Gamja Jorim (Braised Potatoes)
This dish relies on the starch within the potatoes to help thicken the braising liquid. When done right, the edges of the potatoes soften slightly, turning the sauce into a rich, sticky glaze.
Size matters for consistent cooking.
Cut your potato cubes into uniform pieces, roughly an inch square. This ensures they soften at the same rate and stay in one piece during the glaze reduction.
- heavy-bottomed skillet or saucepan
- spatula
- measuring spoons
What goes in.
- 1 lbwaxy potatoes, peeled and cubed
- 1/2 cupwater
- 3 tbspsoy sauce
- 2 tbspcorn syrup or liquid sweetener
- 1 tbspvegetable oil
- 1 tspminced garlic
- 1 tsptoasted sesame seeds
Watching the glaze
The final stage requires attention; once the liquid bubbles down to a thick syrup, move the potatoes constantly to coat them without burning the sugars.
The method.
Sauté the potatoes
Heat the oil in your skillet over medium-high heat. Add the potato cubes and stir them for 2-3 minutes until the edges look translucent.
Add the braise
Pour in the water, soy sauce, and corn syrup. Bring to a boil, then cover the pan and lower the heat to medium-low. Let it simmer for 10 minutes.
Reduce the sauce
Remove the lid and add the garlic. Increase the heat back to medium-high. Stir occasionally as the liquid evaporates and transforms into a thick, syrupy glaze.
Finish
Once the sauce has reduced to a sticky coating and the potatoes are tender when pierced with a fork, turn off the heat and toss with sesame seeds.
Other turns to take.
Spicy Version
Add one teaspoon of gochugaru (Korean chili flakes) during the braising stage.
With Vegetables
Sauté sliced onions or green bell peppers alongside the potatoes for added texture.
When it doesn't go to plan.
Use waxy potatoes like Yukon Gold to prevent them from breaking apart into mashed potatoes during the braise.
Do not skip the vegetable oil in the beginning; it helps the potatoes develop a slightly firm exterior.
If the potatoes are not tender yet but the sauce is already thick, add a tablespoon of water and cover for another minute.
The ones that keep coming up.
Can I use honey instead of corn syrup?
Yes, though honey has a distinct flavor that will change the profile of the glaze slightly. Adjust the heat carefully as honey burns faster than corn syrup.
How do I know if the potatoes are cooked?
A butter knife or fork should slide through the center of a cube with zero resistance.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe