These are THE potatoes at our house and much whinging ensues if they are absent from my Korean dinners. The best thing about Korean food is having a whole bunch of different dishes and sides (banchan) to choose from but trying to make five things at once at the end of the day is enough to make me pull my cranky pants on. Sides like these potatoes keep forever so you can make them ahead of time and whip them out for a mid-week Korean feast. Or, if you like to keep it simple, just eat it with rice and kimchi. This recipe does the four of us for one meal but we are crazy for taters.
You can find gochugaru and corn syrup at most Asian supermarkets and all Korean supermarkets.
Gamja Jorim (Spicy Soy Braised Potatoes)
4 tbsp vegetable oil
6 medium potatoes, peeled and cut into 1 cm cubes
4 tbsp soy sauce
4 tbsp brown sugar
1 tbsp gochugaru (Korean chilli flakes)
6 garlic cloves, minced
4 tbsp corn syrup
2 tsp sesame oil
2 tsp toasted sesame seeds
Place a wide-based saucepan over medium heat, add vegetable oil and potatoes.
Cook, stirring occasionally, for 10 minutes.
Add soy sauce, brown sugar, gochugaru and garlic.
Stir together and turn the heat down to low, cook for 15 minutes or until you can pierce the potato with a fork.
Add the corn syrup and sesame oil, stir gently to coat the potato.
Transfer to a serving dish and sprinkle with sesame seeds.
Eat warm or keep in the fridge for up to 1 week.