If you’re craving a comforting and flavorful side dish that brings a touch of Korean home cooking to your table, look no further than this Korean Braised Potatoes (Gamja Jorim) Recipe. These tender baby potatoes are perfectly simmered in a rich, slightly sweet soy glaze that seeps into every bite, delivering warmth, texture, and that beautiful balance of savory and subtle sweetness. It’s one of those dishes that feels like a warm hug in a bowl, easy to make but packed with layers of authentic taste you’ll want to come back to again and again.
Ingredients You’ll Need
The charm of this Korean Braised Potatoes (Gamja Jorim) Recipe lies in its simplicity—you don’t need a fridge full of complicated ingredients. Each item plays a crucial role, whether it’s adding depth, bringing brightness, or giving a subtle nuttiness that rounds out the dish perfectly.
- Baby potatoes: The star of the dish, their bite-sized nature means they cook evenly and soak up all the delicious flavors.
- White vinegar: Adds a slight tang to the boiling water, helping the potatoes’ skins stay intact while tenderizing them.
- Vegetable oil: Used for pan-frying the potatoes to a golden, irresistible exterior.
- Soy sauce: Provides a rich umami backbone that gives this recipe its signature savory depth.
- Mirin: Gives a subtle sweetness and a gentle complexity to the glaze.
- Honey: Adds natural sweetness and helps thicken the braising sauce delightfully.
- Garlic (minced): Brings aromatic warmth and a punch of savory flavor that infuses into the sauce.
- Ground black pepper: Adds just a touch of spice and balances the sweetness.
- Water: Assists in creating the perfect braising liquid that reduces beautifully.
- Sesame oil: A drizzle enhances the nutty aroma, making every bite fragrant and rich.
- Toasted sesame seeds: For garnish, adding crunch and that classic Korean finish.
- Green onion (chopped): Brings a fresh, vibrant bite and a splash of color on top.
How to Make Korean Braised Potatoes (Gamja Jorim) Recipe
Step 1: Prepare the flavorful glaze
Start by mixing the soy sauce, honey, minced garlic, and sesame oil in a bowl. This simple yet powerful blend is going to be the heart of the Korean Braised Potatoes (Gamja Jorim) Recipe, giving it that irresistible sweet and savory glaze we all adore.
Step 2: Boil the potatoes until tender
Place your baby potatoes in a pot of water with white vinegar and bring it to a boil. Simmer them for 12 to 15 minutes, or until they’re fork-tender. The vinegar helps the potato skins hold together perfectly during cooking, ensuring they don’t fall apart in the next step.
Step 3: Pan-fry to golden perfection
Drain the potatoes and gently pan-fry them in vegetable oil. Aim for a lovely golden crust on the outside—this step adds a fantastic texture contrast to the softness inside, making every bite wonderfully satisfying.
Step 4: Simmer with glaze until thickened
Pour the prepared glaze over the potatoes in the skillet and let it simmer. As the sauce bubbles away, it thickens and clings beautifully to the potatoes. This is where the magic happens: that perfect sticky coating that’s sweet, savory, and packed with garlic goodness.
Step 5: Garnish and serve
Before plating, sprinkle toasted sesame seeds and chopped green onions over the top. These finishing touches don’t just add color and crunch—they crown the dish with authentic Korean flair and invite you to dig in right away.
How to Serve Korean Braised Potatoes (Gamja Jorim) Recipe
Garnishes
Besides the classic toasted sesame seeds and green onions, feel free to experiment with a pinch of crushed red pepper flakes for some heat, or a few sprigs of fresh cilantro to brighten the dish and add a fresh herbal note. These little details elevate the visual appeal and flavor complexity in a snap.
Side Dishes
This Korean Braised Potatoes (Gamja Jorim) Recipe pairs beautifully with a wide array of dishes. Try it alongside steamed rice and a simple Korean barbecue for a full, satisfying meal. It also goes perfectly with kimchi or a refreshing cucumber salad to balance the richness. Trust me: this dish shines brightest when nestled among other Korean banchan (side dishes) to create a communal feast.
Creative Ways to Present
Serve these potatoes in a rustic shallow bowl to show off their glossy glaze, or pop them on a wooden board alongside grilled meats for an informal gathering. You could even skewer them for a fun appetizer that guests can easily enjoy. Their beautiful caramelized sheen makes them a crowd-pleaser no matter how you plate them.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean Braised Potatoes (Gamja Jorim) Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day leftovers just as delightful—if not more so—than freshly made.
Freezing
If you want to freeze portions, make sure the potatoes have completely cooled before placing them in a freezer-safe container. They keep well for up to one month. When thawed, the texture changes slightly but the flavor remains delicious, perfect for a quick meal fix.
Reheating
Reheat gently in a skillet over low heat to preserve that lovely glaze and crispness on the outside. Avoid microwaving if possible, as it can make the potatoes a bit mushy. A little patience goes a long way to retain that perfect bite!
FAQs
Can I use regular potatoes instead of baby potatoes?
You certainly can, but keep in mind that larger potatoes will need to be cut into smaller chunks and adjusted cooking time accordingly. Baby potatoes are preferred because they cook evenly and absorb the glaze nicely without falling apart.
Is this Korean Braised Potatoes (Gamja Jorim) Recipe spicy?
The traditional recipe is not spicy, focusing instead on a balance of sweet and savory flavors. However, you can add red pepper flakes or chili powder if you want to give it a subtle kick.
What can I substitute for mirin if I don’t have it?
A good substitute is a mix of sake and a pinch of sugar or a sweet white wine, which mimics mirin’s sweetness and mild acidity. Just avoid skipping it altogether, as it adds an essential depth to the glaze.
Can I make this dish vegan?
Absolutely! This dish is naturally vegan, as it relies on plant-based ingredients like soy sauce, garlic, and honey. To keep it vegan, simply swap honey for maple syrup or agave nectar.
How long does this dish keep well in the fridge?
You can safely store Korean Braised Potatoes (Gamja Jorim) Recipe in the refrigerator for about 3 days. Be sure to keep them in a sealed container to maintain freshness and flavor.
Final Thoughts
This Korean Braised Potatoes (Gamja Jorim) Recipe is one of those simple treasures that turns an everyday ingredient into a star side dish full of warmth and flavor. Whether you’re new to Korean cooking or a longtime fan, the ease and comfort this dish brings to the table is undeniable. I wholeheartedly encourage you to try it out—get ready for some serious compliments and a new favorite recipe in your rotation!
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Korean Braised Potatoes (Gamja Jorim) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Description
Korean Braised Potatoes, also known as Gamja Jorim, is a savory and slightly sweet side dish made by simmering baby potatoes in a flavorful soy-based glaze. This popular Korean recipe features tender potatoes coated in a rich sauce with hints of garlic, honey, and sesame, garnished with green onions and toasted sesame seeds for a delightful finish.
Ingredients
Potatoes
- 1 1/2 lb baby potatoes
- 2 tablespoon white vinegar
- 1/2 cup water
Sauce and Seasoning
- 1/4 cup soy sauce
- 1 tablespoon mirin
- 2 tablespoon honey
- 4 cloves garlic (minced)
- 1/4 teaspoon ground black pepper
- 1 teaspoon sesame oil
Cooking
- 2 tablespoon vegetable oil
Garnish
- 1 tablespoon toasted sesame seeds
- 1 stalk green onion (chopped)
Instructions
- Prepare the glaze: In a bowl, combine the soy sauce, honey, minced garlic, mirin, sesame oil, and ground black pepper. Mix well to create a flavorful glaze that will coat the potatoes.
- Cook the potatoes: Place the baby potatoes in a pot with water and add the white vinegar. Boil them for 12-15 minutes until they are tender when pierced with a fork but still whole.
- Drain and pan-fry: Drain the boiled potatoes thoroughly. Heat vegetable oil in a skillet over medium heat, then add the potatoes. Fry them until they develop a golden brown crust, turning occasionally for even color.
- Simmer with glaze: Pour the prepared soy glaze into the skillet with the potatoes. Reduce heat slightly and simmer the mixture, stirring occasionally, until the sauce thickens and caramelizes around the potatoes, about 5-6 minutes.
- Garnish and serve: Remove the skillet from heat, then sprinkle toasted sesame seeds and chopped green onions on top. Serve warm as a delicious side dish to complement any Korean meal.
Notes
- Using baby potatoes ensures quick cooking and tender texture. If using larger potatoes, cut them into bite-sized pieces.
- Adjust the amount of honey for desired sweetness.
- Mirin adds a mild sweetness and depth, but you can substitute with a small amount of sugar if unavailable.
- Be careful not to overcook the potatoes during boiling to avoid them becoming too soft for pan-frying.
- For a spicier version, add a pinch of red pepper flakes to the glaze.
