Korean Gamja Jorim Potato Bento

Ingredients

• 1 1/4 lb waxy potatoes, cut into 3/4-inch cubes
• 1 1/2 cups cooked rice, for serving
• 2 tbsp neutral oil
• 3 tbsp soy sauce
• 1 1/2 tbsp sugar or corn syrup
• 1 cup water
• 1 small onion, diced
• 1 small carrot, diced
• 3 garlic cloves, minced
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 scallions, sliced

Steps

1. Rinse the cut potato cubes under cold water until it runs clear, then drain them well.
2. Rinsing off the surface starch is what keeps the finished glaze clear and glossy rather than cloudy and gluey.
3. Heat the oil in a wide skillet over medium-high heat and fry the potatoes for 5 minutes, turning, until the edges are lightly golden.
4. Add the onion, carrot, and garlic and cook for 2 minutes more.
5. Pour in the water, soy sauce, and sugar and bring to a boil.
6. Reduce the heat to medium and simmer, uncovered, for 15 to 18 minutes, shaking the pan occasionally rather than stirring, so the cubes keep their shape.
7. Cook until the liquid has reduced to a few tablespoons of syrup that coats every cube. Take it off before the pan goes completely dry, since the sugar burns fast at that point.
8. Drizzle with the sesame oil, toss once, and serve warm or at room temperature over rice with the sesame seeds and scallions.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.