Zapappy

Name: Gamja Jorim
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 1½ lb; 1 tbsp, Use grapeseed, canola, or soybean oil.; 1¼ cups, plus more if needed, Keep a little extra available if the pan becomes dry before the potatoes are nearly tender.; 3 tbsp, Korean brewed soy sauce provides all the salt needed for the dish.; 3 medium cloves, Finely grated or minced.; 2½ tbsp, Korean rice syrup gives the reduced sauce its characteristic mild sweetness and glossy body.; 1 tsp; 1 tsp; 1 medium scallion, Thinly sliced.

Cooking

Ingredients

Potatoes

1½ lb
1 tbsp, Use grapeseed, canola, or soybean oil.

Braising sauce

1¼ cups, plus more if needed, Keep a little extra available if the pan becomes dry before the potatoes are nearly tender.
3 tbsp, Korean brewed soy sauce provides all the salt needed for the dish.
3 medium cloves, Finely grated or minced.
2½ tbsp, Korean rice syrup gives the reduced sauce its characteristic mild sweetness and glossy body.

Finish

1 tsp
1 tsp
1 medium scallion, Thinly sliced.

Directions

Prepare the potatoes

Using the {{tool:vegetable-peeler}}, peel the yukon gold potatoes and cut them into uniform 1-inch (2.5 cm) cubes. Place them in the {{tool:mixing-bowl}}, cover with cold water, and soak for 10 minutes to remove loose surface starch.
Drain the yukon gold potatoes in the {{tool:colander}}, rinse them once under cold water, and dry them thoroughly with the {{tool:clean-kitchen-towel}}. Dry potatoes fry more evenly and are less likely to stick or splatter.

Fry and braise

Heat the neutral oil in a wide, 10- to 12-inch (25- to 30-cm) {{tool:heavy-skillet}} over medium heat. Add the yukon gold potatoes in a single layer and cook for 5–6 minutes, turning every minute or two with the {{tool:wooden-spoon}}, until their surfaces look slightly translucent and a few edges are pale gold. They will not yet be tender.
Stir together the water, korean soy sauce, and garlic cloves. Pour the mixture around the potatoes and bring it to a lively simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 9–12 minutes, turning the potatoes gently once halfway through.
Check a potato with the {{tool:skewer}}. It should enter the outer portion easily but meet slight resistance at the center, and the corners should remain intact. If the potatoes are still firm and the pan is nearly dry, add another 2 tbsp (30 ml) water and cook, covered, for 2–3 minutes.

Reduce and glaze

Uncover the pan and add the rice syrup. Raise the heat to medium and simmer for 5–8 minutes, gently folding and turning the potatoes every 1–2 minutes. Lower the heat as needed while the liquid reduces to prevent scorching.
The potatoes are done when the {{tool:skewer}} passes through the center without force but the cubes still hold their shape. The remaining sauce should form shiny, slow-moving bubbles and cling to the potatoes in a thin mahogany glaze; dragging the {{tool:wooden-spoon}} across the pan should leave a trail that closes gradually.
Remove the pan from the heat. Drizzle with the toasted sesame oil and gently fold in the toasted sesame seeds and scallions. Let stand for 3–5 minutes before serving so the glaze can tighten slightly.