Korean Braised Potatoes (Soy-Glazed Braised Potato Banchan)
Gamja-jorim - soy-braised potatoes - is among the top five most frequently made banchan in Korean households, alongside kimchi, kongnamul, and gyeran-mari. Small potatoes are parboiled whole until just fork-tender, then transferred to a mixture of soy sauce, sugar, rice syrup, garlic, and water. The braising happens over medium-low heat for fifteen minutes with the lid off, allowing the sauce to reduce gradually into a thick, syrupy glaze. Constant gentle stirring prevents the soft potatoes from sticking or breaking apart. As the liquid evaporates, each potato develops a dark amber, lacquered surface while the interior remains starchy and yielding. The taste is straightforwardly sweet-salty with a garlic undertone - comfort food in its most elemental form. Korean mothers often make a large batch on weekends, refrigerating it to serve cold throughout the week. The dish improves overnight as the glaze continues to penetrate the potato's interior.
Adjust Servings
Instructions
- 1
Wash 3 potatoes and cut into bite-size cubes.
- 2
In a pot, combine potatoes, 200ml water, soy sauce, sugar, and minced garlic. Bring to a boil.
- 3
Reduce to medium heat, cover, and braise for 10 minutes.
- 4
Uncover, add corn syrup, and simmer until glossy.
- 5
When sauce is nearly reduced, finish with sesame oil and sesame seeds.
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Tips
Nutrition (per serving)
Variations
Soy-Braised Potatoes
Soy-Braised Potatoes highlights potato and onion. It is simmered until the sauce turns glossy and deeply savory with a mild sweetness.
Braised Potatoes with Shishito Peppers
Braised Potatoes with Shishito Peppers highlights potatoes and shishito peppers. It is simmered until the sauce turns glossy and deeply savory with a mild sweetness.
More Recipes
Korean Soy Steamed Potatoes
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Korean Soy-Braised Baby Potatoes
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Korean Braised Anchovy Side Dish
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Korean Soy-Braised Soybeans
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Korean Soy-Braised Whole Garlic
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Korean Braised Potatoes with Shishito Peppers
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