Spicy Braised Potatoes (Maeun Gamja Jorim)

Spicy Braised Potatoes (Maeun Gamja Jorim)

Spicy braised potatoes, or Maeun Gamja Jorim, are a hearty Korean side dish. Potatoes are quickly braised in a gochujang and gochugaru sauce, creating tender, umami-packed bites.

Course Side Dish

Cuisine Korean

Diet Gluten Free, Low Fat, Low Lactose

Keyword banchan, braised potato, gamja jorim, korean side dish, maeun gamja jorim, Potato, spicy potato

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 111

Author Hyegyoung K. Ford

Ingredients

1 lb (450 g) yukon potato peeled and sliced into 1/4-inch thick
1 1/2 tbsp cooking oil
1/2 small onion thinly sliced
2 fresh chilies sliced, optional
pinches salt to taste
1 tbsp toasted sesame seeds

Anchovy stock

6-7 large dried anchovies
2 cup (480 ml) water

Spicy sauce

1 tbsp gochujang (Korean chili paste)
1 tbsp Korean chili flakes (gochugaru)
2 tbsp soy sauce
2 tbsp sweet rice wine (mirim)
1/2 tbsp minced garlic
2 tbsp Koran corn syrup or 1 tbsp sugar

Instructions

Soak sliced potatoes in cold water for 5 minutes to remove excess starch. Drain them thoroughly.
To make the anchovy stock, boil dried anchovies in water and simmer for 5 minutes. Discard the anchovies and reserve about 1 cup of the stock. Keep the remaining stock on hand in case you need more liquid later during cooking.
Combine spicy sauce ingredients in a small bowl. Mix well until the sauce is smooth and fully blended.
Heat oil in a large skillet and add the potato slices and onions. Stir-fry them for 1-2 minutes. Pour the sauce and 1 cup of anchovy stock over the potato mixture and stir well. Cover the skillet and cook over medium heat for about 6-8 minutes.
Uncover the skillet and increase the heat to medium-high. Continue cooking the potatoes, stirring frequently, until the sauce reduces and the potatoes are fork-tender with a slight bite, about 5-6 more minutes. The sauce should thicken but not dry out completely. Taste and add salt if needed.
Finally, add the fresh chili slices and stir them through the potatoes, cooking just until they’re heated. Garnish with green onions and toasted sesame seeds, and serve the dish warm or at room temperature with rice.
Note: For an extra boost of umami, consider adding a splash of Korean tuna sauce instead of salt at the end of cooking.
Korean corn syrup not only adds sweetness but also gives the dish a nice shine. If you prefer not to use corn syrup, you can substitute it with 1 tablespoon of sugar instead.

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