The Best Korean Braised Potatoes (Gamja Jorim) – Sweet, Savory & Ready in 20 Minutes
Soft on the inside and coated with a glossy sweet-savory soy sauce, Korean Braised Potatoes (Gamja Jorim) are one of Korea's most beloved side dishes. This easy recipe uses simple pantry ingredients and is perfect for lunch boxes, family dinners, or meal prep.
Equipment
- 1 Pot or Deep Frying Pan
- 1 Wooden Spoon
- 1 Knife
- 1 Cutting Board
Ingredients
- 500 g potatoes about 3 medium, peeled and cut into bite-sized cubes
- 1 tbsp cooking oil
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp corn syrup or honey
- 1 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 green onion sliced (optional)
Instructions
- Step 1Peel the potatoes and cut them into evenly sized bite-sized cubes. Rinse under cold water to remove excess starch and drain well.
- Heat the cooking oil in a pot over medium heat. Add the potatoes and stir-fry for about 3 minutes until the edges become slightly translucent.
- Step 3Pour in the water, soy sauce, sugar, corn syrup, and minced garlic. Stir well.Step 4Bring to a boil, then reduce to medium-low heat. Simmer uncovered for about 15 minutes until most of the liquid has evaporated.Step 5When the sauce becomes thick and glossy, gently stir so every potato is coated evenly.
- Step 6Turn off the heat and drizzle with sesame oil. Sprinkle sesame seeds and sliced green onions before serving.
Notes
💡 Pro Tips
- Waxy potatoes hold their shape better than starchy potatoes.
- Do not overcook, or the potatoes will fall apart.
- Corn syrup creates the traditional glossy finish found in Korean restaurants.
- Store in an airtight container in the refrigerator for up to 4 days.
Variations
- Add carrots for extra sweetness.
- Add quail eggs for a traditional Korean lunchbox version.
- Add green chili peppers for a spicy twist.