Description
Korean Braised Potatoes (Gamja Jorim) are a classic Korean side dish featuring tender baby potatoes simmered in a savory-sweet soy glaze. Glossy, garlicky, and comforting, they’re ready in 30 minutes and pair beautifully with rice, grilled meats, or as part of a Korean-inspired spread.
Ingredients
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1½ pounds baby potatoes, washed (680 g)
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2 tablespoons white vinegar (30 ml)
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2 tablespoons vegetable oil (30 ml)
Braising Liquid:
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¼ cup soy sauce (60 ml)
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1 tablespoon mirin (15 ml)
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2 tablespoons honey (30 ml)
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4 cloves garlic, minced
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¼ teaspoon ground black pepper
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½ cup water (120 ml)
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1 teaspoon sesame oil (5 ml)
Garnish:
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1 tablespoon toasted sesame seeds (9 g)
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1 stalk green onion, chopped
Instructions
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In a small bowl, whisk soy sauce, mirin, honey, garlic, black pepper, water, and sesame oil. Set aside.
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Bring a large pot of water and vinegar to a boil. Add baby potatoes, cover, and cook 12–15 minutes, until fork-tender. Drain and pat dry.
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Heat vegetable oil in a large skillet over medium heat. Pan-fry potatoes for about 4 minutes until lightly golden.
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Pour prepared sauce into skillet. Toss gently to coat. Simmer 5–6 minutes until liquid reduces into a shiny glaze.
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Remove from heat. Garnish with sesame seeds and green onion. Serve warm or at room temperature.
Notes
Vinegar keeps potato skins intact during boiling.
For thicker glaze, simmer longer.
Honey gives sheen, but brown sugar works too.
Gamja jorim tastes even better after sitting, as flavors deepen.
Add gochugaru or gochujang for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Korean