Gamja Jorim or braised Potatoes

An other Banchan dish from Korea.

Slightly sweet braised potatoes that cook in the dark liquid. When you use Yukon Gold potatoes or European salad potatoes, they have the right texture and wont fall apart. The idea of this recipe is from one of my hundreds of cookbooks, the one from AARON HUH

I love these kind of small veggie dishes. They are usually on a table with lots of others when people have Korean BBQ. But you can serve these potatoes with a bowl of hot rice as well. 

Ingredients for 1:

400 g potatoes

1/2 green bell pepper

1 1/2 cup water

Pinch of salt

1 1/2 tbsp dark soy sauce

1 tbsp mirin

1 tbsp corn syrup

1/2 tbsp sugar

1 tbsp Perilla oil

3 tbsp toasted sesame seeds

Put everything except the green pepper, perilla oil and sesame seeds in a wide pan or small pot. Cook with a lid for 10 min, than for 10 min without the lid. Toss in the chopped green peppers. Reduce the liquid to 85 %. Add the perilla oil.

Put in a bowl and sprinkle with sesame seeds.

I ate it with young herring.

You can store the potatoes in an airtight container in the fridge for 3 days.