a pinch of minced ginger)
- 2 Tbsp sugar
- 1 Tbsp garlic powder (or 1 Tbsp minced garlic)
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 1 Tbsp red chili flakes (gochugaru)
- 0.5 Tbsp doenjang (Korean soybean paste)
- Pinch of black pepper
- 1 tsp fish sauce (anchovy or sand lance)
- A sprinkle of sesame seeds
- 2 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 tsp ginger powder (or a pinch of minced ginger)
- 2 Tbsp sugar
- 1 Tbsp garlic powder (or 1 Tbsp minced garlic)
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 1 Tbsp red chili flakes (gochugaru)
- 0.5 Tbsp doenjang (Korean soybean paste)
- Pinch of black pepper
- 1 tsp fish sauce (anchovy or sand lance)
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
First, peel and rinse the 50g of onion. Dice it into small, approximately 1cm cubes. This helps the onion absorb the flavors better.
Step 2
In the inner pot of your rice cooker, combine the diced onion, 300g of roughly chopped pork, 1 Tbsp of cooking wine, and 1 Tbsp of soy sauce. Mix well. Select the ‘Cook’ or ‘Reheat’ setting and run for 9 minutes to remove any porky smell and start the marination process. (Rice cooker functions may vary, so use a suitable meat cooking or similar mode.)
Step 3
Peel the 100g of potatoes, wash them thoroughly under running water, and cut them into cubes of about 1.5cm, similar in size to the onions. Cutting them too small might cause them to break down too much during cooking.
Step 4
After the rice cooker’s reheat cycle is complete, add the cubed potatoes to the pot. Then, add all the seasoning ingredients: 1 Tbsp soy sauce, 1 tsp fish sauce, 1 Tbsp gochujang, 0.5 tsp ginger powder, 1 Tbsp cooking wine, 0.5 Tbsp doenjang, 1 Tbsp garlic powder (or minced garlic), 1 Tbsp gochugaru, 2 Tbsp sugar, and a pinch of black pepper. (Optional: If you enjoy a spicy kick, finely chop half a Cheongyang pepper and add it now for an extra layer of flavor.)
Step 5
Pour in 120ml (or 120g) of water. Mix everything thoroughly to ensure all ingredients are well coated with the sauce. Set your rice cooker to ‘Cook’ or ‘Reheat’ again and repeat the 9-minute cycle twice. This slow cooking process allows the flavors to meld beautifully.
Step 6
Once the two reheat cycles are finished, keep the rice cooker lid closed and set it to the ‘Keep Warm’ function for 20 minutes. During this time, the residual heat will continue to cook the ingredients until tender and the sauce will thicken to the perfect jjageuli consistency.
Step 7
After 20 minutes, open the lid. You’ll notice the sauce has reduced nicely, and the potatoes and pork are perfectly tender. Sprinkle a little more black pepper if desired for an enhanced aroma.
Step 8
Finally, sprinkle a bit of sesame seeds for added nutty flavor. Serve this delicious Gamja Jjageuli over hot steamed rice. Enjoy your meal!
