Sogogi-gamja-jorim (Beef and Potato Soy Braise)

Ingredients

Equipment Needed

• •3-quart heavy pot or shallow braising pan with lid nearby
• •Fine mesh skimmer or spoon
• •Sharp knife for large even potato cuts

Instructions

1. 1

   Soak the potatoes

   Put the cut potatoes in cold water for 10 minutes, then drain. This rinses off excess surface starch so the braising liquid stays clear and glossy instead of turning pasty. Keep the pieces large, about 1 1/2 inches, because they need to survive a real simmer.

2. 2

   Blanch the beef

   Put the beef in a pot, cover with cold water, and bring just to a boil. Drain, rinse the beef under warm water, and wash the pot. This is not fussing. It removes blood foam and gives you a cleaner jorim sauce, the kind that shines instead of muddies.

3. 3

   Start the braise

   Return the beef to the clean pot with 1 1/2 cups water, the soy sauce, sugar, rice syrup, mirin, garlic, ginger, onion, and black pepper. Bring to a boil, then lower to a steady simmer and cook uncovered for 20 minutes. The beef gets its head start now, because potato cannot wait 45 minutes and still keep its shape.

   Skim once or twice during this first simmer. After that, leave it alone so the liquid can reduce.
4. 4

   Add potatoes

   Add the drained potatoes and carrot if using. Turn the pieces gently so they meet the sauce, then simmer uncovered 18 to 22 minutes, turning once halfway through. Do not stir hard. Potatoes bruise, and once their edges break, the sauce thickens for the wrong reason.

5. 5

   Reduce to gloss

   When the potatoes are tender enough for a chopstick to enter cleanly, raise the heat to medium and spoon the sauce over the top for 4 to 6 minutes. The liquid should reduce to about 1/3 cup and cling to the beef and potato in a shiny coat. Watery jorim is unfinished. Burnt jorim is impatience. Stay by the pot.

6. 6

   Finish gently

   Add the scallions and pierced chili or kkwari-gochu, if using, and cook 1 minute so they soften but keep their color. Turn off the heat, remove the ginger slice, and fold in the sesame oil. Scatter sesame seeds over the top. Let the pot stand 10 minutes before serving; jorim tastes better after it has had a little time to settle.

Chef Tips

• •Use waxy potatoes if you can. Yukon Gold, red potatoes, or Korean su-mi gamja hold their shape better than floury baking potatoes. Cut them large, or the dish will punish you.
• •Chuck and brisket are the budget cuts that make sense here. Sirloin cooks faster, but it does not give the sauce the same body. If using thin bulgogi beef, skip the blanching and simmer only 10 minutes before adding potato.
• •Rice syrup gives the glaze its quiet shine. If you use only sugar, the taste is fine but the finish is flatter. Do not double the syrup unless you want the dish to taste like dessert, which it should not.
• •This is meal-prep food. Cool it fully before refrigerating, and reheat gently with 2 tablespoons water so the potatoes warm without breaking.

Advance Preparation

• •The potatoes can be peeled and cut up to 4 hours ahead. Keep them submerged in cold water, then drain well before cooking.
• •The full dish keeps 3 days in the refrigerator. It is good warm, room temperature, or packed in a dosirak (Korean lunchbox), but freeze it only if you accept softer potatoes.
• •For a weeknight shortcut, blanch the beef the day before and refrigerate it covered. The next day, begin with the measured braising liquid and continue from the first simmer.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)