Korean braised potatoes, or gamja jorim, are one of my favorite comforting Korean side dishes. I love how tender baby potatoes are slowly simmered in a sweet and savory soy glaze that coats them beautifully. The flavor is rich and slightly nutty with hints of garlic and honey, making it a perfect accompaniment to any Korean meal or even as a snack on its own.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to prepare and comes together in just 30 minutes. The sauce thickens into a glossy glaze that clings perfectly to the soft potatoes, giving every bite a sweet and savory punch. It’s made with simple pantry ingredients, can be served warm or cold, and tastes just as good the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1½ pounds baby potatoes, washed
2 tablespoons white vinegar
2 tablespoons vegetable oil
¼ cup soy sauce
1 tablespoon mirin (sweet rice wine)
2 tablespoons honey
4 cloves garlic, minced
¼ teaspoon ground black pepper
½ cup water
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1 green onion, chopped
Directions
I begin by combining the soy sauce, mirin, honey, garlic, black pepper, water, and sesame oil in a small bowl to create the braising liquid.
Then, I bring a large pot of water with the white vinegar to a boil. I add the potatoes, cover, and cook them for 12–15 minutes until they’re tender but not falling apart. I drain and dry them well.
In a large skillet, I heat the vegetable oil over medium heat and pan-fry the potatoes for about 4 minutes until lightly golden.
I pour in the braising liquid and stir well so the potatoes are coated evenly. I let the sauce simmer for 5–6 minutes, stirring occasionally, until it thickens into a sticky glaze.
Once done, I turn off the heat and mix in the toasted sesame seeds and chopped green onion before serving.
Servings and Timing
This recipe makes about 5 servings. It takes around 5 minutes to prepare and 25 minutes to cook, for a total of 30 minutes.
Variations
When I want a spicy kick, I add 1–2 teaspoons of gochugaru (Korean red chili flakes) or 1 teaspoon of gochujang (Korean chili paste) to the sauce.
For a deeper, richer flavor, I add a splash of dark soy sauce.
To make it gluten-free, I replace soy sauce with tamari.
I sometimes swap honey for maple syrup, corn syrup, or agave syrup for a different sweetness.
Storage/Reheating
I store any leftover gamja jorim in an airtight container in the refrigerator for up to 4 days. I usually enjoy it cold, but it can also be reheated in the microwave for 1–2 minutes or until warmed through.
FAQs
What kind of potatoes work best for gamja jorim?
I like using baby potatoes or Yukon gold potatoes because they hold their shape well after braising and have a smooth, creamy texture.
Can I make this recipe ahead of time?
Yes, I often make it a day in advance. The flavors meld together overnight, and it tastes delicious cold or at room temperature.
Can I make this dish spicy?
Absolutely. I like to mix in some gochugaru or gochujang for a bit of heat.
How do I keep the potatoes from becoming mushy?
I add vinegar to the boiling water and make sure to check the potatoes around the 12-minute mark. Once they’re fork-tender, I drain them immediately to prevent overcooking.
Can I use a different type of oil?
Yes, I sometimes use canola, peanut, or avocado oil since they’re neutral and handle heat well.
Conclusion
I love making gamja jorim because it turns simple baby potatoes into a flavorful, glossy, and satisfying side dish. The balance of sweet, salty, and savory flavors makes it irresistible, and it pairs perfectly with rice and other Korean favorites. Whether I serve it warm, chilled, or packed in a lunchbox, it always brings comforting Korean flavor to my table.
Korean Braised Potatoes (Gamja Jorim) are tender baby potatoes simmered in a sweet and savory soy-based glaze. This glossy, garlicky side dish is full of umami and perfect alongside rice or as a stand-alone snack.
Total Time:30 minutes
Yield:5 servings
Ingredients
1½ pounds baby potatoes, washed
2 tablespoons white vinegar
2 tablespoons vegetable oil
¼ cup soy sauce
1 tablespoon mirin
2 tablespoons honey
4 cloves garlic, minced
¼ teaspoon ground black pepper
½ cup water
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1 green onion, chopped
Instructions
In a small bowl, mix soy sauce, mirin, honey, garlic, black pepper, water, and sesame oil to create braising liquid.
Boil potatoes in a pot with vinegar for 12–15 minutes until fork-tender. Drain and dry well.
Heat vegetable oil in a skillet over medium heat. Pan-fry potatoes for about 4 minutes until lightly golden.
Pour in the braising liquid, stirring to coat potatoes. Simmer for 5–6 minutes until sauce thickens into a glaze.
Turn off heat and mix in toasted sesame seeds and chopped green onion. Serve warm or chilled.
Notes
Add gochugaru or gochujang for a spicy version.
Swap honey for maple syrup or agave for different sweetness profiles.
Use tamari for a gluten-free option.
Tastes great cold or at room temperature—perfect for meal prep.
