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Gamja Jorim (Korean Soy Braised Potatoes)

Gamja jorim is one of the most loved banchan (side dishes) at Korean restaurants. Little cubes of potato, soft inside and lacquered in a sweet soy glaze.

It needs nothing more than soy sauce, rice syrup or honey, garlic and sesame oil. The potatoes simmer in the sauce until it reduces to a sticky coating.

Make a batch for the week. It keeps for 4-5 days in the fridge and is great cold with rice.

Servings
4
Prep Time
5
mins
Cook Time
20
mins
Ingredients
10
Total Time
25
mins

Pantry bits

Soy Sauce
Soy Sauce
Sesame oil
Sesame oil

Ingredients

  • 600g waxy potatoes, peeled and cut into 2cm cubes
  • 1 tbsp neutral oil
  • 3 garlic cloves, finely chopped
  • 3 tbsp soy sauce
  • 2 tbsp jocheong (rice syrup) or honey
  • 1 tbsp sugar
  • 1 cup (250ml) water
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • 1 spring onion, sliced

Instructions

  1. Rinse the potato cubes in cold water for a minute to remove excess starch, then drain well.
  2. Heat the oil in a frying pan or shallow saucepan over medium heat. Add the potatoes and cook for 4-5 minutes, turning, until the edges turn translucent.
  3. Add the garlic, soy sauce, sugar and water. Bring to a simmer, cover and cook for 8 minutes.
  4. Uncover, add the rice syrup and simmer for 4-6 minutes, gently stirring, until the potatoes are tender and the sauce has reduced to a glossy glaze.
  5. Turn off the heat and stir through the sesame oil. Top with sesame seeds and spring onion.

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