Skip to content

Banchan: Jorim with Potato – Gamja Jorim

Gamja Jorim 01

The Koreans have a great tradition of serving small side dishes known as ‘Banchan’ along with the rice and other main dish selections of a meal. There are many different varieties, and several types (sometimes just a couple but occasionally, up to twelve, will be served at once, being replenished as necessary. The varieties are organized into categories and today’s recipe is for a type known as a ‘Jorim’ dish, which essentially consists of one or two main ingredients seasoned in a simmered broth. A Jorim could be a main dish, and is then usually served hot, but, as a Banchan, it is often served cold. Today, I am making a potato variety called ‘Gamja Jorim’… 

The Ingredients

  • 1lb potatoes, cut into small dice or irregular chunks;
  • ½ tsp. Salt;
  • 1 tbsp. minced Ginger;
  • 1 pinch Red Pepper flakes;
  • 1 tbsp. toasted white Sesame Seeds;
  • 2 -3 tbsp. Corn Syrup (or honey);
  • 1/8 cup Soy sauce;
  • ¼ cup water;
  • Green Onion, chopped for garnishing.

By the way. Rather than using corny syrup, as is frequently called for in Korean recipes, I am substituting Brown Rice Syrup . This actually seems more Korean than the regular corn variety, although, to be honest, I have never seen it called for in a recipe yet. Still, it should do just as well.

The Method

Gamja Jorim 02

Salt the potatoes and then heat a little vegetable oil in a pan. Sautee the pieces over moderately high heat just until they brown on the surfaces and then add the garlic and red pepper flakes.

Gamja Jorim 03

Once the garlic releases its aroma, add the remaining ingredients (except the chopped green onion) and cook it down until the sauce becomes thick and glazes the pieces. If the potato pieces are not quite tender yet, continue to cook, covered, over low heat until al dente. Allow to cool and then serve. By the way, I had forgotten to add the sesame seeds when I took the above picture, but I rectified that afterwards…

Oh… one of the beauties of this type of dish is that it will easily keep in the fridge for a week or so. Thus you can make a large batch and then serve small amounts at a succession of meals.

The Verdict

Well, I won’t say this was as good as the version I had at Alirang in Ottawa in the spring, but it wasn’t bad either. I would like it a little sweeter, and perhaps with a bit more of a garlic ‘bite’, but other than that I was pretty pleased with this experiment.

5 Comments Post a comment
  1. This sounds SO good to me! I can’t wait to try it!

    December 15, 2013
    • I really liked it. My wife said she would prefer it hot rather than cold though.

      December 15, 2013
      • I think it sounds great cold! I’ll definitely be making this.

        December 15, 2013
  2. I might prefer the honey, but the dish itself sounds wonderful. I never turn my nose up to potatoes!

    December 16, 2013

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that other cooking blog

food and photography : a documented journey

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with some restaurant reviews

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free & Dairy-Free Living, Cooking, and Baking

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny. Eats. Design.

A blog loosely based on food, long eared critters and graphics

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

The Asian Grandmothers Cookbook

Home Cooking From Asian American Kitchens

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

WordPress.com News

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With The Holsbys

Welcome to the contents of my head and my pantry....

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

food for thought

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

My food blog - written in Dublin, Ireland

Gourmandistan

A fabled land of farmers, farm shares, fancy (and not so fancy) restaurants, family meals, food projects and more.

rubyzkitchen

Great Food, Good Wine, Memorable Times

Follow

Get every new post delivered to your Inbox.

Join 636 other followers

%d bloggers like this: