Vegan Gamja Jorim, a popular Korean dish of potatoes braised in a sweet and savoury sauce. Perfect served as a banchan (side-dish)
Gamja Jorim (Korean Braised Potatoes)
A popular Korean side dish, potatoes braised in a sweet soy sauce.
- 1 tablespoon vegetable oil
- 500 g baby potatoes
- 1 large onion cut into small wedges
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons agave syrup
- ½ cup water
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds*
- Scrub the potatoes, keeping the skins on, then cut any large ones in half so they are roughly all the same size.
- Heat a large pan over medium high heat, add the 1 tablespoon vegetable oil, when hot add the potatoes.
- Fry the potatoes, turning regularly, until they are browned on all sides, around 30 minutes.
- Add the red onion and continue to cook until slightly translucent, around 1 minutes.
- Now add the 3 tablespoons of soy sauce, 1 tablespoon rice wine vinegar, 2 tablepoons agave syrup and ½ cup of water. Braise the potatoes until most of the liquid has cooked off and you are left with a dark sticky sauce. This will take around 20 minutes.
- Add the sesame oil and sesame seeds, stir to coat the potatoes then remove from the heat.
*If you don’t have toasted sesame seeds you can toast sesame seeds in a dry pan until they are lightly golden brown.
See the main Vegan Banchan post for more vegan banchan ideas.