Korean braised potatoes, Gamja Jorim, is a popular side dish (banchan) in Korean cuisine
Food - Drink
Gamja Jorim: The Korean Roast Potatoes That Literally Shine
Potatoes can be prepared in many ways, but there is something extra delicious about biting into a spud with crunchy skin and tender flesh, and the Korean dish gamja jorim delivers on both flavor and textural contrast. To make gamja jorim, baby potatoes are roasted in a savory, shiny glaze of soy sauce, rice wine, and brown sugar.
Different potatoes can be used for gamja jorim, like baby red royale, Yukon gold, and fingerlings, and even other veggies like peppers and carrots can be included. The sauce typically uses 3 tablespoons of soy sauce, but for a little heat, Korean Bapsang suggests using 2 tablespoons of soy sauce and 1 tablespoon of gochujang.
The sauce is added to the potatoes after they've been fried over medium-high heat for about 4 to 6 minutes, and once the sauce is added, the contents of the pan are brought to a boil, covered, and allowed to braise. The end result is a crispy, shining exterior with a soft inside, and a sweet, savory, salty, and spicy flavor.