Korean Braised Potatoes (Gamja Jorim)

Korean Braised Potatoes, or Gamja Jorim, are tender baby potatoes simmered in a sweet and savory soy glaze. This classic Korean side dish, or banchan, is packed with flavor, incredibly easy to make, and ready in under 30 minutes. It pairs perfectly with other Korean dishes or can be enjoyed on its own as a tasty snack.

Table of Contents

What is Gamja Jorim?

“Gamja” means potato and “jorim” means braised in Korean. Gamja Jorim is a traditional Korean side dish where potatoes are gently simmered in a mixture of soy sauce, garlic, and sweetener until tender and coated in a rich, sticky glaze. Served at room temperature or slightly warm, this comforting dish is often featured in everyday Korean meals.

Ingredients

Main Ingredients:

1 1/2 lb baby potatoes (or Yukon Gold)

2 tbsp white vinegar (for boiling)
2 tbsp vegetable oil (for pan-frying)

Braising Sauce:

1/4 cup soy sauce
1 tbsp mirin (sweet rice wine)
2 tbsp honey

4 cloves garlic, minced
1/4 tsp ground black pepper
1/2 cup water

1 tsp sesame oil

Garnish:

1 tbsp toasted sesame seeds

1 green onion, chopped

Substitutions and Additions

Potatoes: Yukon gold, red-skinned, or fingerling potatoes work well.
Oil: Any neutral oil like avocado, canola, or peanut oil is suitable.

Gluten-Free: Use tamari instead of soy sauce.
Sweeteners: Substitute honey with corn syrup, maple syrup, or agave.
For Heat: Add 1-2 tsp gochugaru or a spoon of gochujang for spicy variation.

For Depth: Add a splash of dark soy sauce to deepen the glaze color.

Instructions

Make Braising Liquid: In a small bowl, mix soy sauce, mirin, honey, garlic, pepper, water, and sesame oil until well combined.
Boil the Potatoes: Bring a large pot of water to a boil. Add vinegar and potatoes. Cover and cook for 12-15 minutes or until fork-tender. Drain and pat dry.

Pan-Fry Potatoes: In a large skillet, heat oil over medium heat. Add potatoes and pan-fry for 4 minutes until lightly golden.
Braise: Pour in the braising liquid. Stir to coat the potatoes evenly. Simmer on medium heat for 5-6 minutes, stirring occasionally, until the sauce thickens and glazes the potatoes.
Finish and Serve: Turn off the heat. Stir in sesame seeds and green onion. Serve warm or at room temperature.

Expert Tips

Avoid Overcooking: Test potatoes with a fork at 12 minutes. They should be tender but not mushy.
Add Vinegar When Boiling: This helps the potatoes hold their shape.
Simmer Slowly: Reducing the sauce over medium heat helps it cling to the potatoes.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Serve cold or reheat gently in the microwave.

Pairing Suggestions

Serve gamja jorim alongside:

Kimchi Jjigae (Kimchi Stew)

Bulgogi (Korean Marinated Beef or Chicken)
Mayak Eggs, Japchae, or Budae Jjigae
Non-Korean pairings like braised pork belly or seafood boil

FAQs

What type of potatoes are best? Waxy potatoes like baby potatoes or Yukon Gold hold their shape best when braised.

Can I make these in advance? Yes! Store in the fridge and enjoy for up to 4 days.

Can I make it spicy? Absolutely. Add gochugaru or gochujang to the sauce for heat.

Nutrition (per serving)

Enjoy this cozy, satisfying Korean side dish that adds flavor and variety to any meal!