Korean Potato Side Dish (Gamja Jorim)

Baby waxy potatoes glazed in soy sauce reduction. This recipe goes well with any Korean meal and is convenient because it can be served at room temperature. It is often part of the typical banchan served in Korean restaurants.

• Ready In: 40 mins
• Serves: 3

Ingredients

• 12  ounces baby potatoes (or substitute any other waxy potatoes, cut into cubes if they are larger potatoes)
• 2  dried shiitake mushrooms (optional but they add nice umami flavor)
• 3 1⁄3 tablespoons soy sauce (jinkanjang)
• 2  tablespoons maple syrup
• 1  tablespoon sugar
• 3 1⁄2 cups water (separated)
• 1  tablespoon  vegetable oil
• 1  tablespoon  sesame oil (approximate measurement of the swirl of sesame oil)
• 1  teaspoon sesame seeds

Directions

1. Rinse potatoes. There is no need to peel if using thin skinned, waxy potatoes. Place them in a pot with enough water to fully cover. Bring to a boil, lower heat to medium and cook for 10 minutes. Drain.
2. Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms. Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume.
3. Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp) soy sauce or to taste. Simmer while stirring a few more minutes until the added soy sauce has reduced.
4. Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.