Gamja jorim, or soy braised potatoes, is a common side dish (banchan) in Korean cuisine. It’s crispy on the outside, but velvety soft inside and coated with a sweet and sticky glaze.
Potato types: starchy vs. waxy
There are two general types of potatoes: starchy and waxy. Starchy potatoes have a high starch content with low moisture, while waxy potatoes are low in starch and high in moisture.
It’s best to use waxy potatoes for this recipe like baby potatoes (#1 recommendation), fingerling or red bliss because it’ll give you a crispy exterior with a soft inside. Starchy potatoes like russet, on the other hand, are best used for making mashed potatoes. So, use waxy potatoes or you’ll end up with a soggy mess!
Ingredients for Gamja Jorim
All of these ingredients are very common in Asian cooking!
- 2 tbsp oil
- 500g baby potatoes
- salt to taste
- 2 tbsp soy sauce
- 3 tbsp rice syrup
- 4 minced garlic cloves
- toasted sesame seeds
The cooking process
There are several methods to cooking soy braised potatoes. Since I used very small baby potatoes, I skipped the boiling process and added it straight to the pan. If using larger potatoes, then boil first – though I highly suggest baby potatoes for best results!
Start by adding oil to a large pan with high sides. Once the pan is hot, add the dry potatoes and let it crisp up for about 5 minutes. Eventually, the skin of the potatoes should turn wrinkly, which makes it extra tasty!
Now, you’re going to “steam” the potatoes, but no steam basket is required! Simply add a lid and let the hot steam inside the pan cook the potatoes until fork tender. This process took me just 10 minutes, but the time will vary based on the size of your potatoes. Test for doneness by using a toothpick – it will pierce the skin easily when done.
Next, make the glaze which is the best part of this dish! The sauce ingredients are very simple. All you need is soy sauce, rice syrup and minced garlic. Gently braise the potatoes in the liquid to really soak in all of the flavors. Be careful not to burn the mince garlic, though. All that’s left is to cook until the sauce thickens and becomes sticky. Plate, sprinkle with sesame seeds & enjoy!
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Gamja Jorim (Korean Soy Braised Potatoes 알감자 조림)
- Total Time: 25 minutes
- Yield: 3 to 4 people 1x
Description
Gamja jorim, or soy braised potatoes, is a common side dish (banchan) in Korean cuisine. It’s crispy on the outside, but velvety soft inside and coated with a sweet and salty glaze.
Ingredients
- 2 tbsp oil
- 500g baby potatoes
- salt to taste
- 2 tbsp soy sauce
- 3 tbsp rice syrup (sub corn syrup or sugar)
- 4 minced garlic cloves
- toasted sesame seeds
Instructions
- Scrub the baby potatoes clean and dry completely (wet potatoes will splatter!). Heat a large pan with high sides on medium high and add the oil. Once the oil is hot, add the potatoes and season with salt. Cook uncovered for about 5 minutes until it reaches a light golden brown color. Shake the pan occasionally for even cooking.
- Now cover with a lid and “steam” the potatoes on medium to medium high for about 10 minutes, or until soft. The time will vary based on the size of your potatoes. Shake the pan occasionally and test with a toothpick for doneness. The toothpick should easily pierce the potato when cooked through.
- Once the potatoes are soft, add the soy sauce, rice syrup and minced garlic to the pan. Reduce the heat to medium low, mix well and let the sauce caramelize. Adjust the heat as needed to prevent the sauce from burning. Once the sauce turns into a sticky glaze, it’s done! Plate and sprinkle with toasted sesame seeds. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: side dish
- Cuisine: Korean food
Keywords: korean food, gamja jorim, soy braised potatoes, potatoes
