Gamja Jorim (Korean Soy-Braised Potatoes)
User Reviews
5
Gamja Jorim (Korean Soy-Braised Potatoes)
Description
Gamja Jorim (Korean Soy-Braised Potatoes) is made with small baby potatoes, prepared whole or halved for even cooking. They are roasted at a high temperature to develop a golden brown, almost tender exterior. Then the potatoes are simmered in a braising liquid combining water, soy sauce, mirin, and sugar, with butter and toasted sesame oil added for richness and aroma. The potatoes absorb the savory-sweet braising sauce while retaining a tender but firm interior texture.
The cooking method creates potatoes that are both glossy and flavorful, with the roasting step lending a subtle caramelized note before the gentle simmering infuses additional depth. This results in a combination of crispy edges and a soft center. Toasted sesame seeds and finely sliced chives can be sprinkled on top for added texture and fresh herbal notes.
This dish works well as a side dish alongside Korean meals or as a snack. It highlights the balance of simple ingredients prepared with care to develop layered flavors and appealing textures. Adjusting the cut of the potatoes affects how the sauce permeates them, with whole potatoes providing a concentrated outer seasoning and cut pieces offering more even seasoning through the flesh.
For an alternative stovetop method, potatoes can be pre-boiled until just tender, then sautéed and braised to achieve a similar flavor and texture. Butter is optional but adds a silky glossiness to the finished dish. The recipe can be adjusted for vegan diets by omitting butter and using oil alone.
Ingredients
- 2 pounds baby potato I prefer small bite-sized potatoes
- 2 tablespoons olive oil
Braising sauce
- 1 cup water
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sugar , or honey
- 2 tablespoons butter optional, unsalted
- 2 teaspoons sesame oil toasted
To serve (optional)
- 1 tablespoon sesame seeds toasted
- 1 tablespoon chives , finely sliced
Instructions
- Grab a rimmed baking sheet large enough to fit all the potatoes in a single layer and line it with parchment paper. Preheat the oven to 430 °F with the oven rack in the centre. (See notes for stovetop instructions.)
- Keep small potatoes whole and cut potatoes larger than a golf ball in half. Arrange the potatoes on the parchment-lined baking sheet and pour over the olive oil. Use your hands (or a spatula) to roll the potatoes in the oil until evenly coated.
- Roast the potatoes in the hot oven for 15 minutes, then remove the pan and shake or stir to distribute the potatoes and oil evenly. Return to the oven for another 5 to 10 minutes until golden brown and almost tender.
- When the potatoes are almost ready, combine the water, soy sauce and mirin in a frying pan or skillet for which you have a lid*, large enough to fit the potatoes. Cover and let it come to a simmer over medium-high heat. Then tip in the roasted potatoes. Turn the heat down low, recover the pan with a lid and cook until the potatoes are soft – about 10 to 15 minutes depending on the size. (If you don't have a lid, you may need to add a splash of water if the pan dries out before the potatoes are tender.)
- Remove the lid and simmer the sauce to reduce until it covers the pan in a thin layer – about 5 minutes.
- Add the sugar and butter (if using). Gently stir until the butter emulsifies, the sugar dissolves, and the glossy sauce clings to the potatoes – another 1 or 2 minutes.
- Remove the pan from the heat and stir through the sesame oil. Let the potatoes rest in the pan for at least 5 minutes, or let them cool to room temperature.
- Transfer the braised potatoes to a bowl or serving plate and sprinkle with sesame seeds and chives.
Notes
- Use small whole or halved potatoes to suit your preferred texture and flavor absorption.
- Roasting the potatoes before braising develops a caramelized surface that enhances the final taste.
- Butter is optional but adds richness and a glossy finish; omit for a vegan version.
- Stovetop instructions include boiling potatoes until partially cooked before sautéing and braising for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 725mg | 30% |
| Potassium | 668mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 30mg | 33% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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