Potato Banchan (Gamja Jorim)
Serves 1
Directions
- 1Peel and cut the potatoes.
- 2Toss the potatoes in a heaping teaspoon of kosher salt and set aside.
- 320 minutes later, strain the water that has sweated out from the potatoes.
- 4Rinse all the excess salt from the potatoes.
- 5Stir fry the potatoes for 4-5 minutes.
- 6Add honey, soy sauce, garlic, and water.
- 7Keep sauteing for another 20 minutes until the potatoes are fork tender and all the sauce is reduced.
- 8Drizzle with sesame oil.
- 9Sprinkle with sesame seeds.
Ingredients
- 3 potatoes
- 1 heaping tsp kosher salt
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 3 Tbsp water
- 4 Tbsp water
- 1 drizzle sesame oil
- 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.
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