Gochujang-glazed potatoes (Gamja jorim) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 237) by Christopher Kimball

  • scallions
  • sesame seeds
  • soy sauce
  • rice vinegar
  • grapeseed oil
  • potatoes
  • mirin
  • gochujang
  • toasted sesame oil

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

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

  • tralliott on May 09, 2021

    These came out great -- the sauce is super flavorful. Next time I would increase the amount of sauce slightly (maybe 1/4 extra) and add a big pinch of salt to the potatoes during the first stage of cooking if you're using a lower-sodium soy sauce.

  • et12 on March 16, 2021

    These were not what I expected in terms of taste or texture, but they were nonetheless very good. The potatoes are soft and pillowy with a nice sweet spicy flavour. Delicious.

  • Skamper on January 19, 2021

    Easy and tasty. I made a half batch, which was more than enough for two. I used half Yukon gold and half sweet potato and we liked the sweet potato more, though both were good. I used regular (large) potatoes cut in 1" chunks and this worked fine.

  • southerncooker on March 29, 2019

    Love Korean food and gochujang. This was so good. Will make again.

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