Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)

This recipe checks off a couple of culinary boxes for me: one looking for new and interesting side dishes to prepare and another looking to prepare more Korean food. I have prepared some Korean dishes in the past, and even included South Korea as part of my Around the World in 80 Dishes challenge. (That was, in fact, my first foray into Korean cuisine.) And, ever since then, I have been wanting to prepare more Korean food. My only problem was fitting it in amongst all of the other cuisines that I want to prepare as well. 

This particular dish, gamja bokkeum, goes all the way back to the Joseon Dynasty, which ruled from 1392 to 1910. It was a dish of peasants, simple faire made from the relatively few ingredients that they may have in their kitchens or on hand. The very basic versions were prepared with potatoes, soy sauce and little else. Some "fancier" versions may have included vegetables, like carrots and scallions. And, while this dish evolved over time and by region, I wanted to pay tribute to its humble origins. Hence, this recipe.

In the end, this recipe serves as yet another reminder that the simplest of dishes could rival the most complex of dishes. The combination of soy sauce and sesame oil provide the earthy flavors that complement the starchy texture of the potatoes. Those earthy flavors are balanced by the sweetness of the sugar, and enhanced by the umami of fish sauce (as it always does). This recipe might become a go-to in the kitchen whenever I need a quick, starchy side dish.

GAMJA BOKKEUM (KOREAN SWEET SOY-GLAZED POTATOES)

Recipe from Serious Eats

Serves 4

Ingredients:

• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 tablespoons sugar
• 1 teaspoon fish sauce
• 1 medium clove garlic, finely grated
• 2 tablespoons vegetable oil
• 10 ounces small Yukon Gold potatoes, sliced in half
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds

Directions:

1. Prepare the glaze. In a small bowl, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar is dissolved, about 30 seconds. Set aside. 

2. Cook the potatoes. Pour oil into a 3 quart saucier or saucepan. Add potatoes, arranging them cut side down in a single layer. Set saucier over medium high heat and cook, uncovered, until potatoes are light golden brown on cut-side, 5 to 6 minutes. 

3. Continue cooking the potatoes. Lower heat to medium-low, add soy sauce mixture and stir to combine with potatoes. Cover saucier with a lid and cook until potatoes are completely tender and offer no resistence when pierced with a cake tester or paring knife, about 10 minutes. 

4. Create the glaze. Remove the lid and increase the heat to high. Cook, uncovered, stirring constgantly with a heat-resistant rubber spatula, until the liquid has reduced and thickened to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes.

5. Finish the dish. Remove from heat, and transfer potatoes to serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds and serve. 

PEACE.