Spicy Braised Potatoes (Maeun Gamja Jorim)
User Reviews
5.0
3 reviews
Excellent
Spicy Braised Potatoes (Maeun Gamja Jorim)
Report
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.
Share:
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 Gochugaru (Korean chili flakes)
- 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.
Nutrition Information
Show Details
Calories
111kcal
(6%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
312mg
(13%)
Potassium
330mg
(9%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
409IU
(8%)
Vitamin C
28mg
(31%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 312mg | 13% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 28mg | 31% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
