This is a simple potato side dish that Eun Jeong whipped together one night and has been making frequently since then. It’s a good garlicky peppery addition to any meal. Jorim, or Jorida (the verb), means to cook a food in a way so that steam and pressure force flavor into it.

She cooked some roughly cut potatoes with sliced onions in oil.

She added a sauce of red pepper paste (gochujang), red pepper powder (gochugaru), a lot of garlic crushed in the mortar, some soy sauce, and a little sugar and corn syrup. She added a little water. She covered the pot and let the water and sauce do its magic.

Garnished with sesame seeds, it’s a great side dish to any meal, served hot or cold.

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