.: evil jungle prince :.

This simple but robust side-dish is called 감자조림, or gamja jorim. For lack of a better way to describe my style of preparation, I think I will call these Honolulu style gamja jorim. As opposed to the more typical cubed or finger shaped slices, I've imitated one of my favorite restaurants and used whole baby potatoes. These happy potatoes are simmered in Korean seasonings until just the right consistency is reached -- they're then placed into the refrigerator and served cold as a banchan. These are just packed with flavor and I really love them.

1. First peel a group of baby potatoes and placed them into a pot. Pour soy sauce into the pot until it just covers the base of the pot. Now fill the pot with water so that the tips of the potatoes peek just above the water line.

2. Add the following to the pot: 3-4 cloves garlic (crushed or grated), 1 knob of ginger (sliced or grated), 1 heaping tsp chili powder, 1 tsp sesame oil, 1.5 tsp sugar, 1 piece of laver, and a couple of dried anchovies (optional).

3. Simmer the mixture until the seasoning becomes thick. At this point, there should be very little seasoning left, leaving only the potatoes. Remove the potatoes one by one carefully and place them into a covered bowl. Place into the refrigerator until chilled. Before serving, sprinkle on a little sesame oil and some roasted sesame seeds.

The smell of this dish is heavenly when it begins to simmer, filling the house with those distinctive, savory Korean smells. Don't be tempted to eat this warm, however, as the taste and consistency will be disappointed as compared to eating them chilled. By then the potatoes have firmed up again slightly and the flavors have had a chance to really meld together. Enjoy!

P.S. It appears my gamja jorim have achieved fame. A photo of a previous prepation appears on this page, together with some other dishes I prepared. And here are some more of my dishes. Now that's a compliment!