This comforting potato dish is one of the Korean Vegan's 'favorite recipes on the planet.' Here's how to make it.

• Insider recently spoke to award-winning cookbook author and TikTok star Joanne Molinaro.
• Known as the Korean Vegan, Molinaro frequently shares her Korean recipes and family stories.

If you've ever been on TikTok, you've likely come across the massively popular videos by Joanne Molinaro, more famously known as the Korean Vegan.

Molinaro has amassed more than 3 million followers with her videos, in which she makes Korean dishes while sharing stories from her life and family. She's also published a successful cookbook, which won her a prestigious James Beard Award in 2022.

It's an impressive resume for the Chicago attorney, who recently sat down with Insider to share her story — along with some of her favorite recipes. And we couldn't resist getting the scoop on Gamja Jorim, one of Molinaro's most popular dishes.

Gamja Jorim, also known as Korean braised potatoes, is one of Molinaro's "favorite recipes on the planet." Molinaro's aunt made the traditional Korean banchan dish for every birthday and holiday, and she shared it with Molinaro when she first went vegan. Molinaro said she could easily eat it every day, and now she's sharing the recipe with Insider.

Ingredients for Joanne Molinaro's Korean braised potatoes

To make Gamja Jorim for four, you'll need:

• 4 medium Yukon Gold potatoes, cut into bite-size chunks
• 2 tablespoons extra-virgin olive oil
• ½ cup chopped red onion
• 3 garlic cloves, minced
• ¼ cup chopped red bell pepper
• 2-3 Korean green chilies or jalapenos, chopped
• 2 tablespoons brown sugar or maple syrup
• 1 tablespoon brown rice syrup or maple syrup
• 3 tablespoons soy sauce
• 1 cup vegetable broth or water
• ½ tablespoon sesame oil
• ½ teaspoon freshly ground black pepper
• 1 teaspoon toasted sesame seeds

Pro tip: Molinaro says you should avoid using russet or Idaho potatoes for this recipe as they "turn to mush no matter how attentive you are!"

"Stick to the waxier varieties and that'll give you a leg up," she writes in her cookbook, "The Korean Vegan."

How to make Korean braised potatoes

1. Submerge the potatoes in cold water for 10 to 15 minutes to remove excess starch. Pat dry.
2. In a large skillet, heat the olive oil over high heat. When the oil is hot, add the potatoes and cook for 4 to 5 minutes, until the potatoes begin to brown.
3. Add the onion, garlic, bell pepper, and chilies, and sauté all the vegetables for another 2 minutes. Add the brown sugar and brown rice syrup and toss the vegetables to make sure they are all evenly coated.
4. Deglaze the pan with the soy sauce. Add the vegetable broth and bring to a boil, then reduce the heat, cover, and cook the potatoes until almost fork-tender, another 15 minutes, while intermittently lifting the lid off the pan to spoon some of the braising liquid over the tops of the potatoes. If the braising liquid disappears before the potatoes are fully cooked, simply add 2 to 3 tablespoons of additional broth.
5. When the potatoes are nearly fork-tender, take the lid off the pan. At this point, the braising liquid should be reduced to an almost glaze-like consistency. Continue to cook the potatoes for an additional 2 minutes, until fully fork-tender.
6. Do not stir the potatoes too much once they are cooked. Add the sesame oil, black pepper, and sesame seeds before serving.

Molinaro recommends serving Gamja Jorim with some of the sauce over a bowl of rice for a trickle-down effect that is "absolutely delicious!"