Kim Dae-seok's Potato Jorim
Potatoes sliced flat, briefly blanched in salted water, then quickly stir-fried to achieve a firm, chewy texture without breaking apart, enhanced with the rich flavor of ketchup
Ingredients needed 3 servings
Recipe
Cooking tips
- Blanching potatoes in salted boiling water for exactly 40 seconds and immediately rinsing under cold water fixes the starch, ensuring they won’t break apart during cooking and remain chewy.
- Adding 2 tablespoons of water when mixing the seasoning prevents the red pepper powder and garlic from burning and allows the flavors to blend smoothly into the potatoes.
- The small amount of ketchup adds a subtle umami richness and depth of flavor without introducing noticeable sourness—this is the secret ingredient.
Recommended for
- Those who struggle with potatoes falling apart or becoming mushy every time they make potato jorim.
- People looking to quickly prepare a chewy, glossy rice side dish during busy times.
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