Potato Banchan (Gamja Jorim)

Serves 1
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Directions

  1. 1Peel and cut the potatoes.
  2. 2Peel and cut the potatoes.
  3. 3Peel and cut the potatoes.
  4. 4Toss the potatoes in a heaping teaspoon of kosher salt and set aside.
  5. 5Toss the potatoes in a heaping teaspoon of kosher salt and set aside.
  6. 6Toss the potatoes in a heaping teaspoon of kosher salt and set aside.
  7. 720 minutes later, strain the water that has sweated out from the potatoes.
  8. 820 minutes later, strain the water that has sweated out from the potatoes.
  9. 920 minutes later, strain the water that has sweated out from the potatoes.
  10. 10Rinse all the excess salt from the potatoes.
  11. 11Rinse all the excess salt from the potatoes.
  12. 12Rinse all the excess salt from the potatoes.
  13. 13Stir fry the potatoes for 4-5 minutes.
  14. 14Stir fry the potatoes for 4-5 minutes.
  15. 15Stir fry the potatoes for 4-5 minutes.
  16. 16Add honey, soy sauce, garlic, and water.
  17. 17Add honey, soy sauce, garlic, and water.
  18. 18Add honey, soy sauce, garlic, and water.
  19. 19Keep sauteing for another 20 minutes until the potatoes are fork tender and all the sauce is reduced.
  20. 20Keep sauteing for another 20 minutes until the potatoes are fork tender and all the sauce is reduced.
  21. 21Keep sauteing for another 20 minutes until the potatoes are fork tender and all the sauce is reduced.
  22. 22Drizzle with sesame oil.
  23. 23Drizzle with sesame oil.
  24. 24Drizzle with sesame oil.
  25. 25Sprinkle with sesame seeds.
  26. 26Sprinkle with sesame seeds.
  27. 27Sprinkle with sesame seeds.

Ingredients

  • 3 potatoes
  • 3 potatoes
  • 3 potatoes
  • 1 heaping tsp kosher salt
  • 1 heaping tsp kosher salt
  • 1 heaping tsp kosher salt
  • 2 Tbsp honey
  • 2 Tbsp honey
  • 2 Tbsp honey
  • 1 Tbsp brown sugar
  • 1 Tbsp brown sugar
  • 1 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 3 Tbsp water
  • 3 Tbsp water
  • 3 Tbsp water
  • 4 Tbsp water
  • 4 Tbsp water
  • 4 Tbsp water
  • 1 drizzle sesame oil
  • 1 drizzle sesame oil
  • 1 drizzle sesame oil
  • 1 sprinkle sesame seeds
  • 1 sprinkle sesame seeds
  • 1 sprinkle sesame seeds

Tips

  • A good potato banchan has a bite to it instead of being mushy.
  • Tossing peeled and cut potatoes in salt and letting them sweat out water is an essential step to achieve the desired texture.
  • The potatoes will taste even better when they're cooled.
  • Keep the potato banchan in an airtight container chilled for up to one week.
Potato Banchan (Gamja Jorim) | Clip Recipe