One of my favourite banchan or Korean side dishes growing up was Gamja Jorim or Korean Braised Potatoes. I always look forward to these among the many banchan and side dishes are actually still my favourite to this day. These are potatoes cooked down and coated in a sweet and savoury glaze that pairs really well with steamed rice. It’s also delicious enjoyed as is. The potatoes have that nice chewy bite from the skin but its insides are very soft. I really love dipping these in whatever of the sauce/glaze is left to get more of it on the potatoes.
Thoroughly wash your potatoes and brush off any dirt. If your potatoes are larger than a ping pan ball, I recommend slicing these in half.
Mix all the ingredients for the sauce and then set aside.
Place the potatoes on a baking tray and leave to bake at 350F/180C for 30-35 minutes or until the skin of the potatoes are slightly wrinkly and potatoes are almost cooked through.I personally prefer to bake these so I can just leave them. But another alternative is to pan-fry these on the pan with 1 tbsp oil and leave these to cook and turn slightly browned on each side for 20-25 minutes on medium heat.
After baking/cooking the potatoes, heat a large pan with a lid over medium high heat. Once hot, add the neutral oil. Place the potatoes and cook for 3-4 minutes until lightly browned on each side.
Lower the heat to medium and then pour in the braising sauce. Mix the potatoes and then cover the pan. Leave to simmer over medium heat for 8-10 minutes or until the potatoes are cooked through. The sauce will also slowly thicken from the sugars.
Once the sauce has thickened, add in the rice syrup or other liquid sweetener, sesame oil, and sesame seeds.
Turn up the heat to medium high until the sauce and sugars start to bubble and then mix the potatoes to coat in the glaze. Keep a close eye on the potatoes since they can easily burn from the sugars.
Taste the potatoes and feel free to add more liquid sweetener if you’d like. Serve and enjoy warm or cold. Note that the potatoes will stick and clump together due to the glaze as it cools.
You can refrigerate these potatoes but they’re best enjoyed freshly made.