spicy korean potatoes (gamja jorim)
This is a wonderful side dish from Korea. At nearly every meal, Koreans have a custom of serving a variety of different banchan (or side dishes) that complement the main entree, soups, and other courses that are typically served with each meal. This banchan (or side dish) is a little different than other similar recipes in that it has a touch of sweet, salty and spicy all in one (whereas other Korean potato side dishes are one or the other but rarely all three taste sensations at once).
prep time
5 Min
cook time
15 Min
method
Saute
yield
4 serving(s)
Ingredients
- 1 tablespoon vegetable oil (or canola oil)
- 2 large potatoes, peeled and diced
- 1 medium onion, sliced
- 1 tablespoon gochujang (korean red pepper paste)
- 1 teaspoon gochugaru (korean red chile powder)
- 2 cloves garlic, crushed
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon white granulated sugar
- 1 teaspoon light corn syrup
- 1 tablespoon water (or more if needed, for consistency)
- 1 tablespoon sesame seeds (for garnish)
How To Make spicy korean potatoes (gamja jorim)
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Step 1Heat oil in a large skillet over medium heat. Add potatoes and onions, and sauté for 2 to 3 minutes or until the onions are soft.
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Step 2Add the gochujang, gochugaru, garlic, soy sauce, sugar, corn syrup, and 1 Tbsp water (adding more water, 1 Tbsp at a time, if needed). Reduce heat to low, cover the skillet, and let simmer for 15 to 20 minutes or until the potatoes are fork tender and lightly browned on the outside.
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Step 3Garnish with sesame seeds, and serve immediately while still hot. (Another option is allow the potatoes to cool and served at room temperature).
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