Gamja Jorim, or Korean Braised Potatoes

Gamja Jorim is a popular Korean side dish made with potatoes braised in a sweet and savory soy sauce. This direct recipe takes the flavor of regular braised potatoes to the next level.

Korean braised potatoes, known as gamja jorim, is a favorite potato dish in Korea. The potato chunks are simmered in a soy sauce mixture, giving them a savory flavor with a touch of sweetness.

This popular potato banchan (side dish) is a hit at any Korean meal, and we've yet to meet anyone who doesn’t love it once they try it. It’s short to make with just a few ingredients and pairs well with many Korean dishes.

Don’t confuse this gamja jorim with gamja bokkeum, another popular side dish featuring pan-fried potatoes. There’s also a different version of braised spicy potatoes (maeun gamja jorim), which uses gochujang for a robust flavor.

What stands out

1. Deeper Umami: Our version of gamja jorim includes a piece of sea kelp in the soy sauce mixture, giving the potatoes an extra boost of flavor and making them even tastier than usual braised potatoes.
2. Versatile Potatoes: You can use any type of potatoes for this recipe—russet, Yukon Gold, or even small fingerling potatoes (al-gamja) in the summer. They all work great!
3. Direct Prep: All you need to do is dice the potatoes and mix an unfussy soy sauce blend. After that, it’s just 7-10 minutes of braising to get soft, fluffy, and flavorful potatoes.
4. Lovely sheen: Adding Korean rice syrup gives the potatoes not only the right amount of sweetnees but also a glossy finish, making them even more appetizing. You can substitute it with regular corn syrup.
5. Vegan-Friendly: This recipe is entirely plant-based, making it steady for both vegan and vegetarian diets.

How the dish comes together

Prepare the Potato

You will need to soak the cubed potato in the water to get rid of some of its starch. This process ensures the potatoes hold their shape during cooking.

Make the sauce

Mix soy sauce, rice syrup (or corn syrup), and water. This will form the slightly sweetened sauce that gives gamja jorim its signature taste.

If you prefer a hint of spice, consider adding a touch of gochugaru (Korean chili flakes), to give the dish a slightly different and exciting taste.

Braised potatoes in the sauce

Combine the potato, sauce, and a piece of dried sea kelp. Bring to a gentle boil and cook, removing the sea kelp after 2 minutes.

Reduce the heat to med-low, and continue to simmer to soften the potato and thicken the sauce, about 5-7 minutes. Add green chili if desired.

Remove from heat when the sauce thickens and the potatoes are tender. Be cautious not to overcook the potatoes, as they may become mushy.

Sprinkle with toasted sesame seeds, and enjoy your kitchen-made gamja jorim!

Keeping leftovers

Keep this Korean potato side dish in an airtight container in the refrigerator, and it will stay fresh for up to 1 week. Avoid freezing, as it alters the potato texture, making them mushy when thawed. For a keeper taste and texture, enjoy within the week.

Save

• Yield: 4 people
• Prep: 15 minutes
• Cook: 10 minutes
• Total: 25 minutes

Ingredients

• 1 lb (450 g) yukon potato, peeled
• 1 dried sea kelp (dashima)
• 2 tbsp soy sauce
• 2-3 tbsp Korean rice syrup, or corn syrup
• 6 tbsp water
• 1 fresh chili, sliced, optional
• 1 tbsp toasted sesame seeds

Method

1. Cube the potato into 1/2-inch and soak them in the cold water for 10 minutes
2. In a small bowl, combine soy sauce, syrup, and water; Mix well.
3. Drain the potato and combine with the sauce in a skillet. Add the dried sea kelp and bring them to boil. Stir occasionally. Remove the sea kelp after 2 minutes. Add green chili if using.
4. Reduce the heat to med-low and continue to simmer to thicken the sauce, about 5-7 minutes. Once the sauce is thicken and potatoes are tender, remove the skillet from the heat and sprinkle the sesame seeds. Serve warm, cooled or chilled. Store in the fridge up to 1 week.