감자조림 원리
Braised Potatoes
Sauté potato cubes in oil first before adding sauce — this prevents them falling apart during braising. Stir gently and add oligosaccharide only at the end for the signature lacquered shine.
The key to gamja jorim is par-cooking the potato cubes in oil before adding the braising sauce — this builds a light crust that keeps the pieces intact during the long braise. Add corn syrup (oligosaccharide) only at the end for gloss.
응용 예시
Once you know this: Any root vegetable (sweet potato, carrot, turnip) + soy sauce 2 : sugar 1 : water 3 + pan-fry first → Korean braised side dish. The sauté-before-braise principle prevents any starchy vegetable from turning to mush.
핵심 요소
핵심 원리
First, coat the potatoes with oil, then simmer them in sauce, and finally drizzle with honey syrup for a glossy potato dish that won't fall apart.
핵심 단계
- 1Cut the potatoes into 2cm cubes, then soak them in water for 10 minutes to remove excess starch.
- 2Heat some oil in a pan, add the potatoes, and stir-fry for 2 minutes to coat the surface.
- 3Combine soy sauce, sugar, garlic, and water in a pot. Bring to medium heat and simmer for 10-12 minutes.
- 4Turn off the heat, add 1 tablespoon of corn syrup, and stir to create a glossy finish.
화력
Medium-high heat – If using Korean radish, cooking at medium-high heat can cause the sauce to burn and the inside of the radish to remain uncooked.
초기 세팅
Soaking in water is essential to remove excess starch – if you skip this step, the sauce will become too thick and the potatoes may stick together.
소스 비율
Soy sauce (2 tablespoons): Sugar (1 tablespoon): Water (3 tablespoons): Garlic (1 teaspoon).
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초급음식 예시
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