Potato Pan Fry


Gamja Jorim | 감자조림

Potatoes

3 medium potatoes, cut into 1/2 inch cubes
about 3 generous cups

2 tablespoons canola oil

Sauce:
½ cup water
2 tablespoons soy sauce
1 tablespoon mirin* or light corn syrup
1 tablespoon granulated sugar
2 medium cloves garlic, minced

1 teaspoon roasted sesame seeds
freshly ground black pepper
kosher salt to taste if necessary

*available in Asian markets

Sweet Potatoes

2 medium sweet potatoes, cut into 1/2 inch cubes
about 3 generous cups

2 tablespoons canola oil

Sauce:
½ cup water
2 tablespoons soy sauce
1 tablespoon mirin* or light corn syrup
2 medium cloves garlic, minced

1 teaspoon roasted whole sesame seeds
freshly ground black pepper
kosher salt to taste if necessary

* available in Asian markets

Heat a pan or a wok, non-stick works best. When the pan is hot, add the oil in the pan.

Add the potatoes and cook on medium to medium low heat for 3 to 4 minutes or until they begin to turn translucent, making sure not to burn the potatoes.

In a small bowl, combine all the sauce ingredients. Stir until combined well.

Pour the sauce over the potatoes. Bring to a boil then lower the heat to medium and stir and cook for 3-4 minutes.

Continue cooking until the sauce starts to thicken, and the potatoes are fully cooked. The sauce should be absorbed and the pieces well coated and glistening.

Taste and add kosher salt if necessary.

Sprinkle freshly ground black pepper and roasted sesame seeds. Combine well and turn off the heat.

Best eaten right away. Can be stored in the refrigerator for 2 to 3 days.

Optional garnish
Finely chopped green onions (green leafy portion only)
Roasted whole black sesame seeds.