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Korean Potato Banchan Gamja Jorim

  • Author: Seonkyoung Longest
  • Total Time: 25 mins
  • Yield: 4 1x



  • 1 1/2 tbsp cooking oil
  • 1 lb baby potatoes, large ones cut into halves and small ones leave 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


  1. Heat a large skillet or wok over medium high heat, add cooking oil and potatoes. Pan fry the potatoes about 4 to 5 minutes or until the potatoes’s edges are slightly light golden brown.
  2. Pour the water, soy sauce and maple syrup into the potatoes and bring it to 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 coated with the sauce evenly.
  3. Remove from heat and garnish with sesame seeds to your taste. You can serve immediately or keep it in a fridge for 3 to 4 days. It can be eaten cold, room temperature or hot. Enjoy!
  • Cook Time: 25 mins