Gamja Jorim: Korean Soy-Braised Baby Potatoes Recipe

Gamja jorim, or soy-braised potatoes, is a popular Korean banchan (side dish). The potatoes develop a crisp exterior and a tender, buttery interior, all coated in a sweet and savory sticky glaze.

Potato types: starchy vs. waxy

Potatoes are generally categorized as starchy or waxy. Starchy varieties (like russets) contain more starch and less moisture, which makes them ideal for mashing. Waxy potatoes have lower starch and higher moisture, which helps them hold shape and become nicely crisp on the outside while staying soft inside.

For gamja jorim, choose waxy potatoes such as baby potatoes (best), fingerlings, or red bliss. Using starchy potatoes risks a mealy or falling-apart texture; waxy potatoes give you that perfect contrast of crisp skin and creamy interior.

Ingredients for Gamja Jorim

These are common pantry items in many Asian kitchens.

• 2 tbsp oil
• 500g baby potatoes
• salt to taste
• 2 tbsp soy sauce
• 3 tbsp rice syrup (or substitute with corn syrup or sugar)
• 4 garlic cloves, minced
• toasted sesame seeds, for garnish

The cooking process

There are a few ways to prepare soy-braised potatoes. If you use very small baby potatoes, you can skip pre-boiling and cook them directly in the pan. Larger potatoes should be parboiled first for even cooking, but baby potatoes deliver the best texture without that extra step.

Heat a large, high-sided pan over medium-high heat and add the oil. Once hot, add the dry potatoes and season lightly with salt. Cook uncovered for about 5 minutes, shaking the pan occasionally to brown them evenly. The potato skins should wrinkle slightly and develop a light golden color.

After browning, cover the pan with a lid to trap steam and cook the potatoes on medium to medium-high until fork-tender. For small baby potatoes this usually takes about 10 minutes; larger potatoes will need more time. Test doneness with a toothpick — it should slide through the skin easily.

When the potatoes are cooked, add the soy sauce, rice syrup, and minced garlic. Reduce the heat to medium-low and stir so the potatoes braise gently in the sauce. Monitor the heat and stir occasionally to prevent the garlic from burning. Continue cooking until the liquid reduces and forms a glossy, sticky glaze that clings to the potatoes. Finish by transferring to a plate and sprinkling with toasted sesame seeds.

Instructions (step-by-step)

1. Scrub the baby potatoes and dry them completely to avoid oil splatter. Heat a large pan with high sides over medium-high heat and add the oil. When hot, add the potatoes, season with salt, and cook uncovered for about 5 minutes until lightly golden, shaking the pan occasionally.
2. Cover the pan and steam the potatoes on medium to medium-high for about 10 minutes, or until tender. Timing depends on potato size; test with a toothpick for doneness.
3. Add the soy sauce, rice syrup, and minced garlic to the pan. Lower the heat to medium-low and gently braise the potatoes in the sauce, stirring to coat. Cook until the sauce reduces into a sticky glaze and coats the potatoes evenly. Avoid burning the garlic. Plate and garnish with toasted sesame seeds.

Notes and serving

Gamja jorim is served cold or at room temperature as part of a Korean meal spread alongside rice and other banchan. It keeps well in the refrigerator for a few days; the glaze may thicken as it cools — briefly reheat or let it sit at room temperature before serving for the best texture.

Gamja Jorim (Korean Soy Braised Potatoes 알감자 조림)

---

• Author: Jasmine and Tea
• Total Time: 25 minutes
• Yield: 3 to 4 people