Sweet potato Gamja Jorim recipe and sweet potato skin Zorri Cress tempura

Koppert Cress

Koppert Cress

Standard Supplier 2nd July 2020
Koppert Cress

Koppert Cress

Standard Supplier

Sweet potato Gamja Jorim recipe and sweet potato skin Zorri Cress tempura

60 min

Sweet potato Gamja Jorim and sweet potato skin Zorri Cress tempura.
Using Gangnam tops, Hippo tops and Zorri Cress from Koppert Cress.


Gamja Jorim (for 4 to 6 portions)

  • Sweet potatoes 1 kg
  • White onions 150g
  • Garlic 1 clove
  • Glucose 2 tbsp
  • Sugar 1 tbsp
  • Water 100ml
  • Soya sauce 100ml
  • Black sesame seeds 1 tsp
  • Sesame oil 1 tsp

Sweet potato and sorry cress tempura

  • Sweet potato 1 each
  • Zorri cress pulp 1 spoon
  • Tempura batter, seasoning, water and oil for frying


Gamja Jorim

• Peel and dice the sweet potatoes into equally sized pieces
• Chop the white onions in the same way.
• Fry the sweet potatoes gently with the garlic and onions with a little bit of olive oil.
• Add the water and soya sauce and cook on a low heat for about 10 minutes
• Season to taste and add the sesame oil and the sesame seeds.

Sweet potato and sorry cress tempura

• Bake the potato whole with the skin on for 40 minutes. once cooked and soft , cut and divide into 4 quarter. Peel gently the skin off and reserve the flesh for the mousseline.
• Dry the skin in a dehydrator machine for 30 minutes.,
• To make the zorri Cress oil and pulp. Blitz together in a high speed blender 2 punnets of zorri cress and 300 ml of Grapeseed oil. Pour in a fine sieve or coffee filter and use the pulp to add to the tempura batter. The oil will also be use on the plate
• Dress the plate with the Gamja Jorim at the bottom; add a little spoon of sweet potato mousseline on top. Add the Potato zorri cress tempura and puffed rice, hippo tops, Gangnam tops and Zorri cress leaves.
• Drizzle with Zorri oil and serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.