gamja jorim

Korean braised potato recipe using baby potatoes. It&#x27;s sweet and salty making it a perfect side dish to simple steamed rice. 

Gamja Jorim (Korean Braised Potatoes)

kg baby potatoes

water

Tbsp cooking oil

honey

Tbsp toasted sesame oil

Tbsp toasted sesame seeds

soy sauce

Tbsp rice wine

Tbsp brown sugar

Rinse the potatoes thoroughly – use a scrubber to remove any dirt if needed. (I used pre-washed potatoes and it was very easy to clean them.) Trim off any bruised spots if needed. Cut the potatoes in half if your potatoes are bigger than a small egg.

Preheat a large (shallow) braising pot over medium high heat. Add some oil (1 Tbsp) and spread it well. Add the potatoes and drizzle more oil (1 Tbsp) over them. Pan fry the potatoes over medium heat for about 25 mins. Turn them around often to avoid burning. Alternatively, you could roast the potatoes in the oven at 200 C / 392 F for 30 mins. I actually prefer oven roasting as it’s less hands on.

Once the outer layer of potato is nicely cooked and browned, add the water and the braising sauce. Bring it to boil over medium high heat (about 2 mins). Reduce the heat to medium and simmer the potatoes until the most sauce is boiled away (about 15 mins), leaving about 5-6 Tbsp worth sauce in the pot.Reduce the heat to low. Add the honey, sesame oil and sesame seeds. Gently toss to coat while you continue to simmer until the sauce thickens (another 15 mins). Potatoes should be all cooked by now.Continue to simmer to achieve darker colored potatoes (because it looks more appealing) and to make the sauce stickier. You may turn the heat up to medium to quicken this process. Stir often. Remove from the heat. 

Serve with a bowl of steamed rice. The potatoes taste better once cooled down for about 30 mins in the fridge.

These Korean braised potatoes are easy to make yet loaded with incredible flavors that will have you craving for more. Coated in a sweet and savory glaze, these decadent potatoes can be prepared with ease with this simple recipe! Make a batch of Gamja Jorim today in the comfort of your home.

Korean Braised Potatoes (Gamja Jorim)

lb (one package) baby potatoes (cleaned)

tbsp vegetable oil (or any neutral oil)

sesame seeds (to finish)

green onions (optional, for garnish)

tbsp honey (or sugar)

garlic (minced)

tsp Gochugaru (Korean chili flakes) (optional)

Combine all sauce ingredients in a bowl.

Add salt and vinegar to a pot of boiling water. Add potatoes, cover, and cook until tender on medium-low heat, about 10-15 minutes. Drain and set aside.

In a large skillet over medium heat, add oil and pan-fry your potatoes for about 5 minutes until golden brown. Pour in the sauce and simmer until thickened, stirring frequently for even coating.

Turn off the heat and mix in sesame seeds. Garnish with green onions and serve immediately. Enjoy!

Korean Braised Potatoes: Gamja Jorim

olive oil (extra virgin + more if needed)

onion (chopped)

sized carrot (sliced)

rice vinegar

brown sugar

sesame seeds

Using a large saute pan, heat the oil over medium high heat. After a minute or two, add in the drained cubed potatoes and saute for about 5 to 6 minutes.

After you have a little browning on the potatoes, add in garlic, onions and carrots. You are also going to add in the soy sauce, rice vinegar, brown sugar and water. Alternatively, you can whisk together the soy sauce, rice vinegar, brown sugar and water together separately and then pour in altogether.  Mix together. Bring everything to a boil and then turn the heat to low, put the lid on the pan and let simmer for about 8 to 10 minutes. All of the liquid should pretty much be absorbed at the end.

Taste a potato to check for doneness and texture. When finished, remove from the heat. Garnish with sesame seeds and serve! This dish is delicious served both warm and at room temperature.

Gamja jorim will transform your humble potatoes into the star of the show! These delicious Korean soy braised potatoes are simmered to perfection, savoury and sweet with a touch of spice. Serve this delicious Korean side dish alongside steamed rice and other Korean favourites like bulgogi beef. 

Epic Korean Braised Potatoes - Gamja Jorim

500 g potatoes (around 3-4 large potatoes, waxy is best)

garlic (sliced

vegetable oil (for frying)

onion

water (enough

onion onion

tbsp white sesame seeds

Korean hot pepper paste / gochujang (sub oyster sauce

tbsp honey

water (125 ml / 4.2 fl oz)

tsp sesame oil

Optional: Peel your potatoes. If using regular large potatoes, chop them into 6-8 pieces. For small baby potatoes, leave them whole.

Place the potatoes in a large dish and cover with water (cold or room temperature is fine) for around 10 minutes. Give them a good swish around using your hands then drain. Note: Skip if using whole baby potatoes.

Prepare a large frying pan over high heat and drizzle in your vegetable oil. Once heated, throw in your garlic for a few seconds, then your potato pieces and fry until they start to brown on the outsides (around 2-3 minutes), sealing the skin.

Next, add your chopped onion and continue frying for a few more minutes.

Now it’s time to add the sauce! Pour in the soy sauce, gochujang (oyster sauce for non-spicy), honey and water.

Bring everything up to a boil, then reduce it to a simmer and cover with a lid for 10 minutes to soften the potato.

Remove the lid and continue cooking until the sauce has thickened and reduced (around a minute or two). Switch off the heat and garnish with the sesame oil, chopped spring onion and sesame seeds, then toss together.

Serve immediately alongside other sides such as steamed rice, pickles, kimchi etc.

https://www.youtube.com/watch?v=aNCCL1l4cro

Elevate your potatoes with this amazing Korean side dish. Soy braised potatoes are simmered to perfection, beautifully balancing savoury and sweet with a touch of spice. Serve Gamja Jorim alongside steamed rice and your favourite dishes like bulgogi. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/gamja-jorim/

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☕️ About this recipe: 

A simple Korean side dish to go with any meal. The sweet and savoury braising sauce brings so much flavour to the little bite sized pieces of soft yet crispy potato. 

We find this a great way to use up a bag of potatoes. 

While it’s best eaten straight away, it also works well as a cold side salad with a work lunch.

👩‍🍳 Recipe Steps:

00:00 - How to Make Gamja Jorim
00:08 - Chop, soak and drain the potatoes
00:23 - Fry the garlic and potatoes
00:45 - Add the sauce ingredients
00:58 - Boil, cover and simmer for 10 mins
01:04 - Remove lid, keep cooking to reduce sauce
01:09 - Garnish with sesame oil, sesame seeds, spring onion

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Epic Korean Braised Potatoes Side Dish - Gamja Jorim

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