Gochujang-Glazed Potatoes (Gamja Jorim) | Christopher Kimball’s Milk Street

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Milk Street Bowtie Gochujang-Glazed Potatoes (Gamja Jorim)

Gochujang-Glazed Potatoes (Gamja Jorim)

Appears in May-June 2018

30 minutes

Gochujang-Glazed Potatoes (Gamja Jorim)

Free

Gamja jorim, or salty-sweet soy-simmered potatoes, is a common banchan (small plate) on the Korean table. For our version, we added gochujang (Korean fermented chili paste) for a little heat and extra umami. Yukon Gold potatoes 1½ to 2 inches in diameter worked best, but creamier potatoes were good, too. If your potatoes are very small (about 1 inch in diameter), cut them in half; if larger than 2 inches, cut them into eighths. Depending on the sugar content of your potatoes, they may or may not brown lightly as they cook before the soy mixture is added. This is a great side dish to grilled meats and seafood.

4

Servings

Tip

Don’t stir vigorously once the potatoes are nearly glazed. Doing so may cause the pieces to break apart.

30 minutes

3 tablespoons plus 2 teaspoons soy sauce
1/4 cup mirin
1 tablespoon gochujang
1 tablespoon white sugar
2 large garlic cloves, finely grated
Kosher salt and ground black pepper
1 tablespoon grapeseed or other neutral oil
2 pounds small Yukon Gold potatoes (1½ to 2 inches in diameter), quartered
2 teaspoons toasted sesame oil
2 teaspoons unseasoned rice vinegar
2 teaspoons sesame seeds, toasted
2 scallions, thinly sliced
Ingredients
  • 3

    tablespoons plus 2 teaspoons soy sauce

  • ¼

    cup mirin

  • 1

    tablespoon gochujang

  • 1

    tablespoon white sugar

  • 2

    large garlic cloves, finely grated

  • Kosher salt and ground black pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    pounds small Yukon Gold potatoes (1½ to 2 inches in diameter), quartered

  • 2

    teaspoons toasted sesame oil

  • 2
  • 2

    teaspoons sesame seeds, toasted

  • 2

    scallions, thinly sliced

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Sides

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Gochujang-Glazed Potatoes (Gamja Jorim)

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t stir vigorously once the potatoes are nearly glazed. Doing so may cause the pieces to break apart.

Ingredients
  • 3

    tablespoons plus 2 teaspoons soy sauce

  • ¼

    cup mirin

  • 1

    tablespoon gochujang

  • 1

    tablespoon white sugar

  • 2

    large garlic cloves, finely grated

  • Kosher salt and ground black pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    pounds small Yukon Gold potatoes (1½ to 2 inches in diameter), quartered

  • 2

    teaspoons toasted sesame oil

  • 2
  • 2

    teaspoons sesame seeds, toasted

  • 2

    scallions, thinly sliced

Step 1 of 5

Make the soy sauce mixture

½
cup water
3
tablespoons soy sauce
¼
cup mirin
1
tablespoon gochujang
1
tablespoon white sugar
2
large garlic cloves, finely grated
1
teaspoon kosher salt
½
tablespoon ground black pepper

In a small bowl, whisk together ½ cup water, 3 tablespoons of the soy sauce, the mirin, gochujang, sugar, garlic, 1 teaspoon salt and ½ teaspoon pepper.

Step 2 of 5

Coat and cook the potatoes

1
tablespoon grapeseed or other neutral oil
2
pounds small Yukon Gold potatoes (1½ to 2 inches in diameter), quartered

In a 12-inch nonstick skillet over medium, heat the oil until shimmering. Add the potatoes and stir to coat. Cover and cook, stirring occasionally, until the edges of the potatoes are translucent, 10 to 12 minutes.

Step 3 of 5

Stir in the soy sauce mixture

Stir in the soy sauce mixture. Bring to a simmer over medium-high, then reduce to medium, cover and cook, stirring occasionally, until the tip of a knife inserted into the largest piece meets no resistance, about 10 minutes.

Step 4 of 5

Uncover and continue to cook

Uncover and cook over medium-high, stirring gently but frequently, until the liquid completely evaporates and the potatoes are glazed, about 5 minutes.

Step 5 of 5

Season and serve

2
teaspoons soy sauce
2
teaspoons toasted sesame oil
2
teaspoons unseasoned rice vinegar
2
teaspoons sesame seeds, toasted
2
scallions, thinly sliced

Off heat, stir in the remaining 2 teaspoons soy sauce, the sesame oil, vinegar and sesame seeds. Taste and season with salt and pepper. Transfer to a platter and sprinkle with scallions.

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SEPTEMBER 2021

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