Korean gamja jorim uses waxy potatoes that absorb soy sauce without breaking apart—russets turn to mush in minutes.
Korean Soy Braised Potato Side Dish (Gamja Jorim)
Savor the delightful flavors of Korea with this irresistible Gamja Jorim! These tender baby potatoes are simmered to perfection in a rich soy sauce glaze, infused with garlic and a hint of sesame oil for an extra kick. Perfect as a side dish, they’re sure to steal the show at your next meal!
Prep
15
min
Cook
22
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 garlic clove
- 1 lb of baby potatoes (red or white) (454 g)
🫙Pantry Staples(3)
- 1 second cooking spray oil
- 2 tbsp honey (30 ml)
- 1 tsp sesame oil (5 ml)
🍯Sauces & Condiments(2)
- 1/2 tbsp mirin (7.5 ml)
- 3 tbsp soy sauce (45 ml)
📦Other(1)
- 1 tbsp sesame seeds (15 ml)
👨🍳 Instructions
- 1
On a pan on medium heat coated with spray oil, add your potatoes, cover the lid, and cook for 18 minutes while making sure to shake the pan every 3-4 minutes so one side of the potatoes doesn’t burn/overcook.
- 2
In a bowl, mix together soy sauce, honey, mirin, minced garlic clove, and sesame oil to make your marinade.
- 3
Turn the heat to low and add your marinade into the pan and mix it all together.
- 4
Turn the heat to medium low and mix the sauce and potatoes in the pan together for 4 minutes until they become a little wrinkly.
- 5
Add your potatoes and marinade into an airtight container and cover with sesame seeds to enjoy later in the week.
💡 Pro Tips
- ✓Pre-cook potatoes covered for exactly 18 minutes at medium heat because this creates steam that partially breaks down starches, allowing better sauce absorption during the braising phase.timing18 minutes
- ✓Shake the pan every 3-4 minutes during initial cooking to prevent Maillard reaction hot spots, which would create bitter flavors that compete with the sweet-savory soy glaze.technique3-4 minutes
- ✓Add marinade only after reducing heat to low because soy sauce contains amino acids that burn above 250°F, creating acrid flavors instead of umami depth.timing250°F threshold
- ✓Cook sauce and potatoes together for exactly 4 minutes at medium-low heat to achieve the signature wrinkled texture - this allows moisture to evaporate while sugars concentrate and caramelize on the surface.technique4 minutes
- ✓Use waxy potatoes like Yukon Gold rather than russets because their lower starch content (16-18%) prevents them from breaking apart during the vigorous pan mixing.ingredient16-18% starch
Share this recipe
Prep
15
min
Cook
22
min
Serves
2
people
Level
beginner
Share this recipe
Korean gamja jorim uses waxy potatoes that absorb soy sauce without breaking apart—russets turn to mush in minutes.
Korean Soy Braised Potato Side Dish (Gamja Jorim)
Savor the delightful flavors of Korea with this irresistible Gamja Jorim! These tender baby potatoes are simmered to perfection in a rich soy sauce glaze, infused with garlic and a hint of sesame oil for an extra kick. Perfect as a side dish, they’re sure to steal the show at your next meal!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 garlic clove
- 1 lb of baby potatoes (red or white) (454 g)
🫙Pantry Staples(3)
- 1 second cooking spray oil
- 2 tbsp honey (30 ml)
- 1 tsp sesame oil (5 ml)
🍯Sauces & Condiments(2)
- 1/2 tbsp mirin (7.5 ml)
- 3 tbsp soy sauce (45 ml)
📦Other(1)
- 1 tbsp sesame seeds (15 ml)
👨🍳 Instructions
- 1
On a pan on medium heat coated with spray oil, add your potatoes, cover the lid, and cook for 18 minutes while making sure to shake the pan every 3-4 minutes so one side of the potatoes doesn’t burn/overcook.
- 2
In a bowl, mix together soy sauce, honey, mirin, minced garlic clove, and sesame oil to make your marinade.
- 3
Turn the heat to low and add your marinade into the pan and mix it all together.
- 4
Turn the heat to medium low and mix the sauce and potatoes in the pan together for 4 minutes until they become a little wrinkly.
- 5
Add your potatoes and marinade into an airtight container and cover with sesame seeds to enjoy later in the week.
💡 Pro Tips
- ✓Pre-cook potatoes covered for exactly 18 minutes at medium heat because this creates steam that partially breaks down starches, allowing better sauce absorption during the braising phase.timing18 minutes
- ✓Shake the pan every 3-4 minutes during initial cooking to prevent Maillard reaction hot spots, which would create bitter flavors that compete with the sweet-savory soy glaze.technique3-4 minutes
- ✓Add marinade only after reducing heat to low because soy sauce contains amino acids that burn above 250°F, creating acrid flavors instead of umami depth.timing250°F threshold
- ✓Cook sauce and potatoes together for exactly 4 minutes at medium-low heat to achieve the signature wrinkled texture - this allows moisture to evaporate while sugars concentrate and caramelize on the surface.technique4 minutes
- ✓Use waxy potatoes like Yukon Gold rather than russets because their lower starch content (16-18%) prevents them from breaking apart during the vigorous pan mixing.ingredient16-18% starch