Gamja Jorim, also known as braised Korean potatoes, are a mouthwatering Korean side dish that's both easy and speedy to prepare.
Tender baby potatoes are boiled and then cooked in a skillet with a deliciously sweet and spicy glaze. It's really tasty!
Looking for more Asian-inspired recipes? Try our pork stir fry, ginger chicken thighs, or drunken noodles next.
🛒What You Need For Gamja Jorim
- Baby potatoes - opt for skin on as it helps the glaze stick better. Both baby red and white mini potatoes work well, or you can mix them.
- Sauce - soy sauce, honey, garlic, Gochugaru paste (Korean red chili paste), and water. Gochugaru contributes a delightful smoky flavor and heat to the sauce, so it's best not to omit it. Alternatively, you can use chopped chili peppers as a substitute.
- Lemon juice - For enhanced flavor and firmness, add a pinch of salt and a squeeze of lemon juice or a splash of mild vinegar while boiling the potatoes. It removes any slight bitterness and maintains its texture.
👩🍳 You'll find the complete list of ingredients below the recipe card.
EXPERT TIP: If the baby potatoes are large, halve them, but be careful as the exposed halves may become fragile during cooking. Handle them gently to avoid breakage.
🥘 How To Make Gamja Jorim
STEP 1: Combine all sauce ingredients in a bowl.
STEP 2: Season boiling water with salt and add lemon juice to a pot. Cook potatoes until tender (timing varies based on potato size), then drain and set aside.
Lemon helps maintain the potatoes' texture, keeping them firm without falling apart or the skins coming off.
STEP 3: In a large skillet over medium heat, fry potatoes in oil until golden brown, about 5 minutes.
STEP 4: Add the sauce and simmer until thickened, stirring frequently for even coating, approximately 5 minutes.
Remove from heat, stir in sesame seeds, garnish with green onions, and serve promptly.
📋Tips
- Consider using regular potatoes, like white or Yukon gold, as they hold their shape well. Red, fingerling, and new potatoes are also great options, and you can leave the skins on if desired.
- Expand your dish by making a stir-fry! This versatile spicy sauce pairs wonderfully with various vegetables such as bell peppers, mushrooms, baby corn, carrots, red onions, and zucchini. Cut them into similar large chunks and cook them in the skillet along with the sauce.
- If your baby potatoes are larger, simply cut them in half.
- Be careful not to overboil the potatoes, as the skins may start to come off.
Storage Instructions
- 🍱To Store. Refrigerate the braised potatoes in an airtight container for 3 to 4 days, but they're best enjoyed freshly made. Serve them cold or reheat before serving.
- 🔥To Reheat. When reheating, you can either use a skillet with a bit of oil or butter or simply pop them in the microwave. It's I love to prepare some extra sauce for serving these later.
👪What To Eat With Gamja Jorim
- Meats: Grilled or roasted meats such as beef bulgogi, chicken teriyaki, or pork stir fry.
- Condiments: Kimchi or pickled veggies (try pickled cabbage or pickled onions)
- Spicy salmon
- Noodles: drunken noodles, ramen, or yaki udon noodles.
- Lighter meal: lettuce wraps
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📖Recipe
Gamja Jorim Potatoes
Ingredients
For Potatoes
- 1 ½ pounds baby potatoes
- 2 teaspoons lemon juice, or vinegar for boiling potatoes
- 2 tablespoon vegetable oil, or any neutral oil
- green onions, chopped for garnish
- 1 tablespoon toasted sesame seeds
- salt to taste
For Spicy Sauce
- 1 teaspoon Gochugaru paste
- 3 tablespoon soy sauce, or GF tamari
- 2 tablespoon honey, or maple or agave syrup
- 3 teaspoon garlic, minced
- ½ tablespoon water
Instructions
- Combine all sauce ingredients in a bowl.1 teaspoon Gochugaru paste, 3 tablespoon soy sauce, 2 tablespoon honey, 3 teaspoon garlic, ½ tablespoon water
- Season boiling water with salt and add lemon juice to a pot. Cook potatoes until tender (timing varies based on potato size), then drain and set aside. Lemon helps maintain the potatoes' texture, keeping them firm without falling apart or the skins coming off.1 ½ pounds baby potatoes, 2 teaspoons lemon juice, salt to taste
- In a large skillet over medium heat, fry potatoes in oil until golden brown, about 5 minutes. Add the sauce and simmer until thickened, stirring frequently for even coating, approximately 5 minutes.2 tablespoon vegetable oil
- Remove from heat, stir in sesame seeds, garnish with green onions, and serve promptly.1 tablespoon toasted sesame seeds, green onions
Notes
- 🍱To Store. Refrigerate the braised potatoes in an airtight container for 3 to 4 days, but they're best enjoyed freshly made. Serve them cold or reheat before serving.
- 🔥To Reheat. When reheating, you can either use a skillet with a bit of oil or butter or simply pop them in the microwave. It's a good idea to prepare some extra sauce for serving alongside them.
Rita
delicious Korean side dish - Gamja jorim baby potatoes!