Lim Sung-geun's Potato Jorim

Cooking tips 💡

• For jorim or stir-fried dishes, use 'sticky potatoes' (such as sumi potatoes) that are high in moisture and resistant to breaking—this prevents the broth from becoming too thick or clumpy.
• Adding corn syrup at the beginning causes excessive foaming and can make the texture hard, so it must be added only at the final stage when the liquid is almost fully reduced.

Recommended for 🙋

• ⭐Those who want a clean-tasting potato jorim that stays intact even after being stored for days.
• ⭐Those looking to make a savory, umami-rich side dish with deep flavor from dried anchovies.