Gamja Jorim

Ingredients for 2 servings:

• 1 kg triplets
• 2 tbsp sesame seeds
• 3 cloves garlic
• 4 tbsp honey
• 1 shot of vinegar
• 5 tbsp soy sauce
• 200 ml water, lukewarm
• n. B. Oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Korean vegetarian potatoes in sweet and salty sauce

Clean the potatoes thoroughly. Halve larger potatoes, but leave smaller ones whole. Place the potatoes in a pan or casserole dish large enough to cover them all. Roast the raw potatoes for about 20 minutes, turning frequently to prevent burning. If you don’t have a large enough pan, you can alternatively roast the potatoes in the oven at 200 degrees Celsius for 25 minutes. In the meantime, finely chop the garlic. Mix 200 ml of warm water with four tablespoons of honey, a dash of vinegar, and five tablespoons of soy sauce until the honey has dissolved. Once all the potatoes are a nice brown color, pour the sauce over the potatoes and bring to a boil. After two minutes, significantly reduce the heat and simmer gently for about 15 minutes. Do not cover so that the liquid can evaporate. Stir gently every five minutes. Now add the chopped garlic and sesame seeds and simmer for another five minutes. The sauce should reduce so much that it thickens, leaving only about five to six tablespoons left in the pan. If the potatoes are already cooked, you can remove them while the sauce simmers for another two to three minutes. In the last few minutes, it will become very dark and rich, which is exactly how it should be. Serve with fried eggs.