This Korean braised potato recipe, known as gamja jorim, features tender baby potatoes simmered in a glossy, sweet-and-savory soy-based glaze. It’s a classic Korean banchan (side dish) that’s comforting, flavorful, and incredibly easy to make. With just a handful of pantry staples, this dish comes together in under 30 minutes, making it perfect for busy weeknights or meal prep.
Table of Contents
- What Is Gamja Jorim?
- Ingredients
- Substitutions & Add-Ins
- How to Make Korean Braised Potatoes
- Expert Tips
- Storage Instructions
- Serving & Pairing Ideas
- Frequently Asked Questions
- Korean Braised Potatoes Recipe
What Is Gamja Jorim?
Gamja jorim (감자조림) is a popular Korean side dish made by braising potatoes in a seasoned soy sauce mixture until they’re tender and coated in a sticky glaze. “Gamja” means potato, while “jorim” refers to braising or simmering ingredients in sauce.
These braised potatoes are mildly sweet, deeply savory, and infused with garlic and sesame flavor. Traditionally served at room temperature, gamja jorim is often enjoyed alongside other Korean side dishes such as kimchi, cucumber salad (oi muchim), fish cake stir-fry (eomuk bokkeum), or soy-marinated eggs.
Ingredients
You can find everything you need for this recipe at most grocery stores.
- Baby potatoes – Best for holding their shape; Yukon gold works well too
- White vinegar – Helps keep the potatoes intact while boiling
- Vegetable oil – For lightly frying the potatoes
- Soy sauce – Forms the savory base of the glaze
- Mirin – Adds sweetness and subtle tang
- Honey – Thickens the sauce and creates a shiny coating
- Garlic – Adds depth and aroma
- Black pepper – For gentle heat
- Water – Balances and thins the sauce
- Sesame oil – Adds nutty richness
- Sesame seeds & green onion – For garnish
Substitutions & Additions
Substitutions
- Potatoes: Yukon gold, fingerling, or red baby potatoes
- Oil: Avocado, canola, or peanut oil
- Soy sauce: Use tamari for a gluten-free option
- Sweetener: Corn syrup, maple syrup, or agave nectar
Optional Add-Ins
- Gochugaru: Add 1–2 teaspoons for a spicy kick
- Dark soy sauce: A small splash deepens color and flavor
How to Make Korean Braised Potatoes
- Prepare the sauce
In a small bowl, whisk together soy sauce, mirin, honey, garlic, black pepper, water, and sesame oil. - Boil the potatoes
Bring a pot of water with a splash of vinegar to a boil. Add potatoes and cook for 12–15 minutes until just fork-tender. Drain, dry, and set aside. - Pan-fry
Heat vegetable oil in a large skillet over medium heat. Fry the potatoes for about 4 minutes until lightly golden. - Braise
Pour in the prepared sauce. Simmer while stirring frequently until the sauce thickens and coats the potatoes, about 5–6 minutes. - Finish & serve
Remove from heat and stir in sesame seeds and green onions. Serve warm or at room temperature.
Expert Tips
- Don’t overcook the potatoes – Test them around the 12-minute mark to avoid mushy texture.
- Use vinegar while boiling – This helps the potatoes stay firm and intact.
- Reduce the sauce slowly – Gentle simmering creates a thick, glossy glaze without burning.
Storage Instructions
Store leftover gamja jorim in an airtight container in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or reheated in the microwave.
Serving & Pairing Ideas
Gamja jorim works beautifully as:
- A snack or lunchbox side
- Part of a Korean banchan spread
- A side dish for mains like:
- Kimchi Jjigae
- Bulgogi (beef or chicken)
- Galbi Jjim
- Japchae
- Army Stew (Budae Jjigae)
Pair with desserts like miso banana bread, sweet potato pie, or gochujang cookies for a full meal experience.
Frequently Asked Questions
What type of potatoes are best for gamja jorim?
Waxy potatoes like baby potatoes or Yukon gold hold their shape best. Avoid russet potatoes.
Can I make this dish ahead of time?
Yes! It stores well and tastes even better after the flavors meld.
How can I make it spicy?
Add gochugaru, gochujang, or both to the braising sauce.
Korean Braised Potatoes (Gamja Jorim)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5
Ingredients
- 680 g (1½ lb) baby potatoes, washed
- 2 tbsp white vinegar
- 2 tbsp vegetable oil
Braising Sauce
- 60 ml (¼ cup) soy sauce
- 1 tbsp mirin
- 2 tbsp honey
- 4 cloves garlic, minced
- ¼ tsp ground black pepper
- 120 ml (½ cup) water
- 1 tsp sesame oil
Garnish
- 1 tbsp toasted sesame seeds
- 1 green onion, finely chopped
Instructions
- In a small bowl, mix soy sauce, mirin, honey, garlic, black pepper, water, and sesame oil until well combined.
- Bring a large pot of water to a boil and add vinegar. Add potatoes, cover, and cook for 12–15 minutes until just fork-tender. Drain well and pat dry.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry the potatoes for about 4 minutes until lightly golden.
- Pour in the braising sauce and gently toss to coat. Simmer, stirring frequently, for 5–6 minutes until the sauce thickens and glazes the potatoes.
- Remove from heat, stir in sesame seeds and green onion, and serve.
Notes
- Use waxy potatoes for best texture.
- Do not overcook the potatoes to prevent them from breaking apart.
- Store leftovers in the refrigerator for up to 4 days.