Gamja Jorim (Korean braised potatoes)
Sweet‑salty glazed potatoes — a simple Korean banchan with a sticky soy glaze and sesame finish.
Gamja jorim is the sticky, sweet‑salty potato banchan you’ll want on repeat. Little wedges of potato are braised in soy, sugar and mirin until glossy and clingy — perfect with a bowl of rice or as part of a larger Korean spread.
It’s deceptively simple: a quick parboil, a fry for colour, then a gentle braise to finish. Make a big batch — these are brilliant cold the next day.
Ingredients
- 700 g potatoes — use waxy potatoes (Charlotte, new or similar); peel and cut into 2–3 cm chunks
- 15 ml vegetable oil — for frying
- 3 garlic cloves — finely sliced
- 60 ml light soy sauce
- 45 g caster sugar
- 15 ml mirin — adds sweetness and gloss; can be omitted
- 120 ml water — for the braising liquid
- 5 g cornflour — mix with 15 ml cold water to make a slurry
- 5 ml sesame oil — to finish
- 10 g toasted sesame seeds — for garnish
- 2 spring onions — finely sliced, for garnish
Equipment
- large frying pan with lid
- saucepan
- colander
Instructions
Prepare the potatoes: peel and cut into 2–3 cm chunks so they cook evenly. Rinse briefly and drain.
Place the potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to a gentle simmer and cook until just tender when pierced with a knife, 8–10 minutes. Drain well and leave to steam-dry briefly in the colander.
Heat the vegetable oil in a large frying pan over a medium heat on the hob. Add the drained potatoes and fry, turning occasionally, until edges are golden, 6–8 minutes.
Add the sliced garlic to the pan and fry for 30–60 seconds until fragrant but not browned.
Pour in the light soy sauce, caster sugar, mirin and 120 ml water. Stir gently to combine, bring to a simmer, then cover and reduce the heat. Simmer gently until potatoes are completely tender and most of the liquid has reduced, 12–15 minutes.
Mix the cornflour with 15 ml cold water to a smooth slurry, then stir into the pan. Uncover and simmer for 1–2 minutes until the sauce thickens to a glossy glaze. Stir in the sesame oil.
Transfer to a serving dish and scatter over the toasted sesame seeds and sliced spring onions. Serve warm or at room temperature.
Tips
- Use waxy potatoes and cut them evenly so they hold their shape during braising.
- Parboil until just tender — overcooked potatoes will collapse when you turn them in the glaze.
- If the glaze reduces too quickly, lower the heat and add a splash of water; avoid burning the sugar.
- Make ahead: cool completely, refrigerate in an airtight container for up to 3 days. Reheat gently on the hob with a splash of water.
- For a shinier glaze, finish with a teaspoon more mirin or a little extra sesame oil just before serving.
Substitutions
light soy sauce → tamari, same quantity (60 ml) for a gluten‑free version
Stays closecaster sugar → light brown sugar, same quantity (45 g) — gives a deeper, toffee note
Noticeably differentpotatoes → baby new potatoes, weight-for-weight (700 g) — leave whole or halved
Stays closemirin → rice vinegar plus a pinch of sugar (15 ml vinegar + 5 g sugar), if you don’t have mirin
Noticeably different
Nutrition
Per serving · estimated
- 246
- Calories
- 4 g
- Protein
- 44 g
- Carbs
- 6 g
- Fat
- 4 g
- Fibre
- 12 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use leftover roast potatoes for gamja jorim?
Yes — roast potatoes can be used but they’ll absorb more sauce and may fall apart. Fry gently to warm through, then follow the braise and reduction step carefully.
How long do these keep in the fridge?
Stored airtight, up to 3 days. Reheat gently on the hob with a splash of water to loosen the glaze.
How can I make it gluten‑free?
Swap light soy sauce for tamari (same quantity) and check mirin is gluten‑free; the rest of the recipe is naturally gluten‑free.
Can I skip the cornflour?
Yes — the glaze will still reduce to a syrupy finish, but it may take a touch longer and be less glossy. Cornflour speeds and stabilises the glaze.
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