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Korean Braised Potatoes (Gamja Jorim) are one of my favorite Korean side dishes. It’s a wonderful combination of salty and sweet paired with soft potatoes. It’s an easy, inexpensive, vegetarian/vegan side dish that comes together in minutes.
My favorite part about Korean BBQ is the plethora of side dishes (aka banchan) that come with your meal. You’re telling me I get to enjoy delicious grilled meat with a bunch of other tasty little snacks that range from delicious to even more delicious? Count me in!
Whenever gamja jorim is on the table, you’re going to need to fight me for them. They are so addicting, you can’t eat just one! At the restaurants, I’ve seen onions and carrots added to this Korean potato side dish, but I prefer it without. Unadulterated potato, please!
What Type of Potato to Use for Gamja Jorim
At the Korean restaurants that I’ve frequented, I typically see gamja jorim made with starchier potatoes (like a russet). However, I wanted to use up some red new potatoes from the farmer’s market, and hoo boy, it was a game-changer. I love the waxy texture paired with this glaze, and it seems to hold up a little better when cooked. Ultimately, you can use any potato of your choice. If using a starchier potato, give it a good fry on all sides and be careful when flipping as they may fall apart easier. In the end, your Korean braised potatoes should be soft on the inside with a slightly sticky and irresistible outer layer.
How to Store
These Korean braised potatoes are best if you eat them soon after cooking. They will maintain that delicious chewy outer layer. However, they do keep well in the fridge for 3-4 days if you store them in an air-tight container. You can serve them cold or reheat them in the microwave.
Other Recipes You Might Enjoy
- Asian Garlic Noodles
- Air Fryer Lemongrass Chicken
- Smashed Cucumber Salad
- Ground Beef Bulgogi
- Korean BBQ Short Ribs
Korean Braised Potatoes (Gamja Jorim)
Equipment
Ingredients
- 1 pound potatoes (I used red new potatoes)
- 3 tablespoons neutral oil (I used avocado oil)
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 3/4 cup water
Instructions
- Wash the potatoes and cut into about one inch pieces. For my potatoes, I just cut them in half.
- In a small bowl, combine soy sauce, sugar, sesame oil, and water. Set aside.
- In a medium non stick pan, heat oil on medium heat. Add the potatoes and cook for about 5-6 minutes. Potatoes should have a light golden color.
- Pour in the sauce mixture. Cover the pan with a lid and cook for about 5-7 minutes.
- Remove the lid and let the liquid thicken to become a glaze on the potatoes. Gently toss the potatoes in the glaze. Test a potato to make sure it's cooked all the way through (if not, just add a little more water). Turn off the heat. Sprinkle with toasted sesame seeds and enjoy!
Notes
- Enjoy these potatoes with rice or with other side dishes.
- You can use any type of potato you like! If using starchy potatoes, be careful when flipping as they might fall apart. Fry the potatoes a little longer so the outside can firm up a little more.
- You can also add onions and carrots, but I enjoy using just potatoes.
This is a great Meatless Monday side dish. The recipe is so simple and easy to prepare. Thanks for sharing another great recipe 😋
Thanks, Kevin!
I will definitely have to add this to our weekly dinner rotation! Thanks for sharing!
We are big into Asian cuisine at our house. I’ll have to try these as a fun side dish!
I hope you do, thank you for checking out this recipe!
I always wondered how these were made! I am so excited to try and make these myself now! Thanks for sharing.
I cannot wait to make this!!!! Wow!
Thank you!!
I would like to make some of these braised potatoes right now. They look so delicous
Reminds me a little of Danish Mustard potatoes. This sounds so yummy. Looking forward to trying it.
Interesting! Never heard of those.