Korean Braised Potatoes: Gamja Jorim! So delicious and so easy to make! Braising the potatoes in a soy sauce, brown sugar and rice vinegar mixture not only cooks the potatoes but infuses the flavor into the whole dish. So delicious!
This is one of my favorite Korean side dishes. It’s rare to find this banchan at a Korean restaurant these days. If you’re lucky, you’ll get gamja salad, potato salad. I find that it’s mostly bean sprouts, sigeumchi namul and kimchi.
Korean Braised Potatoes: Gamja Jorim
To start: which potatoes should you use? Some recipes you will see online tell you to use white or red potatoes but I like to use regular Russet or Yukon Golds. You just have to either soak them or rinse them with cold water before cooking to get some of the starch off.
How do you eat Korean Braised Potatoes? Gamja Jorim can be a side dish to any Korean meal. You can even just eat this with rice and some kimchi. Completely up to you! My kids and husband love potatoes so they will devour an entire plate of this in minutes. We hope you try this! If you do, please tag me and let me know!
Korean Braised Potatoes: Gamja Jorim
Ingredients
- 1 heaping tablespoon olive oil extra virgin + more if needed
- 3 to 4 cups potatoes* peeled, cubed and soaked in water for about 5 minutes
- 1 to 2 cloves garlic minced
- 1 small onion chopped
- 1 medium sized carrot sliced
- 5 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/2 cup water
- sesame seeds
Instructions
- Using a large saute pan, heat the oil over medium high heat. After a minute or two, add in the drained cubed potatoes and saute for about 5 to 6 minutes.
- After you have a little browning on the potatoes, add in garlic, onions and carrots. You are also going to add in the soy sauce, rice vinegar, brown sugar and water. Alternatively, you can whisk together the soy sauce, rice vinegar, brown sugar and water together separately and then pour in altogether. Mix together. Bring everything to a boil and then turn the heat to low, put the lid on the pan and let simmer for about 8 to 10 minutes. All of the liquid should pretty much be absorbed at the end.
- Taste a potato to check for doneness and texture. When finished, remove from the heat. Garnish with sesame seeds and serve! This dish is delicious served both warm and at room temperature.
Notes
