Perfect Korean Braised Potatoes (Gamja Jorim) Recipe

There’s something so comforting about Korean braised potatoes, or Gamja Jorim, that makes them a staple in many Korean households. If you’ve been craving a savory, slightly sweet side dish that pairs wonderfully with rice and grilled meats, this recipe is exactly what you need. It’s easy to make on the stovetop and delivers tender potatoes glazed in a rich soy-based sauce.

this Recipe

In this post, you’ll learn how to make perfect Korean braised potatoes, a dish that’s deeply satisfying and packed with umami flavor. Whether you’re a Korean food newbie or looking to recreate a classic side, this recipe will quickly become a favorite in your rotation.

Why You’ll Love This Recipe

• Deliciously tender potatoes with a perfectly balanced sweet and savory glaze.
• Simple ingredients that you likely already have in your pantry.
• Quick and easy stovetop method—ready in under 40 minutes.
• Versatile side dish that complements a wide range of meals.
• Great for batch cooking and leftovers taste even better the next day.

Ingredients

This recipe uses basic pantry staples and fresh ingredients for maximum flavor with minimal fuss.

• 1.5 pounds baby Yukon gold or red potatoes, halved or quartered if large
• 1 cup water
• 3 tablespoons soy sauce (use low sodium for less salt)
• 2 tablespoons granulated sugar
• 1 tablespoon mirin or rice wine (optional, for slight sweetness)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 150 per serving

How to Make Perfect Korean Braised Potatoes (Gamja Jorim)

1. Wash and halve the baby potatoes; if some are large, cut them into quarters to ensure even cooking.
2. In a medium nonstick skillet, combine the soy sauce, sugar, mirin, and water over medium heat, stirring until the sugar dissolves.
3. Add the potatoes to the skillet, then cover and let them simmer for about 15 minutes, stirring occasionally to avoid sticking.
4. Remove the lid and continue cooking for another 8-10 minutes, allowing the liquid to reduce and glaze the potatoes, stirring gently so they don’t break apart.
5. Once the sauce is thick and coats the potatoes, stir in the minced garlic and sesame oil, cooking for an additional 1-2 minutes to infuse flavor.
6. Transfer the potatoes to a serving dish and sprinkle with toasted sesame seeds and sliced scallions for a fresh, nutty finish.

Tips for the Best Results

• Use waxy potatoes like Yukon gold or red potatoes for a tender texture that holds up during braising.
• Keep the heat medium to medium-low to prevent burning the sauce and ensure even cooking.
• Stir gently when coating the potatoes to avoid breaking them apart.
• Adjust the sweetness or saltiness by tweaking the sugar and soy sauce according to your taste.
• Let the potatoes sit for 10 minutes after cooking to absorb even more flavor before serving.

Storage and Reheating

You can store leftover Korean braised potatoes in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, making it even more delicious the next day.

To reheat, warm them gently in a skillet over low heat or microwave for about 1-2 minutes until heated through. Avoid overheating to keep the potatoes from drying out.

Frequently Asked Questions

Can I use regular russet potatoes for Gamja Jorim?

Russet potatoes tend to be starchy and can fall apart during braising. It’s best to use waxy potatoes like Yukon gold or red potatoes to keep the pieces intact and tender.

Is mirin necessary for this recipe?

Mirin adds a subtle sweetness and depth, but it’s optional. If you don’t have mirin, you can substitute with a small amount of honey or skip it entirely and adjust sugar to taste.

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as long as you use a plant-based soy sauce and do not add any animal products. It’s a great vegan-friendly side dish.

How do I know when the potatoes are done?

Potatoes are done when they are fork-tender and the sauce has thickened into a glossy glaze. Test by piercing a potato piece—if it slides off the fork easily without being mushy, it’s ready.