“Gamja jorim” is a beloved Korean side dish made by braising potatoes in a sweet and savory soy sauce-based glaze. Its name translates to “braised potatoes,” and it showcases the Korean tradition of creating flavorful, comforting dishes from simple ingredients. “Gamja jorim” gained popularity as part of banchan — the variety of small side dishes served with Korean meals — due to its hearty texture and rich flavor. It became especially common in home-cooked meals and lunchboxes in the 20th century, when potatoes became widely available in Korea.
Typically, small or diced potatoes are simmered until tender and coated in a glossy sauce made with soy sauce, sugar, garlic, and sesame oil. Sometimes, green peppers or carrots are added for extra color and taste. Served at room temperature or slightly warm, “Gamja jorim” is a comforting, mildly sweet dish that perfectly balances Korean meals alongside spicier and lighter dishes.
Korean Braised Potatoes “Gamja Jorim”
This Korean potato dish is braised in a mixture of honey, soy and garlic until the sauce becomes sticky. Serve it alone or as a side dish with your favorite meat.
Ingredients:
- 1.5 kg potatoes
- 1 carrot
- 2-3 green peppers
- 30 g onion
- 1 tablespoon oil
For the sauce:
- 180 ml water
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice wine
- 0.5 teaspoon toasted sesame seeds
- 1 teaspoon garlic granules
- 1 teaspoon sesame oil
- a pinch of black pepper
Directions:
- Peel the potatoes and cut them into cubes about 3 cm in size. Cut the carrot, pepper and onion into large pieces.
- In a small bowl, mix all the sauce ingredients except the sesame oil and seeds.
- Heat the oil in a frying pan (or small saucepan) and cook the potatoes over medium heat for 4-5 minutes, stirring occasionally to prevent the potatoes from sticking to the pan.
- Pour in the sauce mixture and bring to a boil over high heat. Add the carrot pieces. Cover, reduce heat to medium, and cook until the potatoes are almost cooked through (about 5-6 minutes, depending on the type or size of the potatoes). The potatoes should be firm but not mushy.
- Stir in the green pepper and onion, and continue to cook (this time uncovered) until the sauce has thickened slightly, about 3 minutes. Stir in the sesame oil and sprinkle with the sesame seeds.
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