In western cuisine the potato is often seen as one of the main components of a meal, in Asia however it’s more a side dish like vegetables. This recipe shows therefore a very different side of the good old potato. This Gamja Jorim is sweet, spicy and goes really well with rice and chicken.
This recipe is part of the Korean Dinner series.
250 gr Potatoes
2 cloves of Garlic
1 Chili Pepper
3 tbsp Soy sauce
1 tbsp Honey
Bunch of Coriander
1 tbsp Sesame seeds (I didn’t use them, due to allergies)
– Peel and cut the potatoes into small cubes. Finely chop the garlic and chili.
– Heat some oil in a wok or frying pan and brown the garlic lightly.
– Add the potato cubes and chili pepper and fry for 5 minutes.
– Add the soy sauce and 150 ml water and bring to a boil. Let is simmer for 10 minutes.
– Check if the potatoes are done. If not, add a bit more water and a few more minutes of simmering.
– Put the heat up and make sure all the liquid is evaporated.
– Add the honey and stir fry quickly until they just start to brown.
– Chop the coriander finely and stir through together with the sesame seeds, if using.