Korean Soy-Braised Baby Potatoes

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Algamja ganjang-jorim is a Korean banchan of baby potatoes braised in a soy-sugar glaze, a dish so simple in its ingredients - soy sauce, sugar, corn syrup, garlic, and a handful of small potatoes - that it has persisted in home cooking across generations.

The potatoes are parboiled whole first to partially cook the starchy exterior, then transferred into the seasoning liquid and simmered over low heat as the sauce reduces. As the liquid evaporates, a dark amber lacquer forms around each potato while the interior stays dense and floury. Keeping the lid off and gently shaking the pan rather than stirring with a utensil allows the coating to build evenly without breaking the potatoes apart. Sesame oil and sesame seeds go in at the end when the sauce has thickened to a glaze, adding a roasted fragrance to the finish. Refrigerating overnight deepens the penetration of the soy seasoning into the center, and the dish keeps for close to a week - practical enough to make in a single batch for the whole week.

Ingredients

servings

IngredientAmountUnit

baby potatoes800 gg

soy sauce4 tbsptbsp

water250 mlml

oligosaccharide syrup2½ tbsptbsp

sugar1 tbsptbsp

minced garlic1 tbsptbsp

sesame oil1 tbsptbsp

sesame seeds1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Scrub 800 g baby potatoes well with the skins on, then drain off the surface water.

Cut any potato larger than 3 cm in half so the pieces cook at the same speed and do not stay hard inside.
2

Control

Put the potatoes and 250 ml water in a pot and bring to a boil over medium heat.

Once boiling, cook for about 10 minutes, until a chopstick can enter halfway but the centers still feel firm.
3

Season

Pour off the cooking water, leaving only 2-3 tablespoons in the pot.

Add 4 tablespoons soy sauce, 2.5 tablespoons oligosaccharide syrup, 1 tablespoon sugar, and 1 tablespoon minced garlic directly around the potatoes.
4

Control

Braise uncovered over medium-low heat for 8-10 minutes.

Do not stir hard with a spatula. Instead, gently shake and tilt the pot so the potatoes roll through the sauce without breaking.
5

Control

When the liquid has reduced and the potatoes look glossy dark brown, lower the heat to low.

Roll them for 1-2 more minutes, watching the pot bottom so the thickened sauce coats instead of scorching.
6

Season

Turn off the heat and add 1 tablespoon sesame oil, tossing with the remaining heat until the glaze looks even.

Sprinkle with 1 tablespoon sesame seeds, then cool before storing so the seasoning settles deeper into the potatoes.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Algamja ganjang-jorim yields baby potatoes with a glossy soy glaze and fluffy interior.
Finish cue: Roll them for 1-2 more minutes, watching the pot bottom so the thickened sauce coats instead of scorching.
Avoid this: Cut any potato larger than 3 cm in half so the pieces cook at the same speed and do not stay hard inside.
Storage and reheating: Cooling before storage helps flavors absorb; great for lunch boxes.

Cooking decision evidence

Calculated Charim data and applicable official cooking and food safety guidance.

This recipe

45min, 8 ingredients

Category median

45min, 8 ingredients

Based on 183 recipes

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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