📝 About This Recipe
A staple of Korean 'Banchan' (side dish) culture, Gamja-jorim is a comforting classic that balances a deep umami punch with a delicate honeyed sweetness. These potato cubes are braised until the interiors reach a buttery, melt-in-your-mouth consistency while the exteriors become coated in a glossy, mahogany-hued reduction. Perfect served warm or cold, this dish is a masterclass in the Korean culinary technique of 'Jorim,' where patience transforms humble ingredients into a sophisticated explosion of flavor.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Yukon Gold or Waxy Potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 1 cup Water (can substitute with kelp dashi for extra depth)
The Braising Liquid
- 4 tablespoons Soy Sauce (regular Jin-ganjang)
- 2 tablespoons Honey (adds a floral sweetness and superior shine)
- 1 tablespoon Brown Sugar (for a deeper molasses undertone)
- 2 tablespoons Mirin (Korean rice wine for brightness)
- 3 cloves Garlic (finely minced)
- 1/2 teaspoon Ginger (freshly grated)
Aromatics and Finish
- 1 tablespoon Toasted Sesame Oil (added at the very end for aroma)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 stalk Green Onion (thinly sliced on a bias)
- 1/2 teaspoon Gochugaru (optional, for a tiny hint of heat)
👨🍳 Instructions
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1
Peel the potatoes and cut them into uniform 1-inch cubes. Uniformity is key to ensure they all cook through at the same time.
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2
Soak the potato cubes in a bowl of cold water for 10 minutes. This removes excess surface starch, which prevents the potatoes from becoming gummy and helps them hold their shape during braising.
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3
Drain the potatoes and pat them thoroughly dry with a clean kitchen towel or paper towels. Moisture is the enemy of a good sear.
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4
In a large non-stick skillet or wide pot, heat the vegetable oil over medium-high heat.
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5
Add the potato cubes to the pan. Sauté them for 4-5 minutes, stirring occasionally, until the edges look slightly translucent and a light golden crust begins to form.
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6
While the potatoes are sautéing, whisk together the soy sauce, brown sugar, mirin, minced garlic, and grated ginger in a small bowl.
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7
Pour the 1 cup of water (or dashi) into the pan with the potatoes, followed by the prepared soy sauce mixture.
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8
Bring the liquid to a boil, then immediately reduce the heat to medium-low. Cover the pan with a lid.
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9
Simmer for 10-12 minutes. You want the potatoes to be fork-tender but not falling apart.
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10
Remove the lid and increase the heat to medium. Add the honey and the gochugaru (if using).
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11
Braise for another 5-7 minutes, stirring gently and frequently. The liquid will reduce into a thick, syrupy glaze that clings to the potatoes.
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12
Once the sauce has reduced to about 2-3 tablespoons of thick syrup, turn off the heat.
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13
Drizzle the toasted sesame oil over the potatoes and give them one final, gentle toss to coat.
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14
Transfer to a serving dish and garnish generously with toasted sesame seeds and sliced green onions.
💡 Chef's Tips
Soaking the potatoes in water is a non-negotiable step; it ensures the sauce stays clear and the potatoes remain firm. Use waxy potatoes like Yukon Gold or red potatoes; starchy Russets will disintegrate during the braising process. If the sauce reduces too quickly before the potatoes are tender, add water 2 tablespoons at a time. For a spicy version (Maeun-gamja-jorim), increase the Gochugaru to 1 tablespoon and add 1 tablespoon of Gochujang to the sauce mixture. Don't over-stir in the final stages; use a silicone spatula to gently fold the potatoes so they don't break.
🍽️ Serving Suggestions
Serve as part of a traditional Korean spread alongside steamed short-grain white rice. Pairs beautifully with grilled meats like Bulgogi or Galbi to cut through the richness. Excellent when served cold directly from the fridge as a refreshing summer side dish. Add a side of spicy Kimchi and seasoned spinach (Sigeumchi-namul) for a balanced vegetarian meal. Enjoy with a glass of chilled Barley Tea (Boricha) to cleanse the palate.