Gamja Jorim (Korean Braised Potatoes)

🧂 Ingredients

• 500 g Small potatoes (like baby Yukon Golds or new potatoes)
• 4 tbsp Soy sauce(Use regular soy sauce, not low-sodium, for best flavor.)
• 3 tbsp Rice syrup (mulyeot)(Or substitute with corn syrup or honey. Rice syrup provides a distinct glossy finish.)
• 3 cloves Garlic
• 1/2 cup Water(To help braise the potatoes.)
• 1 tbsp Sesame oil
• 1 tsp Toasted sesame seeds

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Wash the small potatoes thoroughly. Peel them if the skin is thick, or scrub well if using thin-skinned new potatoes. Cut any larger potatoes into roughly 1-inch cubes so they are uniform in size for even cooking. Rinse the cut potatoes under cold water and drain well.

   ⏱️ 10 minutes
2. 2

   Combine braising liquid: In a medium saucepan or pot, combine the soy sauce, rice syrup, minced garlic, and 1/2 cup of water. Stir to combine.

   ⏱️ 2 minutes
3. 3

   Braise the potatoes: Add the prepared potatoes to the saucepan with the braising liquid. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the potatoes simmer gently.

   ⏱️ 20 minutes
4. 4

   Reduce the sauce: After 20 minutes, remove the lid. The potatoes should be tender when pierced with a fork, and most of the liquid will have evaporated. Increase the heat slightly to medium. Continue to cook, stirring occasionally, until the sauce has thickened and coats the potatoes in a glossy glaze. This should take about 5-10 minutes. Be careful not to burn the glaze.

   ⏱️ 5-10 minutes
5. 5

   Finish and serve: Remove the pot from the heat. Stir in the sesame oil until well combined. Transfer the gamja jorim to a serving dish and sprinkle generously with toasted sesame seeds. Serve warm or at room temperature.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓Using small, waxy potatoes like baby Yukon Golds or new potatoes is ideal as they hold their shape well during braising.
• ✓The key to a beautiful, glossy glaze is the rice syrup (mulyeot) and reducing the sauce at the end.
• ✓Gamja jorim is a classic Korean banchan (side dish) that pairs well with rice and other Korean main courses.

🔄 Variations

• Add thinly sliced beef (like bulgogi meat) during the last 10-15 minutes of braising for a heartier dish.
• For a spicy version, add 1-2 tsp of gochugaru (Korean chili flakes) along with the soy sauce and syrup.

🥗 Nutrition

Per serving