Comforting Korean Dinner

Soy-Braised Baby Potatoes (Gamja Jorim)

A classic Korean side dish (banchan) made with baby potatoes simmered in a sweet and savory soy glaze. These soy-braised potatoes are glossy, tender, and perfect with rice.

Ingredients

• 35 oz baby potatoes

• 2 Tbsp soy sauce

• 2 Tbsp sugar

• 2 Tbsp salt (for boiling water)

• 2 Tbsp corn syrup (or honey)

• 1 tsp minced garlic

• 1 red chili pepper, sliced

• 2 scallions, sliced
  

Instructions

1. Bring a pot of water to a boil and add the salt.

2. Add the baby potatoes and boil for about 10 minutes until partially cooked. Drain well.

3. Return the potatoes to the pot. Add 1 ½ cups water, soy sauce, sugar, corn syrup, and garlic.

4. Simmer over medium heat for 15–20 minutes, stirring occasionally, until the liquid reduces to a glossy, syrupy glaze.

5. Remove from heat and garnish with sliced chili and scallions before serving.
   
   

Stuffed Cucumber Kimchi (Oi Sobagi)

Crisp cucumbers filled with a spicy, refreshing vegetable mix—Oi Sobagi is a light and tangy kimchi that’s especially delicious in warmer months.

Ingredients

• 4 cucumbers

• 5 oz carrot, julienned

• 5 oz onion, julienned

• 3 scallions, cut into 2 cm pieces

• 3 Tbsp salt

• 2 cups water

• 2 Tbsp fish sauce

• 1 tsp minced garlic

• 3 Tbsp Korean chili flakes (gochugaru)
  

Instructions

1. Peel four strips lengthwise from each cucumber, leaving some skin for crunch.

2. Cut cucumbers into 3 cm pieces. Make a deep cross-shaped cut on one side without cutting through.

3. Dissolve salt in 2 cups water, soak cucumbers for 1 hour, then drain.

4. In a bowl, mix carrot, onion, scallions, fish sauce, garlic, and chili flakes.

5. Gently stuff the cucumbers with the vegetable mixture.

6. Place in an airtight container. Ferment at room temperature for 1 day, then refrigerate for at least 3 days before serving.
   
   

Budae Jjigae

Budae Jjigae is a Korean hot pot created after the Korean War. Loaded with spam, sausage, bacon, ramen noodles, and a spicy broth, it is hearty comfort food perfect for sharing.

Ingredients

• 2 oz spam (about ¼ can), cut into bite-sized pieces

• 2 sausages, sliced

• 3 strips bacon, cut into bite-sized pieces

• 2 Tbsp baked beans

• ¼ onion, cut into bite-sized pieces

• 2 scallions, cut into 3 cm pieces

• ½ pack Shin Ramen noodles (or similar instant noodles)

• ½ Tbsp doenjang (Korean soybean paste)

• 1 packet instant ramen seasoning

• 1 Tbsp Korean chili flakes (gochugaru)

• 1 tsp fish sauce

• 1 slice cheddar cheese
  

Instructions

1. Mix ramen seasoning, chili flakes, fish sauce, and doenjang in a small bowl. Set aside.

2. In a pot, layer onion and scallions at the bottom, then add spam, sausage, and bacon.

3. Add baked beans on top, then pour in enough water to cover the meat. Bring to a boil.

4. Stir in about 1 ½ Tbsp of the seasoning paste and simmer until flavors come together.

5. Add ramen noodles and cook until done. Top with cheddar cheese before serving.

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