Title: Korean Sweet Soy-Glazed Potatoes (Gamja Bokkeum)
Categories: Korean, Vegetables, Side dish
Servings: 4
3 TB soy sauce
3 TB water
2 TB sugar
1 ts fish sauce
1 md clove garlic, finely grated
2 TB vegetable oil
10 oz small Yukon Gold potatoes,
rinsed and halved
1 TB toasted sesame oil
1 TB toasted sesame seeds
Gamja Bokkeum - A simple glazed potato banchan
You can use joseon ganjang (Korean soy sauce made from soy alone),
yangjo ganjang (Korean soy sauce made from soy plus wheat), or even
Japanese soy sauce here, if that's what you have.
In a small bowl, whisk together soy sauce, water, sugar, fish sauce,
and garlic until sugar is dissolved, about 30 seconds. Set aside.
Pour oil into a 3-quart saucier or saucepan. Add potatoes, arranging
them cut-side down in a single layer. Set saucier over medium-high
heat and cook, uncovered, until potatoes are light golden-brown on
cut-side, 5 to 6 minutes.
Lower heat to medium-low, add soy sauce mixture and stir to combine
with potatoes. Cover saucier with a lid, and cook until potatoes are
completely tender and offer no resistance when pierced with a cake
tester or paring knife, about 10 minutes.
Remove lid and increase heat to high. Cook, uncovered, stirring
constantly with a heat-resistant rubber spatula, until liquid has
reduced and thickened to a sticky caramel consistency that fully
glazes the potatoes, 1 to 2 minutes.
Remove from heat, and transfer potatoes to serving bowl. Drizzle
with sesame oil, sprinkle with sesame seeds, and serve.
