spicy korean potatoes (gamja jorim)
(3 ratings)
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).
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(3 ratings)
yield
4 serving(s)
prep time
5 Min
cook time
15 Min
method
Saute
Ingredients For spicy korean potatoes (gamja jorim)
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1 Tbspvegetable oil (or canola oil)
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2 lgpotatoes, peeled and diced
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1 mdonion, sliced
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1 Tbspgochujang (korean red pepper paste)
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1 tspgochugaru (korean red chile powder)
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2 clovegarlic, crushed
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1 tsplow-sodium soy sauce
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1 tspwhite granulated sugar
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1 tsplight corn syrup
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1 Tbspwater (or more if needed, for consistency)
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1 Tbspsesame seeds (for garnish)
How To Make spicy korean potatoes (gamja jorim)
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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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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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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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