Those sweet little Korean potatoes.

Gamja jorimYou know when you go to a Korean restaurant, you get an assortment of complimentary appetizers or amuse bouches. This is called banchan and included are usually seaweed, bean sprouts, kimchi, and gamja jorim, or sweetened potatoes.

Fuck yeah, I’m going there. I love these potatoes. They are my absolutely favourite part of banchan and are so freakin’ addicting. They’re a little bit sweet, a little bit salty and a whole lot of carbs — my favourite.

It’s been a potato explosion at my house — new potatoes, nugget potatoes, russet potatoes… Jesus. I’ve never been a fan of potatoes. Eating them, yes. But cooking them? Not really. I’m more of a rice or noodle type of girl. But since I was cooking up a Korean-themed lunch — chamchi jjigae and kimbab — I thought that I might as well throw some of those potatoes in there too.

Best. Idea. Ever.

Carbs on carbs on carbs, whatever. These were easy. And although I had to make some changes to substitute ingredients for what I hand on-hand, it worked! Next time I’ll use honey instead of the agave (not a fan of using corn syrup or unnatural sugars if I don’t have to) and will top with toasted sesame seeds for prettier presentation. And, as usual, up the amount of garlic to 2 tbsp.

Gamja jorim
Gamja jorimGamja jorim (adapted from Aeri’s Kitchen)

What you’ll need:
– 2 cups potatoes, chopped into 1″ cubes (I quartered nuggets, skin-on)
– 2 tsps ghee, or vegetable oil
– 2 1/2 tbsp soy sauce
– 2 tbsp agave syrup (I would use honey next time)
– 1 1/2 tbsp granulated sugar
– 1 tbsp garlic, minced
– Toasted sesame seeds (optional)

What you’ll need to do:
1. In a small pot, boil enough water that would cover the potatoes.
2. Once the water has reached boiling point, add the chopped potatoes. Lower the heat to medium-low. Cook until fork-tender, about 7-10 minutes.
3. In a saucepan, melt the ghee or vegetable oil.
4. Add the potatoes, soy sauce, agave, sugar, and garlic and sautee for 5-7 minutes or until all of the potatoes are evenly coated and the sauce is reduced by 3/4.
5. Turn off heat and sprinkle with toasted sesame seeds just before serving. Makes 4 appetizers/side dishes.


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