Pin it
These glossy Korean Braised Potatoes called Gamja Jorim have become my go to side for weeknights when I want something a little sweet and savory with a sticky delicious sauce. Tender baby potatoes are braised until they're deeply flavorful and finished with nutty sesame seeds and crisp green onion. Whenever I make this dish, it disappears before I can pack away leftovers and everyone asks for the recipe.
I started making Gamja Jorim during a busy workweek because I was craving something comforting and simple but packed with flavor. Now I find myself making it several times a month because it is just so easy and always a hit.
Ingredients
- Baby potatoes: for creamy texture and quick cooking Choose firm smooth potatoes for best results
- White vinegar: helps the potatoes cook evenly and brings a hint of tang to balance the sauce
- Vegetable oil: used for pan frying which adds a light crispness to the potatoes Choose a neutral oil
- Soy sauce: provides deep umami flavor Always use a good quality naturally brewed soy sauce
- Mirin: brings mild sweetness and depth to the braising liquid Opt for real Japanese mirin if available
- Honey: for natural sweetness and a glossy finish Go for pure honey for best flavor
- Fresh garlic: adds aromatic punch Peel and mince right before using for best taste
- Ground black pepper: lends subtle heat Make sure it is freshly ground
- Water: to dilute the sauce and help potatoes soak up the flavors Use filtered water if possible
- Sesame oil: gives a toasty finish and nutty aroma Always use toasted sesame oil
- Toasted sesame seeds: for a crunchy garnish Toast your own seeds for extra flavor
- Green onion: adds freshness and color Choose firm bright green stalks
Step-by-Step Instructions
- Make the Braising Liquid:
- In a small mixing bowl combine the soy sauce mirin honey minced garlic ground black pepper water and sesame oil Stir thoroughly until the honey fully dissolves and everything is well mixed This will be the flavorful sauce that coats your potatoes
- Cook the Potatoes:
- Fill a large pot with water add in the white vinegar and bring to a rolling boil over medium high heat Gently drop in the washed baby potatoes Cover and cook the potatoes for twelve to fifteen minutes until you can easily pierce them with a fork Drain well and let them dry briefly on a towel
- Pan Fry the Potatoes:
- While the potatoes are drying heat vegetable oil in a large skillet set over medium heat Once the oil is shimmering add the boiled potatoes Sauté for about four minutes turning occasionally until a golden crust forms on their surfaces The potatoes should feel slightly crisp outside
- Add the Braising Liquid:
- Pour the prepared braising liquid into the skillet over the potatoes Toss the potatoes so they are coated on all sides Let the mixture simmer and stir frequently for five to six minutes until the sauce thickens and becomes glossy and sticky The potatoes should be deeply colored and well coated
- Garnish and Serve:
- Switch off the heat Sprinkle toasted sesame seeds and chopped green onion over the dish Toss gently to combine Transfer the potatoes to a serving bowl and enjoy immediately while warm
Pin it
These potatoes take on incredible flavor as the sauce simmers down and clings to every bite. My favorite part of making this dish is the moment you add the sesame oil at the end—the kitchen fills with a nutty aroma that always reminds me of busy Korean lunch cafes. One time my family finished the entire plate before I even sat down with mine.
Storage Tips
If you have leftovers store them in an airtight container in the refrigerator for up to four days. Reheat in a skillet over low heat with a splash of water to keep the sauce from sticking. The potatoes actually taste even better the next day as they absorb more of the sauce.
Ingredient Substitutions
If you do not have mirin you can use a mix of white wine and a pinch of sugar to mimic its sweetness. Maple syrup or agave can substitute for honey though each will bring a slightly different flavor. For gluten free adapt with tamari instead of regular soy sauce.
Serving Suggestions
Gamja Jorim is classic as a Korean banchan on the side of rice but also works well with grilled meats or as a hearty topping on salad bowls. Sometimes I pack them into lunchboxes or pair them with steamed vegetables for a simple vegetarian meal.
Cultural and Historical Context
Gamja Jorim is a beloved banchan in Korean cuisine. Making potato dishes like this became popular after potatoes were introduced to Korea in the late nineteenth century and families found new ways to add heartiness to meals. Today you will find this on dinner tables from busy city apartments to countryside homes.
Pin it
This humble dish is a staple for good reason—the combination of textures and savory sweet notes hooks you from the first bite. Once you try making Gamja Jorim at home you will see how a handful of simple ingredients transform into something truly special to share with family and friends.
Frequently Asked Questions
- → What kind of potatoes work best for this dish?
Baby potatoes are ideal because they cook quickly and have a creamy texture that absorbs the flavorful sauce well.
- → Can I use regular soy sauce or does low-sodium work better?
Both work well, but low-sodium soy sauce provides good flavor without making the dish too salty.
- → How do I ensure the sauce thickens properly?
Simmer the potatoes with the braising liquid uncovered, and stir frequently until the glaze is glossy and coats the potatoes.
- → Is there a substitute for mirin in the braising liquid?
If you don’t have mirin, a splash of rice vinegar with a pinch of sugar can offer a similar flavor balance.
- → What foods pair well with Korean braised potatoes?
They complement grilled meats, steamed rice, or other Korean side dishes as part of a larger meal.