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For his gamja jorim recipe, a riff on Korean soy sauce–braised potatoes, 2021 F&W Best New Chef Angel Barreto of Anju in Washington, D.C., simmers tiny peewee potatoes in a sweet-and-savory syrup infused with soy sauce, garlic, and ginger, resulting in potatoes with a creamy, tender interior and a gorgeously lacquered skin. It's important to pay close attention to the glaze while it's reducing: It can go from a lovely, shiny glaze to a very thick and dark syrup fairly quickly. If you'd like, garnish this side dish with a sprinkle of sesame seeds and chopped fresh chives.

December 2021


Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Bring corn syrup, soy sauce, sugar, oil,garlic, and ginger to a boil in a medium saucepan over medium-high. Reduce to a simmer, and add potatoes. Cook, stirring occasionally, until potatoes are tender, about 30 minutes. Using a spider or slotted spoon, transfer potatoes to a large bowl. Continue cooking syrup mixture over medium, stirring often, until reduced and thick, watching closely to prevent the syrup from getting too thick or burned, 11 to 13 minutes.

  • Return potatoes to saucepan, and stir to fully coat with syrup. Remove from heat and let cool slightly, about 5 minutes.

  • Using a slotted spoon, transfer potatoes to a platter or individual plates. Discard remaining syrup in saucepan.