If you’re searching for a comforting yet exciting side dish, look no further than this Korean Braised Potatoes (Gamja Jorim) Recipe. These tender baby potatoes soak up a beautifully balanced glaze, combining sweet, savory, and slightly tangy flavors that will have you reaching for seconds. The crispy edges after pan-frying perfectly contrast with the melt-in-your-mouth interior, making every bite a little celebration of textures and tastes. It’s a simple, satisfying dish that brings warmth and a touch of Korean home-cooking magic to your table.
Ingredients You’ll Need
The beauty of this Korean Braised Potatoes (Gamja Jorim) Recipe lies in its straightforward ingredient list, each adding an essential note to the final flavor. From the tender baby potatoes to the aromatic sesame oil and punchy soy sauce, every item plays a role in crafting a dish that’s both approachable and deeply satisfying.
- Baby potatoes: Use 1 1/2 pounds of these tender little gems for the perfect bite-size canvas.
- White vinegar: Just 2 tablespoons to help maintain the potatoes’ shape and add a subtle tang.
- Vegetable oil: Needed for pan-frying to get those irresistible golden, crispy edges.
- Soy sauce: With 1/4 cup, it’s the savory backbone of the glaze, providing that signature umami kick.
- Mirin: A tablespoon for a mild sweetness and delicate depth.
- Honey: 2 tablespoons to balance the saltiness with natural sweetness.
- Garlic (minced): Four cloves for a rich, aromatic punch.
- Black pepper (ground): A quarter teaspoon to lightly spice and enhance the overall flavor.
- Water: Half a cup to help simmer and reduce the sauce to a perfect glaze consistency.
- Sesame oil: Just one teaspoon to add nutty warmth and fragrance.
- Toasted sesame seeds: One tablespoon for garnish and an extra crunch.
- Green onion (chopped): One stalk, fresh and vibrant, to finish the dish beautifully.
How to Make Korean Braised Potatoes (Gamja Jorim) Recipe
Step 1: Create the Glaze Mixture
Start by combining the soy sauce, honey, minced garlic, and sesame oil in a bowl. This glaze is where the magic of flavors blends together, giving your potatoes that irresistible balance of sweet and savory with a hint of nuttiness.
Step 2: Boil the Baby Potatoes
Place the baby potatoes in a pot and cover with water, adding 2 tablespoons of white vinegar. The vinegar helps keep the skins intact during cooking. Boil for about 12 to 15 minutes until the potatoes are tender when pierced with a fork but not falling apart. This step ensures the potatoes are perfectly cooked inside before pan-frying.
Step 3: Pan-Fry to Golden Perfection
Drain the potatoes well and heat the vegetable oil in a skillet over medium heat. Add the potatoes and cook until each one develops a beautifully golden-brown crust. This crispy exterior adds a satisfying contrast to the soft interior, elevating the dish beyond simple boiled potatoes.
Step 4: Simmer in the Glaze
Pour the prepared glaze mixture over the golden potatoes in the skillet. Add about half a cup of water to help the sauce reduce evenly. Let the potatoes simmer on medium-low heat for 5 to 6 minutes, stirring occasionally, until the glaze thickens and coats the potatoes in a glossy, flavorful sheen.
Step 5: Garnish and Finish
Sprinkle the toasted sesame seeds and chopped green onions over the potatoes just before serving. These final touches add color, texture, and a fresh burst of flavor that make the dish feel complete and inviting.
How to Serve Korean Braised Potatoes (Gamja Jorim) Recipe
Garnishes
Beyond the classic toasted sesame seeds and green onions, you can experiment by adding finely chopped red chili flakes for a gentle kick or a drizzle of extra sesame oil for a more intense aroma. These little touches make your presentation pop and the flavors sing.
Side Dishes
Korean Braised Potatoes (Gamja Jorim) Recipe pairs wonderfully with grilled or pan-seared meats like bulgogi or spicy pork. It also complements rice bowls, kimchi, and various Korean banchan dishes, making it a versatile player in your dinner lineup.
Creative Ways to Present
Try serving the potatoes in a rustic earthenware dish or a simple white bowl to highlight their rich color. For a fun twist, scatter some fresh chopped herbs like cilantro or mint for unexpected freshness, or even add a few roasted nuts for added texture contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean Braised Potatoes (Gamja Jorim) Recipe in an airtight container in the refrigerator. They keep well for up to three days, and the flavors often intensify overnight, making them even tastier the next day.
Freezing
While the potatoes freeze well, it’s best to freeze them before glazing and pan-frying to maintain texture. Freeze boiled potatoes in a sealed container for up to a month. When ready to eat, thaw and proceed with frying and glazing for the best results.
Reheating
Reheat leftovers gently in a skillet over medium heat to preserve the crispiness or microwave with a splash of water and a loose cover, stirring halfway through. Avoid overheating to keep the potatoes tender and saucy.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut regular potatoes into bite-sized chunks and adjust the boiling time accordingly to ensure they become tender without falling apart.
Is there a vegetarian version of this recipe?
This recipe is naturally vegetarian, as it’s based on soy sauce and honey. For vegan variations, swap honey for maple syrup or agave nectar to keep that sweetness.
Can I make this recipe less sweet or more spicy?
Yes! Adjust the honey amount to your liking for sweetness. To add spice, toss in some red pepper flakes or finely chopped fresh chili during the glazing step.
What vinegar works best for boiling the potatoes?
White vinegar is the go-to for its mild flavor and clear color, but rice vinegar can be used if you want a slightly subtler acidity.
How do I prevent the potatoes from falling apart during cooking?
Adding vinegar to the boiling water helps keep the skins intact. Also, avoid overcooking; potatoes should be tender but still firm enough to hold shape during frying.
Final Thoughts
There’s something so homely and satisfying about Korean Braised Potatoes (Gamja Jorim) Recipe that makes you feel instantly comforted. It’s simple to make, packed with flavor, and perfect for sharing with family and friends. Once you try these tender, glossy potatoes with their perfect balance of savory and sweet, they’ll quickly become a beloved staple in your cooking rotation. Give this recipe a go and watch how it transforms your side dish game!
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Korean Braised Potatoes (Gamja Jorim) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Korean
- Diet: Gluten Free
Description
Korean Braised Potatoes (Gamja Jorim) is a flavorful side dish featuring tender baby potatoes braised in a savory-sweet glaze made with soy sauce, honey, garlic, and sesame oil. The potatoes are first boiled until tender, then pan-fried to a golden crisp before being simmered in a delicious glaze that thickens into a glossy coating. Garnished with toasted sesame seeds and fresh green onions, this dish is a delightful balance of sweet and savory flavors perfect for complementing any Korean meal.
Ingredients
Potatoes
- 1 1/2 lb baby potatoes
- 2 tablespoons white vinegar
Glaze & Seasoning
- 1/4 cup soy sauce
- 1 tablespoon mirin
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1/4 teaspoon black pepper, ground
- 1 teaspoon sesame oil
- 1/2 cup water
For Cooking & Garnish
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
- 1 stalk green onion, chopped
Instructions
- Prepare the glaze: In a bowl, combine soy sauce, honey, minced garlic, mirin, sesame oil, black pepper, and water. Mix thoroughly to create the glaze that will coat the potatoes.
- Boil the potatoes: Place the baby potatoes in a pot and cover with water along with 2 tablespoons of white vinegar. Bring to a boil and cook for 12-15 minutes or until the potatoes are tender when pierced with a fork.
- Pan-fry the potatoes: Drain the boiled potatoes and heat the vegetable oil in a skillet over medium heat. Add the potatoes and fry them until they develop a golden brown crust on all sides, turning occasionally for even color.
- Simmer with glaze: Pour the prepared glaze over the fried potatoes in the skillet. Reduce heat to low and let the potatoes simmer, stirring occasionally, until the glaze thickens and becomes glossy, about 5-6 minutes. This will help the potatoes absorb the flavors fully.
- Garnish and serve: Transfer the glazed potatoes to a serving dish. Sprinkle toasted sesame seeds and chopped green onions over the top for added flavor and visual appeal. Serve warm as a savory side dish.
Notes
- Use baby potatoes or small new potatoes for best texture and flavor absorption.
- The vinegar in the boiling water helps keep the potatoes intact while cooking.
- You can adjust the sweetness by varying the amount of honey to your taste.
- Mirin adds a subtle sweetness and depth but can be omitted or substituted with a small amount of sugar if unavailable.
- Serve as a side dish with rice and other Korean dishes such as kimchi or grilled meats.
