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Korean Gamja Jorim Recipe

Korean · Side Dish · 35 min total

Gamja Jorim is a classic Korean side dish of braised potatoes in a sweet and savory soy sauce glaze. This recipe yields tender, caramelized potatoes that are perfect alongside rice and other banchan.

Ingredients

• 1 lb (450g) baby potatoes or small Yukon Gold potatoes, halved or quartered if large
• 2 tablespoons vegetable oil
• 1/2 cup water
• 3 tablespoons soy sauce
• 2 tablespoons rice syrup or honey
• 1 tablespoon mirin (optional)
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 green onion, thinly sliced (for garnish)

Instructions

1. Wash potatoes thoroughly. If using larger potatoes, cut into bite-sized pieces (about 1.5-inch chunks). Soak in cold water for 10 minutes to remove excess starch, then drain and pat dry.
2. Heat vegetable oil in a non-stick skillet or shallow pan over medium-high heat. Add potatoes in a single layer and cook, turning occasionally, until golden brown on all sides, about 5-7 minutes.
3. Add water, soy sauce, rice syrup, mirin (if using), and minced garlic to the pan. Stir to combine. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes.
4. Remove lid and increase heat to medium-high. Cook, stirring occasionally, until the sauce thickens and coats the potatoes, about 5-8 minutes. The potatoes should be tender when pierced with a fork.
5. Drizzle with sesame oil and toss gently. Transfer to a serving dish. Sprinkle with sesame seeds and sliced green onion. Serve warm or at room temperature.

Tips

• For a spicier version, add 1 teaspoon of gochugaru (Korean chili flakes) with the garlic.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
• This dish can be made ahead and served at room temperature, making it ideal for packed lunches or picnics.

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