This recipe for Korean Braised Potatoes (Gamja Jorim) is a Korean-style sweet, sticky, and savoury braised potato side dish. Maple syrup and soy sauce soaks into the cubed potatoes, delivering incredible flavour.
One of my favourite banchan side dishes at Korean restaurants is this sweet and savoury potato dish, known as Gamja Jorim.
What is Gamja jorim?
It's a Korean potato dish braised in a sweet and salty sauce.
In Korean, "gamja" means potatoes and "jorim" means braised in sauce.
Why you'll love this recipe
These Korean braised potatoes cook up quickly, making it a great side dish during the week.
It only requires a few ingredients.
Serve the potatoes with steamed rice and kimchi, and you've got a simple yet delicious meal.
Ingredients you'll need
- potato: cut into small cubes, which helps them cook faster; I recommend using a firm yellow/Yukon gold potato that will hold its shape after cooking. If using a different variety, keep an eye out on the cooking time so that they don't overcook.
- vegetable oil: for frying up the potatoes
- maple syrup: or any sweetener that you prefer such as honey or rice syrup; I avoid corn syrup, but if that's what you like, you can use that as well
- soy sauce: I use a light soy sauce
- rice wine: or mirin, optional
- water
For garnish:
- sesame oil: as a finishing oil; adds aromatic flavour
- green onions: chopped
- sesame seeds: you can use either white or black or a combination
How to make it
Cut the potatoes into a small cubes.
If you're cutting the potatoes ahead of time, soak in cold water.
Drain the potatoes and pat dry.
Heat a frying pan over medium high heat.
Add 1 tablespoon vegetable oil.
Add the cubed potatoes into the frying pan and let them fry on one side for a few minutes (don't be tempted to move the potatoes).
Once the potatoes have developed a crust, gently toss so that the rest of the edges fry up.
In a small bowl, combine the maple syrup, soy sauce, rice wine (if using) and water. Give it a stir.
Pour the sauce into the pan and coat the potatoes.
Lower the heat to a simmer and cover with a lid.
Let the potatoes braise for 5-7 minutes, until soft and tender. Keep an eye on how quickly the sauce is thickening.
If it's too thick, add a splash of water.
Remove from heat.
Drizzle sesame oil, and garnish with green onion and sesame seeds.
How to serve
Serve the Korean potatoes as part of banchan/Korean side dishes.
I love having it with steamed white rice or Kimchi Fried Rice and spicy tofu.
Serve warm or at room temperature. It's even great when cold.
The flavour will develop more the longer it sits.
How to store & reheat
If you have leftovers, you can store the braised potatoes in an airtight container in the fridge for up to 1 week.
You can reheat the potatoes in the microwave until warmed through.
Alternatively, you can serve the potatoes cold, which is just as good.
Variations
You can add spicy gochugaru (red pepper flakes) or gochujang (red pepper sauce) if you like your potatoes on the spicy side.
Add additional vegetables such as carrots if you like.
Baby potatoes are a common version, however I like how quickly the cubed potatoes cook up in this recipe.
For more flavour, you can add finely minced garlic or garlic powder to the potatoes.
Other recipes you may like
Budae Jiggae (Korean Army Stew)
Spicy Gochujang Eggs in Purgatory
Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim)
Jjajangmyeon (Korean Noodles in Black Bean Sauce)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Korean Braised Potatoes (Gamja Jorim)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 tablespoon vegetable oil
- 1 large potato cubed
- 1 tablespoon soy sauce
- 2 tablespoon maple syrup
- 1 teaspoon rice wine or mirin
- 3-4 tablespoon water
Garnish:
- 1 teaspoon sesame oil
- 1 tablespoon green onions
- 1 tablespoon sesame seeds
Instructions
- Cut the potatoes into a small cubes.
- If you're cutting the potatoes ahead of time, soak in cold water.
- Drain the potatoes and pat dry.
- Heat a frying pan over medium high heat.
- Add 1 tablespoon vegetable oil to the pan.
- Add the cubed potatoes into the frying pan and let them fry on one side for a few minutes (don't be tempted to move the potatoes).
- Once the potatoes have developed a crust, gently toss so that the rest of the edges fry up.
- In a small bowl, combine the soy sauce, maple syrup, rice wine (if using) and water. Give it a stir.
- Pour the sauce into the pan and coat the potatoes.
- Lower the heat to a simmer and cover with a lid.
- Let the potatoes braise for 5-7 minutes, until soft and tender. Keep an eye on how quickly the sauce is thickening.
- If it's too thick, add a splash of water.
- Remove from heat.
- Drizzle sesame oil, and garnish with green onion and sesame seeds.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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