Korean Braised Potatoes (Algamja Jorim)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Place washed baby potatoes in a pot and cover with enough water. Bring to a boil over medium-high heat, then reduce to medium heat and cook for about 15 minutes until fork-tender.
   ▶ ≈1:27
2. 2
   While potatoes are cooking, prepare the garnishes: smash and finely chop garlic cloves, thinly slice the green and red chilies, and thinly slice the green onions.
   ▶ ≈1:53
3. 3
   In a small bowl, combine water, soy sauce, mirin, sugar, black pepper, and mix well. Add Korean chili pepper flakes if desired for extra spice.
   ▶ ≈2:17
4. 4
   When potatoes are cooked through, drain them and let rest for 2-3 minutes to allow moisture on the skins to evaporate.
   ▶ ≈2:57
5. 5
   Heat oil in a wok or pan over medium heat. Once hot, add the potatoes and stir-fry for 3-5 minutes until golden brown and wrinkled, which helps the sauce adhere better.
   ▶ ≈3:09
6. 6
   Add the chopped garlic and stir-fry for about 30 seconds until fragrant.
   ▶ ≈3:47
7. 7
   Pour in the sauce, bring to a boil, then reduce heat to low and simmer for about 8 minutes until the sauce thickens and reduces, stirring frequently to coat the potatoes evenly.
   ▶ ≈4:11
8. 8
   Add dark soy sauce for deeper color and shine.
   ▶ ≈4:36
9. 9
   Once most of the sauce has evaporated, reduce heat to low, add honey, and mix well for about 1 minute.
   ▶ ≈4:49
10. 10
    Turn off heat, add toasted sesame oil, and mix well to prevent the potatoes from sticking together as they cool.
    ▶ ≈5:14
11. 11
    Add the sliced green onions and chili peppers, and give a final mix.
    ▶ ≈5:27
12. 12
    Transfer to a serving plate and sprinkle with toasted sesame seeds for garnish.
    ▶ ≈5:41