Algamja-jorim (알감자조림)

Algamja-jorim is the Korean banchan that turns humble baby potatoes into something addictive. The name translates literally to "egg potato braised," because the potatoes are as small as quail eggs. They are boiled first until fork-tender, then pan-fried in oil until the skins wrinkle and turn golden, then glazed in a mixture of soy sauce and rice syrup that reduces into a sticky, sweet-salty coating.

The wrinkled skin is the key. When boiled potatoes hit hot oil, the surface moisture evaporates and the skin contracts and crinkles. This wrinkling creates texture and surface area that catches the glaze. Inside, the potato stays fluffy and moist. The contrast between the crunchy, glazed exterior and the soft interior is what makes this banchan disappear from the table faster than almost any other.

The glaze is two ingredients: soy sauce for salt and rice syrup for sticky sweetness. They reduce in the pan with the potatoes and a clove of minced garlic, cooking down until the sauce thickens and the potatoes look shiny and lacquered. Sesame oil at the end adds nuttiness, and sesame seeds go on for visual appeal. The whole thing takes about thirty minutes, most of which is the potato boiling time. It keeps for about a week in the fridge and is one of those banchan that tastes just as good cold as it does warm.