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Korean Braised Potatoes Gamja Jorim

April 6, 2022 by hipfoodiemom 1 Comment

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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! 

Print Recipe
5 from 1 vote

Korean Braised Potatoes: Gamja Jorim

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Korean
Keyword: gamja jorim, Korean braised potatoes
Servings: 4

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

*I like Russet or Yukon Gold potatoes but you can also use red skinned potatoes too

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Filed Under: Korean Food, Meals, Popular

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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