Korean Braised Potatoes (Gamja Jorim)
Korean Braised Potatoes, known as Gamja Jorim, is a delightful side dish featuring tender potatoes simmered in a sweet and savory sauce, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Braising
- Cuisine: Korean
- Diet: Vegan
Ingredients
- 500 g potatoes (around 3-4 large potatoes, waxy like Yukon gold)
- 2 garlic cloves (sliced or chopped)
- 2 tbsp vegetable oil (for frying)
- 1/2 onion (chopped into quarters)
- 1-2 cups water (enough to cover potatoes)
- 3-4 tbsp soy sauce
- ½ tbsp gochujang (Korean hot pepper paste; substitute with oyster sauce for non-spicy version)
- 1 tbsp honey
- ½ cup water (125 ml / 4.2 fl oz)
- 1 tsp sesame oil (for garnish)
- 1 spring onion (chopped diagonally)
- 1/2 tbsp white sesame seeds
Instructions
- Prepare the potatoes by optionally peeling them. Chop large potatoes into 6-8 pieces; keep baby potatoes whole.
- Place the potatoes in a large dish, cover with water for about 10 minutes, swish to remove excess starch, and then drain.
- Heat a large frying pan over high heat, add the vegetable oil, and let it heat until shimmering.
- Add the sliced garlic to the hot oil and sauté for a few seconds until fragrant.
- Add the potato pieces and fry for 2-3 minutes until they start to brown on the outsides.
- Stir in the chopped onion and continue frying until the onions begin to soften.
- Pour in the soy sauce, gochujang, honey, and water, stirring everything to combine.
- Bring the mixture to a boil, then reduce to a simmer. Cover the pan and cook for about 10 minutes until the potatoes are tender.
- Remove the lid and continue cooking for another 1-2 minutes until the sauce thickens slightly.
- Switch off the heat, drizzle sesame oil over the potatoes, and garnish with chopped spring onions and sesame seeds. Toss gently and serve immediately.
Notes
Use waxy potatoes for the best texture and don’t rush the browning step to enhance flavor.