Gamja jorim, or soy-braised potatoes, are a popular banchan at Korean BBQ. Their sweet-savoury caramelised glaze and tender bite complement the smoky, charred flavours of grilled meats
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 230 |
| Fat | 9g |
| Saturates | 1g |
| Protein | 4g |
| Carbs | 34g |
| Sugars | 14g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMince the garlic.
Heat the oil in a large frying pan over a medium heat and add the potatoes. Cover and cook for approx. 20 minutes until fully cooked. Toss the pan every 5 minutes to ensure the potatoes don’t burn and lower the heat if they are browning too fast.
Combine the soy sauce, honey and sesame oil in a small bowl before adding them to the pan. Stir well to coat the potatoes. Increase the heat to medium and sauté for 5 minutes, or until the sauce has reduced and the potatoes are glossy.
Meanwhile, finely slice the spring onion greens.
Once the potatoes are cooked, transfer to a serving dish. Sprinkle over the sesame seeds and spring onion greens before serving.
