Gamja Jorim
Korean Braised Potatoes
Tender, bite-sized potatoes coated in a glossy, sweet, and savory soy glaze. This popular banchan (side dish) is simple to make and incredibly comforting.
🧂 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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.