Korean Braised Potatoes (VIDEO)
These authentic Korean Braised Potatoes (Gamja Jorim) are easy to make in less that 15 minutes and so delicious!
Servings: 4
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
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: 143kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 884mg | Potassium: 524mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 2mg
