Looking for a quick and easy way to add some Korean flair to your dinner table? Look no further than Gamja Jorim (Korean Braised Potatoes)! It’s small baby potatoes braised in a soy sauce-based glaze. This savory and slightly sweet potato dish is the perfect complement to any meal.
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Ingredients for Korean Braised Potatoes
Here are the ingredients you’ll need:
- baby potatoes
- soy sauce
- maple syrup
- Gochugaru (Korean chili flakes)
- sesame oil
- sesame seeds and green onions – for garnish
(see Ingredient Notes below for recommendations/substitutions)
A detailed recipe with measurements is in the recipe card below.
Baby potatoes – small, pingpong ball-sized baby potatoes are best for this recipe. With small potatoes, you can leave the skin in tact, and cook them whole. If using regular-sized potatoes, you’ll need to cut them in half, or even in quarters, to get even bite-size pieces.
Sesame oil – made from roasted sesame seeds. It adds a rich aroma, and a complex nutty flavor to dishes. If you don’t have it, use neutral oil as a substitution.
Soy sauce – I use regular Japanese soy sauce, which is slightly sweeter and less saltier than Chinese soy sauce. You can also use Tamari as a gluten-free option in this recipe.
Mirin – it’s a type of sweet rice wine that is commonly used in Japanese cooking. It has a unique flavor that is both sweet and slightly acidic, and it is often used as a seasoning in marinades, sauces, and glazes. Mirin is readily available at most Asian supermarkets and online.
Gochugaru – it’s a flavorful Korean chili powder with a sweet and smoky taste. Gochugaru is available at most Asian supermarkets, or online. To substitute, you can use red pepper flakes instead.
How to make Korean Braised Potatoes
A detailed recipe is in the recipe card at the bottom of this post, but here’s a quick overview of the process.
1. Rinse and clean potatoes to remove any dirt. Place potatoes in a large pot, cover with water and boil until tender.
2. While potatoes are boiling, mix together the ingredients for the glaze in a bowl. Set aside.
3. Heat sesame oil in a large skillet, and add minced garlic and strained potatoes. Cook on medium heat until potatoes are browned on both sides.
4. Pour glaze over the potatoes, and cook on low heat until the sauce thickens. Gently toss potatoes to ensure even cooking.
5. Plate and garnish with sesame seeds and green onions. Enjoy!
Looking for other vegan side dishes?
- Garlic Edamame
- Sautéed Bok Choy
- Asian Cucumber Salad
- Roasted Brussels Sprouts
- Garlic Sauteed Spinach
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Korean Braised Potatoes – Gamja Jorim
- 450 grams baby potatoes small pingpong ball-sized
- 1 tbsp sesame oil
- 2 cloves garlic minced
for the glaze
- 3 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp maple syrup
- 100 ml water
- 1 tsp Gochugaru optional – omit if you prefer non-spicy
- 1 tsp sesame seeds
- 1 tsp green onions or scallion finely chopped
- Rinse and clean potatoes to remove any dirt. Leave skin intact. Place potatoes in a large pot, cover with water and boil for 10~15 minutes, until fork tender.(If using regular-sized potatoes, cut in quarters. When boiling, add 1 tsp vinegar to the pot to prevent potatoes from falling apart)
- While potatoes are boiling, mix together the ingredients for the glaze in a bowl. Set aside.
- Heat sesame oil in a large skillet, and add minced garlic and strained potatoes. Fry on medium heat until potatoes are browned on both sides.
- Pour glaze over the potatoes, and cook on low heat for 5~8 minutes, until the sauce thickens. Gently toss potatoes to ensure even cooking.
- Plate and garnish with sesame seeds and green onions. Enjoy!