Spicy and Sweet Braised Potatoes (Gamja Jorim)
Mastering the Art of Perfectly Textured Braised Potatoes: Not Falling Apart!
Introducing a recipe for addictive spicy and sweet braised potatoes that you won’t be able to stop eating! We’ll share tips on how to achieve a texture that’s slightly firm on the outside yet tender on the inside, ensuring they don’t fall apart. Served over a bowl of steaming white rice, this is the ultimate side dish that everyone, young and old, will love.
Main Ingredients
- 2 medium potatoes
Seasoning Ingredients
- 1 cup dashima (kelp) or anchovy broth
- 4 Tbsp soy sauce
- 1/2 Tbsp brown sugar or raw sugar
- 1 Tbsp corn syrup or rice syrup
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 cup dashima (kelp) or anchovy broth
- 4 Tbsp soy sauce
- 1/2 Tbsp brown sugar or raw sugar
- 1 Tbsp corn syrup or rice syrup
- 1/2 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, prepare 2 medium potatoes. Peel them thoroughly using a potato peeler. To ensure they don’t fall apart when cooked, cut them into bite-sized pieces, about 2-3 cm cubes or half-moon shapes. Be careful not to cut them too small, as they might crumble during cooking.
Step 2
Rinse the cut potatoes in cold water 2-3 times to remove excess starch. This step prevents the potatoes from sticking together or breaking apart during cooking and results in a clearer braising liquid. After rinsing, drain the potatoes well in a colander.
Step 3
Heat a deep frying pan or pot over medium-low heat. Add 1 Tbsp of cooking oil and the drained potatoes. Pan-fry the potatoes, stirring gently, for about 2-3 minutes until their surfaces turn lightly golden brown. Searing the outside helps maintain the potato’s shape and creates a firmer texture.
Step 4
Once the potato surfaces are lightly golden, add 1 cup of the prepared broth, 4 Tbsp soy sauce, 1/2 Tbsp brown sugar, and 1 Tbsp corn syrup. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently until the potatoes are tender. Stir occasionally to prevent sticking or burning. (This should take about 10-15 minutes).
Step 5
When the potatoes are almost cooked and the liquid has reduced by about half, stir in 1/2 Tbsp of red pepper flakes (gochugaru). Mix well to distribute the seasoning evenly. Adding gochugaru will enhance the flavor with a touch of spiciness.
Step 6
Continue to simmer for another 1-2 minutes after adding the gochugaru, allowing the flavors to meld and the sauce to coat the potatoes nicely. This completes your delicious spicy and sweet braised potatoes! Turn off the heat and spoon some of the braising liquid over the potatoes for a glossy finish. Enjoy with a warm bowl of rice!
