Potato with soy sauce
(“gamja jorim”)
Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children’s lunch box side dish, too.
Ingredients:
2-3 medium sized potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water.
- Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.
- Rinse the potato using colander in running water to remove starch.
- Cut half onion into bite sized pieces.
- Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.
- Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.
- Add half cup of water into the pan, 2 tbs – 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.
- When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.
Potato with mushroom
(“gamjachae bokkeum”)
This potato dish can be made only using potato. I found the taste turns out very good when white oyster mushroom is added. By using white oyster mushroom, this color of dish is still clean white. If you don’t have mushrooms, just use potato as it is.
Ingredients:
1 medium size of potatoes, 2 cloves garlic, 2 white oyster mushrooms, half onion, ½ ts to1 ts of salt, 1 to 2 tbs olive oil, 1 tbs sesame oil, 4 to 5 tbs of water.
Tip: If you only use potatoes, use 2 medium size potatoes and ½ cup of water.
- Peel the potatoes and wash and cut them into julienne strips.
- Wash the potato in running water using a colander to remove starch.
- Cut the mushrooms into julienne strips.
- Slice the onion and mince 2 cloves of garlic.
- In a heated pan, add 2 tbs of olive oil and add the potato strips. Stir it with a wooden spoon for 1 minute.
- Add 4-5 tbs water and lower the heat over lower heat to cook and stir it.
- Cover the lid of the pan and simmer it for a few minutes.
- Open the lid and add garlic and the mushroom strips and sauté until potato strips are fully cooked.
- Add ½ ts to1 ts of salt (depends on your taste), 1 tbs of sesame oil and turn off the heat.
- Garnish with chopped red pepper and green onion.
Hi Maangchi,
This recipe was a great help. Love the video. Very helpful. My wife and I just learned how to make bulgogi, and this was the perfect side dish to go with it! We’re going to try all your other recipes and tutorials very soon.
We were wondering if the bean sprout side dish we’ve had at a Korean restaurant is prepared the same way?
Yes, I think so. Kongnamul muchim (soybean sprout side dish) is a very common Korean side dish.
Hello Maangchi,
I love your website. I’m half Korean and I love korean food but my mom never taught me how to cook Korean food, so I just love watching your videos.
I just made this dish for my family and it was great! :)
Thank you and Take Care.
Nice! Yeah try out more recipes! : )
i was wondering…my mom told me that if u put soy sauce on the pan while you’re cooking,it’ll start to smell bad o.o doesn’t it smell bad? coz i watched almost all ur vids n you’ve put soy sauce on the pan many times =D lolz
I don’t think soy sauce smells bad!
I think that’s if your pan is too hot and the soy sauce burns. Then it starts to smell bad but I agree with Maangchi, soy sauce smells good!
Hi Maangchi,
I enjoy reading your recipes. Hope you can post a lotus root side dish recipe, which is quite similar to gamja jorim. I tried this side dish during a food festival in Singapore and i like it very much.
Thank you.
yes, lotus root side dish is called Yeongeun jorim
http://commons.wikimedia.org/wiki/File:Korean_cuisine-Yeongeun_jorim-01.jpg
I will post the recipe someday later, thanks!
Mmm your recipe helped me make my boyfriend’s favorite panchan! Thank you! I love your video, it really helped :)
Wonderful news! : )
Hi Maangchi!
I tried the second potato side dish yesterday! It came out great :) I’m so proud that I can finally eat what I cook! Here’s the pictures for them!
Oh I’m sorry, I guess the html code didn’t work, but here’s the link for anyone that would like to see. I know it helped me a lot when other people shared their pictures as well :)
http://i717.photobucket.com/albums/ww177/Korinesefood/gamjachaebokkeum.jpg
http://i717.photobucket.com/albums/ww177/Korinesefood/IMG_1358.jpg
Beautiful! Your 2 kinds of potato side dishes look like mine! Of course you followed the recipe tightly. : )
Thank you for sharing the photos!
may i know potato side dishes the taste is sweet more than than salty or satly more than sweet ? ^^
Maangchi, I can’t express how much I love your website! I hardly ever write comments online, but I had to let you know how much you have changed my life. I discovered your site from another korean recipe site my sister referred to me. I looked at the recipes on the other site, but instantly found your videos posted on that site to be the saving grace to my failed attempts at korean cooking, or more appropriately lack of attempts at korean cooking. My husband and I both grew up eating korean food and love it, but never learned how to make it from our mothers. I have tried written recipes from other websites, but without success and always went back to cooking non-korean food. But with your delicious recipes and enthusiastically simple teaching, I feel like I can make everything on your site. In fact I have already made deonjang jjigae, gye ran jjim, gamja jorim, korean salad, daegu jeon, and zucchini jeon this past weekend with success. But more importantly, I have found a new, enthusiastic love for korean cooking thanks to you. You should have your own show on the Food Network! Also fyi, I used agave syrup instead of corn syrup as I didn’t have any, and the gamja jorim turned out great. Thanks again, Maangchi, I can’t wait to try out more recipes!
omg, this is a terrific compliment! You are making me happy tonight!
Your site is wonderful! I love your interpretation on traditional Korean recipes. You’re really a lifesaver as I use your recipes to cook for my husband all the time. My husband now wants me to cook authentic Korean recipes for his parents! The Korean-American side of me wants to run away from the challenge but I know that I can do it, especially with your help!
I’ve tried out many of your recipes but I can’t seem to get the gamja jorim correct. How do you prevent the potatoes from going mushy? I want to cook them crispy like yours!
Thank You!!
Thank you for sharing your story related to Korean cooking. It sounds like you are treasure in your family because they rely on your Korean cooking. : )
If your gamjajorim turns out too mushy, cook the potatoes for shorter time than I do in my recipe. Your stove may be hotter than mine. In my recipe, “…over medium heat for about 10 minutes until the liquid is evaporated..” So instead of 10 minutes, cook 5-7 minutes.
I love going to a korean restaurant and getting all those side things (potatoes, seaweed,beansprouts etc.) with our meal, but can’t seem to get recipes- where do I look for them?
anonymous,
corn starch and corn syrup are totally different!
check this out, http://www.maangchi.com/ingredients/corn-syrup
how to u get corn syrup???we only have corn starch can we use corn starch?
sachi,
yayeee! Congratulation on your successful gamjajorim(potato side dish) making!
Meat jeon? Of course I have recipes for meat jeon.
I usually use sliced beef. Did you check my “cod jeon” recipe? http://www.maangchi.com/recipe/daegu-jeon
You can make beef jeon by following the recipe. Use beef instead of cod.
Or I make meatball style jeon using ground beef.
I’m going to post the recipes someday in the future,
Thank you,
Hello Maangchi!
I just tried you Gamja jorim recipe and it came out great! Tonight for dinner I’m making grilled kalbi ribs, hawaiian style poke, gyoza and your potatoes make the perfect side dish to go with it!
Also, I was wondering if you’ve ever heard of a dish called “meat jun.” I’m from Hawaii and meat jun is a popular entree–but one of my Korean friends told me that since it’s only a hawaiian style dish, I probably won’t find it in any restaurants outside of Hawaii. If you’ve never heard of it, please try it out. Its delicious! :)
Thank you again!
Sachi
hey, maangchi! thank you so much yet again… what would i do without you? this week i made gamja jorim and i ate it with the kimchi that i made from your recipe. i also had a bowl of miyeok guk that i made from dried seaweed that i bought in california. it was my last bag though, how sad! ):
anyway i just made a blog to write about my time in denmark. there will be some photos of korean food i’m trying to make. (:
http://atherosclerosis.blogspot.com/2009/01/turning-new-cabbage-leaf.html
망치님, 너~무 너무 감사합니다!! 요리하는것을 좋아하는데 가끔식 조리법이 피료해요…망치님의 조리법을 사용하니, 우리 가족이 맛있어합니다 ;) 더욱더 많이 가르처주세요. ps 감자조림 너무 맛있어요
hoho, yeah so far 2 Sylvia here. : )
OH there are two of us using Sylvia…….I haven’t commented for a while so this is someone new.
Hi Maangchi,
I was wondering with the potato in soy sauce dish is it soft on the outside? Because i know there is the sweet potato with a harder outside and soft on the inside and another one that is used as a side dish where the whole thing is soft, sweetish and soooo nice. Also!! I have a request for the pasta side dish.
Thankyou!
maria,
If I don’t answer your question, that means I don’t know the exact answer. I recommend posting your questions on the forum. http://www.maangchi.com/talk/forum/general-discussion
You may get better answer from someone else.
Anyway, there is another recipe for gamjajorim that you use whole potato: small size potatoes. I am going to post the recipe someday in the future.
Hi Maangchi!
You can disregard what I posted earlier. But I was just wondering if peeling the potatoes makes a difference for the Ganja Jorim? Would the potatoes cook the same? It’s only because the peel is the most nutritious part! :)
Hi, Maangchi.
I cooked Ganja Jorim for this lunch.
It was soooo yummmmy (and easy to cook)
THanks for sharing your own receipes with us
BBBye
i’m going to attempt to make this recipe. out of curiosity, what temperature setting would we heat up the pan to put the potatoes in up until we simmer it on medium?
matt and Justine!
I’m glad to hear your feedback!
I just made this dish, very tasty =D thanks a lot!
ahh ok….tyvm for the quick reply :)
matt,
No, I often make bulgogi without using my food processor especially when I cook little amount of bulgogi. It’s still delicious. And don’t worry about excessive marinade.
yummm…i cant wait! oh btw…ive been making the marinade for bulgogi which i put on just about anything :) but it doesnt really absord very well. The only difference to your recipe is i dont have a food processor. Would this affect it? I’ve had meat marinating in the fridge overnight and still it doesn’t absord like yours.
matt,
Your Korean pronunciation sounds great! : )
Gamjatang and dakdoritang are in the list of my upcoming cooking video recipes. haha, hungry kiwis!
Thanks a lot for your interest in my recipes.
thank you maangchi!
I’ve made a few of your recipes and its so easy with your great website.
My wife and i taught english in korea for 3 years and miss the food! I’ve tried to make kumjatang and dakduritang (sorry, awful translating), and its ok but not the same. Do you think you might show us hungry kiwis how to make one day?
Gang Shik,
I think the amount of the recipe is for 2-4 people. It’s a side dish, so you will eat it with cooked rice.
Thanks,!
Hello! I love your website and recipes! With the gamjachae bokkeum, how many servings is this approximately?
Summa,
Yes, you can use honey.
It’s ok to use honey right? I hope the flavour isn’t a big difference ^-^ because i couldn’t find corn syrup
jasmine,
no, I have never been to Yummy bbq in Hawaii. Give me more detailed description about the food or send me photo of it, then I may find out how they make it.
Hi, Maangchi love your recipes. This message is for both you and Jasmine. Im also from Hawaii and the potatoes at Yummy BBQ is similar to the recipe you have for Gamja Jorim but a little sweeter.
heres the recipe..sorry i dont have picture:
Korean potatoes(i dont know the real name):
Peel and cut 2 pounds potatoes into bite-sized pieces.
Immerse them in a brine of 2 cups water and 1 tablespoon rock salt for 10 minutes; drain.
Combine 1 cup water, 1/4 cup aloha shoyu (or light soy sauce), 1/4 cup sugar, 1 tablespoon minced garlic, 1/2 teaspoon black pepper and 1 tablespoon vegetable oil.
Place potatoes in shallow pan or skillet and pour sauce mixture over potatoes.
Cook over medium-high heat 10-20 minutes, stirring occasionally, until tender. Remove potatoes with slotted spoon and drizzle with 1-2 tablespoons of remaining sauce and sesame seed(optional).
I was actually wondering if you had ever been to Yummy’s Korean BBQ in Hawaii. They serve these really awesome cold potatoes and I’ve been searching for a recipe on how to make them? Would your soy sauce potatoes be the ones?
john,
yeah, I like dark soy sauce for color, too. Thanks!
I tried first with Chinese dark soy sauce then with light, it turned out much more pleasant looking with the light soy sauce. Great recipe, thanks
Andrea,
Yeah, restaurants usually serve gamjajorim side dish. Yes, you can eat it cold or warm. Good night. It’s 1:00 05 am here.
Hi Maangchi!
Actually, your picture of the potatoe side dish looks just like the side dish i had at the restaurant. I believe your recipe would probably taste similar as well! The one at the restaurant didn’t have any sesame seeds though. Could you recipe be eaten cold?
Thanks!
Andrea,
I don’t know what it it. Give me more description about the food you tasted. : ) It could be this dish, or korean style of potato salads
Hi Maangchi!
This is such a great website! I am going to try many of your recipes. I just went to Korean restaurant and had a delicious cold potatoe side dish. Is this the same recipe?
Abby,
Congratulation on your successful gamja jorim making!
I made the gamja jorim this weekend. Turned out great! I always have it when I go to Korean Restaurants and I used to think it would be tough to make…it was super easy! All my friends loved it too!
Dear Maangchi,
I made gamja jorim with honey. Delicious! Here are the photos: http://www.flickr.com/photos/he_anni/2678829797/
(more photos of successful results on the way)
Denis,
yes, you can use honey instead of corn syrup. Thank you.
Hi Maangchi,
Am I able to substitute the corn syrup for liquid honey instead?
But thanks for the recipe anyway. I have been trying to find the recipe for this particular banchan for yonks, and have finally found it!
Mac,
Thanks for making my day!
You must be really good at cooking.
Maangchi,
Thank you soooo much for your amazing recipes! I have made your 감자조림 twice now and it was delicious! I have also tried your 김치 and 깍두끼 – both were yummy. I have a batch of your 열무 김치 fermenting right now on my counter. I hope to try your 냉면 recipe soon with it!
항상 감사합니다! ( ^ ^ )
Mac.
thank you for showing us how to make this!! i love your blog… i hope you get on the food network…
Dear Ange,
I’m sorry to hear that your potato side dish turns out salty.
I think you shouldn’t have doubled the amount of all the ingredients because you said you used 2 medium size potatoes. Check out my written recipe please, I
If you think your soy sauce is more salty than mine (korean dark soy sauce), cut down the amount of your soy sauce next time you make the dish.
I have not posted “dried anchovies side dish” yet. I don’t know what you mean.
Dried anchovies are a little salty because they are from ocean!
Anyway, never soak dried anchovies.
I will post my “dried anchovie side dish” on YouTube and my blog
soon.
i Maangchi,
I was cooking the potato side dish today and I followed your direction precisely but it came out quite salty. should I be using light soy sauce ?
by the way, I had 2 medium potatoes so I doubled the amount of all the ingredients.
I also tried to cooked the dry anchovies, and I also find the little fish quite salty. Should I soak the little fish ?
Many thanks
guga,
I’m glad to hear that you made good “gam ja bokkeum”.
I just made the first of these potato dishes. My wife and I both loved it – thanks!!
Eminopi,
thank you very much! I used to be called as “bossy rock” while I was playing the game City of Heroes.
You rock Maangchi!!
Keep up the the AWESOME work!!!
thank you soo much for your time in teaching your viewers!!
:D
Suka Aga,
wow, I checked the photo of potato side dish you sent me. It looks great! I will post it in my blog too. Myulchi bokkum(dried anchovies) side dish, sure, it’s included in the list of my future cooking videos.
You are talented in cooking. I was wondering why you have been quiet these days. : ) Thanks a lot.
I made Kam ja jo rim.
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=211
It was great. I love it! Thanks Maangchi! May I request little fish side dish please? (Myol Chi Bok Kom/jo rim)
yes my youtube id is Two1Zero..thanks!! looking forward to see more of ur recipes!!
Yunho,
Sure, your request dried anchovies side dish (myul chi bokkeum) and korean style egg side dish (gye ran maree)are included in the list of my upcoming cooking videos.
Thank you very much. Do you have YouTube id? If you do, let me know. I will let you know when I make it. Thank you very much!
hi Maangchi!! i enjoy your recipes..but i have a recipe request..can u teach me how to make the sweet dried anchovies and the omellete which they serve as side dishes? i love them a lot..and if i can make it myself, it would be soo great!!
Ruth,
Don’t use corn syrup if you don’t have. Corn syrup has nothing to do with corn starch.
Maangchi, if I don’t have corn syrup, can I replace it by mixing some corn starch and water please?
ruth
Hi, Lilllian,
I checked the picture that your friend made, but I can’t figure out what vegetables are used, so
unfortunately I can’t compare.
My dduk bokkie is very simple.
Hi, Anonymous,
I have never made “danmuji” by myself. Sorry, : )
Hi Maangchi! You have an awesome blog here! I was wondering if you know how to make danmuji as I want to be able to make it myself. Thanks in advance!
Oh I didn’t realize they are the same recipes! So you just add more vegetables and some seafood?
Hi,lillian,
Sure, this is my dduk bokkie recipe! : )
http://blog.maangchi.com/2007/09/hot-and-spicy-rice-cake-ddukbokkie.html
Hi Maangchi,
I have a recipe request…I had a hot pepper sauce and rice stick dish at a potluck once that was really good and I just learned what it is called: tapoki! Here is a picture my friend took of it. http://tinyurl.com/69o46f
If you have a chance I’d love to learn how to make this. Take care,
LM
Hi Maangchi! I enjoy your blog and recipes. Thanks for sharing them. :)