Another spicy Korean “jang” dish using a fermented soybean-based condiment, gochujang, to flavor tiny yellow potatoes. My meatballs turned out so well that I was anxious to try another recipe.
Gochujang-Glazed Potatoes (Gamja Jorim), Adapted
- 2 lbs. Yukon Gold tiny potatoes, cut into 1/2-inch-1-inch dice
- 1 tbsp. neutral oil such as canola
- 3 tbsp. plus 2 tsp. soy sauce
- 1/4 cup mirin (don’t use the cooking mirin found in the Asian section – go to the wine/sake department and you will find the good stuff)
- 1 tbsp. gochujang paste
- 1 tbsp. white sugar – I did not add as Mirin is sweetened Sake and has sugar in it
- 2 garlic cloves, finely minced
- salt and pepper to taste
- 2 tsp. toasted sesame oil
- 2 tsp. unseasoned rice vinegar
- 2 tsp. sesame seeds, toasted (on medium high heat in a non-stick skillet, toast the seeds tossing/stirring frequently until they are nice light brown)
- 2 scallions, thinly sliced on a bias to garnish
Whisk together 1/2 cup water, 3 tbsp. soy sauce, the mirin, gochujang, sugar if adding, garlic, salt and pepper to taste. I find that with the soy sauce and all the other seasonings, there is no need for salt and pepper.
In a non-stick skillet heat the oil; add the potatoes and stir to coat. Cover and cook, stirring occasionally until the edges of the potatoes are translucent, about 10-15 minutes. You really don’t want to brown them too much.
Add the soy sauce mixture and bring to a simmer, then reduce the heat, cover and cook, stirring occasionally, until the potatoes are done (stick a knife in the center).
Uncover and cook stirring gently until the liquid evaporates and the potatoes are glazed, about 5-10 minutes.
Remove and stir in the remaining 2 tsp. soy sauce, sesame oil, vinegar and toasted sesame seeds. Remove to a bowl and garnish with scallions.
http://cookingwithauntjuju.com/2018/04/19/gochujang-glazed…toes-gamja-jorim/
This is another great recipe from the Milk Street Magazine which I have tweaked a little! Hard to quit eating these very flavorful potatoes. I just love gochujang, one of the new trends in food in 2018!
Linking to Fiesta Friday #220 and the two co-hosts Mollie @ The Frugal Hausfrau and Jhuls @ The Not So Creative Cook
Toasted sesame seeds take a few minutes to reach that beautiful golden color…
Looks tasty
Thanks – some of the most flavorful potatoes I have made!
These look very addictive! Love the fact it’s cooked stove-top. Once I’ll get my hands on this paste, I will surely give them a try. 🙂
They were Ronit – I won’t tell you how many I had 🙂
🙂
So beautiful and I bet they’re delicious, Judy!
Thanks Mary – they were very good and I couldn’t get enough of them!
I love how toasted your sesame seeds are and I absolutely love this dish. I love gochujang, so there’s no doubt I would love this. 😀 Thanks for sharing another lovely dish at Fiesta Friday party, Aunt Juju. x
Gochujang is a great paste to use in so many different recipes Jhuls!
Those look so perfectly glazed and browned!!! Yum
Thanks 🙂
I like gochujang better than sriracha actually, and I recently started putting it on everything! But you know what I haven’t used it on? Potatoes! What a great idea!
I have always liked sriracha but this trendy paste gochujang is very addictive, especially on these potatoes 🙂
Beautifully done! I haven’t used gochujang on potatoes either! Thanks for sharing with us at Fiesta Friday!
Mollie
Thanks Mollie!
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I am crazy about Gochujang sauce too. what a great idea putting it on potatoes. I like how you have used mirin in the sauce too.
Thanks Sandhya – Gochujang is very versatile and I can’t wait to try it in other recipes; potatoes and meatballs turned out great.