Gamja Jorim (Soy Sauce–Lacquered Potatoes)


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.

Gamja Jorim
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Total Time:
45 mins


  • 1 ¼ cups light corn syrup

  • 1 cup soy sauce

  • ½ cup granulated sugar

  • 2 tablespoons canola oil

  • 1 tablespoon finely chopped garlic

  • 1 tablespoon finely chopped peeled fresh ginger

  • 2 pound peewee potatoes (about 3/4 inch in diameter)


  1. 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.

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

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

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