Korean Braised Potatoes (VIDEO)

Ingredients for Korean Braised Potatoes

Here are the ingredients you’ll need for this traditional Korean side dish!

• potatoes – For this recipe, 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.
• neutral oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil due to the strong flavor profile here.
• light soy sauce
• mirin – If you don’t have Mirin readily available, you can substitute for equal parts sugar or corn syrup.
• sugar
• garlic
• water
• sesame oil
• sesame seeds

Korean Braised Potatoes: Recipe Instructions

Dice Your Potatoes

Begin by washing and peeling your potatoes. For the next step, you’ll want to cut your potatoes into 2-3″ pieces. My potatoes were small enough so that quartering them created these sections below. Cut them into equal size pieces (as best you can) so that the potatoes cook evenly.

Sauté the Potatoes

Once the potatoes are into equal size pieces, heat 1 tbsp of neutral oil over medium high heat and add your potatoes. Sauté them for 4-5 minutes or they begin to take on a golden brown color.

After the potatoes have been sautéing for 4-5 minutes, add your mixture of soy sauce, mirin, sugar, water and garlic. Mix the braising liquid in with the potatoes and continue cooking for another 5-6 minutes. You should begin to see the liquid reduce and thicken, and the potatoes should begin to turn soft and tender. You’ll know the potatoes are done when they are fork tender, but don’t break apart!

Once they have become tender and the sauce has thoroughly coated each piece of potato, finish with a drizzle of sesame oil and garnish with sesame seeds. Your Korean Braised Potatoes (Gamja Jorim) are done!

Recipe Tips

BRAISING
Korean Braised Potatoes (Gamja Jorim) 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.

I love serving Korean Braised Potatoes (Gamja Jorim) with other Korean side dishes (banchan) along with various meats, vegetables, and freshly steamed rice! If you like Korean food, check out my other Korean recipes on the blog!

• Korean Bean Sprout Side Dish
• Korean Spinach Side Dish
• Korean Broccoli Salad
• Korean Cucumber Salad