Korean Potato Side Dish, Gamja Jorim!
Hi guys!
My mom is rising us again so I had to let her share more of her Korean side dishes AKA Barchan recipes with all of us!
Korean potato, Gamja Jorim is such a popular and easy-to-make Korean side dish and it is definitely one of the most requested banchan recipes from you guys so here it is!
If you want to check out my mom’s other Korean side dish recipes, check out them below!
It’s Korean style braised with soy sauce, it’s savory and sweet.
Koran potato can be eaten hot, cold, or room temp!
It is amazing for a side dish or snack and the ingredients are so simple and easy to find… No reason not to make it at home!
You will need baby potatoes for this recipe, works the best! But you could use regular potatoes, peel (or not peel, your choice), and cut into 1-inch cubes. Some large ones are cut into halves and leave the small ones as a whole.
Heat a large skillet or wok over medium-high heat, add cooking oil and potatoes.
Pan-fry the potatoes for about 4 to 5 minutes or until the potatoes’ edges are slightly light golden brown.
Mix water, soy sauce, and maple syrup in a mixing bowl. Pour into the potatoes and bring them to a boil.
Keep hard boil until most of the liquid is gone and thicken, 15 to 20 mins or until the potatoes are fully cooked. Stir occasionally so the potatoes will cook evenly and be coated with the sauce evenly.
Remove from heat and garnish with sesame seeds to your taste. You can serve it immediately or keep it in a fridge for 3 to 4 days. It can be eaten cold, at room temperature, or hot.
Enjoy!
Korean Potato Banchan Gamja Jorim
- Total Time: 25 mins
- Yield: 4 1x
Description
Ingredients
- 1 1/2 tbsp cooking oil
- 1 lb baby potatoes, large ones cut into halves and small ones left as whole
- 1 cup water
- 5 tbsp soy sauce
- 4 tbsp maple syrup (reduce to 3 tbsp to your taste)
- sesame seeds for garnish, optional
Instructions
- Heat a large skillet or wok over medium-high heat, and add cooking oil and potatoes. Pan-fry the potatoes for about 4 to 5 minutes or until the potatoes’ edges are slightly light golden brown.
- Pour the water, soy sauce, and maple syrup into the potatoes and bring them to a boil. Keep hard-boiling them until most of the liquid is gone and thicken, 15 to 20 mins or until the potatoes are fully cooked. Stir occasionally so the potatoes will cook evenly and be coated with the sauce evenly.
- Remove from heat and garnish with sesame seeds to your taste. You can serve them immediately or keep them in a fridge for 3 to 4 days. They can be eaten cold, at room temperature, or hot. Enjoy!
- Cook Time: 25 mins
17 comments
I love your videos and especially when mamma is on. You both are excellent cooks. I’m American who now loves to cook and eat Korean! I can do this because of your help!! Thank you so much!!!!
Oh my lanta!!!! These potatoes are addictive!!!
yayyyyy I’m glad you enjoyed!!!
Can I substitute the maple syrup for honey? It’s hard to find it maple syrup where I live but aisles and aisles of honey
Yes, that would work just fine
Delicious! This made my house smell like my childhood home. My mom isn’t good at coverting her cooking into actual recipes so thank you for making Korean cooking accessible to everyone!
This made me so happy! Thank you for the support!
A great way to prepare potato in a different way! Super good! Thank you!
I am making this tonight, but I wonder can I substitute the maple syrup with honey or just sugar? Here in Bulgaria maple syrup is not easy to find. It’s just not very popular.
Love the recipe, can’t wait to try it tonight as a side dish to some ribs ♥️
Both of those should work just fine as the substitute of maple syrup!
Hello can I substitute with rusted potatoes? That’s the only potatoes I have during this time.
Yes, that should be fine.
I have been looking for this recipe . Thank you!
So glad I could help (:
I have been visiting your blog for some time since I found your recipe for Nam Tok in a Google search. My daughter had never had Nam Tok and now she begs me to make it. This potato recipe showed up on my Facebook feed and I deiced to give it a try. The whole family loved it! A really unique dish. Thanks! There’s a new card in my recipe file. (Yes, I’m old school.)
I made this with sweet potato as that’s what I had, cooked for 5 min less, delicious.
I’m OBSESSED with these potatoes! Making them for the second time. Made them first with added ginger and garlic bc I had them and they were gone in minutes! Definitely kid approved.