Preparation

Step 1 out of 8

In a skillet, heat oil over medium heat. Add potatoes, cover and cook for 15 minutes, jostling the pan/stirring the potatoes often.

Step 2 out of 8

Add the garlic and stir, cooking for one minute.

Step 3 out of 8

Add the water, soy sauce, agave, and sriracha. Turn up to a gentle simmer, cover, and cook until the potatoes are wrinkly and tender throughout and the sauce is nearly thick (Note: If the potatoes are cooked but the sauce isn’t reduced enough, uncover and continue to simmer. If the sauce has thickened up but the potatoes aren’t cooked, rehydrate the sauce with ½ cup water and continue to cook, covered.)

Step 4 out of 8

Add the sesame oil, stir, and remove from heat. Toss with toasted sesame seeds. Serve over rice with your choice of toppings.

Step 5 out of 8

Combine all ingredients and refrigerate until ready to use.

Step 6 out of 8

Combine all ingredients and refrigerate until ready to use.

Step 7 out of 8

All ingredients (al gamja jorim, rice, sesame carrots, and tangy cucumbers) can be made ahead of time and assembled into a bowl when you’re ready to eat.

Step 8 out of 8

Start with a bed of hot rice. Top with warm potatoes and your choice of toppings (fresh julienned spinach, sesame carrots, tangy cucumbers, kimchi, nori, bean sprouts, green onion, and toasted sesame seeds.) Enjoy!