Gamja Jorim (Korean Soy-Braised Potatoes)

Adding edamame boosts the plant-based protein content while gentle braising keeps the traditional glossy soy glaze balanced and light.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g baby potatoes, washed and halved · 308 kcal in the whole recipe
• 100 g shelled edamame · 121 kcal in the whole recipe
• 3 tbsp (48 g) low-sodium soy sauce · 27 kcal in the whole recipe
• 1 tbsp (12 g) brown sugar · 46 kcal in the whole recipe
• 1 tsp (5 g) canola oil · 45 kcal in the whole recipe
• 2 tsp (10 g) toasted sesame oil · 88 kcal in the whole recipe
• 1 tbsp (10 g) toasted sesame seeds · 63 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 1 tsp (6 g) fresh ginger, minced · 5 kcal in the whole recipe
• 2 green onions (30 g), chopped · 10 kcal in the whole recipe

Method

1. Wash 400 g baby potatoes thoroughly and cut larger ones in half; finely chop 12 g garlic, 6 g fresh ginger, and 30 g green onion.

   

2. Heat 5 g canola oil in a non-stick skillet over medium heat (170°C / 340°F), add the baby potatoes, garlic, and ginger, and sauté for 3-4 minutes until lightly golden.

   

3. Pour in 48 g low-sodium soy sauce, 12 g brown sugar, and 150 ml water; cover and simmer on low-medium heat (140°C / 285°F) for 12-15 minutes until potatoes are tender.

   

4. Stir in 100 g shelled edamame and cook uncovered for 3-4 minutes until the sauce thickens into a glossy glaze.

   

5. Remove from heat, drizzle with 10 g sesame oil, fold in chopped green onions, and sprinkle with 10 g sesame seeds before serving warm or at room temperature.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.