Baek Jong-won’s Gamja Jjajakguri (Potatoes Simmered in Rich Sauce): A Rice-Thief Recipe You Can’t Stop Reaching For
Gamja Jjajakguri by Baek Jong-won: That Intriguing Flavor Will Have You Coming Back for More!
An addictive, intriguing flavor that keeps you coming back for more! This simple yet deeply flavorful Baek Jong-won Gamja Jjajakguri recipe is a guaranteed hit. It’s so delicious mixed with rice, it’s practically a ‘rice thief’!
Main Ingredients
- 1 can of luncheon meat (large size recommended)
- 1 onion (medium size)
- 3 potatoes (medium size)
- 2 stalks of green onion
- 3-4 Korean chili peppers (Cheongyang peppers)
Sauce Ingredients
- 1/3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 4 Tbsp Soy sauce (Guk-ganjang or Jin-ganjang)
- A pinch of Black pepper
- 1/3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 4 Tbsp Soy sauce (Guk-ganjang or Jin-ganjang)
- A pinch of Black pepper
Cooking Instructions
Step 1
Cut the potatoes into thick chunks, about 1 to 1.5 cm thick. Cutting them too thinly might cause them to break apart and lose their shape while cooking. Slice the onion similarly to the potatoes.
Step 2
In a deep pot, place the thickly sliced potatoes at the bottom. Then, evenly arrange the sliced onions on top of the potatoes.
Step 3
Prepare the canned luncheon meat. If using a large can, half to a full can is recommended. (Using a whole can will result in a richer, more delicious flavor!) Place the luncheon meat in a plastic bag and mash it with your hands. Don’t mash it completely fine; leaving some chunky pieces will add a pleasant texture.
Step 4
In a bowl, combine 1/3 Tbsp Doenjang, 1 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp Sugar, 1 Tbsp minced garlic, 4 Tbsp soy sauce, and a pinch of black pepper. Mix well to create the flavorful sauce.
Step 5
Arrange the mashed luncheon meat evenly over the potatoes and onions. Then, artfully place the roughly chopped green onions on top.
Step 6
Pour the prepared sauce evenly over the luncheon meat and green onions. Add about 500cc (2 cups) of water. Generally, the water level should be just enough to almost cover the ingredients. Adjust the amount of water based on the quantity of ingredients and the size of your pot.
Step 7
Bring to a boil over medium heat. Initially, there might seem to be a lot of liquid, but as it simmers, the potatoes will cook, and the sauce will thicken into a delicious ‘jjajakguri’ consistency.
Step 8
Once the sauce begins to reduce and thicken, add the chopped Korean chili peppers for a spicy kick. Feel free to add more if you enjoy a spicier flavor.
Step 9
When the sauce has thickened to a ‘jjabak-jjabak’ (thick and slightly soupy) consistency and the flavors have melded, turn off the heat. Avoid letting it get too dry; the ideal state is just before it becomes overly thick.
Step 10
Serve this hearty Gamja Jjajakguri generously over a bowl of freshly steamed white rice and mix it in. It’s a true ‘rice thief’! The salty, spicy, and slightly sweet flavor is incredibly addictive.
