Korean Braised Potatoes Recipe (Gamja Jorim)

Korean Braised Potatoes (gamja jorim 감자조림) is a popular Korean banchan (side dish) that is easy to make and very customizable. Simply use potatoes or add other hearty veggies like carrots!

Today’s banchan is Korean Braised Potatoes (gamja jorim 감자조림) and it is a very popular banchan, which is a foundational side dish. Banchan is often made in large batches and stored in the fridge for longer periods of time so that you don’t have to cook too many different side dishes for every meal. Potatoes store well, so if you’re looking to meal prep a little, these Korean braised potatoes are a great option! You can reheat them or eat them cold out of the fridge. Pair these Korean braised potatoes with rice or eat them alone as a snack!

What kind of potato should you use?

Usually this recipe calls for baby potatoes. I didn’t have baby potatoes on hand so I used medium sized red potatoes and cut them into bite sized pieces– this worked well! Red potatoes and baby potatoes both tend to be less starchy, and therefore hold up their shape while braising.

In this Korean side dish series, a lot of the side dishes will use similar ingredients, so here are some essentials you’ll want to have on hand when you’re making them at home:

• Rice vinegar
• Soy sauce
• Sesame oil
• Gochujang
• Soybean paste
• Roasted sesame seeds
• Korean chili flakes

Of course, you can’t just have one banchan– check out some of our other side dish recipes like the spicy Korean cucumber salad for one!

Here’s what you’ll need for the Korean Braised Potatoes: 

• 6 red potatoes
• 3 tablespoon soy sauce
• 1 tablespoon mirin
• 2 tablespoon sugar
• 1 tablespoon sesame oil
• Roasted sesame seeds
• 1 tablespoon honey

Now, let’s make them!

1. Wash 6 red potatoes and cut them into ½ inch chunks

2. Lightly oil a baking sheet so that your potatoes do not stick and roast the potatoes in the oven at 400F for 20 minutes

While the potatoes are cooking, you can prep/cook some other simple banchan like the Spicy Korean Cucumber Salad!

3. Once they are out of the oven, place them in a pan and add 3 tablespoon of soy sauce, 1 tablespoon of mirin, 2 tablespoon of sugar and ½ cup of water

4. Cover the pan and let it simmer for 10-15 minutes on medium heat until most of the water is boiled away

5. Reduce the heat, add 1 tablespoon of sesame oil, 1 tablespoon of honey and some roasted sesame seeds

6. Lightly stir until the sauces coat the potatoes. Simmer for a bit longer to thicken up the sauce.

7. Garnish with some more roasted sesame seeds as desired. Serve and enjoy!

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