This Korean potato side dish, known as Gamja Jorim, is a beloved banchan in Korean cuisine. Braised baby potatoes in a sweet soy-garlic sauce are easy to prepare and pair perfectly with steamed rice.
Gamja Jorim is one of my favorite Korean side dishes. Small potatoes are simmered in a sweet, savory soy and garlic glaze until tender and flavorful. You’ll find it at almost every Korean restaurant, and it’s always a standout among the banchan offerings.
This recipe is delightfully simple and can be made in one pot with just a few ingredients: baby potatoes, soy sauce, sugar, and garlic. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds if you like. The method concentrates the flavors so each bite is sweet, savory, and aromatic.
Simmering the potatoes in the sauce allows them to absorb the flavors. If you prefer a thicker, glossy glaze, reduce the sauce uncovered for a few minutes until it becomes sticky. This dish often tastes even better the next day, so it’s ideal to make extra and enjoy throughout the week.
Tips for Korean Potato Side Dish – Gamja Jorim
- Peel the potatoes so they absorb the sauce more effectively.
- When cooking on the stovetop, avoid stirring too frequently so the potatoes remain whole.
- Use waxy potatoes when possible, as they hold their shape better than starchy varieties.
Store leftover braised potatoes in an airtight container in the refrigerator for up to five days. Reheat gently and serve with steamed rice for a quick and comforting Korean-inspired meal.
I hope you enjoy this recipe! Please share, rate, and comment below — I’d love to hear your feedback.
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Korean Potato Side Dish – Gamja Jorim
Rate
Equipment
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Instant Pot (optional)
Ingredients
- 4 ½ cups baby potatoes, peeled
- ½ cup water
- ¼ cup low sodium soy sauce
- ¼ cup sugar
- 1 Tablespoon dark soy sauce
- 4 cloves garlic, smashed
- 1 Tablespoon sesame oil
- 1 teaspoon sesame seeds, for garnish
Instructions
Stovetop:
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Combine the potatoes, water, soy sauce, sugar, dark soy sauce, and smashed garlic in a large pot. Add an extra 1/4 cup of water if needed to just cover the potatoes. Cover and bring to a boil over high heat. Once boiling, reduce to medium-low and simmer, covered, for 15–20 minutes or until the potatoes are tender. To thicken the sauce, remove the lid and simmer uncovered for 4–5 minutes until it becomes a glossy glaze.
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Stir in the sesame oil, transfer to a serving dish, and garnish with sesame seeds.
Instant Pot:
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Place all ingredients in the Instant Pot. Cook on manual high pressure for 8 minutes, then quick release. If you want a thicker sauce, use the Sauté setting and cook for about 5 minutes until the sauce reduces and clings to the potatoes.
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Finish with sesame oil and sesame seeds before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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