Prep: 10 mins
Cook: 35 mins
Servings: 4 - 6

Gamja Jorim (Korean Braised Potatoes)

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Gamja jorim is a Korean banchan or side dish. Potatoes are braised in soy sauce, ssal-jocheong (rice syrup), garlic and sesame oil to create a sweet, sticky glaze as it reduces down during cooking. We’ve added an optional sprinkle of gochugaru to finish for a bit of heat. Gamja jorim is often served with steamed white rice and served as part of a wider Korean meal.

Start cooking

Ingredients

1kg Nanna Tate potatoes, skins left on and cut into chunks
Rice vinegar, to taste
3 spring onions, finely sliced, to serve
1 tbsp of sesame seeds, to serve
1 pinch of gochugaru, to serve (optional)

BRAISING LIQUID

80ml light soy sauce
40ml water
2 tbsp ssal-jocheong (rice syrup), or honey
1 tbsp caster sugar
4 garlic cloves, finely chopped
1 tbsp sesame oil

Let’s get cooking!

Step 1 of 3
Boil your tates

Place the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 12-15 minutes until just tender but still holding their shape. Drain well and allow them to steam dry.
Step 2 of 3
Braising

Combine all of the braising liquid ingredients in a wide sauté pan. Bring to a gentle simmer.

Add the potatoes to the pan and toss to coat. Simmer over a medium heat for 10-15 minutes, until the liquid reduces and thickens into a glossy, thick and sticky glaze that clings to the potatoes, turning occasionally.

Remove from the heat and add a small dash of rice vinegar to balance the sweetness.
Step 3 of 3
Assemble & serve

Transfer to a serving dish and scatter with the spring onions, sesame seeds, a pinch of black pepper and gochugaru (if using).