Gamja Jorim - Korean Braised Potatoes in a sweet savory stick glaze with a hint of sesame. So easy to make. A fantastic Korean side dish ready in 30 minutes!
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What is Gamja Jorim?
Gamja Jorim (감자조림) is a popular delicious Korean potato side dish (or banchan) in South Korea. Often served at Korean restaurants along with your main course, a bowl of rice, along with other side dishes like kimchi, bean sprouts and more. It's served at room temperature or cold sometimes, but you can enjoy it warm. It's very simple to make at home with minimal ingredients! I personally love to enjoy this with other side dishes, steamed rice or simply on its own! It's one of my favorite ways to enjoy potatoes.
Ingredients
Please see below recipe card for full measurements.
- Baby potatoes with skin on: The ideal size of baby potato should be 1.5 inches tall and 2 inches wide. Any larger and you may have to cut them into quarters.
- You can also use Yukon gold potatoes with the skin on and chop each piece of potato into smaller quarters.
- Avocado oil or any neutral tasting oil, like vegetable oil, canola oil, grapeseed oil, peanut oil. I wouldn't suggest using olive oil as it contains a scent and slight taste.
- Salt: to season the water
- Vinegar, or rice wine vinegar: To help the potatoes retain their shape as they boil. It causes the potatoes to form a thin crust around the potato causing it not to break apart when you go to toss them in the sauce.
- Green onions: optional garnish
- Toasted sesame seeds: optional garnish
Sauce:
- Soy sauce: Just your regular all-purpose soy sauce. The label will just say "soy sauce". Do not use dark soy sauce. You may use low-sodium soy sauce. If you use light soy sauce, please use less and season to taste.
- Honey: or substitute with Brown sugar or maple syrup as a vegan option.
- Garlic
- Sesame oil
How to Make Gamja Jorim
Prepare the potatoes
Rinse baby potatoes under cold water to remove any dirt. Do not peel.
Boiling & Seasoning the Water
In a large pot filled halfway with water, bring to a boil over medium high heat. Optional: add salt and vinegar to the boiling water. The salt seasons the potato, and the vinegar allows the starchy potatoes to hold their shape better.
Prepare Potatoes
Boil baby potatoes for 20 minutes until fork tender, uncovered.
Once cooked strain the potatoes.
Preparing the Braising Sauce
In a small bowl, combine Sauce ingredients.
Frying the potatoes
In a large skillet on medium heat to medium-high heat, add avocado oil. Followed by strained baby potatoes. Fry them in the oil for 2-4 minutes until slightly brown on both sides.
Add the braising sauce
Then pour the soy sauce mixture on top of the potatoes. Gently toss potatoes into sauce for 5 minutes, until sauce has thickened slightly.
Remove off heat. Serve and garnish with green onions and a drizzle of sesame oil. Enjoy!
Storage & Reheating
It should last 3-4 days stored in an air tight container in the fridge. It can be served at room temperature or cold or reheated in the microwave for a couple of minutes.
FAQ
How can I make this dish spicy?
To your savory sauce, add 1 teaspoon of Korean red pepper flakes (aka Gochugaru) or a 1 tablespoon of gochujang and mix well before adding to potatoes.
What to eat Gamja Jorim with?
- Gyeran Mari Korean Rolled Omelette
- Japchae
- Korean Fish Cake Stir-Fry
- Korean Cucumber Salad
- Korean Potato Salad
- Korean Bean Sprout Salad
- Korean Spinach Side Dish
📖 Recipe
Quick & Easy Gamja Jorim (Korean Braised Potatoes)
Ingredients
- 1.5 lbs baby potatoes or sub with peeled Yukon gold potatoes
- 2 teaspoon avocado oil or any neutral tasting oil
- 1 tablespoon green onion finely chopped for garnish
- ½ teaspoon sesame seeds toasted
Sauce:
- 4 tbsp regular soy sauce not light or dark soy sauce
- 5 tablespoon honey or brown sugar
- 1 teaspoon garlic minced
- 1 teaspoon sesame oil garnish
Optional:
- 1 teaspoon salt for seasoning potatoes
- 2 teaspoon vinegar or rice vinegar to help potatoes retain their shape during boiling process
Instructions
- Rinse baby potatoes under cold water to remove any dirt. Do not peel.
- In a large pot filled halfway with water, bring to a boil over medium high heat. Recommended: add salt and vinegar to the boiling water. The salt seasons the potato, and the vinegar allows the starchy potatoes to hold their shape better.
- Boil baby potatoes for 20 minutes until fork tender, uncovered.
- Meanwhile in a small bowl, combine Sauce ingredients. Set aside.
- Strain potatoes in a colander.
- In a large nonstick pan on medium to medium high heat, add avocado oil. Once oil is hot, add strained potatoes and fry on both sides until slightly brown, about 2-4 minutes.
- Pour the sauce on top of the potatoes. It will bubble. Gently toss potatoes with a spatula into sauce for 4-5 minutes, until sauce has thickened slightly. Remove off heat. Garnish with green onions and sesame seeds. Enjoy!
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Molly
These were so good and gone in seconds at my house! My husband loved them.
ROSEMARY
I'm renaming you the potato queen again! hehe you always have soo many different potato spice combinations and ideas!