Anyone that has ever enjoyed a true Korean meal has to agree one of the best parts of the cuisine is all the side dishes, or banchan. These complimentary sides can be anything from various pickles, kimchi, fresh veggies, or even such wild things as silkworm larvae. While I personally have had enough silkworm larvae to last three lifetimes, about a handful or two, I tend to prefer the seasoned veggies and pickles with my meals. Today's recipe is a classic banchan found throughout Korea, Kamja Jorim, or Korean Braised Potatoes! Small, bite-sized baby potatoes are quickly sauteed before being braised in a sweet and savory sauce making for a delicious side dish that accompanies just about any main dish protein. We all love a delicious bulgogi, but it's time we learn to enjoy the side dishes that should be presented with every Korean meal...Let's Get Cooking!
The only actual prep work for this recipe is to sort through the baby potatoes and cut any larger ones in half so that they all are roughly bite-sized.
Next, heat a large pan over Medium-High heat with some cooking oil. Once everything is hot and ready, add the potatoes and sauté them for 4 to 5 minutes, until the edges just start to brown and become slightly crispy.
Once your potatoes start to brown, add the beef stock, soy sauce, and Agave syrup. Bring this mixture up to a boil and continue to stir the potatoes for about 15 to 20 minutes until they soften and most of the liquids evaporate and become a thick sauce. Traditionally, Korean use maple syrup in this recipe rather than agave, but I think the syrup is a bit too sweet for my taste. You could also use honey and adjust amounts accordingly. Try it my way if it is your first time to ensure you end up with a sweet and savory potato in the end, but experiment in the future to perfect your Kamja Jorim to your exact preference.
As you can see in the previous photos, the liquid will cook down and become a delicious thick sauce to drizzle over your potatoes. The potatoes themselves should be softened through, but still retain their overall shape. Other than that, serve your Korean Braised Potatoes with some sesame seeds and/or green onion as a garnish and enjoy.
These can be eaten warm right out of the pan or cold from the fridge, depending on your personal preference. I like them both, hot and cold, so it usually depends on how lazy I am in term of reheating leftovers so you will just have to try them both ways and decide for yourself. These Korean Braised Potatoes are a quick and simple side dish that can accompany any meal, not just Korean cuisine, so give them a try and let me know what you think and if you made any seasoning changes. In the end, this is just another example of a great recipe anyone can follow to make their next meal a little more delicious and memorable while expanding their culinary repertoire....Just Keep Cooking!
KOREAN BRAISED POTATOES AKA KAMJA JORIM
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