Gamja Jorim (Korean Braised Potatoes)
- Korean Food Addict
- Jun 20, 2025
Gamja Jorim (Korean Braised Potatoes)
Gamja Jorim is a classic Korean side dish (banchan) featuring potatoes braised in a sweet and savory soy-based sauce until glossy and tender. Despite using inexpensive ingredients, this dish delivers exceptional flavor and is the perfect rice companion. The key technique is pre-marinating the potatoes, which makes them tender while allowing the sauce to penetrate deeply for maximum flavor.
History of Gamja Jorim
Since potatoes were introduced to Korea, gamja jorim has been a staple side dish for ordinary families. This affordable and filling potato dish seasoned with soy sauce and sugar was an important banchan during times when rice was scarce, helping families stretch their meals. Today, it remains a beloved lunchbox side dish and home-cooked meal staple.
Cooking Tips
The secret to delicious gamja jorim is pre-marinating the potatoes. Marinating in salt and oligosaccharide for 30 minutes tenderizes the potatoes and helps the sauce penetrate deeply. Never discard the marinade—use it in the braising sauce. The potato starch naturally thickens the sauce beautifully. When stir-frying, cook until the potato surfaces become glossy to prevent them from falling apart during braising. The special touch in this recipe is adding oyster sauce, which enhances the umami flavor significantly.
Storage and Serving
Finished gamja jorim can be refrigerated for 3-4 days. The flavor deepens as the sauce continues to penetrate over time. Reheat in the microwave or pan for best results, or enjoy mixed with rice. It also works wonderfully as a kimbap filling or served alongside curry. This simple yet substantial side dish is incredibly practical to have on hand.
Instructions:
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Marinate the Potatoes
- Cube 3 large potatoes
- Add 0.5 tablespoon salt
- Add 5 tablespoons oligosaccharide syrup
- Marinate for 30 minutes
- Marinate the Potatoes
- Cube 3 large potatoes
- Add 0.5 tablespoon salt
- Add 5 tablespoons oligosaccharide syrup
- Marinate for 30 minutes
- Stir-Fry the Potatoes
- Heat oil in a pan
- Add only the marinated potatoes to the pan
- Begin stir-frying over medium heat
- Reserve the Marinade
- Do not discard the marinating liquid
- Set it aside separately
- Will use later in the braising sauce
- Stir-Fry Until Glossy
- Stir-fry until potato surface becomes glossy
- Continue stirring over medium heat
- Potatoes should be slightly golden
- Add Sauce and Braise
- Add reserved marinade
- Add 4 tablespoons dark soy sauce
- Add 3 tablespoons oyster sauce
- Add 300ml water
- Add 1/2 sliced onion
- Add a pinch of peperoncino
- Reduce to low heat and braise
- Mix the Sauce
- Mix to ensure sauce evenly coats the potatoes
- Continue braising over low heat
- Let potatoes absorb the sauce
- Finish with Sesame Seeds
- Braise until sauce becomes thick and glossy
- Sprinkle with sesame seeds
- Transfer to a serving plate
Recipe Notes:
- Pre-marinating potatoes makes them tender and helps sauce penetrate deeply.
- Don't discard the marinade—the starch helps thicken the sauce naturally.
- Stir-fry potatoes until glossy to prevent them from breaking apart during braising.
- Braise slowly over low heat to prevent potatoes from crumbling while sauce infuses.
- Oyster sauce is the secret ingredient that adds rich umami flavor.
- Adjust peperoncino amount to your spice preference.
- Can substitute oligosaccharide with corn syrup or sugar.
- Can be refrigerated for 3-4 days.
- Tastes even better when reheated.
Ingredients:
Serving size
Main Ingredients
- 3 large potatoes
- 1/2 onion
Marinade
- 0.5 tablespoon salt
- 5 tablespoons oligosaccharide syrup
Braising Sauce
- 4 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 5 tablespoons oligosaccharide syrup
- 300 ml water
- pinch peperoncino flakes
- to taste sesame seeds