Gamja
Jorim
Unlock the secrets of starch retrogradation. Recreate beautifully glossy, caramelized braised potatoes that stay firm outside and turn pillowy soft inside.
The Braising Process
Starch Removal
Peel potatoes and cut them into uniform 2cm cubes. Soak in cold water for exactly 10 minutes to wash away excess surface starch. Drain completely.
The Initial Sauté
Heat cooking oil in a wide frying pan over medium-high heat. Stir-fry the drained potato cubes for 3 minutes to build a thin protective starch skin.
Simmering soy base
Add the soy sauce, mirin, water, and garlic. Stir to coat the potatoes, bring to a boil, then reduce heat to medium-low and simmer uncovered for 10-15 minutes until potatoes are cooked through.
Caramelized Lacquer
Drizzle in the rice syrup. Raise the heat to medium-high and toss continuously for 2-3 minutes. The syrup will thicken and crystallize, wrapping each chunk in a glossy lacquer. Finish with sesame oil and sesame seeds.
The Masterpiece