Cozy Korean Braised Potatoes (Jorim)
A comforting bowl of tender baby potatoes braised in a savory-sweet sauce, bursting with umami flavors.
Ingredients
Main Ingredients
- 3 cups baby potatoes (halved or quartered if large)
- 1/4 cup soy sauce (ensure it's Halal-friendly)
- 1 tablespoon sugar can be substituted with honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1/2 cup water
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 green onion chopped (for garnish)
Instructions
Preparation
- Wash the baby potatoes thoroughly. If they’re on the larger side, cut them in half or quarters for even cooking.
- In a large pot, heat the vegetable oil over medium heat.
- Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss the baby potatoes into the pot, giving them a good stir to coat them in the garlic oil.
- Pour in the soy sauce, sesame oil, water, and add the sugar. Stir everything together and bring it to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let the potatoes simmer for about 20 minutes. Stir occasionally until the potatoes are fork-tender.
- After 20 minutes, remove the lid and sprinkle in black pepper and red pepper flakes if using. Let it simmer uncovered for an additional 5 minutes.
- Garnish with chopped green onion before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Can freeze for up to two months, but best enjoyed fresh. Reheat in a saucepan with a splash of water.