Potatoes braised in soy sauce (Gamja jorim) from Adam Liaw's Asian Cookery School: A Step-by-Step Guide to All Your Favourite Recipes (page 129) by Adam Liaw

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cabbage and soybean paste soup (Baechu doenjang guk); Red pepper chicken (Dak galbi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute honey or sugar for Korean corn syrup.

  • Yildiz100 on December 08, 2018

    Recipe wasn't very clear on how much potato was needed. I started with 600 grams baby potatoes, then peeled and quartered them. This was a good balance with the amount of sauce. I used Korean rice syrup instead of corn syrup. This was the perfect level of sweetness. (Used amount of granulated sugar that was indicated.) Needed an extra 5 minutes to get the potatoes fully cooked, covered. The second stage, reducing the sauce, took about 10 mins longer than indicated. Final product was great, but recipe writing was a little sloppy. Be sure to use waxy potatoes or they will fall apart with all this cooking.

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