Gamja Jorim (Soy-Braised Potatoes)
Cubed potatoes braised down in a sweet-savory soy sauce — a classic Korean side. Glossy on the outside, fluffy within, and just salty-sweet enough to make a bowl of rice disappear. Shishito peppers add color and aroma.
Ingredients
- Potatoes · medium, about 400g3
- Kkwari peppers · shishito, optional10
- Cooking oil1 tbsp
- Water1 cup
- Sauce
- Soy sauce3 tbsp
- Sugar · or corn syrup1 tbsp
- Corn syrup · for gloss1 tbsp
- Minced garlic0.5 tbsp
- Sesame oil · to finish1 tsp
- Sesame seeds · to finish
Steps
- ⏲ 5 min
Peel the potatoes and cut into bite-size cubes. Soak in cold water 5 minutes to rinse off starch, then drain.
- ⏲ 3 min
Heat the oil in a pan and stir-fry the potatoes over medium heat until the edges turn slightly translucent.
- ⏲ 10 min
Add 1 cup water with the soy sauce, sugar, and garlic, cover, and simmer until the potatoes are tender.
- ⏲ 4 min
When the liquid has reduced by half, add the peppers and keep simmering until the sauce is scant and glossy.
- ⏲ 1 min
Stir in the corn syrup for shine and turn off the heat once the liquid is nearly gone.
Finish with sesame oil and sesame seeds.
Tips & Variations
Variations
- Baby potatoes (al-gamja): Braise whole small potatoes with the skin on.
- Plain: Skip the peppers for a clean potato-only version.
- Spicy: Add gochugaru or a hot green chili.
- With beef: Stir in ground beef for a heartier braise.
Tips
- Soaking off the starch keeps the potatoes from sticking and the sauce clear.
- Stir-frying first seals the surface so they hold their shape and turn glossy.
- Add the corn syrup at the end for a shiny glaze — added early, it slows cooking.
- Do not stir too often while braising or the potatoes fall apart.
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