Quick & Easy Gamja Jorim (Korean Braised Potatoes)

Gamja Jorim. Tender potatoes simmered in a sweet savory stick glaze with a hint of sesame. These Korean braised potatoes are so easy to make with minimal ingredients. A great side dish ready in 30 minutes for the family to enjoy!

5 from 2 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer, Side Dish

Cuisine Asian, Korean

Servings as a side dish

Calories per serving 226 kcal

Ingredients

1.5 lbs baby potatoes or sub with quartered Yukon gold potatoes with skin on
2 teaspoon vegetable oil or any neutral tasting oil
1 tablespoon green onion finely chopped for garnish
½ teaspoon sesame seeds toasted

Braising Sauce

4 tbsp regular soy sauce not light or dark soy sauce
5 tablespoon honey or brown sugar
1 clove garlic minced
1 teaspoon sesame oil garnish

Optional

1 teaspoon salt for seasoning potatoes
2 teaspoon vinegar like white vinegar, rice vinegar or apple cider 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. 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.
Boil baby potatoes for 20 minutes until fork tender, uncovered.
Once cooked, strain the potatoes in a colander.
In a small bowl, combine braising sauce ingredients and set aside.
Heat vegetable oil in a large non-stick pan on medium heat. Fry strained baby potatoes for 2-4 minutes until slightly brown on both sides.
Then pour the braising 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!

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