{"id":29265,"date":"2023-06-12T09:24:52","date_gmt":"2023-06-12T03:54:52","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=29265"},"modified":"2024-06-20T13:15:10","modified_gmt":"2024-06-20T07:45:10","slug":"korean-braised-potatoes-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/korean-braised-potatoes-recipe\/","title":{"rendered":"Korean Braised Potatoes Recipe"},"content":{"rendered":"\n

The Korean braised potatoes recipe gives you crisp saut\u00e9ed potatoes that are lil\u2019 sweet, lil\u2019 spicy, and perfectly cooked. The easy Korean side dish is totally addictive, with a caramelly glaze sticking to golden pan-fried potatoes with the creamiest interior.<\/p>\n\n\n\n

\"Korean<\/figure>\n\n\n\n

Summer for me means creating recipes without having to spend too much time in the kitchen. So, anything that\u2019s quick, easy, or doesn\u2019t require switching on the stove is a winner in my book.<\/p>\n\n\n\n

Braised potatoes (Korean style) get 2 out of 3 here. They\u2019re fast and simple, like most Korean recipes I\u2019ve tried. Even a novice can whip up this side dish without breaking a sweat.<\/p>\n\n\n\n

Braising (light frying followed by stewing) lends the vegetables a deep flavor and fork-tenderness that make your taste buds stand up and applaud.<\/p>\n\n\n\n

On the outside, the potatoes are gorgeously crispy with a sweet-spicy glaze (because I decided to add gochujang<\/a>). On the inside, they are soft and yummy without falling apart.<\/p>\n\n\n\n

\"Korean<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

WHAT IS GAMJA JORIM?<\/strong><\/h2>\n\n\n\n

The simplest way to understand what Gamjajorim or \uc54c\uac10\uc790\uc870\ub9bc is to think of them as saut\u00e9ed potatoes with soy sauce. It's a traditional South Korean banchan (side dish) and an extremely popular snack.<\/p>\n\n\n\n

When made with baby potatoes, it\u2019s called algamja-jorim, as the potatoes resemble quail eggs. (Al is Korean for eggs.)<\/p>\n\n\n\n

\"Korean<\/figure>\n\n\n\n

WHY MAKE THESE KOREAN POTATOES?<\/strong><\/h2>\n\n\n\n

It\u2019s a flavor explosion: savory, sweet, and umami.<\/p>\n\n\n\n

You\u2019ll never end up wondering what to do with leftovers.<\/p>\n\n\n\n

Extremely versatile: serve as a side dish, main dish, or appetizer!<\/p>\n\n\n\n

The epitome of comfort food that will become a permanent part of your side dish lineup<\/p>\n\n\n\n

HOW TO MAKE GAMJA JORIM (KOREAN BRAISED POTATOES RECIPE)?<\/strong><\/h2>\n\n\n\n

Step 1<\/strong>: Whisk soy sauce, gochujang, honey, minced garlic, and water together to make the Korean potato sauce and keep it aside.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Step 2:<\/strong> Wash, peel, and then cut your potatoes into biggish pieces (so they hold their shape and don\u2019t disintegrate while braising).<\/p>\n\n\n\n

Step 3<\/strong>: Soak the potatoes in water for about 15 to 30 minutes to get rid of the extra starch. Drain and dry well.<\/p>\n\n\n\n

\"Soak<\/figure>\n\n\n\n

Step 4:<\/strong> In a pan, heat about 2 tablespoons of peanut oil on a medium-high flame. Sear the potatoes till they are crispy and golden brown on all sides.<\/p>\n\n\n\n

\"Golden<\/figure>\n\n\n\n

Step 5:<\/strong> Add the sauce you made in Step 1, stir, cover, and simmer on low-medium heat till the soy-braised potatoes are cooked through.<\/p>\n\n\n\n

Step 6:<\/strong> Let the flavors of the sauce seep into the vegetables, cooking till you have a thick, super-yum sauce with potatoes clinging to the pot.<\/p>\n\n\n\n

\"Cooked<\/figure>\n\n\n\n

Final step:<\/strong> When the braised potatoes have reached your desired doneness, garnish with sesame seeds and spring onions, and serve!<\/p>\n\n\n\n

RECIPE NOTES ON SKILLET BRAISED POTATOES<\/strong><\/h2>\n\n\n\n