Korean Soy-Braised Potatoes (Gamja Jorim) Recipe
Gamja jorim are small potatoes braised in a sweet-salty soy sauce until tender inside and lightly glazed on the outside. In Korea they’re often served as one of many small side dishes on the table, but they also work perfectly as a simple side for dinner. The flavor is a bit like roasted potatoes in a honey-soy glaze, just made on the stovetop instead of in the oven.
This classic Korean banchan turns simple potatoes into a deeply flavorful side dish with minimal ingredients. The balance of sweet and salty soy glaze, plus the glossy finish, makes it both comforting and impressive on any table.
Chef's tips
Use small, waxy potatoes so they hold their shape during braising and don’t fall apart. Keep the heat low once the liquid is added to avoid burning the glaze, and adjust the sweetness or saltiness to your taste by adding a little more sugar or soy sauce at the end.
How to serve
Serve alongside a bowl of steamed rice and other Korean side dishes, or pair with grilled or pan-fried fish, tofu, or simple roasted meats. It also works well as part of a lunchbox, since it tastes good even at room temperature.
Ingredients
- potatoes small or cut into large cubes - 600 g
- vegetable oil - 1 tablespoon
- soy sauce - 4 tablespoon
- water - 200 ml
- brown sugar - 1.5 tablespoon
- garlic lightly crushed with a knife - 3 clove
- sesame oil - 1 teaspoon
- white sesame seeds toasted - 1 tablespoon
- chives chopped - 2 tablespoon
Preparation
- Wash and peel the potatoes. If they’re large, cut them into bite-sized pieces. You can leave small new potatoes whole, just scrub them well.
- Heat the oil in a wide pan or shallow pot over medium heat. Add the potatoes and fry for 4–5 minutes, stirring, until lightly browned on a few sides.
- In a small bowl, mix the soy sauce, water, and brown sugar until the sugar dissolves. Pour the mixture over the potatoes and add the crushed garlic cloves.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, stirring every few minutes. The potatoes should become tender inside—check with a fork.
- When the potatoes are soft, remove the lid and cook for another 3–5 minutes over medium heat so the sauce reduces and thickens into a glossy glaze on the potatoes.
- Remove from the heat, drizzle with sesame oil, and sprinkle with toasted sesame seeds and chives. Serve warm or at room temperature.
Storage
Ziemniaki przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z 1–2 łyżkami wody, mieszając, aż sos znów stanie się błyszczący.
