This Korean braised potato recipe or Gamja Jorim features soft, tender baby potatoes braised in a thickened sweetened soy glaze for the most delicious and comforting Koreanside dish. This easy potato banchan only needs a handful of ingredients and is ready in under 30 minutes!
Gamja jorim (감자조림) is a Korean braised potato banchan or side dish. “Gamja” means potato and “jorim” means braised in Korean. These Korean potatoes are one of the most popular side dishes in Korean cuisine.
The potatoes are braised in a mouthwateringly delicious sauce that is made up of soy sauce, garlic, a sweetener like honey or corn syrup, sesame oil, and water. These Korean braised potatoes are typically at room temperature and served alongside other banchan like kimchi, oi muchim (Korean cucumber salad), eomuk bokkeum (Korean fish cakes), and mayak eggs.
Ingredients
You can find all of the ingredients for this gamja jorim recipe at your local grocery store. I have linked everything that I used below.
Baby potatoes: or Yukon gold are the best options for these Korean braised potatoes.
White vinegar: helps the potatoes retain their shape and flavor and prevent them from overcooking.
Vegetable Oil: or any neutral oil to lightly fry the potatoes to hold their shape.
Soy Sauce: is the base of the braising sauce that gives the rich savory flavor.
Mirin: or sweet rice wine adds a sweet and tangy flavor.
Honey: is the main sweetener that thickens the braising sauce and coats the Korean potatoes in a nice sticky glaze.
Garlic: adds a rich aromatic flavor.
Black pepper: season the potatoes with a woody, peppery flavor.
Water: to thin out the braising liquid.
Sesame oil: adds a nutty umami layer.
Sesame seeds and Green onion: to garnish the gamja jorim
Substitutions and Additions
Substitutions
Potatoes: Yukon gold, red-skinned baby potatoes, or fingerling potatoes are alternatives that will work just as well.
Neutral oil: you can also use any neutral oil with a high smoke point like avocado oil, canola oil, or peanut oil.
Tamari: for gluten-free Korean braised potatoes, use tamari.
Sweetener: corn syrup, maple syrup, agave, or any liquid sweetener will work.
Additions
Gochugaru: for spicy Korean braised potatoes, add 1-2 teaspoons of gochugaru.
Dark soy sauce: for a richer and deeper brown braising liquid, add a splash of dark soy sauce.
How to Make Korean Braised Potatoes
Make braising liquid. In a small mixing bowl, add the soy sauce, mirin, honey, garlic, black pepper, water, and sesame oil. Mix until combined.
Cook the potatoes. Bring a large pot of water and a splash of vinegar to a boil over high heat. Add the potatoes, cover, and cook for 12-15 minutes or until tender when you poke it with a fork. Drain, dry, and set aside.
Pan-fry the potatoes. In a large skillet, heat vegetable oil over medium heat until hot. Pan-fry the potatoes for about 4 minutes or until golden brown.
Add the braising liquid. Add the braising liquid and toss until combined. Simmer the sauce and stir frequently until the sauce has thickened about 5-6 minutes.
Garnish. Turn off the heat, mix in the sesame seeds and green onion until the Korean braised potatoes are evenly coated, and serve. Enjoy!
Expert Tips
Do not overcook the potatoes. At the 12-minute mark, test the doneness of the potatoes with a fork or toothpick. It should be tender and have little resistance. Overcooking the potatoes will risk the skin peeling off and becoming mushy.
Add vinegar to the boiling water. When parboiling the potatoes, add a splash of vinegar to the boiling water to keep them intact and prevent them from overcooking.
Slowly reduce the braising liquid. Reduce the braising liquid over medium heat to give it time to create a thick and shiny glaze.
Storage Instructions
You can store these Korean braised potatoes in an airtight container in the refrigerator for up to 4 days. You can serve them cold or reheat them in the microwave.
Pairing Suggestions
Gamja jorim pairs well with any of the following Korean dishes.
Waxy potatoes like Yukon gold or baby potatoes are ideal because they hold their shape the best during braising. Avoid using starchy potatoes like russet potatoes.
Can I make these Korean braised potatoes in advance?
Yes, you can make these Korean potatoes in advance and store them in the refrigerator for up to 4 days.
Can I make these potatoes spicy?
Yes! You can easily add spice to these Korean potatoes by adding either gochugaru or gochujang or both to your savory sauce.
Make braising liquid. In a small mixing bowl, add the soy sauce, mirin, honey, garlic, black pepper, water and sesame oil. Mix until combined.
Cook the potatoes. Bring a large pot of water and a splash of vinegar to a boil over medium high heat. Add the potatoes, cover and cook for 12-15 minutes or until tender when you poke it with a fork. Drain, dry and set aside.
Pan fry the potatoes. In a large skillet, heat vegetable oil over medium heat until hot. Pan fry the potatoes for about 4 minutes or until golden brown.
Add the braising liquid. Add the braising liquid and toss until combined. Simmer the sauce and stir frequently until the sauce has thickened about 5-6 minutes.
Garnish. Turn off the heat, mix in the sesame seeds and green onion and serve. Enjoy!
Notes
See the above Expert Tips section for more cooking tips.
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