Korean Gamja Jorim Korean Glazed Potatoes Recipes

Steps:

• Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
• Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
• Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
• Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

Steps:

• 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.
• 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.
• 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.
• Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.