Sticky Braised Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium yellow onion, chopped into small pieces
02 -
Sesame seeds, to sprinkle on top
03 -
2 tsp. gochugaru (optional)
04 -
1 lb. baby potatoes, cut in half
05 -
4 cloves garlic, finely chopped
06 -
Kosher salt
07 -
1 green onion, thinly sliced, plus extra for topping
08 -
3 Tbsp. corn syrup or honey
09 -
1 cup water or low-sodium chicken stock
10 -
1 carrot, minced into tiny pieces
11 -
2 tsp. toasted sesame oil
12 -
1/4 cup low-sodium soy sauce
13 -
1 Tbsp. rice wine vinegar
14 -
2 Tbsp. grapeseed oil
# Instructions:
01 -
Warm up some oil over medium heat in a big skillet. Toss in the potatoes, sprinkle in a big pinch of salt, and let them cook while stirring here and there until they turn golden brown, about 8 to 10 minutes.
02 -
Toss in the garlic and onion. Stir well and cook until the garlic turns golden, around 2 to 3 minutes. Pour in the water, soy sauce, vinegar, honey, and gochugaru (if you'd like). Mix everything well, then simmer it for 8 minutes.
03 -
Add the carrots and keep cooking until the mixture becomes thick and sticky, stirring every so often. This should take about 4 minutes. Take it off the heat, then stir in the sesame oil and green onions.
04 -
Scatter extra green onions and sesame seeds over the top and serve it up.
# Notes:
01 -
Gamja Jorim is a traditional Korean dish where golden potatoes are coated in a flavorful sweet and savory glaze.
02 -
Use waxy potatoes for this dish since they keep their shape when cooked.