Make an easy side dish that whispers “take a bite. You know you want to.” While everyone else is serving mashed potatoes for Thanksgiving, this Gamja Jorim, or Korean braised potato side dish, is a no-peel, no-mess kind of dish that saves you time and plays nice with everything it’s served with. Because what do potatoes NOT pair well with?? I’ll wait.
🥘 Ingredients for Korean Braised Potatoes
- Baby Potatoes: Waxy potatoes like Baby Yellow or Yukon Gold work well for this Korean banchan because they hold their shape better than using starchy potatoes, like russets. Using small baby potatoes for this popular Korean side dish gives the perfect texture mixture of slightly crisp potato skin with a fluffy tender center – with a lot less chopping compared to large potatoes!
- Soy Sauce: This adds a salty umami flavor to the braised potatoes, while also balancing the sweetness from the honey for a salty-sweet flavor.
- Mirin: Mirin in a cooking wine commonly used in marinades and sauces to amplify its flavors! You can easily find it at local Asian, Japanese, or Korean markets.
- Sesame Oil: This is a finishing oil that adds a delicious nuttiness at the end – a little goes a long way!
See recipe card for quantities.
🔪 Instructions
1. Make Braising Sauce & Cut Potatoes
In a small bowl, whisk together the braising liquid until the honey has dissolved, then set aside.
Cut the potatoes in halves or, if you have extra large pieces, quarters to make them as uniform in size as possible so they cook evenly. Creating flat sides on the potatoes makes browning much easier and they’ll cook even faster than whole potatoes!
2. Sear then Braise the Potatoes
Heat a large pan or skillet on medium-high heat with a little oil. Add the potatoes and cook for 5-7 minutes or until they have a golden brown color on each side. We’re just looking to get color at this point, so they should still be firm at this point & will turn fluffy and tender when braising in the sauce.
Pour in the soy sauce mixture and cook for 15-20 minutes, or until the potatoes are fork tender and the sauce has reduced to a sticky glaze. Remember to gently stir occasionally so the sauce doesn’t burn and potatoes don’t stick to the pan! Turn off the heat, add a drizzle of sesame oil, & give it a final toss. Garnish your braised potato dish with sesame seeds if you’re feeling fancy then enjoy!
👩🏽🍳 Key Tips
- Same Sizes = Even Cooking: The potatoes should be around the same size so they are finished cooking at the same time. If you have some potatoes larger than others, you can cut them so they’re roughly a similar size. No one wants to bite into a mushy potato then a raw crunchy one, bleh!
- Stir Gently When Braising Potatoes: As the potatoes finish cooking, the sides without the skin will become much more tender. Stir them gently to prevent them from splitting or becoming mushy.
- If it’s Salty or Not Enough Braising Liquid: If the sauce has thickened up too much before the potatoes turn tender, add a bit more water to finish cooking. If it’s too salty, add a little water at a time until it’s to your liking – you can always add more but it’s harder to adjust once it’s already in!
- If it’s Too Liquidy: If your potatoes are super tender but there’s still a lot of liquid in the pan, remove the potatoes, continue to simmer the sauce until it turns into a thick glaze, then add the potatoes back in. The sauce will reduce much faster without the potatoes without overcooking them.
- Testing Doneness: If you’re unsure the potatoes are done, use a fork or toothpick to check if the center of the potatoes have softened. They should be able to easy slip through without resistance.
💭 Recipe FAQs
🥔 What to Serve with This Asian Potato Recipe
This traditional Korean potato side dish is sooo versatile, it easily pairs with everythinggg! Serve it with Korean Fried Chicken or other delicious vegetarian dishes your vegetarians homies can enjoy. Serve it with other Korean banchan like Korean Cucumber Salad or Braised Tofu with steamed rice as a few side dishes to enjoy with your meal!
Craving more Korean recipes? I gotchu.
Let’s get cooking!
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Gamja Jorim (Korean Braised Potatoes Side Dish)
Ingredients
- 1 cup water
- ½ cup light soy sauce
- ¼ cup honey
- 1 pound baby potatoes cut into halves
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds optional for garnish
Instructions
- In a bowl, combine water, soy sauce, and honey. Mix together until honey is dissolved. Set aside.
- Heat a large pan to medium-high heat. Add about a tablespoon of oil then toss in baby potatoes. Cook about 5 – 7 minutes or until they’re golden, stirring occasionally.
- Pour in the sauce and cook for another 15 – 20 minutes, or until the sauce has absorbed into the potatoes and become a sticky glaze. Remember to stir them occasionally so they don’t burn or get stuck to the pan.
- Turn off heat. Drizzle on sesame oil and sprinkle on sesame seeds, if desired. Enjoy!
Notes
- Potatoes: Waxy potatoes like yukon gold or baby red potatoes are perfect for this recipe because they hold their shape better than starchier potatoes like russets.
- Browning Potatoes: For maximum browning, cut potatoes into halves or quarters to create flat sides. Keep them similar in size for even cooking.
- Care for Potatoes: As potatoes cook, the skinless sides become tender. Stir gently to prevent splitting or mushiness.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
Love this recipe! Been looking for the perfect one
Aww yay! So glad you enjoy it 🙂