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+ servings
Bowl of Korean braised potatoes topped with sesame seeds.

Epic Korean Braised Potatoes - Gamja Jorim

Gamja jorim will transform your humble potatoes into the star of the show! These delicious Korean soy braised potatoes are simmered to perfection, savoury and sweet with a touch of spice. Serve this delicious Korean side dish alongside steamed rice and other Korean favourites like bulgogi beef
Course Appetiser, Side Dish
Cuisine Korean
Prep Time 2 minutes
Cook Time 10 minutes
Soaking Time 10 minutes
Total Time 22 minutes
Servings 4 side serves
Calories 180kcal
Cost $5


For the sauce


  • Optional: Peel your potatoes. If using regular large potatoes, chop them into 6-8 pieces. For small baby potatoes, leave them whole.
    500 g potatoes
  • Place the potatoes in a large dish and cover with water (cold or room temperature is fine) for around 10 minutes. Give them a good swish around using your hands then drain. Note: Skip if using whole baby potatoes.
    500 g potatoes, 1-2 cups water
  • Prepare a large frying pan over high heat and drizzle in your vegetable oil. Once heated, throw in your garlic for a few seconds, then your potato pieces and fry until they start to brown on the outsides (around 2-3 minutes), sealing the skin.
    2 garlic, 2 tbsp vegetable oil, 500 g potatoes
  • Next, add your chopped onion and continue frying for a few more minutes.
    1/2 onion
  • Now it’s time to add the sauce! Pour in the soy sauce, gochujang (oyster sauce for non-spicy), honey and water.
    3-4 tbsp soy sauce, ½ tbsp Korean hot pepper paste / gochujang, 1 tbsp honey, ½ cup water
  • Bring everything up to a boil, then reduce it to a simmer and cover with a lid for 10 minutes to soften the potato.
  • Remove the lid and continue cooking until the sauce has thickened and reduced (around a minute or two). Switch off the heat and garnish with the sesame oil, chopped spring onion and sesame seeds, then toss together.
    1 spring onion / green onion, 1 tsp sesame oil, 1/2 tbsp white sesame seeds
  • Serve immediately alongside other sides such as steamed rice, pickles, kimchi etc.



  • Make the Sauce First - That way it’s ready to go as soon as the potatoes are ready for braising.
  • Potatoes - Always rinse the potatoes after chopping into chunks to remove excess starch. For white potatoes or any starchy potatoes, soak them in water for 10 minutes first and drain well.  
  • Test They’re Done - Use a toothpick to check if the potatoes have softened through. 
  • Temperature - You can enjoy the finished potatoes hot and freshly cooked, cold or at room temperature. 
  • Don’t Stir Too Much! Especially if using larger chopped potatoes. The more you stir the potato, the more the edges will start breaking down while braising. So stir less to keep your shape!
  • Add Flavour - Add fresh grated ginger for extra flavour. 
  • Add Veggies - Fry and braise carrots, capsicum / bell peppers or turnips alongside your potatoes. OR stir fry them separately and serve the braised potatoes on top. 
  • Make It a Salad - Serve your gamja jorim over fresh or blanched leafy greens (think spinach, morning glory or bok choy).
  • Optional Garnish - Sprinkle the braised potatoes with your favourite combo of sesame seeds, fresh spring onion, gochugaru chilli powder or shichimi chilli powder, aonori seaweed flakes or grated garlic.
  • Swap the Potato - You can use sweet potatoes instead of traditional potatoes if you prefer.


    Calories: 180kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 771mg | Potassium: 794mg | Fiber: 4g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 2mg