감자조림 (Gamja Jorim) / Potato Banchan
감자조림 (Gamja Jorim) / Potato Banchan
Ingredients
For the Potato Banchan
- 3 potatoes, peeled and cut into bite-sized pieces
- 1 teaspoon kosher salt, heaping
- 1 tablespoon cooking oil, as needed
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons water, or up to 4 tablespoons
- 1/2 teaspoon sesame oil, for drizzling
- 1 teaspoon sesame seeds, for sprinkling
Instructions
- 1
Peel and cut the 3 potatoes into bite-sized cubes. Place the cut potatoes into a bowl.
⏱️ 5 min
- 2
Add a heaping teaspoon of kosher salt to the potatoes and toss them to coat evenly. Set the potatoes aside for 20 minutes to allow them to sweat out excess water.
⏱️ 20 min
- 3
After 20 minutes, drain the potatoes using a strainer to remove the released water. Rinse the potatoes thoroughly under running water to wash off the excess salt.
⏱️ 2 min
- 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the rinsed potatoes to the pan and stir-fry them for 4-5 minutes, until slightly softened.
⏱️ 5 min
- 5
To the pan with the potatoes, add the honey, brown sugar, soy sauce, minced garlic, and 3 to 4 tablespoons of water. Stir to combine.
⏱️ 3 min
- 6
Continue sautéing the potatoes in the sauce for another 20 minutes, stirring occasionally. Cook until the potatoes are fork-tender and all the sauce has reduced and thickened, coating the potatoes.
⏱️ 20 min
- 7
Once cooked, transfer the potato banchan to a serving dish. Drizzle with sesame oil and sprinkle with sesame seeds.
⏱️ 2 min
- 8
Serve warm or at room temperature. The potatoes will taste even better when cooled. Store any leftover potato banchan in an airtight container, chilled, for up to one week.
Kitchen Tools
Nutrition Facts (per serving)
감자조림 (Gamja Jorim) / Potato Banchan
For the Potato Banchan
- 3 potatoes, peeled and cut into bite-sized pieces
- 1 teaspoon kosher salt, heaping
- 1 tablespoon cooking oil, as needed
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons water, or up to 4 tablespoons
- 1/2 teaspoon sesame oil, for drizzling
- 1 teaspoon sesame seeds, for sprinkling
Instructions
- 1
Peel and cut the 3 potatoes into bite-sized cubes. Place the cut potatoes into a bowl.
⏱️ 5 min - 2
Add a heaping teaspoon of kosher salt to the potatoes and toss them to coat evenly. Set the potatoes aside for 20 minutes to allow them to sweat out excess water.
⏱️ 20 min - 3
After 20 minutes, drain the potatoes using a strainer to remove the released water. Rinse the potatoes thoroughly under running water to wash off the excess salt.
⏱️ 2 min - 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the rinsed potatoes to the pan and stir-fry them for 4-5 minutes, until slightly softened.
⏱️ 5 min - 5
To the pan with the potatoes, add the honey, brown sugar, soy sauce, minced garlic, and 3 to 4 tablespoons of water. Stir to combine.
⏱️ 3 min - 6
Continue sautéing the potatoes in the sauce for another 20 minutes, stirring occasionally. Cook until the potatoes are fork-tender and all the sauce has reduced and thickened, coating the potatoes.
⏱️ 20 min - 7
Once cooked, transfer the potato banchan to a serving dish. Drizzle with sesame oil and sprinkle with sesame seeds.
⏱️ 2 min - 8
Serve warm or at room temperature. The potatoes will taste even better when cooled. Store any leftover potato banchan in an airtight container, chilled, for up to one week.