5 from 43 votes

Korean Braised Potatoes (VIDEO)

Name: Korean Braised Potatoes (VIDEO)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb potato (washed and peeled); 1/4 cup light soy sauce; 2 tbsp mirin; 1 tbsp sugar; 2 cloves garlic (minced); 2/3 cup water; 1 tbsp neutral oil; 1 tsp sesame oil; 1 tbsp sesame seeds

By Chris JoePublished Oct 04, 2025

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38 Comments

Servings: 4

25 mins

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Korean Braised Potatoes (Gamja Jorim) are a popular Korean side dish (banchan) – the potatoes are braised quickly in a sweet and savory sauce that will make these Korean potatoes your favorite easy side dish!

Korean braised potatoes in a bowl next to other bowls of banchan or Korean side dishes.

Watch the Korean Braised Potatoes Recipe Video!

A Note from CJ

Korean Braised Potatoes – your new favorite side dish!

My favorite part of eating at Korean restaurants is the wide array of easy Korean side dishes (banchan) that they serve! I love making Korean Bean Sprout Side Dish, Korean Spinach Side Dish, Korean Broccoli Salad, Korean Cucumber Salad, and Korean Stir-Fried Fish Cakes at home!

They go perfectly with my favorite Korean BBQ, like Korean Marinated Short Ribs (LA Galbi), Beef Bulgogi, and Spicy Pork Bulgogi!

Absolute perfection. The tip on letting the sauce reduce and caramelize was top tier, the drizzle of sesame oil elevates the flavor profile. 10/10

– Haley

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Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

potatoes – I recommend using waxier potatoes with less starch. Baby Yellow or Yukon Gold potatoes work well. Using a potato with less starch will allow the potato to hold its shape better during the cooking process. I would try to avoid the starchier potatoes like russets – however, one reader shared that they made this successfully with russets by soaking them in water to draw out the starches before cooking!
neutral oil – use an oil like avocado, vegetable, or canola oil that has little to no flavor (do not use olive oil!)
light soy sauce – this is all-purpose soy sauce.
mirin – If you don’t have mirin readily available, you can substitute for equal parts sugar or corn syrup.

How to Make Korean Braised Potatoes

Prepare the potatoes and sauce – Begin by washing and peeling your potatoes. Cut the potatoes into 1″ pieces, then in a bowl mix together the soy sauce, mirin, sugar, garlic, and water.

Sauté the potatoes and reduce the sauce – Heat neutral oil over medium high heat and add the potatoes. Sauté them for 4-5 minutes or they begin to take on a golden brown color, then add the sauce and bring to a simmer and cook for 5-6 minutes until the potatoes are tender and sauce has thickened. Finish with a drizzle of sesame oil and garnish with sesame seeds.

A 3 photo collage on how to make Korean Braised Potatoes at home.

CJ’s tiPS

CJ’s Storage Tips

Korean Braised Potatoes are a perfect meal prep item for the week – make them ahead of time and store in an airtight container for up to 3-4 days. You can eat them cold or warm them up in the microwave – this is up to you! (They’re typically served at restaurants cold.)

I don’t recommend freezing these as the texture of the potatoes will change and become mushy once thawed.

If you tried this Korean Braised Potatoes (Gamja Jorim) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

5 from 43 votes

Korean Braised Potatoes (VIDEO)

By: Chris Joe

Servings:

Prep: 15

Cook: 10

Total: 25

Save

These authentic Korean Braised Potatoes (Gamja Jorim) are easy to make in less that 15 minutes and so delicious!

Ingredients

US Customary – Metric

Instructions

Wash and peel the potatoes, then cut them into 1" pieces. Then in a bowl, mix the soy sauce, mirin, garlic, sugar, water until combined.
In a nonstick pan, heat 1 tbsp of neutral oil over medium high heat. Saute potatoes for 4-5 minutes until they begin to turn golden.
Add the sauce, then bring it to a simmer. Simmer for 5-6 minutes or until the potatoes are fork tender and the sauce has thickened to coat the potatoes. If the sauce is too watery, turn the heat to high and let the sauce continue to reduce until caramelized.
Finish with sesame oil and sesame seeds and enjoy!

Video

Notes

Potato Tips – I recommend using waxier potatoes with less starch. Baby Yellow or Yukon Gold potatoes work well. Using a potato with less starch will allow the potato to hold its shape better during the cooking process. I would try to avoid the starchier potatoes like russets for Korean Braised Potatoes (a reader commented that they were able to successfully make this with russet potatoes by soaking them in water first to draw out the starches!) Make sure you are cutting the potatoes into similar sizes so they cook evenly.

Braising Tips – This recipe uses a technique called braising, which essentially means to cook the ingredients slowly in liquid. Due to the ratio of the sauce to potatoes and cooking over medium high heat, the sauce should thicken up to a glaze just as the potatoes are tender and ready to eat! If you find that there is not enough liquid or it’s reducing too quickly, add an additional 1/2 cup of water and continue cooking until the potatoes are to your desired tenderness.

Storage Tips – Korean Braised Potatoes are a perfect meal prep item for the week – make them ahead of time and store in an airtight container for up to 3-4 days. You can eat them cold or warm them up in the microwave – this is up to you! (They’re typically served at restaurants cold.) I don’t recommend freezing these as the texture of the potatoes will change and become mushy once thawed.

Nutrition

Calories: 143kcalCarbohydrates: 28gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 884mgPotassium: 524mgFiber: 3gSugar: 6gVitamin A: 3IUVitamin C: 23mgCalcium: 40mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.