Soy-Braised Korean Baby Potatoes (Gamja Jorim)

Gamja jorim, or soy-braised potatoes, is a classic Korean banchan. The potatoes develop a lightly crisped skin while remaining tender inside, all coated in a glossy, sweet-and-salty glaze.

Potato types: starchy vs. waxy

Potatoes fall into two main categories: starchy and waxy. Starchy varieties (like russets) have high starch and low moisture, which makes them ideal for mashing. Waxy potatoes are lower in starch and hold their shape better during cooking.

For gamja jorim, choose waxy potatoes such as small baby potatoes, fingerlings, or red bliss. These varieties crisp up on the outside while staying soft and creamy inside. Using starchy potatoes risks a crumbly or soggy result.

Ingredients for Gamja Jorim

All ingredients are common in Asian pantries and easy to find.

• 2 tbsp oil
• 500g baby potatoes
• salt to taste
• 2 tbsp soy sauce
• 3 tbsp rice syrup (or substitute corn syrup or sugar)
• 4 cloves garlic, minced
• toasted sesame seeds

The cooking process

There are a few ways to prepare soy-braised potatoes. If you use small baby potatoes, you can skip parboiling and cook them straight in the pan. For larger potatoes, briefly boiling until just tender helps ensure even cooking. I recommend baby potatoes for the best texture and quickest results.

Start by heating oil in a large, high-sided pan over medium-high heat. When the oil is hot, add the dry potatoes and season with salt. Cook them uncovered for about 5 minutes, letting the skins develop a light golden color and a slightly wrinkled texture. Shake the pan occasionally so the potatoes brown evenly.

Next, cover the pan with a lid to trap steam and cook the potatoes until fork-tender. This steaming step takes roughly 10 minutes for small potatoes but will vary with size. Test doneness with a toothpick or fork — it should slide in easily when the potatoes are cooked through.

When the potatoes are tender, add soy sauce, rice syrup, and minced garlic to the pan. Reduce the heat to medium-low and gently braise the potatoes in the sauce, stirring occasionally so they soak up the flavors. Watch the garlic carefully to avoid burning. Continue cooking until the liquid reduces and thickens into a sticky, glossy glaze that coats each potato. Finish by transferring to a plate and sprinkling toasted sesame seeds on top. Serve warm or at room temperature as a tasty side dish.

Try these easy Korean recipes!

• cheese potato pancakes
• kimchi fried rice
• cheese tteokbokki
• steamed fluffy eggs

Gamja Jorim (Korean Soy Braised Potatoes 알감자 조림)

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• Author: Jasmine and Tea
• Total Time: 25 minutes
• Yield: 3 to 4 people 1x