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  • Jeeca Jeeca
  • - June 5, 2021
  • - 6:04 am

Korean Braised Potatoes (Gamja Jorim)

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A bowl of Korean Braised Potatoes or Gamja Jorim with sesame seeds

One of my favourite banchan or Korean side dishes growing up was Gamja Jorim or Korean Braised Potatoes. I always look forward to these among the many banchan and side dishes are actually still my favourite to this day.

WHAT IS GAMJA JORIM?

These are potatoes cooked down and coated in a sweet and savoury glaze that pairs really well with steamed rice. It’s also delicious enjoyed as is.

JORIM: The term jorim means simmering something in a sauce until the sauce has been absorbed/reduced. Similar to dubu jorim (Korean braised tofu), these potatoes are cooked down in a braising sauce.

A piece of glazed braised baby potato


The potatoes have that nice chewy bite from the skin but its insides are very soft. I really love dipping these in whatever of the sauce/glaze is left to get more of it on the potatoes.

OTHER KOREAN RECIPES:

  • Vegan Kimchi
  • Korean Beansprout Salad
  • Bibim Guksu (Korean Mixed Noodles)
  • Sundubu Jjigae (Korean Soft Tofu Stew)
  • Kimchi Noodle Soup with Dumplings
  • Kimchi Noodle Stir-Fry
  • Jjajangmyeon
  • Kimchi Pancakes or Kimchi Jeon
  • Pajeon (Korean Scallion Pancakes)

HOW TO MAKE GAMJA JORIM OR KOREAN BRAISED POTATOES

Raw baby or marble potatoes in a plastic bowl

PREPARE YOUR POTATOES

Make sure to thoroughly wash your potatoes and brush off any dirt. If your potatoes are larger than a ping pan ball, I recommend slicing these in half.

I used baby potatoes for this recipe. You can opt to use regular sized potatoes and just slice them into large cubes, if you’d like. Though I really recommend using baby potatoes if you can find them where you live.

THE BRAISING SAUCE

Braising liquid in a glass measuring cup

Mix all the ingredients for the sauce and then set aside. I like mine more on the savoury side with a generous amount of soy sauce. You can easily adjust this to your taste.

COOKING THE POTATOES

Baby potatoes on a aluminium foil-lined baking tray

Place the potatoes on a baking tray and leave to bake for 30-35 minutes at 350F/180C or until the skin of the potatoes are slightly wrinkly and potatoes are almost cooked through.

Baby potatoes on a aluminium foil-lined baking tray

I personally prefer to bake these so I can just leave them. But another alternative is to pan-fry these on the pan with 1 tbsp oil and leave these to cook and turn slightly browned on each side for 20-25 minutes on medium heat.

BRAISING THE POTATOES

After baking/cooking the potatoes, heat a large pan with a lid over medium high heat. Once hot, add the neutral oil.

Non-stick pan with some oil

Place the potatoes and cook for 3-4 minutes until lightly browned on each side.

Baked baby potatoes in a non-stick pan

Lower the heat to medium and then pour in the braising sauce.

Baked baby potatoes in a non-stick pan cooking down in braising liquid

Mix the potatoes and then cover the pan.

Leave to simmer over medium heat for 8-10 minutes or until the potatoes are cooked through. The sauce will also slowly thicken from the sugars.

Once the sauce has thickened, add in the rice syrup or other liquid sweetener, sesame oil, and sesame seeds.

I used Korean rice syrup. It’s very thick and perfect to beautifully glaze food like this.

Turn up the heat to medium high until the sauce and sugars start to bubble and then mix the potatoes to coat in the glaze.

Keep a close eye on the potatoes since they can easily burn from the sugars. Taste the potatoes and feel free to add more liquid sweetener if you’d like.

Serve and enjoy warm or cold. Note that the potatoes will stick and clump together due to the glaze as it cools. 

You can refrigerate these potatoes but they’re best enjoyed freshly made.

Korean Braised Potatoes (Gamja Jorim)

5 from 2 votes
One of my favourite banchan or Korean side dishes growing up was Gamja Jorim or Korean Braised Potatoes. I always look forward to these among the many banchan and side dishes are actually still my favourite to this day. These are potatoes cooked down and coated in a sweet and savoury glaze that pairs really well with steamed rice. It’s also delicious enjoyed as is.
The potatoes have that nice chewy bite from the skin but its insides are very soft. I really love dipping these in whatever of the sauce/glaze is left to get more of it on the potatoes.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 15 mins
Bake Time 30 mins
Total Time 50 mins
Course Appetizer, Main Course, Side Dish
Cuisine Asian, Korean
Servings 2
Calories 325 kcal

Equipment

  • Pan with lid

Ingredients
  

Potatoes

  • 500 g baby or marble potatoes

Braising Sauce

  • 2-2/12 tbsp soy sauce adjust to taste
  • 1 tbsp mirin or sake or other rice wine
  • 1 tbsp brown sugar
  • 1/2 cup water

Braising

  • 1 tbsp neutral oil
  • 2-3 tbsp korean rice syrup or other liquid sweetener such as maple syrup, agave, etc
  • 2 tsp sesame oil
  • 2 tsp sesame seeds

Instructions
 

  • Thoroughly wash your potatoes and brush off any dirt. If your potatoes are larger than a ping pan ball, I recommend slicing these in half.
  • Mix all the ingredients for the sauce and then set aside.
  • Place the potatoes on a baking tray and leave to bake at 350F/180C for 30-35 minutes or until the skin of the potatoes are slightly wrinkly and potatoes are almost cooked through.
    I personally prefer to bake these so I can just leave them. But another alternative is to pan-fry these on the pan with 1 tbsp oil and leave these to cook and turn slightly browned on each side for 20-25 minutes on medium heat.
  • After baking/cooking the potatoes, heat a large pan with a lid over medium high heat. Once hot, add the neutral oil. Place the potatoes and cook for 3-4 minutes until lightly browned on each side.
  • Lower the heat to medium and then pour in the braising sauce. Mix the potatoes and then cover the pan. Leave to simmer over medium heat for 8-10 minutes or until the potatoes are cooked through. The sauce will also slowly thicken from the sugars.
  • Once the sauce has thickened, add in the rice syrup or other liquid sweetener, sesame oil, and sesame seeds.
  • Turn up the heat to medium high until the sauce and sugars start to bubble and then mix the potatoes to coat in the glaze. Keep a close eye on the potatoes since they can easily burn from the sugars.
  • Taste the potatoes and feel free to add more liquid sweetener if you’d like. Serve and enjoy warm or cold. Note that the potatoes will stick and clump together due to the glaze as it cools.
  • You can refrigerate these potatoes but they’re best enjoyed freshly made.

NUTRITIONAL INFO

Serving: 1serving | Calories: 325kcal | Carbohydrates: 50g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 104mg | Potassium: 1073mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 57mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 2 Comments

  1. Hannah 2 Nov 2022 Reply

    5 stars
    just made these a second time, they’re so good! the hardest part is waiting for them to cool off enough that I don’t burn my mouth.❤️

    1. Jeeca 2 Nov 2022 Reply

      So so happy you enjoy these!! And yes totally agree on the cooling part haha

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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