Gamja Jorim: Korean Braised Potatoes (Two Versions)

Steps

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1. 1
   Cut potatoes into evenly-sized medium pieces—not too large or they take long to cook, not too small or they'll fall apart.
   ▶ ≈1:17
2. 2
   Trim and cut shishito peppers into pieces.
   ▶ ≈1:38
3. 3
   In a large pan, combine water, soy sauce, sugar, honey, and mirin; stir well.
   ▶ ≈1:54
4. 4
   Add the potato pieces to the sauce, stir gently, and heat over medium-high heat.
   ▶ ≈2:06
5. 5
   Once the liquid comes to a boil, cover with a lid and simmer for about 10 minutes.
   ▶ ≈2:14
6. 6
   After 10 minutes, remove the lid and stir the potatoes to ensure even cooking.
   ▶ ≈2:29
7. 7
   Cover again and continue simmering for about 10 more minutes until the potatoes are fork-tender.
   ▶ ≈2:36
8. 8
   Once most of the liquid has evaporated, turn off the heat and gently fold in the peppers so they stay crisp.
   ▶ ≈3:05
9. 9
   Plate the dish and garnish generously with sesame seeds.
   ▶ ≈3:32
10. 10
    Cut potatoes into medium pieces and soak in cold water for about 5 minutes to remove excess starch.
    ▶ ≈4:13
11. 11
    Thinly slice red and green chilies.
    ▶ ≈4:35
12. 12
    In a small bowl, combine gochujang, red chili pepper flakes, soy sauce, oyster sauce, sugar, honey, and black pepper; mix well.
    ▶ ≈4:41
13. 13
    Heat oil in a large pan over medium heat. Drain the potatoes and add them to the hot oil.
    ▶ ≈5:04
14. 14
    Stir the potatoes around and cook them for about 5 minutes until the outsides are nicely browned.
    ▶ ≈5:10
15. 15
    Pour in the sauce and stir-fry for 1 to 2 minutes until the potatoes are well coated.
    ▶ ≈5:22
16. 16
    Add 1 cup of water and bring to a boil over medium-high heat, then simmer for 7 to 8 minutes over medium heat.
    ▶ ≈5:34
17. 17
    Check that potatoes are fork-tender, then add sesame oil and chili slices and toss everything together.
    ▶ ≈5:49
18. 18
    Plate and finish with a sprinkle of sesame seeds.
    ▶ ≈5:56