Gamja Jorim (Soy-Braised Potatoes)

Cut the potatoes into bite-size chunks (about 1 inch / 2.5cm) and give them a quick rinse in cold water.

~5 min

Why: Rinsing off the surface starch keeps the braising liquid from turning cloudy and helps the potatoes hold their shape.

Heat the oil in a pan over medium and roll the potatoes around for 3 minutes to lightly brown the outside.

~3 min

Why: A light sear helps the pieces keep their shape while braising and adds a toasty note.

Add the soy sauce, sugar, garlic, and water. Bring to a boil over high heat, then lower to medium.

~2 min

Simmer uncovered over medium heat for 10 minutes, spooning the liquid over the potatoes as they cook.

~10 min

Watch out: Stirring with a spatula breaks the potatoes apart — shake the pan to toss them instead.

When only 2-3 Tbsp of liquid remain, add the mulyeot and onion and braise 2 more minutes.

~3 min

Why: Adding the syrup at the end is what gives the potatoes their glossy shine.

Turn off the heat and finish with the sesame oil and sesame seeds.

~1 min