Korean Potato Side Dish/Banchan Recipe & Mukbang: Braised Potatoes 감자조림 Gamja-Jori GLUTEN-FREE

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with potential health benefits.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

Cut 6 medium-sized potatoes into similar sizes, about three sections each.

Cut 1/2 large onion into big pieces, ensuring they are roughly the same size as the potatoes.

Remove the skins from 2 large garlic cloves and finely mince them.

In a medium-sized pot, add the cut potatoes and fill with cold water until it is about an inch above the potatoes.

Add salt to the water until it tastes slightly salty, then turn on the heat to high.

Once the water is boiling, let it cook uncovered for 5 minutes.

In a preheated frying pan on high heat, add about 1 tablespoon of olive oil and then add the onions, listening for sizzling sounds.

Add freshly ground black pepper and two pinches of salt to the onions and lightly brown them for about 2 minutes.

Add 1 cup of hot water to the pan with the onions, ensuring the temperature remains high.

Add the minced garlic, soy sauce, and 2 tablespoons of honey to the pan, cooking for about 2 minutes on high heat.

Check the potatoes with a chopstick; they should break but not fall apart completely, indicating they are halfway cooked.

Add the potatoes to the sauce in the frying pan and mix to coat them in the soy sauce mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary