There’s something incredibly comforting about Korean braised potatoes, or Gamja Jorim. These tender, glossy potatoes simmered in a sweet and savory soy-based sauce are a staple side dish in Korean households, and once you try this recipe, you’ll see why.
This recipe for Korean braised potatoes is straightforward and perfect for anyone who loves bold flavors with minimal fuss. Whether you're new to Korean cooking or looking to add a tasty side to your dinner rotation, this dish will become a favorite.
Why You'll Love This Recipe
- Easy and quick to prepare with simple pantry ingredients.
- Perfect balance of sweet, salty, and umami flavors.
- Tender yet firm potatoes with a glossy, flavorful glaze.
- Great as a side dish for rice or grilled meats.
- Can be made ahead and tastes even better the next day.
Ingredients
Gather these ingredients for a delicious batch of Korean braised potatoes that serve 4 as a side.
- 1 1/2 pounds small Yukon gold or red potatoes, peeled
- 1/3 cup soy sauce (preferably low sodium)
- 1/4 cup water
- 3 tablespoons granulated sugar
- 2 tablespoons mirin (sweet rice wine) or substitute with 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced for garnish
- 1 tablespoon vegetable oil or neutral oil
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 150 per serving
How to Make Perfect Korean Braised Potatoes (Gamja Jorim)
- Start by peeling the potatoes and cutting any larger ones in half to ensure even cooking.
- Heat the vegetable oil in a medium skillet over medium heat and add the potatoes. Sauté for about 5 minutes until they start to brown slightly.
- In a bowl, mix the soy sauce, water, sugar, mirin, and minced garlic. Pour this sauce over the potatoes in the skillet.
- Bring the mixture to a boil, then reduce heat to low and cover. Let the potatoes simmer gently for about 20 minutes, stirring occasionally to prevent sticking.
- Remove the lid and increase heat to medium to reduce the sauce until it becomes thick and glossy, coating the potatoes well, about 5 more minutes.
- Stir in the sesame oil, then remove from heat.
- Transfer to a serving dish and garnish with toasted sesame seeds and sliced green onions.
Tips for the Best Results
- Use small, waxy potatoes like Yukon gold for the best texture.
- Peeling is optional but recommended for a smoother glaze and presentation.
- Simmer gently to avoid potatoes breaking apart; they should remain firm but tender.
- Adjust sugar and soy sauce to your taste for sweeter or saltier results.
- Let the dish rest for 10 minutes before serving to enhance flavor absorption.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious the next day.
To reheat, warm the potatoes in a skillet over low heat, adding a splash of water if the sauce has thickened too much, stirring gently until heated through.
Frequently Asked Questions
Can I use other types of potatoes for Gamja Jorim?
You can use other potatoes, but waxy varieties like Yukon gold or red potatoes hold their shape best. Starchy potatoes like russets may break down during cooking.
Is there a vegetarian version of this dish?
Yes! This recipe is naturally vegetarian if you use a soy sauce free of animal products and omit any fish-based seasonings. It’s a great vegan-friendly side dish.
How long can I store Korean braised potatoes?
They can be refrigerated for up to 3 days. For longer storage, freeze in an airtight container for up to one month, though texture may slightly change upon thawing.
Can I add other vegetables to Gamja Jorim?
While traditional Gamja Jorim focuses on potatoes, you can add carrots or hard-boiled eggs for variation. Add these during the simmering stage for best results.