Gamja Jorim Recipe (감자조림, Korean Braised Potatoes)

 

Korean gamja jorim soy-braised potatoes in a ceramic bowl.

Gamja jorim (감자조림) is a Korean side dish of tender potato cubes simmered in a savory-sweet soy sauce glaze.

The potatoes soak up the seasoning as the liquid reduces, leaving each piece lightly glossy rather than swimming in sauce.

This everyday banchan pairs naturally with steamed rice, grilled meat, or a bowl of Korean soup. You only need a few pantry ingredients, and the recipe is easy to adjust for a sweeter or less salty finish.

Recipe at a Glance

  • Servings: 4 as a side dish
  • Prep time: 10 minutes
  • Cook time: about 25 minutes
  • Total time: about 35 minutes

Ingredients

  • 1 lb (450 g) Yukon Gold or other waxy potatoes, peeled if preferred and cut into ¾-inch (2 cm) cubes
  • ½ small onion, cut into bite-size pieces (about 70 g)
  • ½ small carrot, sliced into thin half-moons (about 50 g), optional
  • 1 tablespoon neutral cooking oil
  • 3 tablespoons regular soy sauce (45 ml; not dark soy sauce)
  • 1 tablespoon brown sugar (12 g), or white sugar
  • 1 tablespoon mirin (15 ml), optional; replace with water
  • ¾ cup water (180 ml)
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 scallion, thinly sliced

Ingredient notes: Yukon Gold potatoes hold their shape better than very starchy russets. Use regular soy sauce; if using low-sodium soy sauce, taste and adjust near the end. For a gluten-free version, use certified gluten-free tamari. For a vegan version, check that your mirin and other packaged seasonings meet your needs.

Step-by-Step Instructions

  1. Prepare the potatoes. Cut potatoes into evenly sized ¾-inch (2 cm) pieces so they cook at the same rate. Rinse briefly in cold water and drain well. Pat dry to reduce splattering.
  2. Lightly sauté. Heat oil in a wide nonstick skillet or shallow saucepan over medium heat. Add potatoes and cook for 3–4 minutes, stirring gently, until the edges begin to look slightly translucent. Add carrot and onion; cook for 1 minute.
  3. Add the braising sauce. Add water, soy sauce, brown sugar, mirin (if using), and garlic. Stir once and bring to a gentle boil.
  4. Simmer until tender. Reduce heat to medium-low, partially cover, and simmer for 12–15 minutes. Turn the pieces gently once or twice. Check with a fork: the center should be tender but the cubes should still hold their shape. Add 1–2 tablespoons of water if the pan becomes dry before the potatoes soften.
  5. Reduce to a glossy glaze. Remove the lid. Simmer for another 3–5 minutes over medium heat, gently turning the potatoes, until the liquid lightly coats them. Do not let the sauce burn. Taste one piece and adjust with a splash of water or a pinch of sugar if needed.
  6. Finish and serve. Turn off the heat. Fold in sesame oil, then scatter sesame seeds and sliced scallion over the top. Serve warm or at room temperature.

Tips & Common Mistakes

  • Keep the potato pieces similar in size. Small pieces can collapse before larger pieces are tender.
  • Use a wide pan so the liquid can reduce evenly; a deep narrow pot may take longer.
  • Do not reduce the sauce aggressively while the potatoes are still firm. Add a splash of water and continue simmering instead.
  • For a little heat, add ½ teaspoon gochugaru (Korean red pepper flakes) with the sauce.
  • If the glaze becomes too salty, add a little water rather than more sugar alone.

Serving Suggestions

Serve gamja jorim as part of a Korean rice meal alongside kimchi, seasoned vegetables, or grilled protein. It also makes a convenient lunchbox side when kept chilled until serving.

Storage & Reheating

Refrigerate leftovers promptly in a covered container within 2 hours of cooking, or within 1 hour when the room temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days.

Reheat a portion in a skillet with a spoonful of water over medium-low heat until steaming hot throughout. You can also microwave it in a covered microwave-safe dish, stirring partway through. Refrigerated potatoes may become firmer; a little water helps loosen the glaze.

Frequently Asked Questions

Can I use russet potatoes?

Yes, but russets are more likely to break apart. Cut them slightly larger and stir less often.

Is gamja jorim spicy?

Not in this soy sauce version. You can add a little gochugaru if you prefer heat.

Can I make it without mirin?

Yes. Replace the tablespoon of mirin with water; the brown sugar already provides sweetness.

Can I make it ahead?

Yes. Prepare it a day ahead, refrigerate promptly, and gently reheat with a little water before serving.

More Korean Recipes

For another comforting Korean dish, try Kimchi Fried Rice.

Comments

Post a Comment

Popular posts from this blog

Galbijjim(갈비찜) Recipe (Braised Short Ribs)

Image
Galbijjim(갈비찜) Recipe (Braised Short Ribs) Galbijjim was always the dish that meant something good was happening — a birthday, a holiday, family visiting from out of town.  It takes a bit more time than most of the recipes I’ve shared here, but most of that time is just the pot quietly doing its thing while the ribs turn fall-apart tender. So, What Is Galbijjim? Galbijjim is beef short ribs braised low and slow in a sweet soy-based sauce until they’re melt-in-your-mouth tender, usually with potatoes, carrots, and chestnuts simmered right alongside.  It’s one of the most common dishes at Korean holidays and celebrations — the kind of thing grandmothers are famous for making. What You’ll Need (Serves 4) 2⅔ lb (1.2 kg) bone-in beef short ribs, cut into thick pieces about 1½–2 inches (4–5 cm) thick 1 large potato, cut into chunks 2 carrots, cut into chunks 1/2 onion, roughly chopped 4–5 dried shiitake mushrooms, soaked A handful of chestnuts, peeled (optional but traditional) 1/2 ...
Read more

Kimchi Fried Rice(김치볶음밥) Recipe (Kimchibokkeumbap)

Image
Kimchi Fried Rice(김치볶음밥) Recipe (Korean Kimchibokkeumbap) The first time I made kimchi fried rice, it wasn't in a fancy kitchen — it was late at night, I had leftover rice in the fridge and a jar of kimchi that was starting to turn a little too sour to eat on its own.  Ten minutes later, I had one of the best meals I'd ever cooked. That's the magic of kimchi fried rice: it turns humble, everyday ingredients into something bold, comforting, and deeply satisfying.  It's one of the first dishes Korean home cooks learn, and it's often the dish that makes people fall in love with Korean food. What Is Kimchi Fried Rice? Kimchi fried rice (김치볶음밥, kimchi bokkeumbap ) is a Korean comfort food made by stir-frying rice with kimchi, its flavorful brine, and a few pantry staples.  It's naturally spicy, savory, and slightly tangy, thanks to the fermented kimchi.  Koreans traditionally make this dish with kimchi that has aged for a few weeks and turned extra sour — the str...
Read more

Bulgogi Recipe (Sweet Soy-Marinated Beef)

Image
I'm Kevin, and bulgogi was one of the first dishes I learned to cook on my own, mostly because it's nearly impossible to mess up.  Thin slices of beef soak in a sweet, savory marinade, then cook fast in a hot pan.  It's the kind of Korean home cooking that even people who've never tried Korean food end up loving on the first bite — the marinade does most of the work for you. What is Bulgogi? Bulgogi (불고기) translates to "fire meat," referring to the traditional method of grilling marinated beef over an open flame.  Today it's just as commonly pan-fried at home. The marinade — a mix of soy sauce, sugar, garlic, and pear or apple — tenderizes the beef and gives it that signature sweet-savory flavor Korean BBQ is known for.  It's typically served with rice and wrapped in lettuce leaves, similar to other grilled Korean dishes. Ingredients For the beef : 500g beef sirloin or ribeye, thinly sliced (ask your butcher for "bulgogi-cut" beef...
Read more